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“This lovely looking cake is tasty and moist. Originally from Victoria Magazine September/October 2010 issue.”
READY IN:
6hrs 14mins
SERVES:
1-12
YIELD:
1 5 layer cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Spray five 8 inch round cake pans with nonstick baking spray with flour. IN a medium bowl, whisk together flour, baking powder, salt and baking soda. Set aside.
  2. In a medium bowl, and using a mixer at medium-high speed, beat brown sugar and eggs until smooth, approximately 4 minutes.
  3. In a small bowl, whisk together oil, buttermilk, sour cream, and vanilla. Alternately add flour mixture and oil mixture to brown sugar mixture, and continue beating until just combined.
  4. Divide batter evenly among pans. Bake 14 to 18 minutes or until cakes are golden and spring back when touched. Let cakes cool in pan sfor 10 minutes. transfer to wire racks to cool completely.
  5. Wrap each cake layer tightly in plastic wrap, and freeze 4 hours, or until firm.
  6. Caramel Icing:
  7. In a large bowl, combine butter and cream cheese. Using a mixer at medium-high speed, beat until smotth, about 2 minutes. Add sugar, and continue beatin guntil mixture is light and fluffy, about 3 minutes. Pour in caramel scaue and salt, and beat until just combined.
  8. Scoop mixture into a pastry bag, fitted with a large round tip.
  9. Transfer cakes to baking sheets, and pipe Caramel Icing over top of each layer. Freeze until icing is ifrm, about 1 hour.
  10. Stack layers and allow cake to return to room temperature; drizzle caramel sauce over top of cake, allowing it to drip down the sides.
  11. Serve.

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