Caramel Cake With Caramel Cream Cheese Frosting

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 3 1/2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar
• 1 3/4 cups light brown sugar, divided
• 1 1/4 cups butter, softened and divided
• 6 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup evaporated milk
• 1/4 cup light brown sugar
• 10 tablespoons butter, divided
• 1/3 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1 dash salt
• 1 3/4 cups powdered sugar
• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup pecans, chopped

Recipe

• 1 for the cake:.
• 2 preheat oven to 350°. grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.
• 3 combine flour, baking powder, and salt in a bowl; set aside. place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. add eggs, 1 at a time, beating well after each addition. stir in vanilla. add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. pour into prepared pans; sharply tap pans once on counter to remove air bubbles. bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. place 1 layer on a cake plate.
• 4 combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. cook over medium heat, stirring until sugar is dissolved. cook (without stirring) until a candy thermometer registers 238°. transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. quickly spread filling over cake layer on plate. cover loosely with plastic wrap; chill 15 minutes or until set.
• 5 spread a thin layer of caramel cream cheese frosting over filling. top with second layer. frost cake. chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. let stand 10 minutes at room temperature before serving. garnish, if desired.
• 6 caramel cream cheese frosting:.
• 7 melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. stir until sugar dissolves. bring to a boil over medium heat; remove from heat. whisk in cream; blend well. transfer to a heat-resistant bowl. cool at room temperature, stirring occasionally.
• 8 place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. beat in vanilla and salt. with mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. add powdered sugar gradually, beating well after each addition until completely smooth. chill slightly for a firmer texture, stirring occasionally.
• 9 pecan praline (topping):.
• 10 combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. stir in pecans; remove from heat. rapidly spread mixture onto greased foil. cool completely. break into small pieces; store in an airtight container up to 1 week.