Southern Caramel Cake for a Sweet Mother's Day

Happy Mother's Day!  My own amazing mother is many miles away in Canada, but I got to spend this Mother's Day with my awesome sister, my husband, and my kids.  I love any excuse to bake a cake, and so I asked my sister what she would like for this special day.  We both love caramel, so I found this delectable recipe in my new Cook's Country Blue Ribbon Desserts book from Costco (amazing, buy it if you can!).

This cake is very easy to make.  The cake layers are a buttermilk yellow cake.  It was moist and tender with a light vanilla flavor.  But the crown jewel is the caramel frosting.  It is so freaking good.  It's more like fudge than frosting, and has a grainy sugary texture with a rich caramel flavor.  The one thing that is difficult is frosting the cake.  This frosting hardens really fast, like I barely got the cake frosted before it started sticking to my spatula at which time crumbs started to stick to it.  So get everything ready to go and frost at top speed.  You can always microwave the frosting for a few seconds if it does harden on you too quickly.

We enjoyed this cake thouroughly on this day to celebrate motherhood. 

Southern Caramel Cake
from Cook's Country

Cake
1/2 cup buttermilk, room temperature
4 large eggs, room temperature
2 tsp vanilla extract
2 1/4 cups (11/4 ounces) unbleached all-purpose flour
1 1/2 c ups (10 1/2 ounces granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
16 TB ( 2 sticks) unsalted butter, cut into 16 pieces and softened

Frosting
12 TB (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
2 cups packed (14 ounces) dark brown sugar
1/2 tsp salt
1/2 cup heavy cream
1 tsp vanilla extract
2 1/2 cups (10 ounces) confectioners sugar, sifted
 
For The Cake:

Adjust an oven rack to the middle position ans heat the oven to 350 degrees. Grease and flour two
9- inch round cake pans. Whisk the buttermilk, eggs and vanilla in a large measuring cup. In a large bowl, mix the flour granulated sugar, baking powder, baking soda, and salt with an electric mixer on low speed until combined. Beat in the butter, 1 piece at a time, until only pea-size pieces remain. Pour in half of the buttermilk mixture and beat at medium-high speed until light and fluffy, about 1 minute. Slowly add the remaining buttermilk, mixture to the bowl and beat until incorporated, about 15 seconds.

Scrape equal amounts of batter into the prepared pans and bake until golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. cool the cake in the pans for 10 minutes, then turn out onto wire racks.  Let cool completely, at least 1 hour.

For The Frosting:

Heat 8 TB of the butter, brown sugar, and salt in a large saucepan over medium heat until small bubbles appear around the perimeter of the pan, 4 to 8 minutes. whisk in the cream and cook until a ring of bubbles reappears, about 1 minute. Off the heat, whisk in the vanilla.  Transfer the hot frosting mixture to a bowl and, with an electric mixer on low speed, gradually mix in the confectioners sugar until incorporated. Increase the speed to medium and beat until the frosting is pale brown and just warm, about 5 minutes. Add the remaining 4 TB butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.

To Assemble:

Place 1 cake round on a platter. spread 3/4 cup of the frosting over the cake, then top with the second
cake round. spread the remaining frosting evenly over the top and sides of the cake. Serve.

Note:  the cooled frosting stays soft and spreadable longer than most recipes, but will harden over time.
If frosting begins to stiffen, microwave it for about 10 seconds ( or until it returns to a spreadable consistency).

Linked to:
Melt in your mouth monday
Sweets for a Saturday
Sweet Indulgence Sunday 
Sweet Tooth Friday 
A Baker's Themed Sunday