The Ultimate Caramel Cake

I had been in search for the perfect caramel cake for the longest time. I was looking for a cake similar to a childhood caramel cake that I remember, very light and soft cake with caramel frosting that is not too sweet but yet very much a caramel. After a few attempts using different recipes, I think I finally got it.

I found the perfect recipe of the caramel cake that I had been looking for. I used Sarah Phillips' Orange Sponge Cake recipe (without the Orange this time), and replaced it with Caramel Syrup. I'm totally in love with her sponge cake recipe, the possibilities are endless as to how I could vary the flavors of the cake (think lemon, mocha, coffee...).

I started with the usual beating and folding of the eggs and flour, I added a few tablespoons of caramel syrup and baked the cake for around 45 minutes. The aroma of the caramel again filled my little kitchen, it's heaven! I took out the cake from the oven, cooled it for 10 minutes, removed it from the pan and cooled completely. As I was cooling the cake, I made the caramel frosting. I made it using a vanilla mousseline buttercream and then I beat caramel syrup on it. After I got all the syrup that I needed from the caramel, I proceeded in putting it in the oven for about an hour to make it into a thin custard.




One important note though, don't start decorating your cake when you are sleepy! Hehe. I smoothened the caramel on top, piped the nice border swirls on the edge, but totally forgot that the sides are not yet done! Big no-no. I cannot pipe properly anymore on the sides without ruining the nice swirls on top. I think I managed to still make the cake decent but it was not how I originally planned on piping it. Or did I have a plan at all? I don't remember. LOL! Don't get fooled by the pipes on the side, they're really diagonal and not tabingi. Nevertheless after the piping boo-boo, the cake was so caramelicious, just the way I like it.