Salted Caramel Layer Cake
Try this Salted Caramel Layer Cake recipe.
Try this Salted Caramel Layer Cake recipe.
- 3 large eggs
- 2 cups sugar
- 1 cup sugar
- 1 cup buttermilk
- 1/4 tsp salt
- 1 tsp vanilla
- 8 oz cream cheese softened
- 1 tsp baking soda
- 2 cups flour sifted
- 2 cups powdered sugar sifted
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup unsalted butter room temperature
- 1/3 up heavy cream
- 1 tbsp white vinegar
- 1 cup heavy cream room temperature
- 3/4 cup firmly packed dark brown sugar
- 12 tbsp (3/4 cup) unsalted butter cubed & room temperature
- 1 tbsp fleur de sel (i used sea salt and crushed it down
- 5 oz (approx 5 tbsp) unsalted butter room temperature, divided
- Carbohydrate 387.048626483416 g
- Cholesterol 2423.59580370669 mg
- Fat 429.984737145671 g
- Fiber 0.00441666666666667 g
- Protein 64.6374587728977 g
- Saturated Fat 256.773191390928 g
- Serving Size 1 1 3 layer 8-inch cake (2184g)
- Sodium 170206.345568177 mg
- Sugar 387.04420981675 g
- Trans Fat 37.813974740386 g
- Calories 5565 calories
Step-by-step
- Prepare 3 8in cake pans by buttering, lining with parchment paper and flouring.
- Preheat oven to 350 F degrees.
- In the bowl of your stand mixer, cream together the butter and sugars for about 3 minutes.
- Add the eggs, one at a time and mix until incorporated. Scrape the sides of the bowl often.
- Mix in the vanilla.
- Add the flour and buttermilk alternating until just combined.
- In a measuring glass, mix together the baking soda and vinegar then add to the batter. Mix just until incorporated. Do not overmix!
- Separate batter evenly into the three prepared cake pans.
- Bake about 20 minutes or until the top and edges are golden brown and a toothpick comes out clean.
- Cool in pans for 5 minutes before removing to a wire rack to cool completely.
- In a very large, heavy saucepan or pot over medium-high heat, pour the sugar in an even layer over the bottom of the pan. Whisk until melted. The sugar will clump up but will eventually completely melt. This will take about 4-5 minutes.
- Once the sugar has melted, stop whisking and cook until the sugar has turned into an amber color and has a nutty aroma. Remove from the heat.
- Add all the butter and whisk until combined. This mixture will bubble up, but keep whisking until all the butter has melted.
- Slowly pour the heavy cream into the mixture and whisk until incorporated.
- Stir in the fleur de sel.
- Cool for about 10-15 minutes before using.
- Store leftovers in a jar with a lid and reheat before using again. Refrigerate up to 2 weeks.
- In a medium, heavy pot, whisk together the brown sugar and 2oz of butter over medium heat until melted.
- Bring to a boil for no more than 10 seconds. Remove from heat immediately and pour in the heavy cream and whisk until smooth.
- Cool to room temperature. NOTE: You can use an ice bath and whisk to cool quickly if you don't have time to wait.
- In the bowl of your stand mixer, cream together the remaining 3oz of butter and cream cheese until smooth. Scrape the sides of the bowl several times during this process.
- Mix in the salt.
- Turn the mixer to low and pour in a slow, steady stream the brown sugar mixture. Scrape the sides of the bowl and mix on medium speed until completely smooth and incorporated.
- Add the sifted powdered sugar and mix on medium speed until smooth.
- The frosting will feel very soft - so refrigerate it for 10-15 minutes before frosting the cake.
- Once the cakes cooled, use a large skewer to poke holes across the top of the cake.
- Spoon a layer of caramel sauce over the top of the cake and use an offset spatula to spread it evenly.
- Allow the caramel sauce to soak into the cake.
- Repeat this process with a second layer of sauce.
- Once all the caramel has soaked into the cake, place one layer of the cake onto your serving platter.
- Spread a thin layer of frosting over the top of the layer - no more than ½ a cup of frosting.
- Place the second layer on top and spread another thin layer of frosting.
