Let Them Eat Cake!

Today is National Cake Day. That means we can bake any cake we like – from Angel Food to Vanilla Cream and everything in between. Yes, let them eat cake!

November 26th is always National Cake Day. Some years that’s convenient, other years not so much depending upon what day Thanksgiving happens to fall. Now I know most of you love your Pumpkin Pies on the Thanksgiving Dessert Table. I have been told that I bake a great pumpkin pie. Why don’t I think so? Frankly, I don’t like Pumpkin Pie. I have tried to learn to like it, but no dice. So in addition to the traditional Pumpkin Pie I serve either an Apple Galette (so rustic and pretty) or an Apple Cake. Both represent Autumn beautifully.

This year I have a new cake to share. The colors are perfect for tomorrow’s day of Thanksgiving. We start with a box cake mix, always a plus when we have so much to do for Thanksgiving – from the bird to the decorations – that any shortcut is welcome. Now I will tell you making the Caramel Sauce is a bit time consuming – and if you are anything like me, you will be tempted to turn up the heat to hurry things along. Don’t. The Caramel is the key to this entire dessert, not only in the frosting but the decorations. If you need to, say a little prayer. Maybe recite a few words of scripture to take your mind off standing in front of the stove stirring a pan of sugar for what feels like hours. Or put on some Christmas Music and sing away. After all, beginning tomorrow it’s not too early to put up your tree.

It’s no secret that when I have a recipe to share, I’ve already made it. It might have been yesterday or last week or last month, with photos just waiting to share. Kiddo is not a fan of dessert. When I make a pie or a cake, he’ll have something the first night, give his review, and pass on dessert the second night. Not this time. He said this cake scored a 10. That’s high praise from him. Hubby said it looked almost to pretty to eat, like a professional had made it. (Yeah, that’s a bit of an exaggeration, but it still made me feel good). I gotta tell you, I am proud of how it turned out. This might just become a Fall Dessert Tradition. Or at the very least my contribution to the Church Cake Walk.

Have a blessed and beautiful day. Give Thanks to the Lord for all His blessings big and small. Remember, we don’t always realize just what He has done, some miracles are hidden but none the less there because God loves each and every one of us.

Butter Pecan Cake with Caramel Buttercream Frosting
Butter Pecan Cake
3 large Eggs
1/3 cup Vegetable Oil
1 box Butter Pecan Cake Mix
1-1/2 cup Water
1-1/2 cup Milk

Let eggs warm to room temperature. Meanwhile heat oven to 325-degrees. Grease and flour two 9-inch round cake pans, set aside.

Once the eggs are at room temperature, place in the bowl of a stand mixer. Beat eggs at medium speed until frothy. Add oil, beat on high for 2 minutes.

Add Cake Mix, water and milk. Blend for 30 seconds on low, then increase speed to medium-high for 2 minutes.

Divide batter between the two pans. Place in the heated oven to bake for 20 minutes or until a cake tester comes out clean.

Let cakes cool on a rack in the pans for 10 minutes. Remove from pans, cool completely before frosting.

Salted Caramel Buttercream Frosting
Caramel Sauce
3 tablespoons Butter
2 tablespoons Heavy Cream
1/2 cup Sugar
1/4 teaspoon Salt

Let butter soften and heavy cream come to room temperature.

Gradually add the sugar, 2 tablespoons at a time, to a small saucepan over medium heat. Wait until the sugar is nearly melted before adding the next tablespoons. As the sugar melts, it will deepen in color.

Stir occasionally until the sugar has completely dissolved and is an amber color. Turn off heat. Stir in the butter, 1 tablespoon at a time. Once the butter is fully melted and only a hint of butter oil remains stir in the heavy cream and a pinch of salt. The caramel will come together beautifully although appear thin, it thicken to a sauce as it cools.

Pour the caramel sauce into a separate container, place in the refrigerator to cool to room temperature, about 20 minutes.

Note: The caramel sauce can be made in advance and stored in the refrigerator up to 30 days. If fully chilled, heat in the microwave for 15 second intervals until caramel is a workable consistency.

Salted Caramel Frosting
2 cups (4 sticks) Butter
7 cups Powdered Sugar
1 teaspoon Vanilla Extract
1 teaspoon Salt
1/3 cup Caramel Sauce (above)

Let the butter soften to room temperature. Sift powdered sugar, set aside.

In the bowl of a stand mixer cream butter on medium speed for 30 seconds until smooth. Beat in the vanilla and salt on low speed.

Gradually add the sifted powdered sugar 1 cup at a time on low speed. Once about 4 cups of powdered sugar has been incorporated into the creamed butter, add the caramel sauce. This will aid in thinning the frosting, making the last 3 cups of sugar easier to work in.

Beat the buttercream on low until all the ingredients are fully incorporated, scraping down the sides and bottom of the bowl as needed.

Note: If the frosting is too thick, thin with milk or heavy cream, 1 tablespoon at a time. If too thin, add more SIFTED powdered sugar, 1/2 cup at a time.

Should the frosting appear broken, add room temperature butter a tablespoon at a time until it comes back together.

Note: If the frosting is made ahead of the cake being ready to assemble; cover frosting with plastic wrap that has been pressed up against it to prevent a crust from forming.

Assemble Cake:
If necessary, cut domes from the tops of the cake. Place the first layer, cut side down, on a cake plate. Spread a layer of frosting over the top, all the way to the sides. Place the second layer of cake, cut side down, on top of the first layer.

Frost the top, then sides of the cake. If desired, drizzle any caramel sauce remaining down the sides of the cake. Caramel candies, pecan halves and crushed pecans can be added as a finishing touch.

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Alleluia, alleluia.
Remain faithful until death,
and I will give you the crown of life.
Alleluia, alleluia.