Salted Caramel Cake
Caramel cake, caramel chocolate ganache, and salted caramel frosting make this cake beautiful and absolutely delicious!
Servings 18 servings
Calories 466kcal
Ingredients
Caramel Cake
- 8 oz all- purpose flour
- 3 oz cake flour
- 1.25 oz dried buttermilk
- 2 1/2 tsps baking powder
- 1/2 tsp salt
- 7 oz unsalted butter softened
- 10 oz white sugar
- 2 oz dark brown sugar
- 2 Tbsps cake enhancer optional
- 2 oz caramel sauce
- 1 tsp vanilla
- 4 eggs
- 8 fl oz water
- 3 Tbsps canola oil
Caramel Chocolate Ganache
- 4 oz semi-sweet chocolate chopped
- 2 oz caramel sauce
- 4 oz heavy cream
- 2 Tbsps salted butter
Salted Caramel Buttercream Frosting
- 8 oz unsalted butter softened
- 1/4 tsp salt
- 16 oz powdered sugar sifted
- 2.5 oz caramel sauce
- 1/4 tsp vanilla
- 1- 2 Tbsps cream, milk, or water
Instructions
Caramel Cake
- Preheat the oven to 325°F. Grease and line three 6 inch cake pans with parchment rounds.
- Sift the flours, dried buttermilk, baking powder, and salt into a bowl. Whisk to combine, then set aside.
- Add the butter, sugars, and cake enhancer (if using) to the bowl of a stand mixer fitted with a paddle attachment. Cream on a medium speed until light and fluffy, about 5 minutes. Make sure to scrape the bowl down once or twice during the process.
- Add the caramel and vanilla to the bowl and beat on medium until well combined, about 1 minute. Scrape the bowl down.
- With the mixer on the lowest speed, add an egg and mix for about 15 seconds before bumping the speed up to the next lowest setting. Mix until combined, about 15 seconds more. Repeat the process with the remaining eggs, scraping the bowl down occasionally.
- As the eggs finish incorporating, combine the water and oil, then set aside.
- Alternate adding dry and wet ingredients. Begin with a third of the dry and mix on the lowest speed until just combined. Drizzle in half of the liquids and beat on low until nearly combined. Scrape the bowl down and repeat this process with another addition of dry, then wet ingredients. Scrape the bowl down and finish with the final bit of dry ingredients. Mix until just combined.
- Divide the batter evenly between the three pans, but be careful not to overfill them. I did 14 oz in each and had a small amount of batter leftover. Bake for 50- 55 minutes or until the top springs back and the edges are pulling away from the pan.
- Cool in the pans for about 10 minutes before transferring to a cooling rack.
Caramel Chocolate Ganache
- Place the chocolate and caramel in a heat proof bowl over a pot of simmering water. Do not let the water touch the bowl. Stir until it warms through.
- Meanwhile, warm the cream in the microwave until hot, but not boiling.
- Pour the hot cream over the chocolate mixture once it's removed from the heat. Let it sit for 5 minutes.
- Stir the ganache until smooth, then add the butter and stir until combined. If there are still lumps, microwave in short 5 second bursts. Stir thoroughly between blasts.
- Place cling wrap on the surface of the ganache and let it cool down to room temperature. It will thicken in a few hours. If not using the same day, cover and place in the fridge. Bring to room temperature before using.
Salted Caramel Buttercream Frosting
- Beat the butter until pale and fluffy, about 8- 10 minutes. Scrape the bowl down.
- Add half of the powdered sugar and beat on low to combine. Bump the speed up to medium and beat for a minute, or until smooth. Scrape the bowl down.
- Add the remaining powdered sugar and beat on low to combine. Bump the speed up to medium and beat for a minute, or until smooth. Scrape the bowl down.
- Add the caramel and beat until smooth. Taste and add salt a bit at a time. Add liquid if the frosting is too thick. Beat well.
Assembly
- Place a leveled cake layer on a cake board and pipe a ring of buttercream around the edge. Fill with ganache and smooth flat. Repeat with the second layer of cake. Place the third layer upside down on the top.
- Spread a thin layer of frosting over the cake. Smooth and fill in sparse areas with more frosting as needed. Then chill cake until firm, 15- 30 minutes.
- Pipe a basketweave pattern on the top of the cake. Chill until firm, 15- 30 minutes.
- Warm the remaining ganache slightly so that it is a good dripping consistency, about 90- 95°F. Use a piping bag, spoon, or squeeze bottle to add a drip around the edge of the cake. Chill until set, about 15- 30 minutes.
- While the chocolate sets, pipe your buttercream flowers, using any colors you want. Color a small amount of frosting green for leaves. Freeze the flowers for 15 minutes.
- Carefully arrange the buttercream flowers along the edge of the cake. Pipe small dots of frosting onto the back of the flowers or the top of the cake to adhere them. Fill in any gaps between flowers with buttercream leaves.
Notes
- I used cajeta for my caramel, but any jar of caramel should work. Just taste and adjust flavors as necessary.
- Watch the video tutorial for this recipe on the Bakes & Blunders YouTube channel.