SALTED CARAMEL LAYER CAKE



Layers of brown sugar cake filled and topped with caramel frosting and a drizzle of fresh caramel & fleur de sel make this Salted Caramel Layer Cake a decadent, delicious and almost sinful dessert!

INGREDIENTS

CARAMEL CAKE

  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 3/4 cup firmly packed dark brown sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 2 cups flour, sifted
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 1 Tbsp white vinegar

SALTED CARAMEL SAUCE

  • 2 cups sugar
  • 12 Tbsp (3/4 cup) unsalted butter, cubed & room temperature
  • 1 cup heavy cream, room temperature
  • 1 Tbsp fleur de sel (I used sea salt and crushed it down into smaller flakes)

CARAMEL FROSTING

  • 1/2 cup firmly packed dark brown sugar
  • 5oz (approx 10 Tbsp) unsalted butter, room temperature, divided
  • 1/3 cup heavy cream
  • 8oz cream cheese, softened
  • 1/4 tsp salt
  • 2 cups powdered sugar, sifted

INSTRUCTIONS

CARAMEL CAKE

  1. Prepare 3 8in cake pans by buttering, lining with parchment paper and flouring.
  2. Preheat oven to 350 F degrees.
  3. In the bowl of your stand mixer, cream together the butter and sugars for about 3 minutes.
  4. Add the eggs, one at a time and mix until incorporated. Scrape the sides of the bowl often.
Please visit Salted Caramel Cake
 
for full instructions.

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