The Mad Cake Batter

sweet treats and savory deets


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Honey Cake with Caramel Buttercream

layersAnother birthday party, another cake. Over the course of one weekend, i have managed to make three cakes… only one wasn’t really edible… Lucky for me, this one went off without a hitch. This recipe is from the Vanilla Bean Blog and I would make this again in a heart beat. The sponge cake was so decadent with the honey…

THE HONEY CAKE:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup honey
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk

frostingPreheat the oven to 350F and prepare three 8-inch cake rounds. Whisk together the flour, baking powder, baking soda, and salt. In standing mixer with a paddle attachment, cream the butter at medium speed until light and fluffy. Add the sugar and mix until combined. Scrape down the sides of the bowl, add the honey, and mix on medium for about 2-3 minutes. Add the eggs and the yolk one at a time, add the vanilla, and mix until combined. Beat the batter again at medium speed for one minute.

On low speed, add a third of the flour mixture, and half of the buttermilk. Repeat the process, ending with the flour mixture. Mix until combined. Divide batter evenly among the prepared cake pans and bake 22-30 minutes, or until set in the center and a cake tester comes out clean. Move the pans to a wire rack to cool.

CARAMEL BUTTERCREAM:

  • 8 egg whites
  • 2 cups sugar
  • 1 1/2 pound butter, room temperature
  • pinch of salt
  • 1 tsp vanilla
  • 1/2 cup leftover caramel from the Coffee Cake post

cakeIn the bowl of your stand mixer combine the egg whites and sugar (the consistency will be very grainy). Over a double boiler, stir the egg mixture with a rubber spatula until the sugar is completely melted. Brush the sides down with the spatula to make sure all the sugar is melted and there are no grains. Once smooth, move the bowl back to the stand mixer and beat with the whip attachment on medium high speed.

Beat it until it is light, fluffy, glossy and the bowl feels just about room temperature. If the whites are not cooled off sufficiently it will melt the butter when you add it. Whip at medium speed for about a minute the buttercream should be creamy.

ASSEMBLE THE CAKE:

Level out the cakes so they are flat. Spread a layer of buttercream before repeating the process two more times. Take the remaining frosting and cover the cake until smooth and add whatever toppings you chose. Enjoy!

 

 


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Coffee Cake with Caramel Frosting

My roommate and I were throwing a joint birthday party and I was in charge of making the cake. I work up early to make it before going to work. As I was going through the motions, I noticed that the batter was a little too watery. Going against my intuition, I divided the batter into the cake pans and throw them in the oven…

crispy, flat

Crispy, flat cake rounds

Thirty minutes later, what I pulled out, was not three fluffy cake rounds, but three flat crispy things. Defeated, I had to walk away and go to work. Luckily, I had enough ingredients to make another cake after work, and enough time to make another cake before the party.

I decided to go with a different recipe which was from the Cake Blog. This time, the batter actually looked like batter. More confident, I filled the cake rounds and threw the cakes in the oven. Twenty-five minutes later, I pulled out three beautiful cakes and placed them on the wire rack to cool.

THE CAKE:

  • 3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 heaping teaspoon instant espresso powder
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1/3 cup brown sugar
  • 2 teaspoons vanilla extract
  • 4 eggs, room temperature
  • ¾ cup whole milk
  • ¾ cup strong, hot coffee

cake2Preheat the oven to 350F and prepare three 8-inch cake rounds. In a medium size bowl, sift the flour, baking powder, salt, and espresso powder. Set aside. In a standard mixer, cream the butter until light and fluffy. Add the sugars and mix on medium high speed until well incorporated. Reduce the speed to low, add the eggs, one at a time. Scrape down the sides of the bowl.

Add a third of the flour mixture and mix on low. Alternate between the milk and the flour, ending with the flour mixture. Finally, add the coffee and mix until smooth. Divide the batter and bake for about 25 minutes. Transfer to a wire rack for 10 minutes before removing the cakes from the tins.

THE COFFEE SOAK:

  • ½ cup water
  • ½ cup granulated sugar
  • 1 heaping teaspoon instant espresso powder

Over medium-high heat, combine all of the ingredients in a saucepan and bring the mixture to a slight boil. Lower the heat and simmer on low for about 5 to 10 minutes. Remove from the heat and allow to cool until use.

CARAMEL SAUCE:

  • ¾ cup granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter, diced
  • ¾ teaspoon sea salt, or to taste
  • 1 teaspoon vanilla extract

cakeIn a saucepan, stir the sugar, corn syrup and water. Over high heat, occasionally  stir the mixture until fragrant and the mixture turns an amber gold. The sugar will begin to bowl. Remove from heat and slowly, carefully add the heavy cream, stirring constantly. Add the butter and stir until melted. Add the vanilla and salt. Allow to cool completely.

THE FROSTING:

  • 6 large egg whites
  • 2 cups granulated sugar
  • 3 cups unsalted butter, cubed, softened
  • 2 teaspoons vanilla extract
  • ½ cup caramel sauce, or to taste

In a bowl, lightly whisk the egg whites and sugar. Place the bowl over a double-boiler. Whisk constantly while the mixture reaches 160F. Transfer to a standard mixture and whisk the eggs on high until stiff peaks form and the bowl is at room temperature. Use the paddle attachment and add the butter on low speed until well incorporated. Add the vanilla and whip until smooth.

ASSEMBLY:

Level out the cakes so they are flat. Take the first layer on a cake platter and give it a healthy coat of the coffee soak. Spread a layer of buttercream before repeating the process two more times. Take the remaining frosting and cover the cake until smooth and add whatever toppings you chose. Enjoy!