Best Cream Caramel Cake Recipes

PUMPKIN SPICE LAYER CAKE WITH CARAMEL AND CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Whisk first 9 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely.
• For frosting:
• Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.
• Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.
• Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface. DO AHEAD: Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature 2 hours before serving.
• Sprinkle candied orange peel over top of cake. Cut into wedges and serve.
• Available seasonally at most supermarkets and year-round at specialty foods stores and from chefshop.com.

JOHN WHAITE'S CHOCOLATE CHIFFON CAKE WITH SALTED CARAMEL BUTTER CREAM

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200ml water until well combined. Sift in the cocoa powder and whisk until smooth.
• Sift in the flour, bicarb and 1 tsp salt. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.
• Gently pour the mixture into your cake tin, then bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hr if the cake starts to get too dark.) Remove from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
• Make the salted caramel icing while the cake bakes. Heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.
• To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few mins until the chocolate has melted and you have a smooth sauce consistency. Leave to cool at room temperature until the ganache is a pipeable thickness, then transfer to a piping bag fitted with a star nozzle. To finish the cake, slice in half and fill with the salted caramel buttercream. Pipe tall spikes of chocolate ganache on top and decorate with the sea salt crystals. Will keep for up to 2 days in a cool place.

CARAMEL-PECAN SOUR CREAM COFFEE CAKE

Steps:

• For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
• For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
• Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
• For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
• When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.

ICE CREAM SANDWICHES WITH CHOCOLATE ALMOND CAKE AND MARCEL'S CARAMEL-BANANA-CHOCOLATE CHIP ICE CREAM

Steps:

• For the cake: Preheat the oven to 350°F. Line a 12 by 17-inch rimmed baking sheet with parchment paper and brush the sides of the baking sheet with melted butter.
• In a large bowl, sift together the powdered sugar and cocoa powder, then stir in the almond meal.
• In an electric stand mixer or in a large bowl with handheld electric beaters, whip the egg whites until frothy, then add a pinch of salt. Whip the whites to soft peaks, then add the sugar gradually. Continue whipping until the peaks are firm yet glossy. Gently fold in one-third of the dry ingredients, then fold in the remainder.
• Pour the batter onto the prepared baking sheet and spread evenly. Bake until the cake springs back when touched, 12 to 15 minutes. Let cool completely, then place the baking sheet in the freezer until the cake is cold.
• For the ice cream: Peel the bananas and mash them roughly with a wooden spoon. Cover with plastic wrap, pressing the wrap directly against the mashed bananas, and set aside.
• In a saucepan, combine 6 tablespoons of the sugar, the lemon juice, and 1/4 cup water. Cook over medium heat, swirling the pan until the sugar dissolves. Bring to a boil and cook until the syrup begins to turn a rich caramel color, about 3 minutes. Once it begins to change color, it darkens quickly, so watch carefully, swirling the pan so the caramel cooks evenly. Remove the pan from the heat and add the half-and-half and cream-carefully, as they will splatter. Stir in another 6 tablespoons sugar and return the pan to medium heat. Bring to a boil, stirring with a wooden spoon to dissolve the caramel.
• In a large bowl, whisk together the egg yolks and the remaining 6 tablespoons sugar until thick and pale. Whisk in about 1 cup of the hot caramel mixture to warm the egg mixture, then pour the combined mixture into the saucepan of caramel and cook, stirring, until it visibly thickens and reaches 178°F on an instant-read thermometer. Pour over the bananas and stir well. Chill quickly in an ice bath. When cold, stir in the chocolate chips.
• Churn in an ice-cream maker according to the manufacturer's instructions. Transfer to a freezer container and freeze until the ice cream is firm enough to spread without melting.
• Take the cake from the freezer. Put a sheet of parchment paper and a cooling rack on top, then invert the cake. Remove the baking sheet and top sheet of parchment, and cut the cake in half across the middle of the long side. Spread one half with ice cream, making an evenly thick layer. Invert the other half, including the parchment sheet under it, over the ice cream. Return the cake to the freezer for at least 2 hours.
• To serve, take the cake from the freezer and remove the top sheet of parchment. With a serrated knife, trim the edges of the cake neatly. Cut the cake in half lengthwise, then cut each half into 5 triangles. Transfer the triangles to a serving platter, lifting them away from the bottom sheet of parchment. Serve immediately.

BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
• For banana-caramel cream:
• Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
• Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
• Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.
• Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

CARROT CAKE WITH SALTED CARAMEL-CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of four 8-inch round cake pans with shortening.
• In large bowl, beat cake mix, milk, melted butter, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Stir in carrots and pecans. Spoon and spread batter evenly in pans (about 1 1/4 cups batter each).
• Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour.
• In large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. Beat in 1/4 cup caramel sauce and the vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy.
• Frost cake using 2/3 cup between layers. Frost sides with a thin layer of frosting so sides are covered but still showing through. Spread remaining frosting on top. Refrigerate uncovered at least 2 hours.
• When ready to serve, carefully pour and spread 1/3 cup caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.

CHOCOLATE BOURBON CAKE WITH CARAMEL WHIPPED CREAM FROSTING

Steps:

• for frosting: Stir sugar and water in heavy large saucepan over medium-low heat until sugar disolves. Increase heat to high and boil without stirring until syrup turns a deep amber color, occasionally brushing down sides of pot with wet pastry brush (about 12 minutes). Add 2 c. whipping cream (mixture will bubble up). Reduce heat to medium. Add remaining 2 c. cream and stir until all caramel bits are melted and mixture is smooth, about 4 minutes. Pour into large bowl and refrigerate overnight (can be made 2 days ahead). for cake: Preheat oven to 350. Butter two 9-inch cake pans with 2-inch high sides. Add parchement paper to bottoms and butter them. Dust with cocoa. -Melt unsweetened chocolate chips slowly on low power in microwave. Set aside to cool. -Sift cake flour, unsweetened cocoa powder, baking soda and salt into medium bowl. -Beat unsalted butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended. Add eggs one at a time, beating well after each addition. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Mix in melted chocolate and vanilla. Mix in 1 c. boiling water and blend well. Divide between cake pans. Bake about 35 minutes, or until tester comes out clean. Cool in pans 10 minutes. Turn out onto rack and cool completely. Wrap tightly in plastic wrap and refrigerate overnight (can be made 2 days ahead). Beat frosting to stiff peaks. Add 1 Tbsp. bourbon. Cut each cake layer in half horizontally, creating 4 layers. Place one layer on cake plate. Brush with 2 Tbsp. bourbon and then frost. Repeat process with remaining layers and then frost outside. Can be prepared 8 hours ahead. Refrigerate.

PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE

Steps:

• For Cake:
• Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
• Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
• For Filling:
• Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
• Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
• Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.

NUTTY CARAMEL ICE CREAM CAKE

Steps:

• Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes. , Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months., To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.

MOLE CAKE WITH CHERRY-ALMOND ICE CREAM, TAMARIND ANGLAISE, AND ORANGE CARAMEL

Steps:

• Preheat the oven to 300°F.
• To prepare the ice cream, place the cherries and sherry in a mixing bowl and let soak for 20 minutes. Place the cream in a saucepan, add the half-and-half, sugar, vanilla bean and seeds, almond extract, almonds, and cherries with their soaking liquid, and bring to a boil. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while continuing to whisk vigorously. Return to the saucepan and cook over low heat while whisking continuously, until the mixture coats the back of a wooden spoon. Remove from the heat and let cool completely. Strain into an ice cream machine and freeze according to the manufacturer's directions (discard the cherries and almonds).
• To prepare the cake, melt the chocolate in a double boiler and keep warm. Meanwhile, in a small saucepan over medium heat, heat the butter until golden brown, 8 to 10 minutes. Set aside.
• In the bowl of a food processor, place the chiles, sugar, canela, cloves, and pumpkin seeds and grind until superfine. In the bowl of an electric mixer fitted with a whisk, whisk together the eggs and vanilla extract on low speed. Add the chile mixture and whisk for 10 minutes longer. Add the melted chocolate, whisk to incorporate, and slowly add the butter until combined.
• Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath. Transfer to the oven and bake for 13 to 14 minutes; the cakes will feel only slightly firm. Remove the ramekins and keep refrigerated until 1 hour before serving. Cakes are even better slightly warmed in the oven.
• To prepare the anglaise, place the cream, sugar, vanilla, and tamarind in the saucepan and slowly bring to a boil, breaking up the tamarind with a wooden spoon. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while whisking vigorously. Return to the saucepan and cook over low heat, while whisking continuously, until the mixture coats the back of a wooden spoon. Strain and let cool; keep covered.
• To prepare the caramel, heat the sugar and 1 cup of water in a heavy saucepan over high heat. When the sugar turns from golden brown to amber, turn off the heat and slowly whisk in the orange juice, the caramel may turn hard but it will melt again when reheated. Turn the heat back on to medium and cook for 20 minutes, stirring occasionally. Let cool completely.
• To serve, place the ramekins in a shallow pan of very hot water for 1 minute. Invert the ramekins and tap on the bottom to turn out the cakes. Transfer to serving plates and bring to room temperature. Top with a scoop of the ice cream and spoon the anglaise and caramel around the cakes.

