It’s Angela from Handmade in the Heartland back to share another dessert today. My husband’s birthday was on Memorial Day and to celebrate I always make some kind of celebratory dessert. What’s a birthday without cake? Am I right?! So I came up with this delicious caramel and vanilla layer cake with caramel frosting and a drizzle with more caramel sauce. YUM. Seriously yum. Both cakes are more like pound cake consistency than fluffy cake and I really enjoyed the unexpected texture.
Moist vanilla cake filled with layers of caramel sauce
Author: Angela from Handmade in the Heartland
1 1/3cupsall purpose flour
1can dulce de lecheyou can find it in the latin section at your grocery store
1 1/3cupsall purpose flour
2tablespoonslight corn syrup
2sticks unsalted butterroom temperature
2lbbag of powdered sugar
1/4cupof milkmore if needed
Preheat the oven to 350.
To make both the cakes first beat the butter until creamy, add the sugar, then the eggs.
Add the baking powder, vanilla, salt, and mix to combine.
Add the flour alternately with the sour cream & dulce de leche.
Pour into your 8″ round pan and bake for 30-40 minutes.
While the cakes cook make your caramel sauce and icing.
To make the caramel sauce
Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
Cover the saucepan and let it cook over medium heat for 3 minutes.
After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
*** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
Stir the mixture, again being careful. Add the butter. Stir until combined.
Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…
To make the icing
Beat the butter until creamy and smooth.
Add the caramel sauce, milk, and half of the powdered sugar.
Beat until combined but do not go above the slowest speed on your mixer, over beating can ruin frosting.
Add the rest of the powdered sugar and more milk by the tablespoonful if necessary.
Angela believes that everyone can create a handmade life easier than they think, and with her blog, Handmade in the Heartland, she hopes to inspire others to pull out their sewing machine, glue gun, or measuring cups and make things from scratch.