CARAMEL-NUT LAYER CAKE
MAKES 1 (9-INCH) CAKE
Topped with toasted nuts and rich caramel, this tender cake is one the whole family will enjoy.
CAKE
1 cup unsalted butter, softened
1⅓ cups granulated sugar
1 teaspoon vanilla extract
4 large eggs, separated
1¾ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt
⅔ cup whole buttermilk
TOPPINGS
1¼ cups granulated sugar
6 tablespoons water
1 teaspoon light corn syrup
1 tablespoon cold unsalted butter
⅔ cup heavy whipping cream
2 teaspoons vanilla extract, divided
1 teaspoon kosher salt, divided
¾ cup unsalted butter, softened
6 cups confectioners’ sugar
5 tablespoons whole milk
1½ cups mixed nuts without peanuts
FOR CAKE
1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
2. In a large bowl, beat softened butter, granulated sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition.
3. In a small bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
4. In a medium bowl, using clean beaters, beat egg whites with a mixer at high speed just until stiff peaks form. Stir one-fourth of egg whites into batter; gently fold in remaining egg whites. Divide batter between prepared pans, smoothing tops.
Bake until a wooden pick inserted in center comes out clean, about 18 minutes. Let cool in pans