VANILLA-CARAMEL ICE CREAM CAKE WITH ESPRESSO WHIPPED CREAM FROSTING

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired.
• Scoop the vanilla and dulce de leche ice creams onto the pound cake layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting. Drizzle with caramel sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

CHOCOLATE BOURBON CAKE W/CARAMEL WHIPPED CREAM

Steps:

• 1. FROSTING: Stir 2 Cups granulated sugar and 1/2 C water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring just until syrup turns a deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes. Add 2 Cups heavy whipping cream (mixture WILL bubble up).Reduce heat to medium. Add remaining 2 Cups whipping cream and stir until ALL caramel bits are melted and mixture is smooth, about 4 minutes. Pour Caramel mixture into large bowl and refrigerate overnight. (can be prepared 2 days in advance).
• 2. CAKE: Make sure rack is in center of oven and preheat oven to 350*F. Butter 2- 9" round cake pans with sides at least 2 inches high. Dust pans with flour. Stir Chopped unsweetened chocolate in top of double boiler over simmering water until melted and smooth. Set aside to cool. Sift cake flour, unsweetened coco powder, baking soda & salt into medium size bowl. Beat unsalted butter in large bowl (kitchen Aid) until fluffy. Gradually add brown sugar beating until well blended. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Mix in melted Chocolate & Bourbon Vanilla Extract. Mix in 1 C. boiling water and blend well. Divide batter evenly between prepared pans. Bake until tester inserted into center comes out comes out clean, about 35 minutes. Cool cakes in pans on wire racks about 10 minutes. Turn cakes out onto racks and cool completely. (cakes can be baked 2 days ahead , Please make sure if you do bake them 2 days in advance they are wrapped tightly in plastic & refrigerated. Using electric mixer, beat frosting until stiff peaks form. Add 1 T. bourbon and beat until blended. Cut each cake layer in half horizontally. Place 1 cake layer on platter, brush with 2 T. bourbon, spread 1 C. frosting over layer, repeat with 2 more cake layers brushing each with 2 T. bourbon and spreading each with 1 C. frosting. Top with remaining cake layer. Brush top layer with remaining 2 T. bourbon. Spread Top & Sides of cake nicely with frosting, so it looks pretty "presentation is important too" (Cake can be prepared 8 hours ahead. Refrigerate).
• 3. Lastly, drizzle caramel topping over frosted cake in pretty pattern & Serve!

ORANGE LAYER CAKE WITH ORANGE-CARAMEL CREAM CHEESE FROSTING

Steps:

