American caramel cake with cream cheese frosting

Ingredients for 1 servings:

• 440 g flour
• 2 tsp baking powder
• ¼ tsp salt
• 350 g sugar, white
• 385 g brown sugar
• 300 g butter, soft, in pieces
• 6 eggs
• 1 tsp vanilla extract
• 250 ml milk
• 125 ml condensed milk
• 55 g brown sugar
• 10 tbsp butter, in pieces
• 80 ml whipped cream
• 250 g cream cheese
• ½ tsp vanilla extract
• 220 g powdered sugar
• 1 pinch of salt
• Grease for the molds

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 5 hours 5 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 7 hours 30 minutes

Caramel Cake with Cream Cheese Frosting

Preheat the oven to 175°C (conventional). Grease two 23 cm baking pans, then line them with baking paper. Mix the flour, baking powder, and salt in a bowl and set aside. In another bowl, beat the white sugar, 55 g of the brown sugar, and 225 g of the butter with a mixer at medium speed for 5 minutes until fluffy. Gradually add the eggs, one at a time, while continuing to beat. Add the vanilla extract. Stir the flour mixture into the butter mixture alternately with 250 ml of the milk, beginning and ending with the flour. Pour the batter into the pans. Tap the pans briefly on the work surface to remove any air bubbles. Place the pans in the oven and bake for 25 minutes; do the skewer test. Remove from the oven and let the cake cool in the pans for 10 minutes, then remove from the pans and let cool completely on a wire rack. Place one cake on a cake plate. Now prepare the frosting. Melt the brown sugar and 4 tablespoons of butter in a saucepan over medium heat, stirring until the sugar has dissolved. Bring the mixture to a boil, then remove from the heat. Stir in the heavy cream and mix well. Transfer the mixture to a heatproof bowl and let it cool to room temperature, stirring occasionally. In a large bowl, beat the remaining 6 tablespoons of butter and the cream cheese with a mixer at medium speed. Stir in the vanilla extract and salt. With the mixer running, add the cooled brown sugar mixture and continue beating. Then drizzle in the powdered sugar and continue beating until well combined. Chill briefly in the refrigerator, stirring occasionally. Continue preparing the cake. In a saucepan, bring 330g of the brown sugar, the condensed milk, and 55g of the butter to a boil over medium heat, stirring until the sugar has dissolved. Then simmer for 5 minutes without stirring. Transfer the mixture to a heatproof bowl and beat for 3 minutes until thickened and spreadable. Quickly spread the mixture onto one cake on the cake plate. Cover with plastic wrap and chill in the refrigerator for 15 minutes. Remove the cake from the refrigerator, spread a thin layer of cream cheese frosting over the filling. Place the second cake on top, then spread with cream cheese frosting. Chill uncovered in the refrigerator for 20 minutes, then cover the cake and refrigerate for at least 4 hours, or preferably overnight. Remove from the refrigerator 10 minutes before serving.