Salted Caramel Cake
You had me at salted caramel.
I brought this recipe together as part of my Apple Pie Stuffed Salted Caramel Cake, but this cake undoubtedly deserves a posting of its own. It would pair great with a serving of ice cream and an espresso, or even a spicy chai latte. If you have a next-level sweet tooth, try drizzling an extra shot of chocolate or caramel over the top before serving.
Speaking of toppings, chopped walnuts go great against the sweetness of the caramel, but don’t be afraid of trying out different toppings, too. For my next kick at this cake I’m already thinking of caramel popcorn, bits of Oh Henry or Caramilk chocolate bars or pretzels bits — maybe all three! CFG
Ingredients:
For the Salted Caramel Cake
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup butter (at room temperature)
1 cup granulated sugar
3 large eggs (at room temperature)
1 1/2 tsp vanilla extract
1/2 cup caramel (at room temperature); I use Eagle Brand dulce de leche
1 cup milk (at room temperature)
For the Buttercream Topping
3 large egg whites
3/4 cups brown sugar, packed
1 cup butter (at room temperature), cubed
1/2 cup caramel (at room temperature)
salt for caramel; start with 1/4 tsp and add to taste
1/2 cup chopped walnuts
Directions:
Preheat oven to 350°F. Grease and flour a 10” springform pan.
In a medium bowl, combine 2 1/4 cups flour, 2 1/4 tsp baking powder, and 3/4 tsp salt. Set aside.
Using a stand/hand mixer, combine In the bowl of a stand mixer combine 3/4 cup butter and 1 cup of granulated sugar. Beat on medium for 2-3 minutes.
Add 3 eggs one at a time, fully mixing after each egg is added. Add 1.5 tsp of vanilla extract and 1/2 cup of caramel and mix until fully blended.
Add one third of the flour mixture, then half of the milk and fully blend.
Repeat the process by adding the second third of the flour mixture, the remaining milk, and the final third portion of flour. Fully blend after each addition.
Pour the batter into the springform pan and bake your cake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
Let the cake cool completely inside the springform pan.
Prepare the buttercream frosting with a stand/hand mixer by blending 3 large egg whites with 3/4 cup brown sugar. Mix until fully blended.
Add in 1 cup of butter in 1” cubes until fully incorporated and smooth. Pour in 1/2 cup of caramel and incorporate into mixture until smooth. Add in 1/4 tsp salt. Add more to taste as preferred.
Chill the buttercream mixture for ~ 1 hour.
Remove buttercream from fridge. If needed, place the buttercream in the microwave for 15-20 seconds to slightly soften before icing the cake.
Finely chop 1/2 cup of walnuts and sprinkle over the top of the cake.
Serve and enjoy!
