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Vanilla-Cinnamon Pound Cake with Caramel Filling and Sour Cream Whipped Cream

Vanilla Cinnamon Pound Cake With Caramel Filling and Sour Cream Whipped Cream

The Cake:

Let's start with the cake. I used my everyday pound cake that has been passed through my family for generations. I use this for most stacked cakes and make modifications based on what recipe I chose. For this cake, I added 2 tablespoons of cinnamon to the cake batter and upped my vanilla by 1 tsp, to give it extra flavor. Also, I split this batter into 3 8inch round pans.

Here is the Recipe: Granny Jo's Pound Cake

Make this cake first with my recomended modifications(the cinnamon and vanilla). While cooling start making the two frostings:

The Caramel Filling

 

Caramel Filling
Caramel Filling

The next part of the cake is the caramel filling. There are two ways you can do this. The simple, or the slightly more involved but definelty worth it way:

 

The More Involved:

You will need:
4 tbs butter
1/3 cup of heavy cream
1 cup brown sugar
2 cups powdered sugar

Directions:
1. In a medium saucepan melt the butter on high. When completely melted add in the cream and brown sugar and stir
2. Bring to a rolling boil and boil on high for 1 minute
3. Remove from heat and let cool slightly
4. In small batches add in confectioners sugar with a hand mixer
5. When fully incorporated add in vanilla and mix until spreadable consistency

 

The Simple:

You Will Need:
1 can of dulce de leche caramel
2 sticks of unsalted butter
1/2 cup powdered sugar

Directions:

Beat caramel and butter in stand mixer with paddle attachment until smooth and lighter in color. Add in powdered sugar and mix until completely incorporated. The addition of powder sugar is not to add sweetness but to thicken the icing to to a frosting consistency. If the caramel is too runny the cake layers will not stack or hold together well.

 

 

The Whipped Topping:

This whipped topping is what tones down the sweetness of the pound cake and caramel frosting. The sour cream, which has a savory note to it, helps round it all out.

You will need:
2 cups heavy whipping cream
1 cup sour cream
1 cups confectioners sugar
1 tsp vanilla exctract or paste

Directions:
Add all ingredients into a bowl and place on stand mixer fitted with whisk attachment. Beat on medium speed until stiff peaks form. Place in fridge until time to use.

 

Putting it all together:

After you have baked your cake, made the caramel filling, and have a bowl full of whipped topping sitting in the fridge, it is time to stack. When I stack my rounds I always cut a very thin layer off the top of my cakes. Mainly because I want them nice and level for even stacking. But also, pound cakes tend to crust on the tops and I do not want any crispy bits in the center of my cake.

 

After taking the tops off the cake I slice each round into 2 layers. I now have a total of 6 even layers of cake.

Stack and fill between each layer with the caramel frosting.

Stacked and Filled Layers
Stacked and Filled Layers

Finally add the whipped cream  frosting to the outside of the cake. Once the whipped cream is added to the outside, the cake needs to remain in the fridge until ready to eat! Sprinkle the top with shredded coconut to resemble snow and add a few bottle brush trees for decoration if your feeling festive...

 

Voilà!

2 Comments

  1. Ashton on December 13, 2019 at 2:00 am

    This looks amazing! About how long will it stay good for in the fridge?



  2. technicaltaste on December 15, 2019 at 2:21 am

    Thanks! If kept in fridge, up to three days. The cake will dry out faster because the whipped cream is thinner than actual frosting. Hope that helps!



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