Sometimes I feel a little bad I don’t broaden my horizons and try a different cake every year…but then I remember why I make this cake consistently, it’s just that good.
It’s big, triple layered and covered in one of the best frostings I have ever tasted. There’s even a little raspberry jam between the layers: don’t freak out! It’s just enough to add a little interest and colour but it won’t detract from that caramel goodness, I promise 🙂
The cake stays pretty moist (providing you don’t leave it in the oven too long, it’s not foolproof) when done properly and feeds a crowd very nicely (we had two cakes between about 17 people and there was still about 1/3 left of each cake! Yes, I had it for breakfast. Guilty as charged). I wrapped some lace around it because it looked pretty but you can do as you like!
I really hope you give it a try sometime 🙂
My Favourite Caramel Birthday Cake
2&2/3 cups flour
2 tsp baking powder
250g butter, softened
1 cup white sugar
½ cup brown sugar
4 eggs, separated
1 cup milk
1 cup brown sugar
3 cups icing sugar
Preheat the oven to 180 degrees Celsius and line/grease three 20cm diameter cake tins.
In a medium bowl, mix together the flour, baking powder and salt. In the bowl of an electric mixer, cream the butter and sugar until nice and light and fluffy. Beat the egg yolks in one at a time. Alternate mixing in the dry ingredients and the milk, starting and beginning with the dry (I did this by hand because I didn’t want to overmix it). It will be quite thick, but do not fear. Beat the egg whites until stiff peaks form. Fold into the batter 1/3 at a time, mixing gently and folding until just combined. The batter should be soft dropping consistency, so not too thick that you have to spread it around the tins. If it is too thick, add a tablespoon or so more milk.
Divide the batter between the tins and bake for about 35 minutes until the skewer comes out clean when inserted (I have accidentally over baked this, so I hovered around the oven and whipped them out as soon as they were done). The tops should spring back when lightly touched. Cool half an hour in the tins then turn out onto wire racks to cool completely.
When ready to assemble, place a layer of cake on the serving plate. Spread some jam onto the top, leaving a 1cm border. Place the next layer on top and repeat the process. Finally, arrange the top layer on top of this.
To make the frosting, melt the butter and brown sugar together. Heat gently until the brown sugar has dissolved completely (this is important as if not you can end up with grainy frosting; however, I assure you this is still delicious!). Bring to the boil, then remove from the heat and add the icing sugar a bit at a time. When cool enough to spread on the cake, it’s time to get down to it! Frost the cake in any way you may desire. If it helps, I started with a thin crumb coat and then put about 1/3 on top and helped it spread itself down the sides. I then iced the sides, and when it began to set, I smoothed out the edges with a knife dipped in water. The frosting does set quite quickly, although you can easily reheat it a bit. When the cake is iced to your standards, you are all done. Pat on the back, it will all be worth it, I promise!