• Make Filling
• Whisk sugar and yolks in heavy large saucepan to blend. Whisk in cornstarch and orange peel. Gradually add orange juice and cream, whisking to blend well. Set pan over medium-high heat and whisk constantly until cream thickens and boils, about 8 minutes. Pour into bowl. Press plastic wrap directly onto surface of pastry cream to prevent skin from forming. Refrigerate until cold, at least 4 hours.
• Beat cream cheese in large bowl until fluffy. Beat in pastry cream, 1 cup at a time, scraping bottom and sides of bowl occasionally. Cover; refrigerate until cold. (Can be made 1 day ahead. Keep refrigerated.)
• Make soaking syrup and frosting
• Stir 2 1/2 cups sugar and 1 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 20 minutes. Remove pan from heat. Immediately add 1 1/4 cups orange juice and peel (mixture will bubble vigorously). Stir over low heat until any hard bits dissolve and caramel comes to boil. Strain into 2-cup glass measuring cup.
• Pour 1 cup caramel into small bowl; reserve for frosting. Mix remaining 1/2 cup orange juice into remaining caramel in glass measuring cup; reserve as soaking syrup. Cover caramel in small bowl and soaking syrup separately; refrigerate until cold, at least 4 hours and up to 1 day.
• Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Gradually beat in 1 cup caramel reserved for frosting, then powdered sugar and vanilla. (Can be made 1 day ahead. Cover; chill. If necessary, let stand at room temperature until just spreadable before using.)
• Make cake
• Preheat oven to 350°F. Butter 12-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper. Butter paper; dust pan with flour.
• Bring 1/3 cup milk and 1 tablespoon butter to simmer in small saucepan. Remove pan from heat; add 2 teaspoons vanilla extract. Cover pan. Sift 1 1/3 cups flour, 1 teaspoon baking powder and 1/4 teaspoon salt into medium bowl. Using electric mixer at high speed, beat 3 eggs in large bowl until frothy, about 1 minute. Gradually beat in 1 1/3 cups sugar. Continue to beat egg mixture until light colored and thick enough to fall in heavy ribbon when beaters are lifted, about 4 minutes. Pour milk mixture over egg mixture. Using whisk, gently stir until just blended. Add flour mixture. Gently stir with whisk until just blended (do not over mix; batter may deflate). Pour batter into prepared pan.
• Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer pan to rack; cool 10 minutes.
• Line cake rack with paper towels. Dust towels generously with powdered sugar. Cut around pan sides; turn cake out onto sugared towels. Peel off parchment. Cool cake completely.
• Repeat 2 more times, using same amount of each ingredient to make 2 more cake layers.
• Assemble and decorate
• Place 1 cake layer on 11-inch tart pan bottom; brush with 1/2 cup soaking syrup. Spread with half of filling (about 3‰ cups). Place in freezer until filling is firm, about 15 minutes. Top with second cake layer; brush with 1/2 cup soaking syrup. Spread with remaining filling. Place in freezer until filling is firm, about 15 minutes. Top with third cake layer; brush with remaining soaking syrup. Spread 2 cups frosting thinly over top and sides of assembled cake to cover completely. Refrigerate until frosting is firm, about 1 hour.
• Spoon 1 cup frosting into pastry bag fitted with small (scant 1/4-inch-diameter) star tip. Spread remaining frosting smoothly over top and sides of cake. Pipe frosting in bag decoratively on top and sides of cake. (Can be prepared ahead. Refrigerate until frosting is firm, at least 5 hours; cover loosely and keep refrigerated up to 1 day. Or freeze until frosting is firm, about 2 hours; cover and keep frozen up to 1 week. Defrost covered cake in refrigerator for 2 days.)
• Place cake on large platter. Arrange fruit decoratively atop cake. To cut cake, start 2 inches inward from edge and insert knife straight down; cut 8-inch-diameter circle in center of cake. Starting 2 inches in from 8-inch-diameter circle and inserting knife straight down, cut 4-inch-diameter circle in center of 8-inch circle. Cut outer portion of cake into 16 slices. Cut middle portion of cake into 8 slices. Cut inner 4-inch portion of cake into 4 wedges. Serve cake.

CARAMEL CAKE WITH CARAMEL CREAM CHEESE FROSTING

Steps:

• FOR THE CAKE:.
• Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.
• Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
• Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
• Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired.
• Caramel Cream Cheese Frosting:.
• Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
• Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
• Pecan Praline (topping):.
• Combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. Stir in pecans; remove from heat. Rapidly spread mixture onto greased foil. Cool completely. Break into small pieces; store in an airtight container up to 1 week.

