Making caramel always intimidates me, despite previous efforts (here, here and here), but this time melting the white sugar with water to create the caramel syrup only took longer than I expected, but was just as sweet.
I have never made a batter quite like this before, and the baked cake spoke volumes of deliciousness. The technique of whipping the eggs separately might come in handy with future cakes.
Not only did I use the frosting that was linked to the recipe, I tried out this richer caramel flavored frosting. The caramel made with brown sugar and butter, milk and time, was a deeper stronger flavor, that intense brown and taste we are used to. I used this variety in the middle. The frosting that was suggested with the cake relied more on browned butter than caramel for its depth.
Overall, this cake was an impromptu sweet mess, worth it all the way through. The cake middle was white and fluffy, and just sweet enough. While the frosting, both the dark caramel buttercream and the lighter browned butter frosting on the exterior, were sweet and commanding. The balance, however, was a little off, and erred to saccharine delight. Just a little slice of this cake was just enough, perfect to watch our figure in the smoldering heat.