Martha Stewart is the queen of baking. Her Martha Stewart Caramel Cake Recipee is a true classic. Everyone loves this sweet and salty treat.
You will learn how to make Martha Stewart Caramel Cake today. This cake is perfect for birthdays or parties. It tastes like pure joy in every single bite.
Table of Contents
What Makes This Recipe Special
This cake has a very deep flavor. It uses browned butter for a nutty taste. The texture is soft and very moist. It is not like a dry box cake.
The frosting is the best part. It is smooth, rich, and very buttery. You do not need to be a pro. This recipe is simple but looks fancy.
It takes some time but it is worth it. Your kitchen will smell like a candy shop!
Equipment List
- Whisk: Use this to mix your dry ingredients well. It keeps the flour light and airy.
- Electric Mixer: This helps cream the butter and sugar. It makes the cake fluffy and tall.
- Cake Pans: You need two round nine-inch pans. These give the cake its classic layered shape.
- Parchment Paper: Line your pans with this paper. It stops the cake from sticking to the bottom.
- Cooling Rack: Place hot cakes on this wire rack. It helps air flow so they cool fast.
- Rubber Spatula: Use this to scrape the bowl. It ensures you use every bit of batter.
- Small Saucepan: This is for making the caramel frosting. It heats the sugar and cream evenly.
Ingredients You Need for Martha Stewart Caramel Cake Recipe
- All-Purpose Flour: This provides the main structure. It keeps the crumb tender and soft.
- Granulated Sugar: This makes the cake sweet. It also helps the cake brown nicely.
- Unsalted Butter: Use room temperature butter for the batter. It blends easily for a smooth mix.
- Large Eggs: Eggs bind everything together. They give the cake its rich yellow color.
- Whole Milk: Milk adds moisture to the sponge. It makes the cake taste very creamy.
- Baking Powder: This helps the cake rise. It makes the layers light instead of heavy.
- Vanilla Extract: This adds a warm, sweet scent. Use real vanilla for the best flavor.
- Brown Sugar: This is vital for the frosting. It creates that deep, dark caramel taste.
- Heavy Cream: This thins out the caramel frosting. It makes the icing silky and spreadable.
- Salt: A tiny bit balances the sugar. It makes the caramel flavor pop more.
How To Assemble Martha Stewart Caramel Cake Recipe
- Preheat your oven to 350 degrees. Grease two round pans with butter. Line the bottoms with parchment paper.
- Whisk the flour and baking powder together. Add a pinch of salt to the bowl. Set this dry mixture aside for later.
- Beat the butter and sugar together. Use your mixer on a medium speed. The mix should look pale and fluffy.
- Add the eggs one at a time. Mix well after you add each egg. Pour in the vanilla extract now too.
- Add the flour and milk in steps. Start with flour and end with flour. Do not overmix the cake batter now.
- Divide the batter between the two pans. Smooth the tops with your rubber spatula. Bake for about thirty-five minutes total.
- Let the cakes cool in the pans. Then move them to a wire rack. They must be cold before you frost.
- Make the frosting in a small saucepan. Melt butter with brown sugar and cream. Bring the mix to a gentle boil.
- Remove from heat and add powdered sugar. Whisk until the frosting is very smooth. Let it thicken for a few minutes.
- Place one cake layer on a plate. Spread a thick layer of frosting on top. Add the second cake layer carefully.
- Cover the top and sides with frosting. Work quickly before the caramel sets hard. Smooth it out with a warm knife.
Recipe Success Tips
- Use room temperature eggs for a better rise.
- Measure your flour using a spoon and level.
- Do not overbake the cake or it stays dry.
- Wait for the frosting to thicken before spreading.
- Sift the powdered sugar to avoid any lumps.
- Use a heavy pot to prevent burning the sugar.
- Apply a thin crumb coat of frosting first.
- Store the cake in a very cool spot.
