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Caramel Cake

4.2

(101)

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Caramel CakeRomulo Yanes

While this little square cake may appear modest, its caramel flavor drew everyone in our test kitchens back for seconds and even thirds. Buttermilk lends a subtle tang and tenderizes the yellow cake, but it's the sweet glaze that really makes this dessert special.

Cooks' note:

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

Recipe information

  • Total Time

    3 hr

  • Yield

    Makes 9 servings

Ingredients

For cake

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

For caramel glaze

1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
Equipment: a candy thermometer

Preparation

  1. Make cake:

    Step 1

    Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.

    Step 2

    Sift together flour, baking powder, baking soda, and salt.

    Step 3

    Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

    Step 4

    Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

  2. Make glaze:

    Step 5

    Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

    Step 6

    Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

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