salted caramel Archives - Passionate About Baking

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!

The flavours in this cake were intensely salted caramel & very enjoyable. The Salted Caramel Layered Cake a great departure from chocolate and is addictively good!

Keyword baking, dessert, homemade, sweet

Prep Time 30

Cook Time 35

Total Time 4 5

Servings 6 people

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.

“Hope is a rainbow of thought.”
Harley King

Rainbow Cake for Pinktober. Ever tried baking with an 18 year old. Maybe , I should rephrase that. Ever tried with an 18 year old teen like mine who has a rainbow baking obsession? It’s a LOAD of work! LOTS!! Beware … but the fruits are sweet! Cut a slice and you know it’s so worth all the dishes, the messy kitchen, the batter splattered walls with ‘Ooops I did it again Mama!’, ‘Can Coco lick the bowl? Please?’

‘I’m gonna make Papa a rainbow cake for his birthday! Coco’s gonna help me!‘ Coco was game of course … and the day began tediously! First to get the child out of bed, then to get her out of a shower, then to get her off the phone. By the time I was at my wits end, she was ready to paint the kitchen in rainbow colours! ‘Let’s start now!!‘

October 1st marks the beginning of breast cancer awareness month all over the world. American Cancer Society uses this time to boost their campaign to raise awareness to breast cancer and to inform people that there is now a 98 percent rate of survival if the cancer is detected early. October is the month where you will see pink ribbons everywhere, which has been the national symbol for breast cancer awareness since it was first introduced back in 1991.

It took us all day to get the cake going. Six layers and a small oven, only 2 baking tins and a load of power cuts, yet we marched on. Much to my chagrin, she took naps in between while I washed and cleaned the kitchen after every ‘round‘. Once again, be warned … there is tons of washing up!

Time for the frosting. We ‘amicably’ settled for a salted caramel butter-cream icing {after a battle of sorts of course}. It’s a delicious frosting and soon she was spooning more into her mouth than onto the cake. A few disagreements later, in this incessantly hot October, she ‘splooshed’ the icing on. That was when the Dad called from work. ‘Is the cake PINK he asked? My cake is always the Pinktober cake.’

Next cue! PINK!! It’s nice to have a daughter who loves art. Also nice to have some marzipan on hand. She had fun doing the letters, the ribbon {that she was well aware of as it’s an annual feature} … the rest was a breeze. She did the whole cake on her own!

One slice later, the rainbow knocked our hearts away! This is the absolute joy of a birthday cake. Despite it being a butter rich cake, with an indulgent buttercream frosting, the Rainbow Cake is a fantastic ‘once in a while‘ baking adventure. A big {read greedy} slice is definitely on the sweeter side, but a thin slice hits all the right chords!

The cake tasted even better the next day, and being a butter cake, it keeps really well for a few days. However, the kids nibbled away at it and it was soon gone. The daughter later said that she was surprised I even let her make one! She knows that I barely ever make such heavily ‘buttery’ cakes. Then again, she has a thing for rainbows and a passion for baking rainbow cupcakes and cakes.

This cake was worth every dish I washed, worth the million times I cleaned the batter splattered counter and wall tiles, worth all the spoons she licked and all the piping bags she used up! It’s a fun cake to bake. You must try it for a special occasion bake!

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Recipe: Rainbow Cake

Summary: This is the absolute joy of a birthday cake. Despite it being a butter rich cake, with an indulgent buttercream frosting, the Rainbow Cake is a fantastic ‘once in a while‘ baking adventure. We loved the salted buttercream frosting. Cake adapted minimally from the Whisk Kid

Prep Time: 20 minutes
Total Time: 1 hour {plus cooling, chilling time}
Ingredients:

Cake
360g plain flour
4tsp baking powder
1/2 tsp salt
225g unsalted butter, room temperature
450g cups sugar
170g egg whites, room temperature {about 6}
2 teaspoons pure vanilla extract
350ml milk, room temperature
Red, orange, yellow, green, blue, and purple gel food coloring
Filling
400ml low fat cream
100g icing sugar
few drops almond extract
Topping
200g sugar
2tsp water
100ml low fat cream
1/2 tsp salt
vanilla extract
170g salted butter
100g low fat cream
200g icing sugar

Method:

Cake
Preheat oven to 180C. Brush six 8-inch-round cake pans {or as many 8-inch cake pans as you have, reusing them as necessary} with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
In a large bowl, whisk together flour, baking powder and salt; set aside.
Cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes {working in batches if necessary}.
Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
Place the bottom layer on serving platter {or lazy Susan} and spread with about a cup of buttercream. Repeat for remaining layers.I placed an adjustable dessert ring around the cake to hold the layers in place.
Refrigerate until set, about 30 mins to an hour.
Using an offset spatula, cover cake again with remaining frosting.
Salted Butter Caramel
Place sugar and water in a deep saucepan and simmer undisturbed until the sugar caramelises to a golden brown. Add the cream {CAREFULLY as it will splutter}, take off heat briefly to mix in, then return pan until it all comes together to a smooth sauce.
Take off heat, add salt and vanilla extract. Allow to cool completely.
Frosting
In a large bowl, beat together the salted butter, cream and icing sugar until smooth and fluffy.
Slowly pour in the cold salted butter caramel and continue whipping until firm and smooth.
Chill until required.

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Tag: salted caramel

Salted Caramel Layered Cake … indulgent & how!