Salted Caramel Layer Cake
Try this Salted Caramel Layer Cake recipe, or contribute your own.
Try this Salted Caramel Layer Cake recipe, or contribute your own.
- 1/2 cup water
- 2 cups sugar
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 6 large eggs
- 1/2 cup (1 stick) unsalted butter melted
- 1 vanilla bean split lengthwise and scraped
- vanilla bean pod leftover from cake recipe
- 3/4 cup (1 1/2 sticks) unsalted butter cubed, room temperature
- 1 cup heavy cream room temperature
- 1 tablespoon fleur de sel (i prefer murray river)
- 1 cup (2 sticks) unsalted butter cubed, room temperature
- 5 cups confectioners sugar sifted, divided
- 1/2 cup salted caramel sauce
- Carbohydrate 1262.7926411247 g
- Cholesterol 3310.34000072281 mg
- Fat 336.474490253684 g
- Fiber 5.06250009585756 g
- Protein 98.8721500287731 g
- Saturated Fat 192.091742158544 g
- Serving Size 1 1 six-inch cake (2932g)
- Sodium 198653.904564577 mg
- Sugar 1257.73014102884 g
- Trans Fat 28.9415720172416 g
- Calories 8321 calories
Step-by-step
- Preheat oven to 350 degrees Fahrenheit.
- Line a quarter sheet pan (13x9-inch) with parchment paper, spray with non-stick cooking spray and set aside.
- In the bowl of an electric mixer, whisk together the eggs and sugar until combined.
- Place the mixer bowl over a pot of simmering water and beat the egg mixture until the sugar has dissolved and eggs are warm to the touch, approximately 5 minutes.
- Return bowl to the electric mixer fitted with the whisk attachment, add the vanilla bean scrapings, and whisk on high until the mixture triples in volume and turns a pale yellow, approximately 5 minutes.
- Remove bowl from mixer and gently fold in the flour until almost completely incorporated.
- Stir in melted butter until mixture is just combined, being careful not to overwork your batter.
- Pour batter into prepared baking sheet, using a spatula to spread evenly to edges.
- Bake until top is lightly browned and a cake tester inserted in the center comes out clean, 20 to 22 minutes.
- Transfer to a wire rack and let cool completely.
- In a small saucepan over medium heat, bring water, sugar, and previously scraped vanilla bean pod to a boil.
- Stir just until sugar is fully dissolved and syrup is clear.
- Remove from heat and allow to cool completely.
- Leftovers can be stored in an airtight container in refrigerator for sweetening coffee or tea. Remove vanilla bean before storing.
- In a medium heavy bottomed saucepan, melt sugar over medium heat.
- Whisk occasionally until the sugar melts completely.
- Once sugar is melted continue to cook, swirling occasionally until candy thermometer reads 350 degrees Fahrenheit.
- Immediately stir in the butter until melted, taking caution as it will bubble violently.
- Once butter is fully incorporated, remove from heat and stir in heavy cream and fleur de sel until smooth.
- Allow to cool in saucepan for 10 minutes before pouring into a glass jar to cool completely.
- Seal jar and store in the refrigerator until ready to use.
- In the bowl of an electric mixer fitted with the whisk attachment, beat butter on medium speed for 3-5 minutes until light and fluffy.
- Add the caramel sauce and beat until just combined.
- Gradually add in four cups of the confectioners sugar, beating between each addition until fully incorporated and fluffy.
- Gently run knife around edge of cake to loosen from sides of pan.
- Turn over onto work surface and peel away the parchment paper.
- Using a 6-inch cake ring cut out two full circles and two partial circles from your sheet cake.
- Place cake ring on top of cardboard cake round or serving platter and line ring with a 4-inch tall strip of acetate.
- Place a full circle of cake into the bottom of the cake ring and brush top with just enough simple syrup to lightly moisten.
- Top with a thick layer of buttercream followed by a generous drizzle of salted caramel sauce.
- Place the two partial circles into the cake ring, pushing up against opposite sides to create a gap down the middle.
- Tightly wedge the remaining cake scraps into the gap to create a full layer of cake and lightly brush with simple syrup.
- Top with a thick layer of frosting and a generous drizzle of salted caramel sauce.
- Place the final full round on top of the cake and gently press down to even out layers.
- Brush with a thin layer of simple syrup and top with a thin layer of buttercream.
- Freeze cake for 30 minutes to an hour before carefully lifting cake ring off of cake and peeling away acetate.
- Beat one cup of powdered sugar into your remaining buttercream to make a slightly thicker frosting for decorating your cake.