SOUTHERN CARAMEL CAKE WITH CARAMEL WHIPPED CREAM

Steps:

• Make the cake: Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt in a bowl. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.
• Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.
• Make the filling: In a small saucepan, stir together 2 cups sugar, cream, and butter. Bring to a boil over medium-high heat, stirring constantly. Remove from heat.
• Sprinkle remaining 1/2 cup sugar evenly in a shallow, heavy-bottomed, medium saucepan. Cook, stirring constantly, over medium heat until sugar is melted and light golden brown (sugar will clump).
• Slowly add cream mixture to caramelized sugar, stirring constantly. Cook over medium heat, without stirring, until it reaches 238 degrees (soft-ball stage), about 10 minutes. Remove from heat and transfer to the bowl of an electric mixer. Let stand, without stirring, until temperature drops to 200 degrees, about 20 minutes.
• Fit mixer with whisk attachment and whisk on high speed until thickened, about 6 minutes. Add vanilla and beat to combine. Let cool to room temperature, about 20 minutes. Divide filling into thirds. Working with one-third at a time, roll out on parchment paper into an 8-inch round; set aside. Repeat process with remaining filling.
• Assemble the cake: Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Place a bottom layer on a cake stand, and top with one round of filling. Repeat process with remaining cake layers and remaining 2 rounds of filling. Spread entire cake top and sides with caramel whipped cream, smoothing top and sides. Refrigerate cake until firm, about 30 minutes. Serve immediately or refrigerate up to 2 days; if refrigerated, let cake come to room temperature before serving.

SESAME CHESTNUT MOUNTAIN CUPCAKES (CHESTNUT CARAMEL CAKE WITH BLACK SESAME CREAM AND CHESTNUT CREAM FROSTING WITH BLACK AND WHITE SESAME CHOPSTICKS)

Steps:

• Preheat the oven to 350 degrees F. Line a regular-size cupcake or muffin pan with 12 cupcake liners.
• In the bowl of an electric stand mixer, cream the butter and sugars together, about 5 minutes. Meanwhile, combine the flours, baking soda, baking powder and salt in a medium bowl. Whisk together and set aside. Combine the eggs and vanilla in a small bowl. Scrape down the sides of the mixer bowl, and then add the vanilla and egg mixture, one egg at a time, with the mixer on low speed. Add the Caramel. Scrape down the sides of the bowl again, and then increase the speed to medium and combine thoroughly. With the mixer the lowest speed, add the flour mixture and the sour cream, alternating between the two, beginning and ending with the flour. Mix only until just combined, do not over-mix.
• Fill the cupcake liners with a 16-size ice cream scoop, or about half full, and bake until dark golden and baked through, about 15 minutes. Cool the cupcakes completely.
• To assemble: Core each cupcake using an apple corer. Fill each cupcake with the Black Sesame Pastry Cream and generously frost with the Chestnut Cream Frosting so that the frosting resembles a mountain of noodles. Top each cupcake with a pair of the Black and White Sesame Chopsticks.
• In a heavy-bottomed saucepan (or preferably an unlined copper pot), combine the sugar with 4 tablespoons water to moisten. Place over medium-high heat and, without stirring, cook until the sugar is dark amber in color. Meanwhile, place the cream in a saucepan over medium heat and warm to a simmer. Turn off the heat on the caramelized sugar and slowly add the warmed cream while stirring the caramel with a wooden spoon. Be careful as the mixture will splatter. Allow to thicken slightly over medium heat, about 5 minutes. Stir in the lemon juice if using. Cool completely.
• Bring the milk to a boil in a small saucepan. In a small bowl, whisk together the yolks with the sugar and cornstarch until smooth and well blended. While whisking, slowly pour in one-quarter of the milk into the yolk mixture to temper the yolks. Add the remainder of the milk, while whisking. Pour back into the saucepan and place on medium heat. Whisk vigorously and constantly until the mixture thickens. Remove from the heat and whisk in the vanilla extract. Allow to sit for 5 minutes. Whisk in the butter, piece by piece. Add the tahini and black sesame powder, and whisk to blend. Cool completely.
• Cream together the chestnut paste and chestnut puree in a food processor fitted with a metal blade until smooth. Add the softened butter, powdered sugar, rum and vanilla extract, and continue to process until well blended. If chunks remain, press the cream through a fine sieve to remove any large chestnut chunks. Place the cream in a piping bag with a "spaghetti" tip.
• Line a half sheet pan with a sheet of parchment paper. Coat the paper with cooking spray. Coat a wide spatula and a rolling pin with cooking spray.
• In a small, heavy-bottomed saucepan or unlined copper pot, combine the sugar, vinegar and 1 teaspoon water. Cook over low heat until the sugar is melted and the mixture is thick. Stir a little. Cook until the sugar reaches 248 degrees F on a candy thermometer. At this point, add the sesame seeds to the sugar and stir well with a wooden spoon. Quickly scrape the mixture onto the parchment and spread evenly, first with the prepared spatula and next with the rolling pin. The desired thickness is about 1/16-inch thick. Cool at room temperature for about 10 minutes.
• Cut the candy into 12 chopstick shapes, each about 3 inches long, with the aid of a Chinese cleaver and a heavy pan. This technique makes cutting easier, even when the candy gets a bit hard. Let the candy cool completely.

