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 Hosted By
DnD |
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1 stick unsalted butter, at room temp |
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1/4 cup firmly packed brown sugar |
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3/4 cup heavy whipping cream |
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6 cups confectioners’ sugar |
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2 stick unsalted butter, at room temp |
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Preheat an oven to 350°F. Spray 9-inch round spring form cake pan with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. In a separate bowl, stir together the buttermilk, canola oil and vanilla extract.
Using an electric mixer fitted with the flat beater, cream together the butter, granulated sugar and brown sugar on medium speed until light and creamy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Reduce the speed to low and alternate adding the flour mixture and the buttermilk mixture in three additions, starting and ending with the flour mixture. Pour batter in the cake pan. Bake until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Transfer the pans to wire racks and let cool for 10 minutes, then turn the cake out onto the rack and let cool completely.
While the cake is cooking, make the salted caramel for the frosting. In a heavy 4-quart (4-l) saucepan over medium heat, combine the sugar and water. Cook until the mixture bubbles vigorously and turns a golden amber color, about 9 minutes. Watch the caramel very carefully, and as it will go from amber colored to burned in a few seconds. Slowly whisk in the warm cream and continue cooking until smooth and the mixture emulsifies, about 2 minutes. Stir in the salt, transfer to a bowl and let cool to room temperature.
TO MAKE FROSTING: Using an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, milk and vanilla and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the cooled salted caramel mixture, increase the speed to medium and beat until fluffy, about 3 minutes.
Cut the cake in half to make 2 layers. Place 1 cake layer on a serving platter. Spread about a 1/3 of the frosting over the top of the cake. Place the other cake layer on top of the first and spread and spread the remaining frosting decoratively over the top and sides of the cake.
Serve immediately, or cover with a cake dome and refrigerate for up to 2 days. Bring to room temperature before serving. Serves 12 to 16.
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