Introduction:
Step into the heart of Southern culinary heritage with our irresistible Old-Fashioned Burned Caramel Cake recipe. This classic dessert embodies the essence of Southern charm, boasting layers of moist cake infused with the rich, distinctive flavor of burned caramel. Perfect for special occasions or as a delightful treat any day of the week, this recipe promises to captivate your taste buds and transport you to a bygone era of indulgence.
Ingredients:
For the Cake:
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Burned Caramel Frosting:
- 2 cups granulated sugar
- 1 cup heavy cream
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Begin by preparing the burned caramel for both the cake batter and frosting. In a heavy-bottomed saucepan, heat 1 cup of sugar over medium heat, stirring constantly with a wooden spoon until it melts and turns a deep amber color. Be careful not to burn it. Remove from heat and gradually stir in 1/2 cup of butter until smooth. Set aside to cool slightly.
- In a large mixing bowl, cream together the remaining 1 cup of butter and 1 cup of sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the prepared burned caramel until evenly distributed throughout the batter.
- Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula and tap the pans gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- While the cakes are cooling, prepare the burned caramel frosting. In a saucepan, heat the remaining 1 cup of sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Carefully add the heavy cream, stirring constantly until smooth. Remove from heat and let cool slightly.
- In a mixing bowl, beat the softened butter until creamy. Gradually add the cooled burned caramel mixture, beating until smooth and fluffy. Stir in the vanilla extract and a pinch of salt.
- Once the cakes have cooled completely, assemble the layers with a generous amount of burned caramel frosting between each layer. Use the remaining frosting to cover the top and sides of the cake.
- Serve slices of this decadent Old-Fashioned Burned Caramel Cake and savor the timeless flavors of the South.
Conclusion:
Indulge in a slice of Southern nostalgia with our Old-Fashioned Burned Caramel Cake recipe. With its rich caramel flavor and moist crumb, this classic dessert is sure to become a favorite for gatherings with family and friends. Whether you’re celebrating a special occasion or simply craving a taste of tradition, this cake is guaranteed to satisfy your sweet tooth and leave you longing for more.
Serving and Storage Tips:
- Serving Suggestions:
- Serve slices of Old-Fashioned Burned Caramel Cake on dessert plates accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- For a decorative touch, garnish each slice with a drizzle of additional burned caramel sauce and a sprinkle of sea salt flakes or chopped nuts.
- Storage Instructions:
- Store any leftover cake in an airtight container at room temperature for up to 2 days.
- Alternatively, you can refrigerate the cake for up to 5 days, but be sure to bring it to room temperature before serving for the best texture and flavor.
- If you’re making the cake in advance, you can freeze the layers (without frosting) for up to 3 months. Wrap each layer tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight before assembling and frosting the cake.
- Burned caramel frosting can also be stored separately in an airtight container in the refrigerator for up to 1 week. Allow it to come to room temperature and re-whip before using it to frost the cake again.
By following these serving and storage tips, you can ensure that your Old-Fashioned Burned Caramel Cake remains fresh, flavorful, and irresistible for every occasion. Enjoy!
- Can I use store-bought caramel sauce instead of making burned caramel from scratch?
- While store-bought caramel sauce can be convenient, it may lack the depth of flavor achieved by making burned caramel from scratch. The process of caramelizing sugar until it reaches a rich amber color develops complex flavors that are characteristic of this old-fashioned recipe. However, if you’re short on time, you can certainly use store-bought caramel sauce as a substitute, though the taste may differ slightly.
- My burned caramel turned too dark, is it still usable for the cake and frosting?
- If your burned caramel has turned too dark or has a burnt taste, it’s best to discard it and start again. Overcooked caramel can impart a bitter flavor to the cake and frosting, compromising the overall taste. Pay close attention while caramelizing the sugar, and aim for a deep amber color without letting it burn.
- Can I make this cake ahead of time for a special occasion?
- Yes, you can make this cake ahead of time for convenience. The cake layers can be baked in advance and stored in the freezer for up to 3 months. Thaw them in the refrigerator overnight before assembling and frosting the cake. Additionally, you can prepare the burned caramel frosting ahead of time and store it in the refrigerator for up to 1 week. Simply bring it to room temperature and re-whip before using it to frost the cake.
- Can I make this recipe gluten-free?
- Yes, you can adapt this recipe to be gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. Make sure all other ingredients are also gluten-free, and check the labels to ensure they do not contain any gluten-containing additives. With the right substitutions, you can enjoy a delicious gluten-free version of this Old-Fashioned Burned Caramel Cake without compromising on flavor or texture.