Salted Caramel Cake
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4.7
21 reviews
Excellent
Salted Caramel Cake
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Outrageously delicious Salted Caramel Cake – four layers of rich chocolate cake filled with caramel buttercream. Watch the video tutorial on how to make salted caramel sauce and create this impressive - yet easy! - layer cake. If you are making the caramel sauce from scratch it is best to start this recipe a day ahead.
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Ingredients
Salted Caramel
- 300 g | 1 ½ cups granulated sugar
- 60 ml | ¼ cup water
- 1 tsp lemon juice
- 240 ml | 1 cup double (heavy) cream at room temperature
- 2 tbsp unsalted butter at room temperature
- 1 tsp sea salt or to taste
Chocolate Cake
- 200 g | 7oz dark chocolate chopped or chocolate buttons
- 200 g | 7oz (7/8 cup) unsalted butter cubed
- 125 ml | ½ cup hot coffee or water
- 75 ml | 5 tbsp buttermilk
- 3 large eggs
- 200 g | 7oz soft (1 cup) light brown sugar
- 200 g | 7oz (1 cup) caster sugar
- 200 g | 7oz (1 ½ cups) plain flour
- 25 g | 4 level tablespoons cocoa powder
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
Salted Caramel Buttercream
- 180 ml (3/4 cup) pasteurised egg whites or from 6 eggs
- 500 g (6 cups) icing sugar
- 500 g (3 cups) unsalted butter at room temperature
- 1 tbsp vanilla extract or paste
- 1/4 tsp salt
- 3 tbsp salted caramel sauce (cooled)
Instructions
- SALTED CARAMEL
- Combine sugar, water and lemon juice to a deep heavy saucepan. Cook over high heat until the sugar dissolves, brushing the sides of the pan with a wet pastry brush to get rid of any sugar crystals.
- Boil without stirring until the caramel turns a deep copper colour.
- Remove from the heat, add the cream and quickly step back. The cream will cause the caramel to bubble volcanically before settling again.
- Add the butter and use a small balloon whisk to stir until it melts.
- Bring back to the boil, add the sea salt and cook until the thermometer registers 116°C (240°F),
- Leave to cool slightly. Taste and adjust the salt if needed. Transfer to a clean jar and cool completely (in fridgbefore adding to buttercream.
- CHOCOLATE CAKE
- Preheat the oven to 160C (325F). Line 4x15cm (6 inccake pans with greaseproof paper and spray with cake release. You can also use 3x20cm (8 inccake tins.
- Place the chocolate and butter in a large bowl and microwave in short bursts, stirring, until melted. Stir until smooth.
- Add the coffee and use a hand whisk to mix it in.
- Combine the eggs and buttermilk in a measuring jug and briefly whisk together to combine. Add to the chocolate and whisk it in.
- Combine all the dry ingredients and then sift them over the chocolate. Use a hand whisk to mix the batter together until completely smooth.
- Divide evenly between your prepared cake tins and bake for 25-30 minutes until the cakes are firm on top and a skewer inserted in the centre comes out clean.
- Cool in the tins for 15 minutes and then carefully invert and cool on a wire rack. Be gentle as the cakes can be a little fragile.
- SALTED CARAMEL BUTTERCREAM
- Make sure to use room temperature butter when making the caramel frosting. The butter should be soft enough for your finger to leave a clear imprint if pressed. Use pasteurised egg whites from a carton for ease.
- Put the egg whites, icing sugar, vanilla paste and salt in the bowl of your stand mixer. Use the paddle attachment to beat together until thoroughly combined.
- Gradually add room temperature unsalted butter, one chunk at a time, beating on medium-low until all the butter is incorporated. Use a spatula to scrape the bottom and sides of the bowl as well as the paddle.
- Add 3 heaping tablespoons of the salted caramel (or more, to taste). Increase the speed slightly (not all the way to maximum, around 5 or 6 on diaand beat for about 5-10 minutes until the buttercream is fluffy, silky and holds peaks.
- Transfer the buttercream to a piping bag fitted with a large star tip to assemble the cake.
- ASSEMBLE THE SALTED CARAMEL CAKE
- Pipe an even layer of butter cream over the bottom cake layer, smooth with an offset spatula and sandwich with the second layer.
- Repeat the process with the third layer and top with the fourth. Make sure the stacked cake is flat on top and all the layers are even.
- Pipe more frosting over the top layer and use the offset spatula to smooth the buttercream so that it comes over the sides.
- Add more buttercream to the sides of the cake and smooth it to cover the cake completely. Use a pastry scraper (icing smootheto smooth the frosting. This is your crumb coating and you can stop here for a semi-naked cake effect where a hint of the sponge shows through. If you wish to completely cover the cake, chill for 15 minutes then add another layer of buttercream to completely cover the cake.
- If your caramel has set heat for just a few seconds in a microwave then stir until it slowly drips off a spoon. Drizzle the salted caramel around the perimeter of the cake, letting it drip prettily down the sides.
- Pipe rosettes of frosting over the top of the cake and sprinkle with a little sea salt or dust with finely grated chocolate.
Notes
- TIPS FOR MAKING THIS CARAMEL CAKE RECIPEThe cake layers can be made in 3x8 inch pans or in 3x6 inch pans as I have done.
- Use room temperature butter and cream when making caramel sauce. If the cream is cold you can microwave for a few seconds in a measuring jug and stir before using.
- Always use room temperature butter when making Swiss Meringue buttercream. Add the butter gradually, allowing for each piece to be incorporated before adding the next.
- Use room temperature ingredients when making the cake.
- Level the cake layers if needed to ensure a perfectly level layer cake. Use a cake leveller or a serrated knife to trim any domed tops. If you are using a leveller, make sure you keep it straight and cut through the cake slowly using a sawing motion.
- How to store the cake: put in a cake carrier and store at room temperature out of direct sunlight if weather is cool. Store in the fridge for up to 3 days but bring back to room temperature before serving.
- Cake I bake the chocolate cake in advance? the cake layers can be made up to two days in advance and stored, wrapped in plastic, at room temperature.
- How to store the buttercream: store the buttercream in the fridge for two weeks or freezer for up to 6 weeks. Bring back to room temperature and beat it again so that it is creamy and ready to use.
Nutrition Information
Show Details
Calories
1320kcal
(66%)
Carbohydrates
151g
(50%)
Protein
9g
(18%)
Fat
79g
(122%)
Saturated Fat
49g
(245%)
Cholesterol
240mg
(80%)
Sodium
1258mg
(52%)
Potassium
333mg
(10%)
Fiber
4g
(16%)
Sugar
124g
(248%)
Vitamin A
2270IU
(45%)
Vitamin C
1mg
(1%)
Calcium
90mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 1320 kcal
% Daily Value*
| Calories | 1320kcal | 66% |
| Carbohydrates | 151g | 50% |
| Protein | 9g | 18% |
| Fat | 79g | 122% |
| Saturated Fat | 49g | 245% |
| Cholesterol | 240mg | 80% |
| Sodium | 1258mg | 52% |
| Potassium | 333mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 124g | 248% |
| Vitamin A | 2270IU | 45% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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