Caramel White Velvet Butter Cake
Ingredients
4 oz egg whites--room temperature
1 cup whole milk--divided--room temperature
2 1/4 tsp vanilla
3 cups sifted cake flour
1 1/2 cup sugar
1 Tbs + 1 tsp baking powder
12 Tbs unsalted butter-room temperature
1/4 tsp kosher salt
In a mixer combine all the dry ingredients, and mix for about 30 seconds. Add the butter and
mix until the flour gets crumbly. Stir in 1/4 cup of the milk and bring the speed to medium high
and beat for about 30 seconds. In a bowl, stir together the egg whites, milk and vanilla. Add to
the dry ingredients in 3 additions, scraping down the sides and beating for about 20 seconds
after each addition. Do not over mix, but make sure it is all incorporated. Pour into 2-7" cake
tins, which you have parchment lined and greased. smooth the batter and bake in a preheated
350 oven for approximately 35 minutes. Bake until a tester comes out clean.
Cool in pan for 10 minutes, then turn over onto cooling rack and allow to cool completely. Slice
each round into two horizontally to make 4 layers total.
Caramel Icing
2 cups light brown sugar
1 stick unsalted butter
1/3 cup whole milk
2 Tbs real maple syrup
1/4 tsp kosher salt
1 tsp vanilla extract
3 cups confectioner's sugar
1 cup chopped toasted pecans
Bring brown sugar, butter, milk, maple syrup and salt to a simmer. Simmer just until the sugar
is no longer grainy, don't let it boil. Remove from heat and add vanilla, stirring constantly. Allow
to cool just slightly...so that it isn't scorching hot, but nicely warm. Whisk in powdered sugar.
You have to work fast, this will set up rather quickly. Pour icing on each layer as you stack it,
you don't want it to completely pour over the sides, but it can drip over without issue. once all
the layers are set, pour the remaining icing over the top using a ladle. use the bottom of the ladle
to coax the icing over the sides to cover completely.
sprinkle pecans on top
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