Tuesday, January 25, 2011

CARAMEL CAKE - Gourmet Magazine

Who's up for caramel cake?  This is a simple moist yellow cake that becomes worth the calories when drenched in caramel.  I poked a lot of holes in the cake before covering it with the hot caramel and served it with a little whipped cream on the side. 

For cake
  • 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature 30 minutes
  • 1 cup well-shaken buttermilk

For caramel glaze
  • 1 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract

  • Equipment: a candy thermometer
I did not use a candy thermometer and cooked the caramel a full 14 minutes.  Worked out just fine.

Make cake:
Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
Sift together flour, baking powder, baking soda, and salt.
Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
Make glaze:
Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.
Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

Recipe from Gourmet Magazine.


  1. Yea, baby, I'm up for caramel anything. Remember the Dairy Queen behind your house? Well, my favorite treat there, was a caramel sunday with nuts. Your cake looks so much more grown up!

  2. Oh yes, this was heaven on a plate -- even without whipped cream. So glad to have the recipe now!

  3. Oh my that looks good. You grew up near a DQ? Me too. Just a block away I could see it from my front yard. To this day no matter what access I have to "better" desserts or ice cream, I still love Dairy Queen fiercely.