salted caramel cake

A moist fluffy caramel cake covered in homemade salted caramel and caramel infused Swiss meringue buttercream.

Caramel Cake

all-purpose flour (330 grams)

tsp baking powder (8 grams)

tsp salt (5 grams)

butter

sugar (300 grams)

eggs

tbsp vanilla extract (22 milliliters)

milk (360 milliliters)

tbsp vinegar (22 milliliters)

sugar

water

cream (room temp)

tbsp butter (unsalted, room temp)

salt

sugar (150 grams)

butter (room temp 454 grams)

caramel

Preheat oven to 350 degrees F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder and salt. Set aside.

Mix vinegar and milk in a small bowl and set aside.

Cream butter and sugar in a stand mixer using a paddle attachment. 

Add vanilla and eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down. 

Add flour and milk mixtures to the butter in alternating batches. 

Bake at 350F for about 30 minutes or until the centers are set and springy.

For the Cake:

Add the sugar and water into a medium saucepan and stir until sugar is dissolved. Place over medium-high heat and brush the inside of the pot with a wet pastry brush so crystals do not form.

Cook until sugar mixture becomes a golden amber color, then remove from heat and whisk in the cream vigorously. Add butter and bring back to a medium low heat. Continue whisking and cook for an additional 2-3 minutes.

Mix in salt, transfer to a bowl and set aside to cool to room temperature. Caramel can be made in advance and refrigerated.

For the Caramel:

Whisk together egg whites and sugar in a glass bowl. Set over a pot of simmering water making sure the water doesn&#x27;t touch the bowl.

Whisk over hear until a thermometer reads 165F. Transfer mixture to a stand mixer fitted with a whisk attachment and mix on high for a few minutes then stitch to medium low until room temp.

Switch to a paddle attachment and add butter a tablespoon at a time. Reserve about a cup and a half of the frosting.

Add about 1/3 a cup of caramel to the large batch of frosting and another 1/3 a cup to the small batch. You can add more caramel and salt to taste but it is important for the two batches of frosting to have a visible contrast.

For the Frosting:

Drizzle caramel onto the fist layer then add a layer of buttercream. Place second layer on  top and repeat the process until cake is three layers tall.

Cover cake in buttercream and smooth. Use a cake comb to cut grooves into the side then chill the cake.

Pipe the darker caramel buttercream into the grooves and smooth so stripes show up.

Add a layer of caramel onto the top of the cake and smooth. You can add additional drips onto the side if needed.

Sprinkle flaked sea salt onto the top of the cake and serve.

For the Assembly:

This moist, fluffy caramel cake has layers of vanilla yellow cake covered in homemade salted caramel and creamy caramel-infused Swiss meringue buttercream; it will set your heart aflutter! It’s one of the most delicious things I’ve made and I love the simple decoration scheme of stripes, a caramel drip.

Full Recipe: https://preppykitchen.com/caramel-cake/

This is my first layer cake in the new kitchen! Let me know what recipes you'd like me to try now that I'm in the swing of things!

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Amazing Caramel Cake Recipe

This Caramel Cake recipe is perfect for that die hard caramel fan in your life. Homemade caramel sauce is used in the cake layers, frosting, and the drip!

Caramel Cake (Salted Caramel Cake)

225 ml heavy cream (room temperature)

unsalted butter (room temperature)

tsp sea salt (optional, to taste, for salted caramel)

all-purpose flour

tsp baking powder

eggs (room temperature)

vanilla

milk (room temperature)

brown sugar (packed)

unsalted butter (room temperature, cubed)

salt (optional, to taste, for salted caramel)

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 (make in advance):

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 Cake:

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.

Caramel Swiss Meringue Buttercream:

Trim cake layers slightly. Place one layer of cake on a cake stand or serving plate. Top with 1-2 Tbsp cooled caramel. Spread evenly pressing into the cake layers so the cake absorbs the sauce. Top with 2/3 cup of frosting, spread evenly. Repeat with remaining layers.

Frost and smooth the outside with a thin crumb coat. Chill for 20mins.&nbsp;

Frost and smooth the outside of the cake, generously frosting the sides specifically. Smooth with an icing smoother. Use a cake comb on the sides of the cake. Repeat, scraping off more frosting each time, until smooth.

Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down.****&nbsp;

Fill in the top of the cake with more caramel and spread evenly with an offset spatula.&nbsp;Pipe rosette dollops using a 1M tip with remainder of frosting.

Assembly:

This salted caramel popcorn cake will blow your mind and set off fireworks on your tastebuds. With pillowy soft peanut butter sponges, insanely delicious brown butter frosting, an overabundance of salted caramel and a small mountain of caramel popcorn. Plus, it’s gluten free. Sounds rather perfect, doesn’t it?

Salted Caramel Popcorn Cake (Gluten Free)

+ 1 tbsp (190 mL) milk

(400 g) plain gluten free flour blend

tsp xanthan gum

+ 2 tbsp (375 g) white sugar

tsp salt

(113 g) unsalted butter, room temparature

(225 g) smooth natural peanut butter, room temperature/soft

unsalted butter

(350 g) powdered sugar

(300 g) white sugar

+ 1 1/2 tbsp (105 g) unsalted butter

+ 1 1/2 tbsp (200 mL) double/heavy cream

- 1 tsp salt

(115 g) popcorn

(150 g) white sugar

tbsp (30 g) unsalted butter

tsp baking soda

Pre-heat the oven to 355 ºF (180 ºC) and line three 6 inch round cake baking tins with baking/greaseproof paper (see post).

In a small bowl, whisk together the milk and eggs until homogeneous.

In a separate larger bowl, sift together the gluten free flour, xanthan gum, baking powder, sugar and salt.

