Salted Caramal Cake

Salted Caramal Cake  Recipe 1

Ingredients

Caramel (make in advance):

  • 1 1/2 cups granulated sugar
  • 1/3 cup water
  • 225 ml heavy cream room temperature
  • 3/4 cup unsalted butter room temperature
  • 1/2 tsp sea salt optional, to taste, for salted caramel

Caramel Cake:

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 1/2 tsp vanilla
  • 1/2 cup caramel
  • 1 cup milk room temperature

Caramel Swiss Meringue Buttercream:

  • 5 large egg whites
  • 1 2/3 cups dark brown sugar packed
  • 2 cups unsalted butter room temperature, cubed
  • 1/2 cup caramel
  • salt optional, to taste, for salted caramel

Method

Caramel (make in advance):

  • Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.
  • Cook until desired color of caramel is reached (amber) and immediately remove from heat. Very slowly pour in (room temperature) heavy cream while whisking quickly. The mixture will bubble up (a lot) and boil. Add (room temperature) butter, return to heat, and bring back to a boil. Simmer for 2 minutes whisking constantly.
  • If you want to make this a salted caramel, add your salt at this point. Whisk it in (start with less than you think you’ll need), dip a spoon into the caramel, let it cool, taste it, add more salt as needed.
  • Remove from heat and let cool to room temperature (about 2 hours). Transfer to a container and place in fridge to thicken.*

Caramel Cake:

  • Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment.
  • In a medium bowl, combine flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer combine butter and sugar. Beat on med-high until pale and fluffy (2-3 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla and caramel and mix until incorporated.
  • Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Spread batter evenly into prepared pans and bake for 35-40 mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Caramel Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
  • Place bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins)
  • Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
  • Add cooled caramel and whip until smooth.*** Add additional salt if desired if making a salted caramel buttercream.

Salted Caramal Cake  Recipe 2

Ingredients

  • 225g softened salted butter, plus extra for the tins
  • 125g golden caster sugar
  • 100g light brown soft sugar
  • 1 tsp vanilla extract
  • 4 large egg
  • 225g self raising flour
  • 2 tbsp mil
  • toffee

Method

  1. Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
  2. Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they’re golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
  3. Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
  4. Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it’s a little stiff ), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.

Salted Caramal Cake  Recipe 3

Ingredients

Bakery Style Vanilla Sponge Cake

  • 1 recipe for my 2 or 4-layer bakery style vanilla sponge cake. Level the layers by cutting off the rounded tops with a bread knife. If you want to make a 4 layer cake (what I would suggest), slice each layer in half after levelling the top. As pictured in the salted caramel cake post, I made 1.5 times the recipe in order to have three thick layers, baked in three separate pans. This can be made a day ahead of time. Once completely cooled, just cover with plastic wrap and store at room temperature.

Salted Caramel Sauce

  • 2 cups White Sugar
  • 8 Tablespoons Salted Butter, Softened, Cut Into Tablespoon Sized Pieces
  • 1 cup Heavy Cream
  • 1/4 to 1/2 teaspoon Himalayan Salt (or table salt), to taste

Salted Caramel Buttercream

  • 4 large egg whites, room temperature
  • 1 cup white sugar
  • 1 lb butter, cut into 1″ chunks, room temperature
  • 1 tsp vanilla
  • 1/4 cup of caramel sauce, room temperature

Instructions

Salted Caramel Sauce

  1. Add the sugar to a large pot set over medium-high heat. Gently stir until the sugar has melted, then stop stirring.
  2. Let it boil, without touching, until the caramel reaches an amber colour, and registers 320ºF on a candy or instant read thermometer. It will have a nice amber colour, but should not smell burnt at all.
  3. As soon as it reaches 320ºF remove from the heat and whisk in the butter until completely melted and combined.
  4. Slowly pour in the heavy cream, in a thin stream, while whisking vigorously. Stir in the salt, and pour into a Pyrex glass measuring cup to cool completely before using.
  5. This can be made ahead and stored in the fridge. If you do this, simply return it to room temperature before using for in the buttercream and spreading on the cake layers.

Salted Caramel Buttercream

  1. Put about 2″ of water into the a medium sauce pan and bring it to a boil over medium-high heat.
  2. Put the egg whites and sugar into a large heatproof bowl (I use a metal one), and set it over the boiling water. The bowl will become very hot so use an oven mitt to hold onto it. Whisk until hot to the touch, and the sugar has completely dissolved. I test it by rubbing a drop between my fingers, or checking the temperature with an instant read thermometer (you want it to reach 140ºF).
  3. Immediately pour the mixture into the bowl of a stand mixer (you can do it with a hand mixer, but it’s easier with a stand mixer). Leave the mixer running on medium-high speed for 8 minutes. The sides of the bowl need to be cool to the touch so that the butter doesn’t melt, and the mixture will have doubled in volume and be nice and glossy looking.
  4. Turn the mixer down to medium speed, and add the butter two pieces at a time. Once all the butter has been added, continue to mix on medium-high for two minutes, until it’s light and fluffy.
  5. Scrap down the sides of the bowl, and add the vanilla and caramel sauce. Beat for 2 more minutes.
  6. Use the buttercream right away, or store it in an airtight container in the fridge for up to 1 week. Bring to room temperature before trying to use.

Salted Caramal Cake  Recipe 4