My first Daring Baker's Challenge - Caramel Cake with Caramelized Butter Frosting

With holiday season around the corner the creamy sugar-high Caramel Cake with Caramelized Butter Frosting(courtesy of Shuna Fish Lydon) was the befitting pick of the month.The daring hosts for November are Dolores of Culinary Curiosity along with Alex of Blondie Brownie, Jenny of Foray into Food .
Being a low-fat and low-sugar health nut,I reduced the fat and sugar were ever possible in the recipe while preserving the moisture and sweetness of the cake.I had used caramel syrup before while making flan ,hence I could make that easily with no mistakes. I limited the buttery frosting to just one part of the cake. I sliced out the center of the cake and frosted only that part,the rest was for our snacking with jam or jelly.The best part was topping with cake with silvered almonds ,chocolate shavings and bits of caramel.I was pretty satisfied with the result ,the cake was lightly sweet ,moist with thin layer of cream and hint of caramel flavor.

EQUIPMENT: For Cake/Icing: Stand mixer with paddle attachment (or use a hand mixer, or mix the old-fashioned way), 9-inch cake pan (or whatever size/shape you choose), cookie sheet or sheet pan, stainless steel saucepan, pastry brush, whisk, sieve.
Caramel Cake with Caramelized Butter Frosting courtesy of Shuna Fish Lydon , as published on Bay Area Bites .

If you’re looking for additional guidance on the cake, Shuna’s got some great information posted here as well and here .


10 Tablespoons unsalted butter at room temperature[I used about 6 tablespoon]
1 1/4 Cups granulated sugar[excluded the extra sugar]
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature[added 1 cup extra to compensated the excluded sugar and butter]

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.


2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.


12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream[I used whole milk instead]
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

Check out the nearly thousand other baker's magnificent caramel butter cakes in Daring Baker's Blogroll
.Thank you Dolores, Alex & Jenny for hosting the challenge .I'm delighted to be part of the Daring baker's club.


sefa firdaus said…
I always admire those daring baker bloggers. Me? I don't have gut to join :)

The cake looks yummy.
Welcome to the Daring Baker community.
Congratulations on your first challenge. Your cake really looks very good.
CurryLeaf said…
Love it Yasmeen.Too good and beautiful.Very Very happy to know that you r a part of the DBC.I do not hat the guts to go for it
Congrats on your very first challenge! You did a great job! Your cake looks marvelous!


Shaheen said…
Your cake looks great! Welcome to this wonderful community of Daring Bakers! :D
Dori said…
The name of this cake is too tempting! It really turned out beautiful!
Anonymous said…
Simply adore this one yasmeen..
Maria Verivaki said…
this may be your first daring bakers chanllenge, but it wont be your last! wish i had one of these with a cup of coffee right now!
Marija said…
Great job!

Welcome to the Daring Bakers!
Sara said…
Your cake looks beautiful - caramel makes almost everything taste better!
maimoona said…
Congrats on your first daring bakers challenge.Cake looks awesome!
Cham said…
congrats on ur first challenge!The cake looks Good!
Priya Suresh said…
Lovely Yasmeen..congrats on ur first challenge...cake looks really delicious..
zorra said…
Well done and welcome to the club. :-)
Clumbsy Cookie said…
Welcome to the Daring Bakers! You did a wonderful job on your 1st challenge!!! I love the almonds idea!
anudivya said…
Congratulations! THis looks fabulous
Ruth said…
Great first challenge your cake looks fantastic
looks very nice.. beautiful presentation and very inviting.
Bharti said…
That looks gorgeous! Beautiful job Yasmeen.
Anonymous said…
Good job for the lower fat version of the cake!
Purva Desai said…
This looks delish and simply irresistible...
You have inspired me to Bake such delicious treat.
Cynthia said…
Congrats on the successful completion of your first challenge. Looks great!
CookiePie said…
Welcome to the DBs! Your cake looks gorgeous!
Recipeswap said…
Congrats on your first challenge.You baked an awesome looking cake!
Uj said…
Wow. your cake looks fantastic.. I wish I could bake moist cakes [:(].. I am just learning
Gretchen Noelle said…
How funny that you cut out and frosted only the center. Smart, very smart! Great job! Welcome to the Daring Bakers.
syeda said…
wow,your cake looks awesome! I wish I could have some!
BC said…
Welcome aboard! It was a very sugary challenge.
Unknown said…
wonderful Yasmeen. The challenges are tempting.
Vishali said…
wow doesn't look like your first time :) are an expert ....good work .....

luckysanjana said…
Hi yasmeen thank you so much for dropping by..........and i love the topping on that cake......ive only just begun to bake so any tips you can give me would be more than welcome.
Blogger said…
Easily Increase Your ClickBank Banner Traffic And Commissions

Bannerizer makes it easy for you to promote ClickBank products by banners, simply visit Bannerizer, and get the banner codes for your chosen ClickBank products or use the Universal ClickBank Banner Rotator to promote all of the available ClickBank products.