- Place the final layer of cake on top and frost the outside of the cake with the remaining frosting.
- Drizzle the top of the cake with caramel sauce.
- Using a spatula, in a back and forth pattern, spread the frosting and sauce together until just incorporated and it looks like the caramel is oozing thru the top of the cake.
- Using a disposable piping bag and a very small tip, fill the bag with caramel sauce.
- Pipe a layer of sauce around the top edge of the cake, stopping every inch or so to squeeze a little more so it drizzles down the side.
- Sprinkle with fleur de sel.
- Refrigerate until ready to eat - but remove 15 minutes before serving.
My Salted Caramel Layer Cake Journey: A Sweet Success Story
Baking has always been my happy place, a sanctuary where flour dust and sweet aromas chase away the day's worries. This salted caramel layer cake isn't just a recipe; it's a testament to patience, precision, and the sheer joy of creating something beautiful from simple ingredients. The journey to this decadent dessert wasn't always smooth sailing, but the result? Absolutely worth every sticky finger and perfectly browned edge.
I remember the first time I attempted this recipe. It was a chaotic flurry of whisking, pouring, and strategically placed parchment paper. The initial layers were uneven, the caramel threatening to seize, and the frosting, well, let's just say it looked more like a Jackson Pollock painting than a smooth, elegant finish. Yet, even with its imperfections, that first slice held a surprising sweetness – a promise of something truly special. I knew then that this recipe was a keeper, a challenge that spurred me to refine my technique, hone my skills, and, more importantly, appreciate the process of baking.
Over time, through countless batches and tireless experimentation, I've learned the secrets to this cake's perfection. The key is balance. The subtle bitterness of the salt dances exquisitely with the rich, buttery caramel, creating a symphony of flavors on the palate. The moist, tender cake layers are the perfect foil to the decadent frosting, a harmonious pairing that satisfies every craving. And the careful layering, the meticulous attention to detail – these are the elements that elevate this cake from simple dessert to culinary masterpiece.
This cake isn’t just about the taste; it's about the experience. It's about the warm glow of the oven, the intoxicating aroma that fills your kitchen, and the quiet satisfaction of creating something beautiful with your own hands. It's about sharing this delicious creation with loved ones, watching their faces light up with every bite, and knowing that you've given them a taste of something truly special. It's the kind of cake that evokes memories, and it's a recipe I'll continue to cherish and refine for years to come.
Ingredients and Their Importance:
The success of this cake hinges on the quality of the ingredients. Using unsalted butter ensures control over the level of saltiness, allowing for the perfect balance with the fleur de sel. Fresh, high-quality heavy cream is crucial for achieving the smooth, rich texture of both the caramel and frosting. And don't underestimate the power of good quality vanilla extract – its nuanced flavor enhances the overall experience. Even the type of sugar you use contributes to the final result. The fine sugar for the cake layers melts seamlessly into the batter, ensuring a smooth texture.
The Art of Caramel:
Making the caramel is a precise art. You have to watch carefully as the sugar melts and takes on that perfect amber hue. You cannot rush the process. The right color of caramel adds such depth to the flavor of the cake.
Frosting Perfection:
The frosting is the star of the show, a creamy, dreamy cloud that balances the richness of the caramel and the moist texture of the cake. The addition of cream cheese provides a delightful tang that cuts through the sweetness. The key is to allow the frosting to chill slightly after mixing, so it sets nicely. And finally, don’t forget the finishing touches – a generous drizzle of caramel, a delicate sprinkle of fleur de sel, and a visually appealing presentation.
Beyond the Recipe: A Culinary Adventure
This cake has become more than just a recipe for me; it’s a symbol of culinary exploration. The journey of creating this dessert has taught me valuable lessons about patience, precision, and the importance of quality ingredients. It's a journey I'd gladly repeat, savoring every step of the way. Every bite of this decadent dessert is a memory made, a moment of joy shared, and a testament to the power of simple ingredients transformed into something extraordinary.
So, gather your ingredients, embrace the process, and let the aroma of baking caramel and vanilla transport you to a world of pure culinary bliss. The result will be a cake that not only tastes amazing but also tells a story – your story, of a successful baking adventure.
