Caramel Corn Cake
Ingredients:
- 3 cup Unbleached Flour
- 3 stick Butter
- 3 Whole Eggs
- 3 Egg Whites
- 1 cup Sugar
- 1 tbsp Baking Powder
- 0.5 tsp Baking Soda
- 1.5 cup Buttermilk
- 0.5 tsp Salt
- 1 tsp Vanilla
- 24 oz Cream Cheese
- 1 cup Whipping Cream
- 1 tsp Vanilla
- 1 cup Light Brown Sugar
- 4 tbsp Butter
- 0.5 cup Whipping Cream
- 1 tbsp Vanilla
- 6 oz Werthers Original Caramel Popcorn
Directions:
Heat oven to 350°F. Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the 3 sticks softened butter and sugar until very light and fluffy.
Add the whole eggs one at a time, beating well after each addition. Mix in the vanilla.
Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Mix only until combined.
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the cake batter.
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until the centers spring back when lightly touched and a toothpick comes out clean.
Cool the cakes in the pans for about 10 minutes, then turn them out onto cooling racks and let them cool completely.
Cream Cheese Frosting
Beat the softened cream cheese until very light and fluffy.
In a separate bowl, whip 1 cup whipping cream until stiff peaks form. Add the vanilla.
Gently fold the whipped cream into the cream cheese until smooth and fluffy. Refrigerate until ready to assemble the cake.
Caramel Sauce
Combine the light brown sugar, 4 tablespoons butter, ½ cup whipping cream, and vanilla in a saucepan.
Heat over medium-low heat, stirring constantly, until the butter melts and everything is smooth and combined.
Let the sauce simmer gently over low heat for about 5 minutes, stirring frequently.
Remove from the heat and let it cool. The sauce will thicken in the refrigerator but should still be pourable enough to decorate the cake.
Assembly
Place one cooled cake layer on a serving plate. Spread with cream cheese frosting and drizzle with a little caramel sauce.
Repeat with the second layer, then place the final cake layer on top.
Frost the top and sides of the cake with the remaining cream cheese frosting.
Pour or drizzle the cooled caramel sauce over the top, allowing some to run down the sides.
Arrange the caramel popcorn on top of the cake and around the bottom edge.
Keep refrigerated until shortly before serving.