a birthday story, and a recipe: caramel cake with caramel buttercream frosting
Sixteen years ago today, I turned 24 years old. On that same day, around 2:30 in the afternoon, I sat with my boyfriend in the east stands at Florida Field, watching the end of the first half of the football game and anticipating a much needed trip to the bathroom that I would take during halftime. On that sunny, unseasonably cool day, we sat in seats number 1 and 2 on row 69 in section 37. I know this because I saved the ticket stub, an orange and white piece of cardstock with a thin blue border, a little bigger than the size of a movie ticket.
Florida was playing Auburn that day, October 19, 1996, and the Gators, coached by Steve Spurrier at the time, were undefeated and handing out routine beatings to opposing teams. It was a good time to be a Florida Gator.
My parents were at the game, as they always were on home game Saturdays, sitting high up in the southwest corner of the stadium, catty corner from us. I was living in an apartment off campus back then, finishing up my post-baccalaureate pre-med classes and working full-time to pay for them. Because I was a student, with an address that changed almost yearly while I was in college, I still received mail at my parents’ house. A letter had come for me, my father told me before the game, and he and my mom had brought it with them to the game for me to pick up. I made plans to meet them at the end of halftime.
I recall that bathroom trip vividly, even though nothing newsworthy happened in there. That bathroom break is mostly memorable for what came after, for what I almost missed. If I had spent any extra time in the bathroom, or perhaps stopped to buy a Coke from the concession stand, I would have missed the banner that flew over Ben Hill Griffin Stadium, the banner flying behind a small white plane making its last loop around the stadium before flying off to the west.
The banner that contained these words: “MERRY JENNIFER WILL YOU MARRY ME?”
The raucous voices of the students in our section, mostly dental students and their friends, grew hushed as Sam pulled a diamond ring out of his empty binoculars case. Earlier in the day, I had made fun of him for bringing his binoculars. What were we, 40? With no hesitation, I said yes, and cheers erupted around us.
The rest is a happy, blurry fog.
Drawing by my mother, inserted into my birthday card in 1996.
But that’s not entirely true. There was more.
Sam and I weaved our way through the throngs of orange-and-blue-wearing Gator fans carrying ice-filled soft drinks, hot dogs dripping with ketchup and bright yellow mustard, and overflowing popcorn boxes, slowly making our way to my parents’ seats. After hugs and congratulations, my mom pulled out the letter I’d by then forgotten about. Again, there was complete silence, the air itself seeming to still in anticipation. But maybe that was only in my head.
The letter looked official, and it was. I ripped open the envelope to find a letter from the University of Miami College of Medicine. I had been granted my first medical school interview. I looked up from the letter, up at my future husband, and I beamed, smiling the biggest smile of my life.
Sixteen years ago today, those two events — the banner flown high above a football stadium that led to my engagement to be married, and a short but welcoming letter from a medical school — changed my life in the most unexpected and amazing ways.
Today, I turn 40. I have been married for more than 15 years now, to the same wonderful man who proposed to me on that gorgeous autumn day in front of 85,000 people wearing orange and blue. We have the most marvelous children — two bright, inquisitive, and beautiful children who are my entire life. I’m a physician, doing what I love, what I feel I have been called to do, and that never fails to astonish me. If Miami hadn’t sent me that letter, given me that interview, followed soon after by an acceptance letter, and then by a full scholarship offer, I would be in a very different place today.
Today, I turn 40, and I am grateful for all of the events and people whose existence wove the complicated patchwork quilt of my life up to this day.
Today, I’m grateful for birthday cake, and 40 blazing candles, and hugs and kisses from my family.
Today, I turn 40, and I can hardly wait to see what life will serve up next.
Yield: Serves 10-12, or more.
Caramel Cake with Caramel Buttercream Frosting
This is not the traditional southern caramel cake, loaded with gooey, sweet caramel. Instead, it's more of a subtle interpretation, brown sugar in the cake caramelizing into lovely, moist layers of cake, topped by buttercream frosting flavored with caramel sauce.
Bottom line? It's a fabulous caramel cake, worthy of a grand celebration.
