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!
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.