Instructions

Mini Brown Sugar Cake Layers

1. Preheat oven to 350°F / 175°C. Line three 4-inch or two 6-inch round pans with parchment rounds and grease with non-stick baking spray.
2. Sift 1 cup flour, 1 tsp baking powder, 1/4 tsp salt in a large bowl. Add in 1 cup Domino® Dark Brown Sugar and stir to combine.
3. Mix 1/4 cup unsalted butter into the dry ingredients with an electric mixer on a low speed until the mixture looks like sand and no chunks of butter remain.
4. Add in 1/2 cup sour cream and 1 large egg plus 1 egg white. Mix on a low speed until combined.
5. Add 2 Tbsp oil and 1 tsp vanilla extract and mix until just combined. The batter should look smooth.
6. Divide batter evenly between the prepared cake pans.
7. Bake for 27-30 minutes or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
8. Once the layers have fully cooled, carefully flip the pans to remove the cake layers.
9. Use a serrated knife to level the tops of the layers, then set the cake layers aside.
10. If you're making these cake layers in advance, wrap and freeze them like this. When you're ready to assemble the cake, unwrap the frozen layers and allow them to thaw for about 15 minutes before you plan to frost the cake.

Brown Sugar Caramel

1. While the cake layers bake and cool, make the brown sugar caramel. This caramel can be made several days in advance!
2. Place a heavy-bottomed pot over a medium heat.
3. Add 1/2 cup Domino® Light Brown Sugar into the pot in 3 additions, waiting after each addition for the brown sugar to fully melted. Keep a close eye on the pot as the sugar melts. Stir frequently to prevent the brown sugar from burning.
4. Once all the brown sugar is melted, add in 2 Tbsp of unsalted butter in two additions.
5. After the butter is incorporated into the brown sugar, mix in 3 Tbsp of heavy cream slowly.
6. Stir until smooth, then set aside to cool. If making this in advance store it in the fridge in an airtight container once it has cooled to room temperature.

Caramel Buttercream Frosting

1. Next make the caramel buttercream frosting.
2. Beat 3/4 cup butter on a medium speed for 30 seconds with a paddle attachment or electric hand mixer until smooth.
3. Mix in 1/4 cup of brown sugar caramel (made using the recipe above), 1 tsp vanilla extract and 1/4 tsp salt on a low speed.
4. Slowly mix in 3 cups of Domino® Powdered Sugar on a low speed. Half way through adding the powdered sugar mix in 1 Tbsp of heavy cream to make the frosting easier to mix.
5. Continue to mix on low speed for a couple minutes, until the desired consistency is reached. 
6. If the frosting is too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time). Cover with plastic wrap to prevent crusting and set aside.

Caramelized Sugar Shards

1. Place a sheet of parchment paper on top of a heat proof surface.
2. Add 2 Tbsp of water and 3/4 cup of Domino® Granulated Sugar into a medium sized pot. Heat on medium-low without stirring (it causes crystallization and makes the sugar stick to the side of the pot)! Let the mixture sit until the sugar starts to dissolve.
3. As the sugar dissolves, increase the heat to medium-high until the sugar becomes an amber / golden brown color.
4. Pour the mixture onto the sheet of parchment paper in a thin and even layer. Let it cool, then use a sharp knife to cut it into small shards. The caramelized sugar will be very hard once it's set, so be careful as you cut it!
5. Set the shards aside until it's time to decorate the cake! If made in advance, store in a Ziploc bag at room temperature. Do NOT store it in the fridge!! The fridge will cause the shards to soften and melt together.

Assembling this Mini Brown Sugar Cake:

1. Stack and frost cake layers on a small plate or cake board using a dab of frosting to help stick the first cake layer to the board.
2. Add an even layer of caramel buttercream between each cake layer with a small offset spatula.
3. Add a thin coat of frosting around the cake that fully covers the cake layers.
4. Smooth the frosting using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
5. Add a second, thicker layer of frosting to the cake and smooth using a bench scraper. Chill the cake again in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
6. Heat the brown sugar caramel in the microwave in 5 second intervals until it has a thick fluid consistency, then use a spoon or plastic bottle to add drips around to the chilled cake.
7. Use the remaining buttercream to pipe swirls on top of the cake with an open star piping tip. Top the cake with caramelized sugar shards and enjoy!