Desserts‎ > ‎Cakes‎ > ‎

caramel cake

white velvet butter cake

from rose levy birnbaum

4 oz egg whites--room temperature

1 cup whole milk--divided--room temperature

2 1/4 tsp vanilla

3 cups sifted cake flour

1 1/2 cup sugar

1 Tbs + 1 tsp baking powder

12 Tbs unsalted butter-room temperature

1/4 tsp kosher salt (my addition)

In a mixer combine all the dry ingredients, and mix for about 30 seconds. Add the butter and mix until the flour gets crumbly. Stir in 1/4 cup of the milk and bring the speed to medium high and beat for about 30 seconds.  In a bowl, stir together the egg whites, milk and vanilla.  Add to the dry ingredients in 3 additions, scraping down the sides and beating for about 20 seconds after each addition. Do not over mix, but make sure it is all incorporated.  Pour into 2-7" cake tins, which you have parchment lined and greased.   smooth the batter and bake in a preheated 350 oven for approximately 35 minutes.  Bake until a tester comes out clean.

Cool in pan for 10 minutes, then turn over onto cooling rack and allow to cool completely.  Slice each round into two horizontally to make 4 layers total.

Caramel Icing

2 cups light brown sugar

1 stick unsalted butter

1/3 cup whole milk

2 Tbs real maple syrup

1/4 tsp kosher salt

1 tsp vanilla extract

3 cups confectioner's sugar

1 cup chopped toasted pecans

Bring brown sugar, butter, milk, maple syrup and salt to a simmer.  Simmer just until the sugar is no longer grainy, don't let it boil.  Remove from heat and add vanilla, stirring constantly.  Allow to cool just that it isn't scorching hot, but nicely warm.  Whisk in powdered sugar.  You have to work fast, this will set up rather quickly.  Pour icing on each layer as you stack it, you don't want it to completely pour over the sides, but it can drip over without issue.  once all the layers are set, pour the remaining icing over the top using a ladle.  use the bottom of the ladle to coax the icing over the sides to cover completely.

sprinkle pecans on top