Daring Bakers Nov – Caramel Cake

I am late in posting November's challenge, but I guess its never too late to finish up a DBers Challenge!!

I barely had time to get back from my long vacation and settle down;baking was most definitely not on my mind just yet. I have been procrastinating this one for the past 3 days, no butter, gloomy weather to take pics, hmm let me do it tomorrow…so on and so forth. I did it today at last! And just about a week late… :)

The challenge for the month of November was a signature Caramel Cake.by Shuna Fish Lydon of Eggbeater. Our host was the lovely Dolores of Chronicles in Culinary Curiosity and co-hosting with her were Alex and Jenny . The recipe is by Shuna Fish Lydon.

I didn't want to make a big cake so I made a 6" cake, layered it into two and frosted it with the caramelized buttercream. This one is a lot of sugar, so halving the recipe was definitely a good idea! I decorated the cake with buttercream swirls and topped it with coloured sugar.


You will need:

10 Tbsp unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.


2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.


You will need:

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.

The cake was differently delicious, but way too sweet for us! It was a good experience with caramel though.

Another challenge done for now!


  1. OMGGGGGGGGGG NAMI!! Why do u make me sooo hungry and jealous?????? I am feeling really hungry kane.. i simply love the way u take such awesome photosss!! simply superbbb!!

  2. Oh yeah the light is biggest issues for clicking, i can feel the gloomy shadows.... But the cake is just attractive!

  3. Your cake looks beautiful, great job with the frosting! I need to start cutting the recipes in half, there are only 2 of us and it was alot of sugar!

  4. Just a superb cake Namratha.I loved the idea of coloured sugar.

  5. looks so soft and perfect. Why is kosher salt used ?

  6. The looks so yumm. ANyway i like seeing this late as one was seeing so much of this cake in one day, so it is better to seen one after sometime.
    Better to be late than never too.

  7. Wow,
    the cake looks heavenly! I wish i could eat it!

  8. Hehe, thanks Shubhs! :)

    Thanks Cham!

    Thanks FitChick, ya right, we are just two as well, this one was not too hard to finish since I had halved it. :)

    Thanks Madhavi!

    Thanks Pravs! Kosher salt is used to cut back on the sweetness.

    :) Thanks Happy, yup too many cakes on the same day right?

    Thanks Smitha!:)

  9. Its nice that you did the challenge all the same. And sweet it was, but your cake looks lovely.

  10. I love your cake! The decorations look beautiful!

  11. Beautiful cake!! Love the swirls on top. :)

  12. Thanks for visiting my blog :)
    I love ur cake :)
    luks purfect!! :)

  13. That looks awesome.. love all things caramel.

  14. The cake looks simple yet elegant Namratha.

    Reg the pasta, it's whole grain spaghetti and not whole wheat.

  15. great job! looks like you did a better job layering the cake than i did ;)


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