Haniela's: Brown Sugar Cake with Cream Cheese Caramel Frosting

Brown Sugar Cake with Cream Cheese Caramel Frosting

Tuesday, October 16, 2012

Few weeks ago Zach and Clay from The Bitten Word came up with a fabulous idea. A  recipe challenge. Not just any recipe challenge.  They decided to challenge their readers to make every single recipe in 6  Food Magazine,  all October 2012 issues. You can read about it more here: Cover to Cover Project. 500 people signed up!
When I first signed up I was  sure I was too late to do so. Thinking to myself "as usual I'm late for all  things fun". WRONG.  I was in.
I kindly asked to be  on  Martha Team(you know special that made me feel, right!) 
I was assigned a recipe from the October issue of Martha Stewart Living : Brown Sugar Layer with Caramel Buttercream Frosting.
And today I wanted to share  with you an updated recipe for Brown Sugar Cake with Cream Cheese Caramel Frosting.  You see, I edited the original  recipe a bit to my liking.  If you are interested to know why and what I did differently, you can read my my full review here.

Brown Sugar Caramel Frosting Cake (cake recipe adapted from Martha Stewart)

Brown Sugar Cake
1cup room temperature butter
1 3/4 cup light brown sugar
3/4 cup granulated sugar
3 cups cake flour
1/2 tsp baking soda
1/2tsp salt
1 cup full fat sour cream
1tbl vanilla extract

  • This batter  fills 10 inch round cake pan (baked cake is high, make sure you line the sides of the cake high with parchment paper).
  •  Additional Cake Pan Info : Batter fills 9 + 6 inch cake pan, two 8ich cake pans.
  • Halved recipe will fill 2 - 6 inch pans.
  • Preheat oven to 325F
  • Butter, line with parchment paper and butter and flour cake pans. Shake out the excess flour.
  • In a large bowl, sift together, flour, baking powder and salt. 
  • Beat butter with sugars, until smooth, for about 5 minutes.
  • Add sour cream, beat until well combined.
  • On low speed, alternatively and in 6 additions add flour and one egg at a time. Scraping the bowl twice. Beat just until combined.
  • Beat in vanilla extract.
  • Fill the prepared cake pans.
  • Bake at 325F.
  • 10 inch cake pan bakes for about 1hour 25 minutes.
  • 8 inch cake pan bakes for about 50- 60 minutes.
  • 6 inch cake pan  bakes  about 45-55 minutes.
  • Once the cake is baked, let it cool in the pan on a cooling rack for about an hours.
  • Carefully unmold the cake from the pan onto a cooling rack and let it cool completely.
  • This cake can be frozen as well.

Cream Cheese Caramel Frosting (this recipe will fill and frost 2 - 6inch cake layers.Each cake layer is torted (split in half horizontally) creating total of  4 cake layers, see the picture below)

2 packages of cream cheese
1cup thick caramel(recipe can be found here, this is my to go caramel recipe.Make it ahead of time if needed and store in the fridge)
2sticks room temperature butter
  •  Cream cream cheese until smooth, add room temperature butter and cream until well combined and fluffy.
  • Spray  with non stick spray or lightly oil 1 cup pour or spoon thick caramel into the cup. Pour caramel into the cream cheese butter mixture, beat until well combined.
  • Store frosting in the fridge until ready to use.
  • Let it come to room temperature before frosting the cake.

 Cake Assembly(for 2- 6 inch cake layers)
    • Using a serrated knife or a cake decorating wire tool ( I found one in Ikea) level the tops of the  cake layers, if needed.
    • Using a knife or wire tool, split  2- 6 inch cakes horizontally so you end up with total of 4 cake layers.
    • Start with a cake layer, spread 1/4 cup of caramel filling on the cake, place another cake layer on top, continue with 1/4cup filling and so on, until you are done with filling the cake.
    • Frost the  outside of the cake as desired.
    • I used back of the spoon to create the look on my cake.
    • Store the cake in the fridge, let it come to room temperature before serving.

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