Cream Caramel Cake Recipe

Name: Cream Caramel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 5 large eggs, separated; 1 cup buttermilk; 3 cups cake flour, sifted; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/8 teaspoon salt; 2 1/2 cups sugar; 5 5 tablespoons coffee liqueur or 5 tablespoons irish cream; 2 teaspoons vanilla extract; Frosting; 1 cup butter; 8 cups powdered sugar, separated; 6 6 tablespoons coffee liqueur or 6 tablespoons irish cream; 2 tablespoons vanilla

Servings: persons

1 cup butter
5 large eggs, separated
1 cup buttermilk
3 cups cake flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 1/2 cups sugar
5 5 tablespoons coffee liqueur or 5 tablespoons irish cream
2 teaspoons vanilla extract
Frosting
1 cup butter
8 cups powdered sugar, separated
6 6 tablespoons coffee liqueur or 6 tablespoons irish cream
2 tablespoons vanilla

1
For the cake: allow butter, egg yolks, egg whites and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9-inch round cake pans; set aside.
2
In a bowl add all of your dry ingredients (except sugar); set aside.
3
In a mixing bowl beat butter to soften it up then add sugar and beat until creamy. Beat one egg yolk in at a time. Beat on high for 5 minutes.
4
Alternately add flour and buttermilk to butter mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. Combine liqueurs and vanilla and gently stir into batter.
5
Thoroughly wash beaters. In a seperate mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight up). Fold half of egg whites into batter gently. Then add the other half and fold gently.
6
Divide batter among prepared pans. Bake for 20-25 minutes at 325u00b0 or until cake top springs back when touched. Cool cake in pans on wire rack for 10 minutes. Remove cakes and cool thoroughly.
7
While cake cools prepare frosting by beating 1 cup of butter until smooth. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 6 tbsps of liqueurs (combined to your liking). Beat in vanilla. Gradually add remaining cups of powdered sugar, beating until smooth and of spreading consistency.
8
To assemble: place one layer of cake on serving plate and spread with 3/4 cup of frosting. Repeat process with addition layers and frost side of cake. This is best when cake has sat overnight or for 24 hours.

4118

kcal

Calories

250

Fat

447

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup butter, 5 large eggs, separated, 1 cup buttermilk, 3 cups cake flour, sifted, and more.

Yes, Cream Caramel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream Caramel Cake

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