The other day I was thinking to myself, "What if I made a tiny cake?" And that's exactly what I did. So I went out to the store, bought two tiny cake tins, the ingredients I needed and started to bake. The cake I am showing you how to bake is caramel and vanilla and it is absolutely delicious.
What you will need:
1/2 Cup Unsalted Butter
1 Cup Sugar
2 Large Eggs
2 Cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1¼ Cup Buttermilk
2 teaspoons Vanilla
1/2 cup granulated sugar
4 tablespoons water
2 teaspoons light corn syrup
1/2 cup cream
1 teaspoons vanilla
1 teaspoons lemon juice
1 teaspoon salt
3 cups powdered sugar
2 sticks butter, softened
Time to bake!
Let's get started with the buttercream!
Start by mixing the water, corn syrup, and granulated sugar together in a small sauce pan.
Bring the mixture to a boil and wait until it is a golden brown, don't mix. DO NOT let the sides of the caramel mixture get too dark brown. I made this mistake at first and had to start over.
When the mixture is a golden brown turn off the heat then quickly pour in the cream.
Now mix the ingredients together then pour into small bowl too let cool.
While we wait for the caramel to cool, let's start on the cake!
Pre-heat oven to 375 degrees Fahrenheit. Mix the room temperature butter and granulated sugar together in a mixer.
Now add the eggs.
In a different bowl, mix the flour, baking soda and salt.
When the butter and sugar are well mixed, add in the dry mixture and as you do gradually add in the buttermilk.
Mix in vanilla. At this time you would also put in the salt and lemon juice which I forgot to put in but can still be added.
Pour in the mixed batter to the two pans. Since this is a tiny cake, I used two 6 inch x 2 inch pans. This recipe is adaptable to bigger pans.
Put in the oven for about 25 minutes, you may need to keep it in longer if it is not cooked all of the way through.
To finish the butter cream combined the butter and powdered sugar together in the mixer.
When it is mixed evenly, add cooled caramel.
When the cake is done let cool for 20 minutes then spread the buttercream on evenly.