How to Make Martha Stewart's Southern Caramel Cake | Martha Bakes Recipes | Martha Stewart

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while mimicking tangy flavor.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option with similar richness.

caramel sauce

🥗Healthier: homemade caramel with less sugar

💰Cheaper: store-bought caramel

Homemade caramel can be adjusted for sweetness.

butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces fat while adding moisture.

In a stand mixer, beat 2 sticks of unsalted butter until creamy.

Add 1 cup of granulated sugar and 2 cups of dark brown sugar, mixing until creamy.

Add 6 eggs one at a time, mixing well after each addition.

Stir in 1 tablespoon of vanilla extract.

In a separate bowl, combine 3 cups of cake flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.

Alternate adding the flour mixture and 1 cup of sour cream to the butter mixture, starting and ending with the flour.

Prepare two 8-inch cake pans by buttering and lining them with parchment paper, then buttering again.

Divide the batter evenly between the two pans and smooth the tops with an offset spatula.

Bake in a preheated 325°F oven for about 50 minutes, or until a toothpick comes out clean.

For the caramel filling, heat 1/2 cup of sugar in a small saucepan over low heat until amber in color.

In another saucepan, combine 2 cups of granulated sugar, 1 cup of heavy cream, and 2 tablespoons of unsalted butter, heating on medium.

Stir the cream mixture into the sugar mixture, cooking until it reaches soft ball stage (238°F).

Cool the caramel mixture to 200°F while beating it for about 6 minutes until thickened.

For the caramel whipped cream frosting, melt 1/2 cup of sugar with 2 tablespoons of water over medium-high heat until amber.

Slowly add heavy cream to the melted sugar, stirring until combined, then chill before whipping.

Trim the edges of the baked cake layers and cut each layer into two rounds.

Layer the cake with caramel filling and whipped cream, refrigerating for at least 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens