Caramel Cake
Photo © Deb Perelman
- 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
- 1 cup heavy cream
- 1/2 cup packed light brown sugar
- 1 tablespoon light corn syrup
- 1 teaspoon pure vanilla extract
- This recipe is vegetarian
- Cooking & Baking
- Baking powder (1 teaspoon)
- Baking soda (3/4 teaspoon)
- Brown sugar, packed light (1/2 cup)
- Cake flour (2 1/8 cups)
- Corn syrup, light (1 tablespoon)
- Salt (1/2 teaspoon)
- Sugar (1 cup)
- Vanilla, pure (2 teaspoon)
- Dairy
- Butter, unsalted (1 stick)
- Buttermilk (1 cup)
- Heavy cream (1 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published December 30, 2007 (5 years ago).
216 people saved this recipe.
