Seattle has just been ultimate sweetness, mostly because we are staying with the sweetest two people on the Pacific NW, and we wanted to thank them with Caramel Cake.

Have you ever tried to make Caramel Syrup? It’s freaking hard. It will be mastered, but not this weekend. Randi vows to master it once we have our own kitchen, she is willing to sacrifice future  evenings to mastering the art of carmal making, she plans to write a book on it.

We tried Martha’s recipe… We tried Ina’s….We used all the sugar in the house…. We used an inappropriate amount of cream… We threw in the towel around 10pm and just bought the carmel syrup.

I love this cake, it tastes like a honeymoon breakfast in bed. It is total comfort cake.

Cake :

Nonstick cooking spray with flour

1/2 cup (1 stick) unsalted butter

1 1/4 cups sugar

1/4 cup Caramel Syrup, plus more for serving

2 cups sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 large eggs

Preheat oven to 375 degrees. Spray two 8-inch round cake pans with cooking spray, line each with a parchment paper round, and spray again. Set pans aside.

Beat butter in the bowl of an electric mixer fitted with the paddle attachment. Gradually add 1 cup sugar and continue to beat until mixture is light and fluffy. Beat in syrup.

In a medium bowl, sift together flour, baking powder, and salt. Mix flour mixture into butter mixture, alternating with milk, beginning and ending with flour mixture.

Beat eggs until foamy in another bowl of an electric mixer fitted with the whisk attachment. Add remaining 1/4 cup sugar and continue beating until thickened, about 5 minutes. Stir into cake batter until well combined.

Divide cake batter evenly between prepared pans. Bake until cakes spring back when gently touched in the center, about 25-30 minutes. Take out cool and frost.


Frosting :

1 1/2 sticks of unsalted butter

1 package (16 ounces) confectioners’ sugar

1/2 cup heavy cream, plus more if needed

1 tablespoon pure vanilla extract

Pinch of salt

In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool.

In the bowl of an electric mixer fitted with the paddle attachment, add confectioners’ sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth. If frosting seems too thick, stir another tablespoon cream into the mixture.


We started baking around 8, which is pretty late … we were eating arounds 11.30 .. warm and gooey … perfectly moist, totally worth the wait.


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