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Caramel Cake with River Baron Caramel Sauce and Browned Butter Frosting

Prep Time20 minsCook Time45 minsCategory
Spirit
 River Baron Artisan Spirit
Ingredients
CARAMEL CAKE INGREDIENTS:
 1 cup butter (2 sticks)
 2 cups sugar
 4 eggs
 3 cups flour, self-rising
 1 cup buttermilk
RIVER BARON CARAMEL SAUCE INGREDIENTS:
 20 oz bottle of caramel ice cream topping
  cup River Baron Artisan Spirit
BROWNED BUTTER FROSTING INGREDIENTS:
 2 sticks of butter
 34 cups powdered sugar
 3 tsp Cody Road Bourbon
Directions
CARAMEL CAKE DIRECTIONS:
1

Preheat oven to 350 degrees.

Prepare 3 9-inch cake pans.

Cream butter until fluffy and then add sugar and cream for about 8 more minutes.

Add eggs, 1 at a time, and cream after each. Add flour and buttermilk, alternately, beginning and ending with flour. Add vanilla and beat well.

Divide among pans and bake for 25-30 minutes until set.

Turn out of pans onto cooling racks and allow to cool completely.

Drizzle in the Baron Caramel Sauce then frost with browned butter frosting. [recipes follow]

RIVER BARON CARAMEL SAUCE DIRECTIONS:
2

To a bottle of Hot Caramel Ice Cream Topping add 1/3 cup of River Baron Artisanal Spirits. Stir this until smooth. Pour over hot cake into all the holes. Allow soaking in for 4-6 hours covered and then frost the cake with Browned Butter Frosting.

BROWNED BUTTER FROSTING DIRECTIONS:
3

n a heavy bottomed sauce pan melt the butter until it foams and the foam dies down. STIR CONSTANTLY. It will quickly turn golden brown. Take it off the heat and pour it over the powdered sugar. Mix until thick and smooth. Then slowly add enough Cody Road Bourbon to make a smooth drizzle for your cake.

Ingredients

Spirit
 River Baron Artisan Spirit
Ingredients
CARAMEL CAKE INGREDIENTS:
 1 cup butter (2 sticks)
 2 cups sugar
 4 eggs
 3 cups flour, self-rising
 1 cup buttermilk
RIVER BARON CARAMEL SAUCE INGREDIENTS:
 20 oz bottle of caramel ice cream topping
  cup River Baron Artisan Spirit
BROWNED BUTTER FROSTING INGREDIENTS:
 2 sticks of butter
 34 cups powdered sugar
 3 tsp Cody Road Bourbon

Directions

Directions
CARAMEL CAKE DIRECTIONS:
1

Preheat oven to 350 degrees.

Prepare 3 9-inch cake pans.

Cream butter until fluffy and then add sugar and cream for about 8 more minutes.

Add eggs, 1 at a time, and cream after each. Add flour and buttermilk, alternately, beginning and ending with flour. Add vanilla and beat well.

Divide among pans and bake for 25-30 minutes until set.

Turn out of pans onto cooling racks and allow to cool completely.

Drizzle in the Baron Caramel Sauce then frost with browned butter frosting. [recipes follow]

RIVER BARON CARAMEL SAUCE DIRECTIONS:
2

To a bottle of Hot Caramel Ice Cream Topping add 1/3 cup of River Baron Artisanal Spirits. Stir this until smooth. Pour over hot cake into all the holes. Allow soaking in for 4-6 hours covered and then frost the cake with Browned Butter Frosting.

BROWNED BUTTER FROSTING DIRECTIONS:
3

n a heavy bottomed sauce pan melt the butter until it foams and the foam dies down. STIR CONSTANTLY. It will quickly turn golden brown. Take it off the heat and pour it over the powdered sugar. Mix until thick and smooth. Then slowly add enough Cody Road Bourbon to make a smooth drizzle for your cake.

Caramel Cake with River Baron Caramel Sauce and Browned Butter Frosting
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Mississippi River Distilling Company

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