Salted Caramel Cake
Salted Caramel Cake
Salted caramel is one of my favorite things and well…
since it seems to be everywhere now a days from frappuccinos to ice cream, and I’ve made something similar in cupcakes a while ago I thought is was about time it adorned a cake.
So get out your bowl and pans and lets get baking!
One the cakes are baked and completely cooled. I wrap my cakes and freeze them for about an hour, this makes it easier to stack the cakes and frost them without them wiggling around. You can even freeze the cakes overnight, just be sure to wrap then very well in plastic wrap.
Spread a thin layer of caramel on the cake
then spread on some frosting,
you don’t need to get it too close to the edges, once the cakes are stacked it will spread a bit.
pile on the next cake and repeat. top it off with the third layer of cake,
then place a thin crumb coat layer on the whole cake and chill it until the frosting is firm,
add the remaining frosting and spread smooth reserving some frosting if you want to pipe on an edge like I did.
Than add some salted caramel on top and fleur de sel (coarse salt)
Vanilla Bean Cake (for salted caramel cake)
Ingredients
- 2 cups sugar
- 4 eggs
- 2 1/2 cups flour
- 1 cup milk
- 1/2 cup melted cooled butter
- 1/4 cup oil
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla bean paste
Instructions
- Beat sugar with eggs until completely combined.
- Add flour, milk, butter, oil, baking powder and vanilla.
- Mix until creamy.
- Separate batter into three 6" cake pans, lined with parchment on the bottom and sprayed with a baking spray.
- Bake at 350 for 35-40 minutes, or until toothpick comes out almost clean
- 14 oz can condensed milk
- coarse kosher salt
- Bring condensed milk to a simmer for 1 1/2 -2 hours on medium low heat, stirring occasionaly.
- Stir in salt and allow caramel to cool completely before topping cake with it.
Salted Caramel Frosting
Ingredients
- 2 cups butter
- 8 cups powdered sugar
- 3 tablespoons heavy cream
- 1/2 cup salted caramel
Instructions
- Beat butter until fluffy, add in powdered sugar and heavy cream and salted caramel.
- Mix until smooth and creamy.
- Place some caramel on top of the bottom layer of cake, then add some frosting, then the second layer of cake, caramel and frosting, then add the top layer of cake, then crumb coat the cake and chill it, then add the frosting to the cake and pipe on a pretty star edge and top with a layer of caramel and add some fleur de sel.
I love how three layer cakes look, and this vanilla bean cake recipe is delicious.
The layers of salted caramel in this cake were a big surprise to all!
What a simply beautiful cake. Salted caramel is my favorite in all things.
My dream cake!
I’ve been dying to try make Salted Caramel Cake & yours sure looks soooooooooo delicious! Definitely going to try this 🙂 Owhhh! This might be a silly question, but is there any specific amount for the coarse kosher salt in your Salted Caramel recipe? Sorry, but I’m really a beginner when it comes to baking *blush* Hope you don’t mind assisting me. Thanks in advance!
glad you like the cake, I start with a teaspoon of salt and adjust from there 🙂
Thank you for replying to my inquiry Diane 🙂 I sincerely appreciate it! Looking forward to trying it 😉
Gorgeous cake! Love that you added salted caramel on top too with salt.
Sounds tasty! xo
It looks very mouth watering. What size of baking pan do you use?
I used 3 6″ baking pans. The size is listed in the cake instructions.
Oh my gosh, this looks too good to be true, Diane!
Would that be enough batter for 2 10×3 rounds or would i have to double it? That cake looks awesome.. and I’ve got a baby shower coming up….. perfect
I looked up a cake baking chart online and it indicated you will need 6 cups of batter per 10″ pan, the 6″ pans take 2.5 cups. So according to the chart you will need to double this recipe to have enough. Link to chart https://www.wilton.com/cakes/making-cakes/baking-serving-guide.cfm
Thank you Diane for getting back to me…….. I look forward to making this…….. Hope it turns out half as pretty as yours, I’m a newbie but I love trying new stuff………….
Stella
Hi Diane!
I am making your cake for a school function, the cakes are done!! My house smells amazing, now I am simmering the condensed milk. Is it normal for the milk to get little brown clumps in it…I have the heat all the way down on low. It seems like this is from the milk browning on the bottom of the pan. Did your sauce do that too?
Thanks for sharing your recipe!
Kelly
The condensed milk does get darker (and caramelize) but I dint’ get clumps, try whisking the sauce and see if it incorporates together smoothly. If it smells burned or tastes burned try making it again. It it has to cool, and it will thicken as it cools. The pan you have it in can be the culprit, if it’s thin, it will burn more easily, cooking candy and milk is best in a thick bottom pan and remember low on one persons stove is different than on another, so you can try a different pan, a different burner on your stove if that one runs hot as well. Hope that is helpful 🙂
I followed your frosting sweet caramel recipe and its turned out way too sweet. Too much frosting for such a little cake (4 layers). I recommend only half of the recipe. But I won’t use this recipe again. Sorry did;t like, It ruined my son’s Birthday Cake. I have made lots of cakes and never had this problem before.
Seriously this recipe is praisable by everyone who made cake by this recipe. We will make again this cake in this weekend.