ACan anyone help me? I want to change my vanilla recipe to a caramel cake. Can I add caramel in and just reduce the sugar? Do I need to take out some of the milk of I do this?
Here is my vanilla recipe.
Ingredients 1Â½ Cups Unsalted Butter, softened 2 Cups Sugar 5 Eggs 1 Tsp. Salt 2Â¾ Cups All-Purpose Flour 1 Tsp. Baking Soda 1 Tbsp. Baking Powder 1 Tbsp. Vanilla, Butter Nut Extract 1Â¼ Cups Whole Milk Instructions Preheat oven to 350. Prepare 2- 8 or 9 cake pans with wax paper sprayed with baking spray. In a stand mixer beat butter and sugar on medium speed until light and fluffy, about 10 min. In the meantime in a small bowl sift together all dry ingredients. Add in extract and eggs, 1 at a time and beat after each egg. Beat until fluffy about 8 min. Now alternately add flour and milk to butter mixture. Once it is all incorporated beat on high speed for 30 seconds. Remove from mixer and do a quick stir with a spoon. Evenly divide batter between to 2 pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out with just a couple crumbs
Yeah.Â I would reduce the sugar and leave out a little milk.Â I know I have seen a recipe for caramel cake that had you add some cooled,Â homemade caramel syrup to the batter.Â I would drizzle some thinned caramel syrup over the layers too so it was really prevalent.Â
I would take out 1/2 c of sugar and 1/4 - 1/2 c of the liquid and add 1/2 a cup of caramel syrup mixed with the rest of the milk.Â If that's not enough caramel flavor then drizzle the layers.
Martha Stewart has a recipe available online for caramel cake. Â I haven't tried it, but it looks like a basic yellow cake with caramel syrup added. Â Here are her amounts
- 1/2 cup (1 stick) unsalted butter
- 1 1/4 cups sugar
- 1/4 cup Caramel Syrup, plus more for serving
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
Yes!Â That was the one I saw too.Â Couldn't remember where though.Â
in my mother's tattered first edition betty crocker picture book cookbook--over 60 years old--
with the classic red & white scrolly cover
there's a "burnt sugar cake" and a "new caramel cake"
if you would like either i'd be glad to paraphrase the directions and write out one or the other recipe
burnt sugar has 3 eggs, new caramel has 2 eggs--that's the basic difference--same yield
cool old recipe with scratch icing too
but if your newly tweaked recipe is working for you--no worries
pg 130 &131 if you already have a copy
AThanks guys I will try the tweaked recipe tonight. I like the texture of my recipe and I'm comfortable with it So I would prefer to be able to just change it a little to suit my needs rather than having multitudes of different recipes. Make sense?
that's what i thought
why i didn't start typing it out
hope all goes well!
AHow about using brown sugar instead of white sugar in your recipe, that may help to give it a more caramel flavor.
Looks like I may be late to the party on this one but I make my White Caramel Cake by starting with my White Cake recipe and replacing half the sugar with brown sugar, and 1/2 the liquid with caramel sauce.