Caramel Cake With Caramel Cream Cheese Frosting Recipe

How to Make Caramel Cake With Caramel Cream Cheese Frosting

1. **Cake:**
2. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
3. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
4. In a large bowl, cream together 1 3/4 cups (350g) granulated sugar, 1/4 cup (50g) packed light brown sugar, and 1 cup (2 sticks, 227g) unsalted butter until light and fluffy (about 5 minutes).
5. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
6. Alternately add the dry ingredients and 1 cup (240ml) milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
7. Divide batter evenly between the prepared pans. Gently tap pans on the counter to release air bubbles.
8. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
10. **Caramel Filling:**
11. In a medium saucepan, combine 1 1/2 cups (300g) packed light brown sugar, 1 (12-ounce) can evaporated milk, and 1/4 cup (57g) unsalted butter.
12. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture reaches 238°F (114°C) on a candy thermometer (firm-ball stage).
13. Pour into a heat-safe bowl and beat for 3 minutes, or until slightly thickened.
14. Spread the caramel filling evenly over one cake layer.
15. Cover loosely with plastic wrap and chill for at least 15 minutes, or until set.
16. **Caramel Cream Cheese Frosting:**
17. In a small saucepan, melt 1/2 cup (100g) packed light brown sugar and 4 tablespoons (57g) unsalted butter over medium heat. Stir until sugar dissolves.
18. Bring to a boil, then remove from heat and whisk in 1/2 cup (120ml) heavy cream.
19. Cool to room temperature, stirring occasionally.
20. In a large bowl, beat together 6 tablespoons (85g) unsalted butter and 8 ounces (227g) cream cheese until smooth.
21. Beat in 1 teaspoon vanilla extract and a pinch of salt.
22. Gradually add the cooled brown sugar mixture, beating until smooth.
23. Gradually add 2 cups (240g) powdered sugar, beating until light and fluffy.
24. Chill slightly for a firmer consistency.
25. **Assembly:**
26. Spread a thin layer of frosting over the caramel filling. Top with the second cake layer.
27. Frost the entire cake with the remaining frosting.
28. Chill for at least 20 minutes to allow the frosting to set. Cover and chill for at least 4 hours, or preferably overnight.
29. Let stand at room temperature for 10 minutes before serving. Garnish as desired.