How To Store Leftover
- You can keep this cake at room temperature. Cover it tightly with a cake dome. It stays fresh for about three days. If your house is hot, use the fridge.
- Wrap individual slices in plastic wrap first. This keeps the moisture inside the sponge. Let the cake sit out before you eat. Cold caramel can be a bit firm.
Sides & Pairings Suggestions
- This cake is very sweet and rich. Serve it with a cup of black coffee. The bitter coffee balances the sugary caramel. A glass of cold milk also works well.
- You can add fresh tart berries on top. Raspberries or blackberries cut through the sweetness. A scoop of vanilla bean ice cream is great. It makes the dessert feel even more special.
Nutritions
| Nutrition | Value per Serving |
| Calories | 540 kcal |
| Total Fat | 26 g |
| Carbohydrates | 74 g |
| Protein | 5 g |
| Sodium | 210 mg |
FAQs about Martha Stewart Caramel Cake Recipe
Q: Can I make this cake in advance?
A: Yes, you can bake the layers early. Wrap them and freeze for one week. Frost the cake on the day you serve.
Q: Why is my caramel frosting grainy?
A: The sugar may not have dissolved fully. Melt it slowly on low heat. Do not rush the boiling process.
Q: Can I use salted butter instead?
A: Yes, you can use salted butter. Just skip the extra salt in the recipe. It will still taste very delicious.
Q: How do I know the cake is done?
A: Insert a toothpick into the center. It should come out clean and dry. The edges will pull away slightly.
Final Thoughts
The Martha Stewart Caramel Cake Recipe is a showstopper. It takes a little patience to master. However, the result is a bakery-quality dessert.
Your friends will ask for the recipe. It is the perfect comfort food for any season. Happy baking to all my fellow cake lovers!
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Martha Stewart Caramel Cake Recipe
Martha Stewart is the queen of baking. Her Martha Stewart Caramel Cake Recipee is a true classic. Everyone loves this sweet and salty treat.
Equipment
- Whisk
- Electric mixer
- Parchment paper
- Cake Pans
- Cooling rack
- Rubber spatula
- Small Saucepan
Ingredients
- Granulated Sugar 2 Cups
- Unsalted Butter 1 Cup
- Large Eggs 4
- Whole Milk 1 Cup
- Baking Powder 1 Tbsp
- Vanilla Extract 2 Tsp
- Light Brown Sugar 2 Cups
- Heavy Cream 1/2 Cup
- Salt 1/2 Tsp
Instructions
- Preheat your oven to 350 degrees. Grease two round pans with butter. Line the bottoms with parchment paper.
- Whisk the flour and baking powder together. Add a pinch of salt to the bowl. Set this dry mixture aside for later.
- Beat the butter and sugar together. Use your mixer on a medium speed. The mix should look pale and fluffy.
- Add the eggs one at a time. Mix well after you add each egg. Pour in the vanilla extract now too.
- Add the flour and milk in steps. Start with flour and end with flour. Do not overmix the cake batter now.
- Divide the batter between the two pans. Smooth the tops with your rubber spatula. Bake for about thirty-five minutes total.
- Let the cakes cool in the pans. Then move them to a wire rack. They must be cold before you frost.
- Make the frosting in a small saucepan. Melt butter with brown sugar and cream. Bring the mix to a gentle boil.
- Remove from heat and add powdered sugar. Whisk until the frosting is very smooth. Let it thicken for a few minutes.
- Place one cake layer on a plate. Spread a thick layer of frosting on top. Add the second cake layer carefully.
- Cover the top and sides with frosting. Work quickly before the caramel sets hard. Smooth it out with a warm knife.
Notes
- Use room temperature eggs for a better rise.
- Measure your flour using a spoon and level.
- Do not overbake the cake or it stays dry.
- Wait for the frosting to thicken before spreading.
- Sift the powdered sugar to avoid any lumps.
- Use a heavy pot to prevent burning the sugar.
- Apply a thin crumb coat of frosting first.
- Store the cake in a very cool spot.
