Caramel Cake
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
55minutes 10minutes
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
55minutes 10minutes
Ingredients
For the cake:
  • 2cups plus 2 tablespoons sifted cake flour(not self-rising; sift before measuring)
  • 1teaspoon baking powder
  • 3/4teaspoon baking soda
  • 1/2teaspoon salt
  • 8tablespoons unsalted buttersoftened (1 stick)
  • 1cup sugar
  • 1teaspoon pure vanilla extract
  • 2 large eggsat room temperature 30 minutes
  • 1cup sour cream
For the caramel glaze:
  • 1cup heavy cream
  • 1/2cup packed light brown sugar
  • 1tablespoon light corn syrup
  • Pinch salt
  • 1teaspoon pure vanilla extract
Instructions
For the cake:
  1. Preheat the oven to 350°F with rack in the middle. Butter a 9-inch round cake pan and line with a round of parchment paper, then butter the parchment. (At this point, you may also want to sift the cake flour, which I almost forgot to do.)
  2. Sift together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  3. In the bowl of a stand mixer, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
  4. On low speed, add the sour cream and mix until just combined. Add the flour mixture in three batches, stirring each until just combined.
  5. Spread the batter evenly in the cake pan, then rap the pan on the counter several times to eliminate air bubbles. Bake until lightly golden or until a wooden pick inserted in the center comes out clean, about 35 to 40 minutes. Cool in the pan on a wire rack for 10 minutes, then run a knife around the edge of the pan. Invert onto the rack and discard the parchment, then cool completely for about 1 hour.
For the caramel glaze:
  1. In a heavy saucepan over medium heat, combine the cream, brown sugar, corn syrup, and salt. Boil until the mixture reaches 210 to 212°F on a candy thermometer*, about 12 to 14 minutes. Remove from heat and stir in the vanilla.
  2. Put rack with cake in a shallow baking pan and pour hot glaze over the top of the cake, allowing it to run down the sides. Cool until glaze is set, about 30 minutes.
Recipe Notes

Cake (before glazing) can be made 1 day ahead and kept in an airtight container at room temperature.

Adapted from Gourmet, January 2008, as seen at Lottie + Doof.