Hello, cake and bake lovers, Today I will teach you to make the most decorative and indulgent caramel cake that you ever made before.
Homemade caramel with the perfect hit of the salt in with amazing swiss meringue buttercream and its all wrap around with moist soft fluffy vanilla cake layers that you gonna love it. Follow the Caramel Cake Recipe steps here as.
Homemade Caramel for Caramel Cake Recipe
First of all, we gonna make the caramel. It is my favourite thing to eat, easy to make with simple one-two-three steps. You need 1 1/2 cup of ground sugar (300g) into a small container and I am adding a 1/4 cup of water (60ml). When you make homemade caramel you can stir a little bit at the very first beginning. But afterword, it has to hang out and do its own thing. Thays the way to avoid the crystals that brings you to crunch in the caramel. Just simple stir. Only to dissolve the sugar with water. Make sure to keep medium heat. We need to take the sugar nice golden amber colour. You can use a wet pastry brush to wipe the sugar that touches around the container, that will help to avoid the burned sugar.
Keep an eagle eye on to the sugar container. Because the colour change will happen once and if you cant off the heat exact time it will burn and the taste will much bitter. When the edges hitting beautiful amber colour, turn the heat off and add full cup fo cream 240ml at room temp.
It will bring much steam. But don’t worry, stir continuously. Then add 5tsp of butter and 1/2 tsp of salt. Salt is up to you. If you like salty caramel definitely you can add. But not, just ignore it. Then again we need to stir the mixture in medium heat until this getting cooperate. We need to cook it 2 to 3 mins until the caramel becomes thick. It’s gonna bubbling pretty quickly and just keep whisk. When the bubble comes to fast, officially take off the heat.
Tune the caramel into a bowl to come to room temp.
Cake Batter for Caramel Cake Recipe
For the cake, organize your cake tray by applying butter well and split some flow like I previously said in tips and apply a parchment paper under (its optional. But I used to di it).
Now we can make the batter. First, we gonna sift all the dry ingredients into the bowl. Starting with 2 3/4 (330g) of all-purpose flour, 1 1/2 tsp of salt(5g), 2 1/4 tsp of baking powder(8g), sift it up and whisk it up and put aside.
For the wet ingredients, I am adding 1 1/2 cup of milk(360ml) into another container. Now I am sour the milk by adding 1 1/2 tbsp of vinegar(22ml).or else you can use lime juice. It’s acidic to help to bring extra fluff to the cake. It’s a kinda amazing thing. And the main thing you may not taste the vinegar. Give a quick stir. put into low heat and warm the milk. You can use a microwave. But I do not recommend it.
Now for the butter-sugar combination. In to mixture bowl, I am adding 1 cup of unsalted butter plus 1tbsp (240g) in room temp. Let’s cream it up just a little bit and then we can add sugar. 1 1/2 cup of ground sugar(300g). Meanwhile, crack 5 large eggs and add one by one while all the ingredients cooperate together. Make sure to follow the tips I previously introduced to you.
Add flour mixture bit by bit into the batter and add some milk as well. Do it until all the ingredients come together. Finally, add 1 1/2 tbsp of vanilla extract (22ml) and mix well.
Now I have the batter. Add them into your tray and this will go oven at 354F / 177C about 30 mins or until the centre of the cake cook well.
Salted Caramel Buttercream Frosting
For the frosting, I crack 5 eggs to have white. To separate I used to use my clean hands. It’s easy. Or you can use egg separator or any method. Make sure to use room temp eggs and add 1 1/2 of ground sugar (300g) and we gonna whisk them really quick. And put the container to double boil process. which means we gonna melt and cook this mixture using steam. Make sure not to touch the water and continuously whisk them. Once it gets warm, you need to whisk super fast. Here I used a candy thermometer and when it hets 160F you can take off. If you don’t have one, don’t worry. really you don’t want one. Just touch with your clean finger and you can feel if there aren’t any sugar crums and its super smooth, yes you come to the point and take off the pan.
Then dump the marine into the mixture and mix well. You need to bring the marine room temp, but it should be gradually. it needs to cool. Meanwhile, I am adding 1/4 tsp of salt. Butter also should be in room temp and also the marine. Otherwise butter melt so fast in bring oily environment. Add 450g of butter in toom temp. Now the batter is like flowing. Don’t worry. Put the buttercream into the refrigerator and again whisk. Then you can see nice smooth sweet buttercream.
Now you need to add sweet salted caramel into the buttercream and mixed it. I used to add all the caramel into the buttercream and just pipe it. Or otherwise, you can have one potion add them together and the rest you can use for second third layers.
Now you have amazing soft smooth moist vanilla cake and salted butter caramel frosting. Why we are witing? Apply as much as frosting to your cake as your taste and put the cake into the refrigerator to cill.
Now you have creamy, fluffy smooth, soft salted caramel butter cake. You can share this with your friends and family.
- 1 1/2 cup of ground sugar (300 g)
- 1/4 cup of water (60 ml)
- 1 1/2 tbsp of vinegar(22 ml)
- 1 cup of cream 240 ml at room temp
- 1/2 tsp of salt
- 2 3/4 (330 g) of all-purpose flour
- 1 1/2 tsp of salt(5 g)
- 2 1/4 tsp of baking powder(8 g)
- 1 1/2 cup of milk(360 ml)
- 1 1/2 cup of grind sugar(300 g)
- 5 large eggs
- 1 1/2 tbsp of vanilla extract (22 ml)
- 5 eggs white
- 1 1/2 of ground sugar (300 g)
- 1/4 tsp of salt
- 450 g of butter in toom temp
- 1 tbsp (240 g) in room temp