Caramel Cake

Recipe: 

Caramel Cake: 

1/2 cup margarine 

1 cup sugar

3/4 brown sugar

3 large eggs

1 tsp vanilla

2 cups flour

1 cup buttermilk (I substituted with whipping cream)

1 tsp baking soda 

1 tbsp white vinegar  

Mix everything together. Pour batter into 3 8inch round greased pans. You can also use parchment paper depending on what pan you use , it may help to take the cakes out of the pan. I used disposable pans so I was able to cut the pans off if I had to. Bake for 20 min. on 350. Allow cakes to cool. 

Salted Caramel Sauce:

2 cups sugar

12 tbsp margarine - cubed, room temperature

1 cup heavy cream

1 tbsp salt

Pour sugar in an even layer into a saucepan on medium heat. Keep mixing the sugar until it all melts (takes up to 5 min). When sugar is completed melted stop mixing and let the sugar cook until it has turned a light brown color. Remove from heat. All the margarine and mix until all the margarine is melted. Next pour in the cream and mix. Lastly pour in the salt and mix. Allow to cool at least 10 minutes. 

When the cake is cool and the caramel sauce is cool poke holes in the cakes with a fork. Pour some of the caramel sauce onto each cake (reserve some for the top of the cake). Allow the caramel sauce to soak into the cake. 

Caramel frosting:

1/2 cup brown sugar

2 tbsp margarine

1/2 heavy cream

1 cup whipping cream

Pour brown sugar into pan on medium heat. Mix in 2 tbsp margarine. mix until melted. Remove from heat and mix in 1/3 heavy cream. Allow brown sugar mixture to cool. 

Whip 1 cup whipping cream until it is thick and creamy. Pour brown sugar mixture into whipped cream and mix. 

Assembling the cake!

Take 1 cake and put it on a plate. Spread some frosting on top. Next place a second cake on top of the first cake and spread more frosting on top of the second cake. Lastly place the third cake on top and put frosting on top of the third cake and on the sides of the cake. Drizzle remaining caramel sauce on top of the cake. 

I made this cake for my grandpa's birthday and it tasted delicious! It was extremely sweet but so yummy! You can make it a day in advance and store it in the fridge over night or you can assemble right before eating!