- Spread a thin layer of your thicker frosting around the sides and top of the cake to serve as a crumb coating.
- Fill a piping bag with remaining frosting and decorate sides as desired.
- Store in the refrigerator until ready to serve.
- Slice with a sharp knife while still cold and allow slices to rest for 15-20 minutes at room temperature before serving.
My Salted Caramel Layer Cake Adventure: A Sweet Success
Baking has always been my happy place, a sanctuary where I can escape the daily grind and create something beautiful and delicious. This salted caramel layer cake wasn't just another recipe; it was a journey, a testament to patience and the rewarding sweetness of success. I've always loved the rich, almost decadent flavor profile of caramel, and the salty kick elevates it to a whole new level. This cake, oh this cake, exceeded all my expectations.
The recipe itself was detailed, a comforting guide through each step. I meticulously followed the instructions, savoring each moment – from whisking the eggs until light and airy to the thrilling, slightly terrifying moment of pouring the molten sugar into the cream. The kitchen transformed into a whirlwind of activity, but the anticipation fueled me. The aroma alone was enough to drive anyone to baking bliss. The scent of warm vanilla bean, melting butter and the intoxicating sweetness of caramel hung in the air, beckoning me closer.
The actual construction of the cake was another adventure entirely. Layering the cake, ensuring each layer was perfectly moistened, and the careful application of the buttercream, each step demanded precision and patience. It was a test of my baking skills and my creative instincts. Yet, in every careful sweep of the spatula, I felt a deep sense of satisfaction. The result was a thing of beauty – a towering masterpiece of caramel goodness, perfectly frosted and waiting to be devoured.
The First Slice: A Moment of Pure Joy
The first slice was a moment of pure, unadulterated joy. The moist, tender cake layers melted in my mouth, the perfect complement to the creamy, rich buttercream. And the salted caramel? A symphony of sweet and salty perfection, a dance of flavors on my tongue. Each bite was a revelation, a reminder of the magic that happens when passion and patience meet in the kitchen.
This cake isn't just a dessert; it's an experience. It's the culmination of hours spent meticulously following a recipe, of carefully measuring ingredients, and of the satisfying joy of creation. It's the taste of home, the comfort of tradition, and the thrill of culinary exploration all wrapped into one exquisitely delicious package.
Beyond the Recipe: A Baking Journey
This salted caramel layer cake journey taught me more than just how to bake a stunning dessert. It reminded me of the importance of precision, the value of patience, and the immense satisfaction of creating something beautiful with your own two hands. It's a recipe for success, not just in the kitchen, but in life. The careful measuring, the precise layering, the attention to detail – these skills translate to other aspects of my life, reminding me that even the most complex tasks can be achieved with focus and diligence.
And let's not forget the sharing aspect. This cake wasn't just for me; it was meant to be shared, to be savored with friends and family. The smiles, the compliments, the happy sighs around the table – these are the true rewards of baking. It's a way to connect with others, to create lasting memories, and to spread a little joy one delicious slice at a time.
So, if you’re looking for a project that will challenge your baking skills and reward you with a truly magnificent dessert, I highly recommend embarking on your own salted caramel layer cake adventure. It's more than just a recipe; it's a journey worth taking.
Tips and Tricks for Salted Caramel Success
While the recipe is fairly straightforward, here are a few tips to ensure your salted caramel layer cake is a masterpiece:
- Use high-quality ingredients: The flavor of your cake will directly reflect the quality of your ingredients. Invest in good vanilla bean, unsalted butter, and heavy cream for the best results.
- Don't rush the caramel: Making the caramel requires patience. Make sure the sugar is completely melted and reaches the correct temperature before adding the butter and cream. Rushing this step can lead to a grainy or uneven caramel.
- Let the cake cool completely: Allowing the cake to cool completely before frosting ensures a smooth and even surface. Impatience here could result in a melted, uneven frosting job.
- Chill the cake: Chilling the cake before frosting makes it easier to work with and prevents the buttercream from melting.
- Use a sharp knife: A sharp knife will ensure clean and even slices. Dull knives will compress the cake, making for a less appealing presentation.
Beyond the Cake: The Sweetness of Creation
More than the delicious result, baking this cake was a meditative experience. The rhythmic whisking, the careful measuring, the satisfying thud of the cake pan hitting the countertop – these actions brought a sense of calm and focus to my day. In a world that often feels chaotic and overwhelming, the simple act of baking became a haven, a reminder that even amidst the busy-ness, there is always time for joy, creativity, and a delicious slice of salted caramel cake.
