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Salted Caramel Cake

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Ingredients

Adjust Servings:
180 g All purpose flour
50 g Cocoa powder
1 tsp Baking powder
1 tsp Baking soda
120 g Butter, softened
150 ml Honey Maple syrup, sugar
2 Large eggs
1 Small espresso
1 Vanilla
150 ml Milk Orange juice, heavy cream
Rum Orange juice, jam
100 g Salted caramel sauce
700 g Powder sugar
400 g Butter, softened
350 g Cream cheese
Freshly squeezed lemon juice Freshly squeezed lime juice

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Salted Caramel Cake

A little different experience than classical cakes.

  • 2 h
  • Serves 12
  • Medium

Ingredients

Directions

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Steps

1
Done

Preparation:

Preheat oven to 180 degrees Celsius.

2
Done

Grease 3x 20 cm round cake pans.

3
Done

Chocolate batter:

In a bowl mix together the dry ingredients. Mix nicely.

4
Done

In another bowl mix together the liquid ingredients. Mix nicely.

5
Done

Add the liquids to the dry ingredients. Mix thoroughly until the batter is free of clumps.

6
Done

Baking:

Divide the batter into the three baking pans. Bake in a preheated oven for 20-30 min or until a toothpick inserted in the middle comes out dry.

7
Done

Remove from oven. Cool completely before assembling the cake.

8
Done

Frosting:

Cream the butter.

9
Done

Add the powdered sugar. Mix with a hand mixer until nicely combined.

10
Done

Add the rest of the ingredients.

11
Done

Mix until everything is combined.

12
Done

Assembly:

On a serving plate, put the first chocolate batter. With a spoon put rum (orange juice or jam) on the batter so it will be more moist.

13
Done

You can also put a thin layer of the frosting on the batter on top of the rum (orange juice or jam).

14
Done

Put some of the frosting in a piping bad. Make a circle of frosting on the edges of the batter. This will keep the caramel sauce from dripping out.

15
Done

Use a store bought or our salted caramel sauce. Put the sauce on the first batter inside the frosting.

16
Done

Repeat the assembly with the second chocolate batter.

17
Done

Put on the third chocolate batter.

18
Done

Cover the whole cake with the remaining frosting. Smooth it out.

19
Done

Serving:

It is best if the cake is in the fridge overnight. This will allow for the ingredients to combine and the cake to become firm.

20
Done

Before serving, keep the cake for 1h at room temperature. This will allow the caramel sauce to become more runny.

21
Done

Optional:

Decorate the cake with seasonal flowers

yvone

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too.

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Salted Caramel Chocolate Tart

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