PUMPKIN CAKE WITH CARAMEL-CREAM CHEESE FROSTING

Steps:

• Make the frosting: In a medium saucepan, combine the sugar, water, vanilla bean and seeds.
• Cook over high heat, stirring, until the sugar is dissolved.
• Using a wet pastry brush, wash down any crystals from the side of the pan.
• Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes.
• Remove from the heat and immediately stir in the butter and heavy cream. (Don't worry if the butter separates.)
• Discard the vanilla bean.
• Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes.
• With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky.
• Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
• Meanwhile, make the cake: Preheat the oven to 350°.
• Butter and flour two 8-inch round cake pans.
• In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
• In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes.
• Beat in the oil, then beat in the pumpkin puree.
• Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
• Pour the batter into the prepared pans and smooth the tops.
• Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean.
• Let the cakes cool on a rack for 20 minutes.
• Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
• Place one layer on a plate and spread with 1 cup of the caramel-cream cheese frosting.
• Top with the second layer and frost the top and side.
• Refrigerate the cake for 2 hours before serving.
• Serve cold or at room temperature.

EASY CARAMEL APPLE CAKE WITH WHIPPED CREAM FROSTING

Steps:

• Prepare cake mix according to box. Add cinnamon and mix in.
• Pour cake mix into pan sprayed with non stick cooking spray (I used my amazing brownie pan but you can use a regular cake pan)
• Open jar of caramel topping and spoon a teaspoon randomly throughout cake mix. (i used my brownie pan divider to put a teaspoon into each section then removed the divider for the next step)
• Swirl the caramel thru cake using a butter knife.
• Bake in 350 degree oven according to directions on box. Testing 5 minutes before called for time to check for doneness. (toothpick comes out clean and cake is springy not jiggly)
• Allow to cool completely and then cut into desired size pieces. (i removed my divider and transferred slices to another plate)
• Warm remaining caramel topping in microwave till pourable but still thick. and drizzle over top of each cake slice
• Now add a nice dollop of whipped cream frosting to each cake.
• Watch them disappear
• Frosting: Sprinkle unflavored gelatin over 3 tablespoons of water in a glass bowl or measuring cup. Let sit until geleatin softens up. Now microwave on HIGH for about 10 seconds and then stir until the gelatin dissolves completely. Allow toc cool for 2 to 3 minutes. Gelatin has to be in a liquid form and not warm. Beat cream in a large mixing bowl at high speed until soft peaks begin to form. Add confectioners sugar to this and whip until you see peaks holding their shape in the bowl. Add the cooled gelatin slowly and in a steady stream while beating the mixture. Now add vanilla and beat till stiff peaks. Refrigerate until ready to use.
• Refrigerate frosted cakes until ready to eat.

BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS

Steps:

• For Cake:
• Preheat oven to 350°F. Butter and flour two 9-inch diameter cake pans with 1 1/2-inch high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions.
• Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
• For Banana-Caramel Cream:
• Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes.
• Pour caramel into bowl. Cool to room temperature, whisking occasionally. Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
• Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top. Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

SALTED CARAMEL SOUR CREAM CAKE RECIPE - (4.3/5)

Steps:

• Mix the batter according to the box instructions, and then stir in the Sour Cream. In a parchment lined pan, pour the batter and bake the cake according to the box directions. Let it cool and gently poke some holes in it with a fork. Pour half the jar of Caramel Sauce over the poked cake. Spread it around and let it sit for 5 minutes. While it's soaking up that goodness, grab a medium bowl and make the Frosting. Mix the rest of the Caramel Sauce with the While frosting. Now frost that cake, and frost it good. Don't forget the Salt finish, that's what makes this cake POP! Now serve up a nice little piece.