Indulge in the decadent delight of our Caramel Cake recipe, a symphony of textures and flavors designed to tantalize your taste buds. This isn't your average caramel cake; we're crafting a masterpiece featuring a light-as-air chiffon cake, infused with the subtle warmth of caramel and layered with a rich, creamy caramel icing. Imagine the perfect balance: a tender crumb, a luscious caramel heart, and the elegant touch of buttercream roses adorning the top. This recipe is perfect for special occasions or simply treating yourself to a moment of pure bliss.
Prepare to be amazed by the simplicity and precision of our step-by-step instructions, guiding you through each stage of creating this unforgettable dessert. From whisking the delicate chiffon batter to achieving the perfect caramel swirl in the icing, every detail is meticulously explained to ensure baking success, no matter your skill level. Ready to embark on this delicious journey? Let's begin!
Tools Needed
- Mixing bowls
- Sieve
- Electric mixer
- Stand mixer
- Whisk attachment
- 9-inch round cake pans
- Parchment paper
- Cake strips
- Metal racks
- Saucepan
- Candy thermometer
- 8-inch cake ring
- Chopping board
- 10-inch cake board
- Acetate sheet
- Bench scraper
- Spatula
- Piping bags
- Coupler
- Piping tips (#104 petal tip, #2 round tip, #6 tip, #21 open star tip, #352 leaf tip)
- Flower nail
- Parchment paper squares
- Microwave
- Scissors
- Revolving cake stand
- Baking sheet
Ingredients
Step-by-Step Instructions
Step 1. Bake the Chiffon Cake & Prepare Caramel Icing
- Preheat oven to 340°F (170°C). Prepare two 9-inch cake pans by lining the bottoms with parchment paper (do not grease). Soak cake strips in water and wring out excess.
- Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together egg yolks, oil, milk, vanilla, lemon zest, and orange zest.
- In a stand mixer, beat egg whites with cream of tartar until frothy. Gradually add sugar, beating until stiff, glossy peaks form.
- Gently fold meringue into the yolk mixture. Divide batter evenly between prepared pans and bake for 40-45 minutes, or until golden brown and a toothpick inserted comes out clean.
- Invert cakes onto racks to cool. Once slightly cool, remove from pans and peel off parchment paper.
- Let heavy cream come to room temperature. Whisk cornstarch and water together to form a slurry. In a separate bowl, bloom gelatin in ice water.
- In a saucepan, heat sugar and water over medium heat until a copper amber color. Slowly whisk in heavy cream, then add the cornstarch slurry and salt. Bring to a boil, whisking constantly. Stir in bloomed gelatin and vanilla extract. Strain if needed.
- Cool 1 cup of caramel icing in the refrigerator for 20 minutes. Cool the remaining caramel icing to room temperature (75-80°F).
- Trim the edges of the cooled chiffon cakes to create even 8-inch rounds.
Step 2. Assemble & Frost the Caramel Cake
- Place an 8-inch cake ring on a cake board, lined with acetate. Layer one cake, the chilled caramel icing, and the second cake. Freeze for 2 hours.
- Once frozen, remove the cake ring and acetate. Pour the cooled caramel icing over the cake, smoothing it with a bench scraper.
- Refrigerate overnight to allow the icing to set completely.
Step 3. Make & Chill the Italian Meringue Buttercream
- Let egg whites come to room temperature. Beat egg whites with cream of tartar until frothy. Gradually add sugar, beating until soft peaks form.
- In a saucepan, heat sugar and water until it reaches 235°F (softball stage). Drizzle the hot syrup into the egg whites, beating constantly until cool and smooth.
- Gradually add room temperature butter, one cube at a time, beating until smooth. Add vanilla and salt. If the mixture curdles, chill briefly to firm up.
Step 4. Decorate with Buttercream Roses
- Color 2 cups of buttercream sky blue (microwave a tablespoon with a drop of coloring to activate it before mixing). Use a #104 petal tip to pipe seven roses on parchment paper.
- Chill the roses to firm up.
- Pipe a squiggly lace border on the bottom half of the cake using a #2 tip. Add a ribbon border halfway up the sides using a #6 tip.
- Pipe a shell border at the base using a #21 open star tip. Create a similar border along the top edge.
- Arrange the roses on the cake, using small dollops of frosting to secure them. Create green leaves between the roses using a #352 leaf tip and matcha-colored buttercream.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Making this cake over two days is recommended due to the multiple steps.
- Wet cake strips prevent the cakes from doming.
- Add sugar slowly to the egg whites to avoid deflating them.
- Room temperature heavy cream prevents the caramel from seizing.
- If caramel seizes, gently reheat and whisk until smooth.
- Using an 8-inch cake ring ensures uniform cake layers.
- Freezing the cake layers helps the caramel icing harden faster.
- Gel food coloring creates more vibrant colors in buttercream.
- Microwaving a small amount of buttercream with gel coloring helps the color dissolve better.
- Don't overmix the Italian meringue buttercream; it can't be overmixed.
Nutrition
- N/A
FAQs
1. Can I use a different type of cake instead of chiffon?
While chiffon cake provides the best texture for this recipe, you could experiment with a moist vanilla or yellow cake. However, the final result might be slightly denser.
2. How far in advance can I make the cake and icing?
The cake layers are best made a day ahead to allow them to settle. The icing can also be made a day in advance and stored in an airtight container in the refrigerator.
3. What if my buttercream roses don't look perfect?
Don't worry! Buttercream roses are a skill that takes practice. Even if they aren't perfectly formed, the cake will still taste amazing. Focus on enjoying the process!
This Caramel Cake recipe is a testament to the beauty of simple ingredients transformed into something extraordinary. With its delightful combination of textures and flavors, it’s sure to become a new favorite dessert. Enjoy the compliments and savor every delicious bite!