When I see a Baked layer cake on our Baked Sunday Morning Schedule, the first thing that crosses my mind is if I have a free day to make it. There’s usually three cake layers involved, a cooked frosting, and a few other elements that require some time (see: making two batches of salted caramel or shelling and chopping a plethora of pistachios).
But! This Antique Caramel Cake is only two layers, and is frosted with a quick cream cheese caramel frosting. I knew I only needed an hour or so to pull it together, and the result is pretty amazing. The cake itself is super hydrated and soft, probably because of all the buttermilk in the batter, and the icing is tangy and sweet.
One quick note about the frosting: I mixed it up and chilled it overnight, and this morning when I frosted the cake, it was firm enough to spread. Within 10-15 minutes or so, it started to soften and become a little too gloopy to pipe, so I just slathered the remaining icing on the cake. I think it needs more icing sugar if you need it to be firm enough to decorate. Other than that, this
was a delicious breakfast will be a nice treat with tea later on today.
I decided against the extra caramel sauce, only because I’m baking cookies for the rest of the day, and don’t need any more sugar!
You can find the recipe here!
More Baked Sunday Mornings here!