Yeah? Well this cake post was supposed to be the sequel. And the “smart” plan was to post it a few days after it, because they revolve around the same idea and that should’ve made a ton of sense!

But as you can see, I’m an “awesome” planner 🙁

I baked the cake (3 times!!!), shot the photos (3 times!!!), and took all the material with me to my summer vacation destination, thinking I’m super organized, with a strong determination that I will edit them and finish off the post for you shortly.

Pffff…who am I kidding? Work on vacation? Yeah right!

Then came back-to-school week (oh how do I love theeee) which got me quite occupied…in the best of ways, I must admit.

But! I had the best of intentions, so I know you’ll find it in your heart to forgive me for keeping this dreamy cake from you for that long.

he perfect caramel cake has to start with perfect yellow cake layers, which is not easy to come by.

The yellow cake layers used here are melt in your mouth mmmmmmmmmoist,super tender with a very fine crumb. To the naked eye, it might appear dense, but once it touches the tongue, it’s OMG so FLUFFY! It’s THE BEST yellow cake I’ve ever made or had and I’ve made A LOT! You name the recipe…I guarantee you I’ve tried it.

I was kinda on this foodie mission to find the best yellow cake recipe, so I was crazy with experimentation. For years! Until I met this one on Mel’s blog. She developed it after having test it over 16 times so we could enjoy the fruit of her labor.

For the Best Yellow Cake:

  • 2¼ cups cake flour, lightly measured (9 oz, 255 g) *(see note for substitution)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda *(see note)
  • ½ teaspoon salt
  • ½ cup milk (1% or above),at room temperature
  • ½ cup sour cream (light or regular), at room temperature
  • 1 cup unsalted butter, (8oz, 250g) softened to room temperature
  • 1¾ cups granulated sugar (13 oz, 368 g)
  • 1½ tablespoons vanilla
  • 3 large eggs, at room temperature
  • 2 large egg yolks, at room temperature

For the Caramel Icing:

  • 3 cups heavy whipping cream
  • 1½ cups packed light brown sugar (10½ oz, 300g)
  • 3 tablespoon light corn syrup
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • Sea salt flakes or coarse salt (for sprinkling), optional
  • Store-bought caramel popcorn or ½ recipe No-Bake Salted Caramel Popcorn(for topping the cake), optional

To make the yellow cake:

  1. Adjust the oven rack to middle position and preheat oven to 350F/180C.
  2. Prepare 3 (8 inch) cake pans by spraying the bottom with non-stick cooking spray, then line with parchment rounds. Spray the parchment and sides of the pans. (Alternatively, you could grease the pans and parchment with butter and dust with flour)
  3. .........................................

for full instruction please see : cleobuttera.com

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