Ingredients:
For Cake:
3 cups (12 ounces; 285 grams) cake flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
1-1/2 cups (10.5 ounces; 300 grams) granulated sugar
1/2 cup (4 ounces; 110 grams) packed light brown sugar
2-1/4 sticks unsalted butter, room temperature
4 large eggs, room temperature
1-1/2 teaspoons vanilla extract
1 cup plain, whole-milk yogurt, room temperature
For Frosting:
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1-1/2 teaspoons vanilla
4-1/2 sticks unsalted butter, room temperature
4 cups (16 ounces; 480 grams) confectioners' sugar
1/4 teaspoon coarse salt
Directions:
Make Cake Layers
Preheat oven to 350 degrees with racks in the upper and middle positions. Butter three 8-inch (or 9-inch) round cake pans, line the bottom of each pan with a round of parchment paper, then butter the parchment. Lightly dust the cake pans with flour, shaking out excess.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, beat together butter and sugars. Beat until light and fluffy, about 3 to 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add vanilla, and continue beating the mixture for another 5 minutes.
Reduce mixer speed to low, then add flour mixture alternating with yogurt, in three batches, beginning and ending with flour. Mix just until smooth. Divide the batter equally among the three cake pans, rap the pans once or twice on the counter to get rid of any air bubbles.
Bake until a toothpick inserted into the center of each layer comes out clean, about 20-25 minutes for 9-inch cake pans or 25-30 minutes for 8-inch pans, rotating cake layers about halfway through baking time. Cool layers in pans for about 10 minutes, then run a sharp knife around the edge of each and invert layers onto cooling racks to cool completely.
(Note: Layers can be made in advance. Bake up to 1 week ahead, wrap tightly in plastic wrap, store individual layers in a plastic freezer bag, and freeze. Thaw layers overnight in refrigerator the night before you plan to assemble the cake.)
Prepare Frosting
Make caramel mixture: In a small saucepan, over medium-high heat, bring sugar and water to a boil. Continue cooking, without stirring, until the mixture turns amber in color, about 6 to 7 minutes. Remove from heat and slowly add cream and vanilla, stirring well until completely blended. Set aside until cool.
In the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, beat butter until smooth, about 1 minute. Reduce speed to medium-low and add salt, then slowly add confectioners' sugar. Beat until smooth, about 3 minutes. Add cooled caramel mixture, increase mixer speed to medium-high, and beat until the frosting is light and fluffy, about 4 minutes.
(Note: Frosting can be made ahead, up to 2 days, and refrigerated in a tightly covered container. For best results, let the frosting come to room temperature first, then beat on medium-low in stand mixer until light and fluffy again, about 3 minutes.)
Assemble Cake
To frost cakes, place 1 layer on a cake plate. With an offset spatula, spread top with about 1 cup of frosting. Place the second cake layer on top, and repeat. Place third layer on top and spread frosting in a thin layer over the sides and top of the cake. Chill briefly in refrigerator, until frosting is firm, then spread sides and top with the remaining frosting. You may end up with a bit of leftover frosting which can be used for additional decorating if you like.
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Amazing story, MJ…and so beautifully told. AND WHAT A CAKE!
Oh I absolutely love this story. What a great day that was for the future! Happy 40th!!
Beautifully written. We knew there was going to be a fly-over that day, but we expected the banner to read, “Happy Birthday, MJ”. We were as shocked as you. Happy birthday, Merry Jennifer.
What a lovely, lovely story. I wish you the happiest of birthdays today, though I’m not sure that birthday 16 years ago can ever be beat!!
Enjoyed this beautiful story from beginning to end. What a stellar year you had at 24! Sincere best wishes for a wonderfully blessed 40th year.
Love your cake.
P.S. Very impressed that you earned a full scholarship!
Happy birthday to you! Terrific, moving post and that cake is a stunner.
What an amazing story, MJ! How incredibly romantic. You make 40 look wonderful, really.
Have a happy birthday! xox
Awwww, I love this story! Happy birthday to you. The cake sounds incredible! Worthy of your celebration, that’s for sure. 🙂
You have such a gift for story-telling, I hope you have the happiest of birthdays.
