Happy Friday! I hope all y'all are ready for a sinfully sweet treat for this week's installment of Sweet & Savory. I was feeling a little nostalgic this week with memories of Sunday dinners at Grandmas and she always had a fresh baked cake. So, with G-Ma in mind I thought I would give this cake a try. I'm so glad that I did. This may be one of my favorite recipes to date! There is something about a homemade cake for the holidays and boy, can you tell that mine is homemade! This lazy gal still hasn't taken the time to level her stove. That means my cakes are always slightly off. Sure, I could cut them to make them level, but if you've followed any of my past cake recipes then you know I don't mind if mine look homemade. It takes the pressure off and I can just enjoy the process of baking. Y'all are really going to love this cake. The icing is delicately sweet and doesn't overpower while the cake is super light and fluffy without skimping on flavor. Top with your favorite holiday candies -I used oh so scrumptious Cadbury Eggs- for an extra special treat.
Caramel Delight Cake
3 egg whites
4 egg yolks
2 cups granulated sugar
3/4 cup canola oil
2 teaspoons vanilla extract
2 1/2 cups + 2 tablespoons cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk, hot
1 egg white
1/4 cup water
3/4 cup sugar
2 tablespoons corn syrup
1/4 cup heavy whipping cream, hot
1 1/4 cups unsalted butter, cubed and softened
Store-bought dulce de leche
1 cup unsalted butter, softened
3-4 cups confectioners (powdered) sugar
1/4 teaspoon salt
2-4 tablespoons heavy cream
Note* You may add 1 tablespoon vanilla extract to the Buttercream Icing if you like. I left it out of this recipe for a milder taste.
With the rack in the middle position, preheat the oven to 350°F. Butter two 8 inch cake pans and line bottoms with parchment paper.
In a bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add a 1/2 cup of sugar and beat until stiff peaks form. Set aside.
In another bowl, combine the oil, egg yolks, and vanilla. Set aside.
In a large bowl, combine the flour, remaining sugar (1 1/2 cups), baking powder, baking soda, and salt. Whisk together until well blended. Make a well in the center of your dry mix. Add the oil and egg mixture and hot milk, stirring with a whisk until smooth. It may take a bit to get the mixture smooth and free of lumps. With a spatula, gently fold in the meringue. Spoon the batter into the prepared pans. Bake for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool. Remove from pan and cool completely on a wire rack.
Place the whole egg and egg white in a large mixing bowl. Set aside.
In a saucepan, bring the water, sugar, and syrup to a boil. Cook until golden brown. Add the cream and stir to combine.
Beat the eggs with an electric mixer at medium speed until light and fluffy. Drizzle the hot syrup over the eggs, avoiding the beaters of the mixer. Beat continuously until completely cooled, about 15 minutes. Add the butter, one or two pieces at a time, beating until the buttercream is very smooth. Set aside.
Beat butter for a few minutes with a mixer on medium speed. Slowly add 3 cups of powdered sugar (be sure your mixer is on a low speed when adding sugar), alternating with 2 tablespoons of heavy cream. Be sure to stop from time to time and scrape down your sides. Slowly add the remaining cup of powdered sugar and blend until smooth and creamy.
In a bowl, beat the dulce de leche to soften, if necessary. Set aside.
Cut the cake tops to make them flat if necessary. If you're like me then you may not mind a lopsided cake. Cover one cake with a third of the Caramel Buttercream. Drizzle with half of the dulce de leche. Top with the second cake. Frost the entire cake with the remainder of the Caramel Buttercream. You should have a thin even coating on the sides. Take your Plain Buttercream Icing and put an even coat on the sides of the cake. You can also ice the top if you like. I didn't ice the top of this cake with the Plain Buttercream You can use what is left over of the Plain Buttercream to decorate however you like. I topped this cake with super yum Cadbury eggs since Easter is around the corner.
Recipe adapted from: RicardoCuisine