RECIPE

Ingredients:

Caramel:

    •    1/4 cup sugar

    •    1/4 cup water 

Cake:

    •    1/4 cup water

    •    2 eggs, separated

    •    1 cup flour

    •    ½ tsp. baking soda

    •    1/8 tsp. salt

    •    ½ cup (1 stick) butter, softened

    •    1 cup sugar

    •    3/4 tsp. vanilla extract

    •    ½ cup buttermilk

Buttercream Frosting:

    •    4 cups powdered sugar

    •    1 tsp. salt

    •    ½ cup butter, softened

    •    3 tsp. vanilla extract

• (Up to) 1/2 cup heavy cream

Directions:

    •    Preheat oven to 350

    •    Prepare 2 or 3 4-inch cake pans by spraying with canola oil.  

    •    Whisk egg whites until they form tight peaks. Set aside.

    •    For caramel: combine sugar and water in a saucepan over medium heat. While stirring, allow sugar to melt and bring mixture to a boil. Heat until dark amber in color. Remove from heat.

    •    In a medium bowl, mix flour, baking soda, and salt.

    •    In a large bowl, beat butter and sugar until combined. 

    •    In the following order, gradually add: egg yolks, vanilla extract, caramel. 

    •    Alternately add flour mixture and buttermilk. 

    •    Gently fold egg whites into the batter. 

    •    Pour batter into prepared pans and bake for 30 minutes.

    •    While cake is in oven, cream butter for frosting until smooth. Then, add sugar, salt, and vanilla until creamy. 

    •    Allow cake to cool for 15 minutes and then remove from pan.    

  •    Refrigerate cakes for 15 minutes, then using a serrated knife cut off top “bump.”

  •    Once the cakes have cooled, spread Buttercream Frosting in between each cake layer.

  •    Spread remaining frosting around the sides of the layered cake.

  •    Apply #ChefanieSheet & enjoy!

30 minutes active time, 1 hour total time. Serves 6.

Note: This cake batter is enough for 3 4-inch cake pans.