Well, I think this is most definitely my favorite cake of all time! I just love caramel! And when you put caramel and cake together it is just heaven. I use this recipe more than I thought I would, I love to make this cake into a 4 layer cake, cupcakes or into a Salted Caramel Pretzel Cake. I think it works best sandwiched together with salted caramel buttercream and a swirl of salted caramel.
This recipe is enough to make 4 layers of a 8 inch tin. It is pretty similar to a regular vanilla sponge recipe, however the colour is more caramel coloured- due to the brown sugar.
This recipe consists of three stages:
- The Caramel cake
- The salted caramel
- The salted caramel buttercream (similar to The Best Buttercream)
For the cake
Ingredients
- 540g Unsalted butter
- 100g Soft dark brown sugar
- 400g Caster sugar
- Pinch of salt
- 8 large eggs
- 500g Self raising flour
- ½ tsp vanilla extract
- 6 tbsp whole milk
Method
- Preheat oven to 170°C fan and grease and line 4x10cm cake tins.
- Beat the butter, brown sugar, caster sugar and a pinch of salt together with an electric mixer, until pale and fluffy (about 5mins).
- Add the eggs in 1 at a time and beat well in-between.
- Sift in the SR flour and fold into mixture.
- Add the vanilla extract into the milk and then pour into the cake batter, stir together until incorporated.
- Divide the cake mixture into the 4 cake tins and smooth top with a spatula. Bake the cakes in the oven for around 20 mins or until a skewer comes out clean. Leave to cool,
For the salted Caramel
Use this recipe, the only change to this would be to up the measurements. I like to use 1 and a half batches for this cake. My quantities are:
- 370g double cream
- 1 & ½ tsp vanilla extract
- 330g caster sugar
- 1 & ½ tsp sea salt
For the salted caramel buttercream
Use The Best Buttercream Recipe but stop at stage 2, just before you would be adding the milk and vanilla extract. This is where we add the caramel. After the icing sugar has been added gradually add just over half the salted caramel. Mix together until well incorporated.
Measurements are:
- 600g unsalted butter
- 750g icing sugar
- 3/4 tsp salt
- about 225ml salted caramel
Assembly
Once the cakes have cooled and you have prepared the icing and the caramel, you are now ready to assemble. I like to trim my cakes so that they are all the same size and height. I do this by using a cake leveler and also by placing a plate on top that is slightly smaller than the cake. I use a plate that has a diameter of around 7.5inches.
Now I would put a bit of icing on a cake board to glue down the first layer. I then ice each layer and put a puddle of carmel in the middle (making sure it won’t ooze out the sides). I sometimes add cubes of fudge into the filling, just because it make it even better!
Once the cake is built I crumb coat the cake and then put the cake into the fridge or freezer and leave to set. After it’s set I ice the cake for the final time and try to make it look as neat as possible with sharp edges. I then pipe rosettes in a circle and drizzle more caramel and sprinkle some fudge cubes, Volia!
Happy baking,
Lynsay
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Bake it Wright 