Sigh… it’s been one of those baking days when nothing seems to turn out how I’d like it too. I took advantage of the extra hour from Daylight Savings by baking a super rich, delicious, chocolate stout cake, and the cake was out of the oven and cooling, all before 10am. But disaster struck when I discovered that the cake was glued to my Bundt cake pan, and in my attempt to turned it out of the pan, it became a pile of crumbled chocolate cake rubble. Unwilling to submit to cake failure, I turned to my second choice recipe to try, Delta Caramel Cake. It’s basically a rich, tender yellow cake slathered with a thick caramel icing. The cake was quick and easy to bake, but the caramel icing was another story. I like to think of myself as a bit of a caramel making expert so I didn’t hesitate when I read in the recipe introduction that “it’s a labor of love to make”. Sigh… I think it all started going downhill when I added the caramelized sugar to the evaporated milk mixture and everything got lumpy, no matter how much I stirred and coaxed it to meld together. Still I forged ahead, unwilling to submit to two cake disasters in one day. I picked out the especially big chunks of sugar from the icing and half heartedly frosted the cake. I held my breath as I cut a small slice of cake to test it out (at this point, I wouldn’t have been surprised if this cake tasted terrible given the day’s baking mishaps), but to my relief and delight, this cake is so delicious that it has helped soothe my bruised baking ego. I’m not posting the caramel icing recipe because I don’t trust it. BUT this cake recipe makes one of the tastiest yellow cakes I’ve had, so it makes a great base for any of your favorite toppings, icings, frostings, etc.
Delta Caramel Cake
Makes one 2-layer 9-inch round cake, serves 12
(from Anne Byrn’s American Cake)
Shortening/butter and flour, or non stick baking spray for prepping the cake pans
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup whole milk, warmed
- Place a rack in the center of the oven, and preheat the oven to 350°F.
- Lightly grease and flour the bottom of two 9-inch round or square pans. I like using a non stick baking spray with flour.
- In a large bowl, beat the butter and sugar on medium speed until the mixtures is combined and lightens in color, about 2 minutes.
- Add the eggs, one at a time, beating well after each addition, and scraping down the bowl as needed.
- Mix in the vanilla extract, and set aside.
- In a medium size bowl, stir together the flour, baking powder, and salt.
- Alternately add the flour mixture and the milk to the batter, beginning and ending with the flour mixture. Blend on low speed until just incorporated, about 1 minute more.
- Divide the batter between the two prepared pans. Smooth out the top of the batter with a spatula.
- Bake the cake until it’s golden brown and the top springs back when lightly pressed with a finger, about 25-30 minutes.
- Remove the pans from the oven and place on a wire rack to cool for 10 minutes. Run a knife around the edges of the pans, and turn out the cakes. Then flip the cakes one more time so they can cool right side up.
- Since I’m not recommending the caramel icing recipe that I used, feel free to frost the cake however you want when the layers have cooled.