Monday, October 22, 2012

Super Simple Caramel Layer Cake

Super Simple Pink Layer Cake


What's the frosting?
Caramel.
Caramel?!
Yes.
But it's pink!
Correct.
Pink caramel?
Yes.
Seriously, why?

Because I felt like it. The caramel frosting was so light-colored, at first I figured I'd make it orange for Halloween. But the pink & white roses in my sprinkles cabinet are screaming to be used for a fun & colorful layer cake so I adjusted the color of the frosting to them. The cake is very sweet, pink and totally kitsch! But the more I love it. The caramel frosting was amazing, so delish! Rating: 4.5 out of 5.




Vanilla & Caramel Layer Cake:

Ingredients:
- 275g plain flour
- 50g corn flour
- 2 ½ tsp baking powder
- 1 tsp salt
- 225g unsalted butter, room temperature
- 300g caster sugar
- 4 medium eggs
- 250ml milk
- 1 tsp vanilla paste

For the Dulce de leche Buttercream:
- 300g unsalted butter, room temperature
- 225g icing sugar
- 40ml milk
- 150g dulce de leche, store bought or homemade

Instructions:
- Pre-heat the oven to 180˚C.
- Sift together the flour, corn flour, baking powder and salt and set aside.
- In the bowl of a freestanding mixer, or in a large mixing bowl with a handheld electric mixer, beat the butter until creamy, around 1 minute. Add the sugar and beat until pale and fluffy, around 3 minutes. Add the eggs one at a time, beating well after each addition.
- With your mixer on a low speed, alternately add the dry ingredients in 3 batches and the milk in two. Add the vanilla along with the last portion of milk.
- Once all of the ingredient have been added, scrape down the bowl and beat the batter once more just until smooth, around 5 seconds.
- Divide the batter among the prepared cake tins and smooth the top with a rubber spatula and drop the pans lightly on the counter to expel any air bubbles.
- Bake the cakes until a toothpick inserted in the middle comes out clean, around 30 minutes.
- Allow the cakes to cool in their tins for around 20 minutes before inverting onto wire racks to cool completely.
- For the frosting: In the bowl of a freestanding mixer, or in a large mixing bowl with a handheld electric mixer, beat the butter until creamy, around 1 minute. Add the icing sugar and milk and beat until smooth and creamy, 1-2 minutes.
Add the dulce de leche and beat until fully incorporated.
- Place one of the cake layers on a cake stand or cake plate and spread with buttercream, top with the second layer of cake and spread buttercream across the top and sides.


Super Simple Pink Layer Cake

10 comments:

miss b said...

This really does look so pretty and the texture of the cake looks very light too. I must admit I had to read the title twice when I saw caramel.
http://missbbobochic.blogspot.co.uk/

Becca said...

Ha, that's awesome. Pink caramel frosting: now that is a trick no one would expect :)

A Bowl Of Mush said...

What a perfect cake!

The baker said...

Pink cake is my favourite flavour! Look delicious :)

Tip Top Shape said...

Such a beautiful cake!! Love it!

♏αяᴄ נυηℊ ℃♄αηℯł℮тт℮ said...

Very pretty and classy, love the look :)
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Bill said...

I say a little pink cake never hurt anyone! Sure wish I had a piece right now.

Smu said...

What is plain flour? Is it the same as the all-purpose flour? Thanks.

Paris Pastry said...

@Smu: Yes it is :)

bakingben said...

Made this cake today and the whole family loved it. I didn't have corn flour so I just used all purpose flour and regular granulated sugar as well.The cake was moist and tasted home made not store bought. It's a keeper.Oh, the frosting was awesome!!!Lite, fluffy, and not to sweet.