July 13, 2020
SERVINGS: 12 servings
Preheat the oven to 350 degrees F. Spray a 9×13 inch cake pan with nonstick spray and line the bottom with parchment paper.
Whisk together the flour, baking powder, and salt in a medium bowl.
Whisk together the sour cream and milk in a large liquid measuring cup.
With a stand mixer and the paddle attachment, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
Beat in a third of the flour mixture. Beat in a third of the milk mixture. Repeat twice, mixing until just combined.
Spread the batter evenly into the cake pan and bake for about 40 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes then invert onto a rack and cool completely.
Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, heavy cream, and salt and bring to a gentle boil. Whisking constantly, boil gently for 2 to 3 minutes until thickened.
Transfer the caramel to a stand mixer with a paddle attachment and let cool for about 35 minutes. Add the vanilla and confectioners’ sugar and beat until fluffy, about 5 to 7 minutes. This may appear runny or thin at first, but it will thicken up during the mixing.
Transfer the cake to a serving platter so that the flat side is facing up and spread the frosting evenly over top.Spoon and level flour and confectioners’ sugar.
The frosting will start to set as it cools. It is a different type of frosting than the typical buttercream, but no less delicious
ARLYN OSBORNE. Designed with Showit.
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