Salted Caramel Cake
Introduction
Salted caramel cake is a delicious dessert that combines the rich flavors of caramel with the comforting texture of cake. This decadent treat is perfect for any occasion, whether it’s a birthday, celebration, or simply a sweet indulgence. The balance of sweet and salty, along with the moist layers and creamy frosting, makes it a standout dessert.
Detailed Ingredients with measures
For the cake:
– All-purpose flour: 2 ½ cups
– Granulated sugar: 2 cups
– Unsweetened cocoa powder: ¾ cup
– Baking powder: 2 teaspoons
– Baking soda: 1 teaspoon
– Salt: ½ teaspoon
– Eggs: 4 large
– Whole milk: 1 cup
– Vegetable oil: ½ cup
– Vanilla extract: 2 teaspoons
– Boiling water: 1 cup
For the salted caramel:
– Granulated sugar: 1 cup
– Unsalted butter: 6 tablespoons
– Heavy cream: ½ cup
– Sea salt: 1 teaspoon
For the frosting:
– Unsalted butter: 1 cup (softened)
– Powdered sugar: 4 cups
– Heavy cream: 2 tablespoons
– Vanilla extract: 2 teaspoons
Prep Time
The preparation time for this salted caramel cake is approximately 30 minutes. This allows you to gather all your ingredients and prepare the batter for the cake layers.
Cook Time, Total Time, Yield
The cook time is around 30 to 35 minutes, depending on your oven. The total time, including prep and cooling, is about 2 hours. This recipe yields a cake that serves 12 people, making it perfect for sharing with family and friends. Enjoy the delightful combination of flavors and the joy of baking this salted caramel cake!
Detailed Directions and Instructions
Prepare the Cake Layers
Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans. In a mixing bowl, combine flour, baking powder, baking soda, and salt. In another bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Gradually mix in the dry ingredients, alternating with buttermilk until well combined. Divide the batter evenly between the prepared cake pans.
Bake the Cake
Place the cake pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
Make the Salted Caramel Sauce
In a saucepan, combine sugar and water. Heat over medium heat, stirring until the sugar dissolves. Stop stirring and let the mixture boil until it turns amber-colored. Remove it from heat and carefully whisk in butter and cream. Season with salt, then set aside to cool.
Prepare the Frosting
In a mixing bowl, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar until combined. Mix in the cooled salted caramel sauce and vanilla extract until the frosting is fluffy and spreadable.
Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, followed by a drizzle of salted caramel. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Drizzle more salted caramel over the top for decoration.
Serve and Enjoy
Slice the cake into pieces and serve. This cake is perfect for special occasions or as a delightful dessert to enjoy anytime.
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Make Ahead
Cake layers can be baked ahead of time and stored in the refrigerator for up to 2 days or frozen for up to a month. Allow them to cool completely before wrapping tightly and storing.
Caramel Sauce Consistency
If your salted caramel sauce thickens too much as it cools, gently reheat it over low heat, adding a splash of cream or water to achieve the desired consistency.
Flavor Variations
Consider adding a teaspoon of espresso powder to the cake batter for a mocha flavor, or mix in chocolate chips for added texture.
Cook techniques
Making Salted Caramel
The process of making salted caramel involves melting sugar until it becomes a deep amber color, then adding cream and butter to create a smooth sauce. Be careful not to burn the sugar.
Whipping Cream
To whip cream to stiff peaks, start with cold heavy cream and whisk vigorously or use an electric mixer. Stop when the cream holds its shape but is still smooth and glossy.
Folding Ingredients
Folding is a gentle mixing method used when combining whipped cream or egg whites with other ingredients. Use a spatula and a gentle motion to preserve the volume and lightness.
Baking the Cake
When baking the cake, preheat the oven and ensure all ingredients are at room temperature for even mixing. Use the toothpick test to check for doneness before removing it from the oven.
FAQ
Can I use store-bought caramel instead of homemade?
Yes, you can use store-bought caramel, but homemade offers a richer flavor and the ability to adjust the salt to your taste.
How do I store leftover salted caramel cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture.
Can this cake be frozen?
Yes, you can freeze the salted caramel cake. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months.
How do I make the cake more chocolatey?
You can add cocoa powder to the cake batter or use a chocolate cake recipe. Adjust the sugar accordingly to maintain sweetness.
What can I use instead of heavy cream for the frosting?
You can use coconut cream or a non-dairy whipping cream as a substitute for heavy cream in the frosting, but the texture and flavor may vary.
Conclusion
The Salted Caramel Cake is a decadent dessert that perfectly balances sweet and salty flavors. This cake not only serves as a delightful treat for special occasions but also satisfies your everyday cravings. Its rich, buttery texture and luscious caramel make it a standout dessert that is sure to impress friends and family alike.
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