Vanilla Cake with Burnt Caramel Frosting and Milk Chocolate Ganache

It’s Lo-Fi Gourmet’s 1st birthday this week, so I baked it a cake. [I was going to completely redesign the website but instead I went to a perfume event, cooked two soups, did yoga, rewatched the Katharine Hepburn–Cary Grant classic, Bringing Up Baby, etc.—blog makeover failed but it was a fantastic weekend! Also, I was going to reflect on this past year of blogging and life, but I’m having a hard time. A lot has happened and I’ve got a bit of writer’s block when it comes to pithily summing it all up via a profound connecting thread in one blog post. (I have been known to overthink things, but who can tell if that’s really what’s happening here?) So, a few thoughts about this cake.]

I LOVE bitter (Campari, coffee, radicchio, come to me!), and burnt caramel is a particular favorite in that category, so into the frosting it went. If you love burnt caramel too but baking a cake is too much commitment (which I would completely understand), I recommend this chocolate bar with salted burnt caramel bits, or this ice cream.

I can’t wait for Lo-Fi Gourmet year 2, working through another round of weekly cooking, writing, photography. Thank you for reading!

Vanilla Cake with Burnt Caramel Frosting and Milk Chocolate Ganache

for the cake

• 1 3/4 cup sifted cake flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 tsp vanilla
• 1 stick unsalted butter, at room temperature
• 1 cup granulated sugar, divided
• 4 egg whites, at room temperature
• 1/4 tsp cream of tartar

2 6-inch round cake pans (like these)

for the frosting

• 3/4 cup granulated sugar
• 1/4 cup water
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1 stick unsalted butter, at room temperature
• 3/4 cup powdered sugar
• 2 Tbsp whipped cream cheese, at room temperature

for the ganache

• 4 oz milk chocolate
• 1/2 cup heavy cream

1. Make the cake: Butter and flour the cake pans, or butter them and line the bottoms with parchment paper. Preheat oven to 375°. In a bowl, sift together twice the flour, baking powder, and salt. Combine the milk and vanilla extract, set aside.
2. In a large bowl, beat the butter on high speed until creamy, about a minute. Add 3/4 cup of the granulated sugar and continue beating on high speed for 3 to 5 minutes, until lightened in color and texture. Alternate adding the flour mixture (in 3 parts) and milk mixture (in 2 parts), beating on low speed until combined.
3. In another large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Add the remaining 1/4 cup granulated sugar and beat on high just until stiff peaks form.
4. Using a rubber spatula, fold 1/3 of the egg whites into the batter. Carefully fold in the remaining egg whites, mixing until just combined. Divide batter equally between the two pans, and bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set cake layers aside to cool.
5. Make the frosting: In a heavy pot, melt the granulated sugar over medium-high heat, whisking until all of the granules have dissolved completely. Reduce heat to low and carefully add the water, whisking to combine. Cook for two minutes, whisking constantly. Remove from heat and whisk in cream and salt. Set aside to cool slightly.
6. In a large bowl, beat the butter on high speed until creamy, about one minute. Gradually add the burned sugar mixture, continuing to beat on high. Add the powdered sugar, and beat until combined, scraping down the sides of the bowl. Add cream cheese and beat until combined. Refrigerate. If icing gets too firm, remove from the refrigerator until it softens to a spreadable texture.
7. Make the ganache: Combine milk chocolate and cream in a metal bowl and place over a pot of simmering water. Whisk until melted and combined. Refrigerate until cold, about 2 to 3 hours. Whisk by hand until lightened in color and texture, about 2 minutes.
8. Assemble the cake: Spread milk chocolate ganache on the bottom cake layer, add top later. Ice cake with a very thin layer of frosting (to catch crumbs), refrigerate for 1 to 2 hours. Frost with a thick layer of the remaining frosting.