Salted Caramel Layered Cake… a small break from chocolate and the cake turned out everything I expected it to be. Rich, luscious, creamy, satisfying; in one word INDULGENT!
New research has revealed that there is a scientific reason you can’t stop eating salted caramel, and no, it’s not just because you’re greedy. …{read more}
As I’ve said before, it’s always dangerous to have a batch of salted caramel ready. Ooooh the things that can happen but I’m not complaining. The flavours in this cake were intensely salted caramel & very enjoyable.
The Salted Caramel Layered Cake is a great departure from chocolate and is addictively good! Make it a day ahead so the flavours mature well. Also, it’s worth paying attention to the drip of salted caramel on the frosting. It should be at room temperature and pourable.
The taste of the cake improves as it sits, yet the only drawback is that it gets over too soon!
Pretty too, thanks to the drizzle of salted caramel & the prettiest edible flower that @sugardaddybakes made. It just finished off the cake so well!
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Salted Caramel Layered Cake ... indulgent & how!
Ingredients
Caramel Cake
- 2 x 8" cakes
- 2 1/4 cups all purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/4 light olive oil
- 1 cup brown sugar
- 3 large eggs room temperature
- 1 tsp vanilla
- 1 sceaped vanilla bean
- 1/2 cup caramel
- 1 cup buttermilk room temperature
Filling & base coat
- 250 g whipping cream chilled
- 100 g unsalted butter room temperature
- 50 g icing sugar
- 100 g mascarpone cream room temperature
- 50 g caramel room temperature
Salted Caramel Whipped Frosting
- 200 g whipping cream chilled milk
- 50 g caramel room temperature
- 75-100 g icing sugar
- 100 g mascarpone room temperature
Instructions
Caramel cakes 2 X 8" cakes
- Preheat the oven to 180C. Line the base & sides with parchment.
- In a bowl, stir together flour, salt, baking powder & baking soda. Reserve.
- In a stand mixer with paddle attachment, whisk butter & sugar until fluffy. Whisk in oil, then add eggs one by one, followed by the scraped vanilla bean and extract, then finally the salted caramel.
- In 3 alternative lots, on lowest setting, fold in the flour mix & buttermilk, 1/3 rd at a time, ending with the buttermilk.
- Divide between the 2 tins, and bake for about 30-35 minutes, until tester comes out clean.
- Remove to cooling racks, and take out of tins. Cool completely on racks, then slice each into 2.
Filling and crumb coat
- Whip the cream and butter with the icing sugar until stiff.
- Whip in the salted caramel, then the mascarpone until just blended & smooth. Don't overmix.
Caramel Whipped Frosting
- Whip the cream with the icing sugar until stiff.
- Whip in the salted caramel, then the mascarpone just until mixed through. Don't overmix.
Assemble
- Sandwich the layers with 1/4 th of the filling, using the last 1/4 for the crumb coat. Cover and chill for an hour, or overnight.
- Frost the cake with the Salted Caramel Whipped Frosting, and pour any remaining salted caramel over the edges. Make sure the salted caramel is at room temperature and pourable.
