Ingredients for Cream Caramel Cake
- 1 cup butter, softened
- 6 large eggs, separated
- 1 cup buttermilk
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups granulated sugar
- as a chosen component of 14 tablespoons total liqueur combination
- 2 teaspoons vanilla extract
- 3 3/4 cups powdered sugar
- 2 teaspoons vanilla
- 1 1/4 cups milk
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 can cream of coconut
- 1 jar caramel topping
- Kahlua as a chosen component of 14 tablespoons total liqueur combination
- Irish cream as a chosen component of 14 tablespoons total liqueur combination
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How to Make Cream Caramel Cake
- **Prep Ingredients:** Allow 1 cup (2 sticks) unsalted butter, 4 large egg yolks, 4 large egg whites, and 1 cup buttermilk to stand at room temperature for 30 minutes.
- **Prep Pans:** Grease and flour three 9-inch round cake pans. Set aside.
- **Dry Ingredients:** In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- **Cream Butter & Sugar:** In a large mixing bowl, beat the softened butter until light and fluffy. Gradually add the granulated sugar and beat until creamy and well combined.
- **Add Egg Yolks:** Beat in the egg yolks one at a time, mixing well after each addition.
- **Alternate Wet & Dry:** Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between the two and beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition.
- **Add Liqueurs & Vanilla:** In a small bowl, combine 1/2 cup of your chosen liqueur combination (mocha syrup, Kahlua, and/or Irish cream) and 1 teaspoon vanilla extract. Gently stir into the batter.
- **Beat Egg Whites:** In a clean, dry mixing bowl, beat the egg whites with a clean whisk until stiff peaks form.
- **Fold in Egg Whites:** Gently fold half of the egg whites into the batter. Then, fold in the remaining egg whites until just combined.
- **Bake:** Divide the batter evenly among the prepared cake pans. Bake at 325°F (160°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Make Frosting:** In a large bowl, beat 1 cup (2 sticks) of unsalted butter until smooth. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 6 tablespoons of your chosen liqueur combination and 1 teaspoon vanilla extract. Gradually add the remaining 2 cups powdered sugar, beating until smooth and fluffy.
- **Assemble:** Place one cake layer on a serving plate and frost the top with 3/4 cup of frosting. Repeat with the remaining layers, frosting the top and sides of the cake.
- **Chill:** For best results, chill the cake overnight (or for at least 24 hours) before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
486g
Fat
101g
Carbs
49g
