Antique Caramel Cake

Ingredients

Cake

• 4 ounces (1 stick) unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1/2 cup firmly packed light brown sugar
• 3 eggs
• 2 cups all-purpose flour, sifted
• 1 cup well-shaken buttermilk
• 1 teaspoon baking soda
• 1 tablespoon white vinegar
• Yields 10 portions

Frosting

• 1/4 cup firmly packed dark brown sugar
• 5 ounces (1 1/4 sticks) unsalted butter, at room temperature
• 1/3 cup heavy cream
• 8 ounces cream cheese, softened
• 1/4 teaspoon salt
• 2 cups confectioner�s sugar, sifted

Finishing Touche

• sweet and salty caramel sauce

Ingredients

• 1 cup sugar
• 2 tablespoons light corn syrup
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1/4 cup sour cream
• Yields 1 1/3 cups

Directions

Cake

1. Preheat the oven to 350F.
2. Butter two 8-inch round cake pans. Line them with parchment paper and dust with flour.
3. Beat the butter until creamy in the bowl of a stand mixer fitted with a paddle attachment.
4. Add both sugars and beat until fluffy.
5. Add the eggs, one at a time.
6. Add the flour in three parts, alternating with the buttermilk. Make sure to start and finish with the flour.
7. Dissolve the baking soda in the vinegar in a small bowl. Pour the mixture into the batter, beat until just incorporated.
8. Pour the batter into the prepared pans. Smooth the tops.
9. Bake the cakes for 32 to 37 minutes, until the cake tops are slightly browned. A toothpick inserted in the middle comes out clean.
10. Place the pans on wire racks and let cool for 20 minutes.
11. Flip the cakes out of the pans and let cool completely.

Frosting

1. Mix the brown sugar and 2 ounces (1/2 stick) of the butter together until melted and combined in a saucepan over medium heat.
2. Bring the mixture to a boil and let boil for 10 to 15 seconds.
3. Remove saucepan from the heat.
4. Pour the cream into the saucepan and whisk.
5. Transfer the brown sugar mixture to a bowl and let cool completely.
6. Beat the remaining 3 ounces of butter in the bowl of a stand mixer fitted with a paddle attachment.
7. Beat in the cream cheese and salt until smooth.
8. Reduce the speed of the mixer and pour the brown sugar mixture into the bowl.
9. Add the confectioner�s sugar. Beat until smooth.

Finishing Touch

1. Once you have assembled the cake, drizzle the sweet and salty caramel sauce in parallel lines.
2. Run a knife perpendicularly through the lines, going back and forth.
3. Store the cake in the fridge for up to 3 days. Let it come to room temperature before serving.
4. Sweet and Salty Caramel Sauce

Instructions

1. 1) Combine the sugar and corn syrup in a saucepan and add 1/4 cup of water.
2. 2) Cook over medium-high heat, stirring until the sugar dissolves.
3. 3) Stop stirring and increase the heat to high. Cook until the mixture is dark amber, about 6 to 8 minutes. Keep a watchful eye on the caramel.
4. 4) Remove the saucepan from the heat and slowly pour the cream over the caramel. It will bubble up so be careful.
5. 5) Add the sea salt.
6. 6) Whish in the sour cream.
7. Store the sauce in the fridge for up to 10 days.