What a beautifully written story and way to celebrate your birthday—oh, that cake—total knockout! Here’s to a joyous year…
What an awesome post–great memories! Happy Birthday!
O.K., I totally cried reading your story. What a beatiful memory. Thank you for sharing it. Happy Birthday!!!
This is so incredibly sweet, thank you for sharing. Hope today is equally as memorable! 🙂
Aww…this is such a great post! Happy Birthday!
love love love this story.
Happy 40th MJ!
Happy birthday! A beautiful cake for a beautiful person. 🙂
Reading this with tears in my eyes. May the next 40 years give you just as much happiness as you felt on that day 16 years ago, and then some. xo
What a wonderful story! Thanks for sharing this with us. Happy Birthday!
Buon compleanno e tantissimi auguri!
Simply wonderful- hope you have a beautiful birthday surrounded by those you love.
Happiest birthday MJ! What a fabulous day. May you have many wonderful days just like that one in the years to come. It’s beautiful to see people embrace their 40s with gratitude and spirit. p.s. Don’t forget those binoculars!
After all that wonderfulness crammed into a single day, I think it would be hard for any birthday to top your 24th… but I sure hope today comes close. Happy birthday!
What an awesome story! One to cherish for sure..
Lovely story! Lovely cake! Happy, happy 40th birthday!
I love this story. LOVE. Happy birthday Merry!
Great post — Happy Birthday!
LOVEEEEEE this!
Fabulous story and outlook on life. Have a wonderful birthday!!
A beautiful story, beautifully written. Huge happy birthday wishes!
BTW – Your 40’s? They’re a breeze. Been there.
What a lovely, wonderful, happy story you have shared with us. It made me grin from ear to ear. Thank you for blessing me with a bit of your own happiness today – it was a really nice gift to share on your own birthday!
Happy birthday! What a wonderful story. The cake looks delicious as well!
Wonderful recount of such a memorable day! You know, you just made my Friday! Loved reading this and your cake is gorgeous…birthday wishes galore.
I remember that day, the banner, cheers from Steve and me in our section for our dear longtime friends, like it was yesterday. Beautiful birthday blessings to an equally beautiful friend. <3
Wonderful story with so many beginnings attached to it. The 40s are a wonderful portion of life – you know what you want, you have what you want and now you can continue to grow and become an even stronger woman. Grasp the time. Enjoy it to the fullest. Most of all have fun. Happy Birthday.
Truly. Beautiful. Story.
Congratulations, MJ! Marriage — and the required commitment — is a wondrous event to celebrate, as are families and birthdays and fulfilling careers. Sounds like you hit a home run, plus some!
Wow, what a memorable birthday 16 years ago. Happy birthday and best wishes a day late!
October 19 is my birthday, too, so I was too busy celebrating to stop by. (I’m 72 and counting, hard to believe!) Next year will be my year for this yummy-looking cake. I just have to convince my husband to make it. =)
Happy belated birthday, Frances!
Happy birthday 🙂 What an amazing cake!!
Aw, happy birthday!
Happy birthday!! What a wonderful story, so so sweet!!
Merry~
It is a grand celebration! Happy Happy Birthday! You’ve accomplished SO many great things and I am in awe of your many many talents. Thank you for sharing your beautiful blog and your gift of baking. I hope you have the best birthday ever!
XOXO
MaryKay
Wow, what a brilliant heartwarming story! I love that so many things can fall into place and yet be planned at the same time to create such a wonderful day in your life. Every decade is just as much fun as the last and I hope that yours is even more so 🙂
Happy birthday! Here is to 40 more wonderful, brilliant, adventure and romance-filled years 🙂
Happy belated birthday, Merry Jennifer. A beautifully written post that brought tears to my eyes. I hope you enjoyed your birthday. I’m sure you will enjoy your forties. I think they are among a woman’s best years. And if I weren’t trying to loose the ten pounds I gained over the summer I’d be baking that cake!
Beautiful story, wonderfully written. Thank you for sharing it! Happy belated birthday!
Happy (belated) birthday!! May the next 4o years bring just as much joy. This is a beautiful, beautiful post. And the cake looks fabulous too. Caramel is one of my favourite foods. Xo