Caramel cake with nuts and cream

Caramel Cake with Nuts and Cream is a deliciously rich and decadent dessert featuring a moist caramel-flavored cake layered with creamy frosting and topped with crunchy nuts. Here's a detailed recipe to make this indulgent treat:

Caramel Cake with Nuts and Cream Recipe

Ingredients:

For the Caramel Cake:

• 1 ½ cups granulated sugar
• ½ cup unsalted butter, room temperature
• 2 large eggs
• 1 cup all-purpose flour
• ½ cup cake flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk (or milk with a splash of lemon juice)
• 1 tsp vanilla extract

For the Caramel Sauce:

• 1 cup granulated sugar
• ¼ cup unsalted butter
• ½ cup heavy cream
• ¼ tsp salt

For the Cream Frosting:

• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

For the Nut Topping:

• ½ cup chopped nuts (such as pecans, walnuts, or almonds)

For Garnish (Optional):

• Caramel sauce
• Additional chopped nuts

Instructions:

Step 1: Prepare the Caramel Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

2. Caramelize sugar: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Carefully add the butter and stir until melted. Remove from heat and let it cool slightly.

3. Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.

4. Add eggs: Beat in the eggs, one at a time, until fully incorporated.

5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.

6. Mix in caramel: Stir the cooled caramel into the butter and sugar mixture.

7. Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in thirds, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Stir in the vanilla extract.

8. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Prepare the Caramel Sauce

1. Cook sugar: In a saucepan over medium heat, melt the granulated sugar until it turns a deep amber color, stirring constantly.

2. Add butter and cream: Carefully add the butter and stir until melted. Slowly add the heavy cream, stirring constantly until smooth. Remove from heat and stir in the salt. Let the sauce cool to room temperature.

Step 3: Prepare the Cream Frosting

1. Whip cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Step 4: Assemble the Cake

1. Level cakes: If necessary, level the tops of the cooled cake layers with a knife to create an even surface.

2. Layer cake: Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, then drizzle with some of the caramel sauce.

3. Add second layer: Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream.

4. Add nut topping: Sprinkle the chopped nuts over the top of the cake.

Step 5: Garnish and Serve

1. Garnish (Optional): Drizzle additional caramel sauce over the top and sides of the cake, and sprinkle with extra chopped nuts if desired.

2. Chill: Refrigerate the cake for at least 1 hour to allow the flavors to meld and the frosting to set.

3. Slice and enjoy: Slice the cake and serve chilled.

This Caramel Cake with Nuts and Cream is a rich and decadent dessert that combines sweet caramel, creamy frosting, and crunchy nuts for a delightful treat. Enjoy!