Vanilla Crunch Cake

Name: Vanilla Crunch Cake
Total time: 2100 s
Yield: 12 person
Cuisine: Pakistani
Ingredients: 2 and ¾ cups cake flour; 1 and ⅔ cups granulated or superfine sugar; 1 tbsp. baking powder; 3/4 tsp. salt; 3/4 cup unsalted butter, softened; 4 large egg whites, plus 1 whole large egg; 1 cup whole milk; 2 tsp. vanilla extract; 1 tsp. almond extract; Frosting; 1 and ½ cups unsalted butter, softened; 4 and ½ cups confectioners' sugar; Pinch salt; 1/2-3/4 cup caramel sauce; Topping; 2 cups chocolate caramel popcorn

Hina Ibrahim @cook_16621862

in karachi

#HomeBaking
The Best Caramel Cake - a moist homemade vanilla cake, filled with layers of homemade caramel sauce, covered in a caramel buttercream frosting and drizzled with more caramel sauce.

Hina Ibrahim @cook_16621862

in karachi

#HomeBaking
The Best Caramel Cake - a moist homemade vanilla cake, filled with layers of homemade caramel sauce, covered in a caramel buttercream frosting and drizzled with more caramel sauce.

Saved

Ingredients

35 min

12 person

2and ¾ cups cake flour
1and ⅔ cups granulated or superfine sugar
1 tbsp.baking powder
3/4 tsp.salt
3/4 cupunsalted butter, softened
4large egg whites, plus 1 whole large egg
1 cupwhole milk
2 tsp.vanilla extract
1 tsp.almond extract
Frosting
1and ½ cups unsalted butter, softened
4and ½ cups confectioners' sugar
Pinchsalt
1/2-3/4 cupcaramel sauce
Topping
2 cupschocolate caramel popcorn

Saved

Steps

35 min

1

Preheat oven to 350 degrees F. Prepare two 8 inch round cake pans by first spraying the bottoms with cooking spray, covering bottom with a round-cut piece of parchment paper, then spraying the entire pan. Set aside.
2

Using a stand mixer, combine all dry ingredients on low for 1-2 minutes or until fully mixed. Add in softened butter and allow to mix until crumbly like damp sand, about 2 minutes.While mixer is running, add in the four egg whites, one at a time, allowing 1-2 minutes of mixing time in between each egg white to fully incorporate. I found after the second egg white I had to increase the speed up one or two notches as the batter became thick.
3

Once all the egg whites have been added, add the final whole egg and let mix for 2 minutes. Scrape down the sides of the bowl and mix until batter is thick and smooth.In a small bowl, whisk the milk with both extracts.
4

Pour into the batter, ⅓ at a time, leaving 1-2 minutes to mix in-between.Evenly pour batter into two prepared cake pans. Using the back of a spoon, gently swirl the batter to make the tops level. (It doesn't need to be perfect.) Tap cake pans on the counter to release air bubbles,then bake both in the preheated oven on one rack for 27-35 minutes (mine was 33-35 min)
5

The cakes will be light brown on top and will not be jiggly in the centre when touched.Let cool in pans for 5 minutes, then very carefully place one flat hand on the top of the cake and one on the bottom of the pan and flip over, removing the parchment circle.
6

The cake is very tender and prone to crumbling, so be careful when flipping. Leave to cool on a wire rack.
7

(Frosting and Topping) While cake layers are cooling, cream together butter, sugar and salt until smooth and combined. Pour in the caramel sauce and then beat until light and fluffy. Set aside.Add chocolate caramel popcorn to a food processor for 1-2 pulses, or until popcorn is broken down into chunks about ¼ to ½ the normal size. Set aside.
8

Assembly :
Spread frosting on top of one cake layer, then add the second layer on top. Frost the top and sides of the entire cake. Sprinkle the chocolate caramel popcorn chunks on the top to garnish.