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Gallery Caramel Buttercream Layer Cake Credit: Mike Krautter Recipe Summary Servings: 10
Ingredients Ingredient Checklist Unsalted butter, for pans 3/4 cup all-purpose flour, plus more for pans 3/4 cup cornstarch 6 large eggs, separated 1 1/2 teaspoons pure vanilla extract 3/4 cup plus 6 tablespoons sugar 1/4 teaspoon salt Caramel Buttercream Frosting
Cook’s Notes The layer cakes can be made up to 2 weeks in advance. Let cool completely before wrapping tightly in plastic wrap and freezing. Thaw completely at room temperature before using.
Gallery Caramel Buttercream Layer Cake Credit: Mike Krautter
Recipe Summary Servings: 10
Gallery
Caramel Buttercream Layer Cake Credit: Mike Krautter
Caramel Buttercream Layer Cake
Credit: Mike Krautter
Caramel Buttercream Layer Cake
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- Unsalted butter, for pans 3/4 cup all-purpose flour, plus more for pans 3/4 cup cornstarch 6 large eggs, separated 1 1/2 teaspoons pure vanilla extract 3/4 cup plus 6 tablespoons sugar 1/4 teaspoon salt Caramel Buttercream Frosting
Directions
Preheat oven to 350 degrees. Butter bottom and sides of two 9-by-2-inch round cake pans. Line pans with parchment paper rounds and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 3/4 cup sugar on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
Combine egg whites and salt in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons sugar; continue whisking until stiff and glossy, about 1 minute more.
Fold egg-white mixture into egg-yolk mixture. In three additions, fold reserved flour mixture into egg mixture. Divide batter between prepared pans, smoothing tops with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
Transfer pans to wire racks to cool slightly; turn out cakes, remove parchment paper, and let cool completely.
Using a serrated knife, halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter and spread 1 cup frosting evenly on top. Set another cake layer on top, and repeat process with more frosting and remaining cake layers. Spread 1 1/2 cups frosting over entire cake. Refrigerate until firm, about 30 minutes. Spread remaining 2 1/2 cups frosting over cake, smoothing the top and sides. Use a cake comb to give sides of cake a decorative finish, if desired. Serve immediately, or refrigerate up to 2 days; let cake come to room temperature before serving.
Cook’s Notes The layer cakes can be made up to 2 weeks in advance. Let cool completely before wrapping tightly in plastic wrap and freezing. Thaw completely at room temperature before using.
Cook’s Notes
The layer cakes can be made up to 2 weeks in advance. Let cool completely before wrapping tightly in plastic wrap and freezing. Thaw completely at room temperature before using.
Reviews
Add Rating & Review
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All Reviews for Caramel Buttercream Layer Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Caramel Buttercream Layer Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