Add the unsalted butter and peanut butter. Using a hand mixer, whisk the butter into the dry ingredients until you get small, pea-sized pieces.

Add the milk+egg mixture and, using a hand mixer, whisk until you get a smooth cake batter.

Evenly distribute the cake batter among the three lines cake tins and smooth out the tops.

Bake in the pre-heated oven at 355 ºF (180 ºC) for 40 - 45 minutes or until an inserted toothpick comes out clean and the cakes are golden brown on top.

Leave the cakes to cool in the cake tins for about 10 minutes, then turn out onto a cooling rack.

Once cool, level off the cakes if they have domed while baking (the cut-offs make for an excellent snack).

For 3 x 6 inch gluten free peanut butter sponges:

First, brown the butter by first melting it in a pot with tall sides&nbsp;and then cooking it for about 10 - 15 minutes with frequent stirring, until it goes a deep brown colour and starts smelling nutty. The butter will foam, so make sure you use a deep pot.Once the butter goes a dark brown butter, remove it from the heat immediately (otherwise it will burn) and pour it into a mixing bowl.I recommend using a pot with a light-coloured bottom so that you can follow the changing colour of the butter.

Allow the butter to cool at room temperature or in the fridge until it firms up but is still "spreadable" (see post).

Whisk the cooled and firmed-up brown butter until pale, fluffy and increased in volume.

Add the powdered sugar and whisk for a further 4 - 5 minutes until the frosting is smooth and super fluffy.

For brown butter frosting:

In a pot, melt the sugar on medium-high heat while constantly stirring, until it is a deep golden brown.

Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!) Allow to cook for 2 - 3 minutes.

Add the double/heavy cream in a slow stream, all the while mixing vigorously. (Be careful, as the caramel can bubble strongly and release steam on the addition of double cream!)

Spoon out a small amount of the caramel sauce, allow it to cool, and check its consistency. If it's too thick, you can add a bit more double/heavy cream, and repeat the process until you reach the desired consistency. (The salted caramel should be quite runny because it will be used for drizzling, but not too much otherwise it will drip all the way down the cake.)

After the final addition of the double/heavy cream, add the salt and allow the salted caramel to cook for 1 minute, then remove from heat and allow to cool completely.&nbsp;

For salted caramel:

Place the popcorn into a large bowl or onto a large baking sheet lined with a silicone mat or aluminium foil.

In a pot, mix the sugar and water, and cook on medium-high heat while constantly stirring, until it is a light amber/golden&nbsp;colour. Don't let the sugar go all the way to a deep golden brown.The reason for adding the water here (unlike for the salted caramel sauce) is that we want a more controlled caramelisation of the sugar, as the caramel can burn quickly once the baking soda is added.

Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!) Allow to cook for about 30 seconds.

Add the baking soda and mix quickly – the mixture will bubble up so be careful not to burn yourself.

Quickly pour the bubbling caramel over the popcorn and quickly&nbsp;mix the popcorn + caramel together. Working fast is crucial at this stage, as the caramel gets hard very quickly, and we want all the popcorn covered in an even thin layer of caramel.

Allow the caramel covered popcorn to cool, then break it up into smaller pieces.

For caramel popcorn:

Assemble the cake by spreading a generous layer of brown butter frosting on top of a peanut butter sponge. Drizzle with some salted caramel. Then repeat with another layer (see post).

Place the third and final peanut butter sponge of top. Use the remainder of the brown butter frosting to cover the top and sides of the cake. Smooth out the frosting with an icing smoother.

Refrigerate the cake for about half an hour. This will firm up the frosting and ensure that it will stay neat once the salted caramel is drizzled on top.

Spread the salted caramel on top of the cake, and allow it to drip down the sides.

Pile the caramel popcorn on top of the cake. Use the salted caramel to stick the individual pieces together (to make it more stable).

That's it! Enjoy!

Assembling the cake:

The salted caramel peanut butter cake keeps well in the fridge in a closed container (or carefully wrapped in cling film) for 3 - 4 days.

Storage:

This salted caramel cake recipe is packed with caramel flavor and is decorated in homemade salted caramel buttercream frosting that is luscious and decadent.

Salted Caramel Cake

box yellow or butter yellow cake mix

vanilla pudding

unsalted butter (softened)

buttermilk

vanilla extract

salted caramel

heavy whipping cream

flakey sea salt (such as Maldon’s)

Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and spray with nonstick baking spray. Set aside.

In a large mixing bowl beat together cake mix, instant pudding, eggs, softened butter, buttermilk, vanilla, and caramel until fully combined.

Divide the batter between the two prepared cake pans.

Bake for 30-35 minutes, until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs.

Cool on wire racks for 5-10 minutes, then remove from pans and cool completely.

Cake Instructions:

Beat together butter and vanilla extract until smooth and creamy.

Add powdered sugar, half at a time, and beat until fully mixed (mixture will be thick).

Add salted caramel while the beater is running and whip until smooth.

Add heavy cream and continue beating until frosting is fluffy. Add additional cream and beat until desired consistency is achieved.

Assembly Instructions:

Level the tops of the cakes with a serrated knife. Place one cake on a serving platter or cake stand.

Pipe a border around the cake and fill with a layer of caramel, spreading to the border.

Top the caramel layer with a layer of frosting, spreading gently so that the caramel layer is not displaced.

Place the second cake layer on top of the filling and press gently.

Frost the assembled cake.

Drizzle the remaining caramel over the top of the frosted cake, spreading gently just to the edges so that it drips over the edge and down the sides.

Decorate as desired with a border and/or swirls of frosting on the top of the cake.

Sprinkle with flaky sea salt and serve.

Frosting Instructions:

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