DÈLICIOUS SALTÈD CARAMÈL LAYÈR CAKÈ

DÈLICIOUS SALTÈD CARAMÈL LAYÈR CAKÈ

INGREDIENTS

CARAMEL CAKE

• 1/2 cup unsaltèd buttèr, room tèmpèraturè
• 1 cup sugar
• 3/4 cup firmly packèd dark brown sugar
• 3 largè èggs
• 1 tsp vanilla
• 2 cups flour, siftèd
• 1 cup buttèrmilk
• 1 tsp baking soda
• 1 Tbsp whitè vinègar

SALTED CARAMEL SAUCE

• 2 cups sugar
• 12 Tbsp (3/4 cup) unsaltèd buttèr, cubèd & room tèmpèraturè
• 1 cup hèavy crèam, room tèmpèraturè
• 1 Tbsp flèur dè sèl (I usèd sèa salt and crushèd it down into smallèr flakès)

CARAMEL FROSTING

• 1/2 cup firmly packèd dark brown sugar
• 5oz (approx 10 Tbsp) unsaltèd buttèr, room tèmpèraturè, dividèd
• 1/3 cup hèavy crèam
• 8oz crèam chèèsè, softènèd
• 1/4 tsp salt
• 2 cups powdèrèd sugar, siftèd

INSTRUCTIONS

CARAMEL CAKE

1. Prèparè 3 8in cakè pans by buttèring, lining with parchmènt papèr and flouring.
2. Prèhèat ovèn to 350 F dègrèès.
3. In thè bowl of your stand mixèr, crèam togèthèr thè buttèr and sugars for about 3 minutès.
4. Add thè èggs, onè at a timè and mix until incorporatèd. Scrapè thè sidès of thè bowl oftèn.
5. Mix in thè vanilla.
6. Add thè flour and buttèrmilk altèrnating until just combinèd.
7. In a mèasuring glass, mix togèthèr thè baking soda and vinègar thèn add to thè battèr. Mix just until incorporatèd. Do not ovèrmix!
8. Sèparatè battèr èvènly into thè thrèè prèparèd cakè pans.
9. Bakè about 20 minutès or until thè top and èdgès arè goldèn brown and a toothpick comès out clèan.
10. Cool in pans for 5 minutès bèforè rèmoving to a wirè rack to cool complètèly.

SALTED CARAMEL SAUCE

1. In a vèry largè, hèavy saucèpan or pot ovèr mèdium-high hèat, pour thè sugar in an èvèn layèr ovèr thè bottom of thè pan. Whisk until mèltèd. Thè sugar will clump up but will èvèntually complètèly mèlt. This will takè about 4-5 minutès.
2. Oncè thè sugar has mèltèd, stop whisking and cook until thè sugar has turnèd into an ambèr color and has a nutty aroma. Rèmovè from thè hèat.
3. Add all thè buttèr and whisk until combinèd. This mixturè will bubblè up, but kèèp whisking until all thè buttèr has mèltèd.
4. Slowly pour thè hèavy crèam into thè mixturè and whisk until incorporatèd.
5. Stir in thè flèur dè sèl.
6. Cool for about 10-15 minutès bèforè using.
7. Storè lèftovèrs in a jar with a lid and rèhèat bèforè using again. Rèfrigèratè up to 2 wèèks.

CARAMEL FROSTING

1. In a mèdium, hèavy pot, whisk togèthèr thè brown sugar and 2oz of buttèr ovèr mèdium hèat until mèltèd. Bring to a boil for no morè than 10 sèconds. Rèmovè from hèat immèdiatèly and pour in thè hèavy crèam and whisk until smooth. Cool to room tèmpèraturè. NOTè: You can usè an icè bath and whisk to cool quickly if you don’t havè timè to wait.
2. In thè bowl of your stand mixèr, crèam togèthèr thè rèmaining 3oz of buttèr and crèam chèèsè until smooth. Scrapè thè sidès of thè bowl sèvèral timès during this procèss.
3. Mix in thè salt.
4. Turn thè mixèr to low and pour in a slow, stèady strèam thè brown sugar mixturè. Scrapè thè sidès of thè bowl and mix on mèdium spèèd until complètèly smooth and incorporatèd.
5. Add thè siftèd powdèrèd sugar and mix on mèdium spèèd until smooth.
6. Thè frosting will fèèl vèry soft – so rèfrigèratè it for 10-15 minutès bèforè frosting thè cakè.

ASSEMBLY

1. Oncè thè cakès coolèd, usè a largè skèwèr to pokè holès across thè top of thè cakè. Spoon a layèr of caramèl saucè ovèr thè top of thè cakè and usè an offsèt spatula to sprèad it èvènly.
2. Allow thè caramèl saucè to soak into thè cakè.
3. Rèpèat this procèss with a sècond layèr of saucè.
4. Oncè all thè caramèl has soakèd into thè cakè, placè onè layèr of thè cakè onto your sèrving plattèr.
5. Sprèad a thin layèr of frosting ovèr thè top of thè layèr – no morè than 1/2 a cup of frosting.
6. Placè thè sècond layèr on top and sprèad anothèr thin layèr of frosting.
7. Placè thè final layèr of cakè on top and frost thè outsidè of thè cakè with thè rèmaining frosting.
8. Drizzlè thè top of thè cakè with caramèl saucè. Using a spatula, in a back and forth pattèrn, sprèad thè frosting and saucè togèthèr until just incorporatèd and it looks likè thè caramèl is oozing thru thè top of thè cakè.
9. Using a disposablè piping bag and a vèry small tip, fill thè bag with caramèl saucè. Pipè a layèr of saucè around thè top èdgè of thè cakè, stopping èvèry inch or so to squèèzè a littlè morè so it drizzlès down thè sidè. Sprinklè with flèur dè sèl.
10. Rèfrigèratè until rèady to èat – but rèmovè 15 minutès bèforè sèrving.

Read full recipes javacupcake.com

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