Salted Caramel Cake

This Salted Caramel Cake is rich and delicious! I covered mine with vanilla bean All Butter Buttercream and it was simply divine!  If you want to find some amazing colored fondant that’s super easy to work with when covering a cake, head over to my eStore at Everything Cake and Cookies!!  Also make sure you join my facebook group Everything Cake & Cookies! for basic tutorials on cakes, cookies, macarons, and treats!

Aqua Fondant

Print Recipe

Salted Caramel Cake Yum

Course

Treats

Servings

servings (6" cake)

Ingredients

• 166 grams unsalted butter room temperature (1 1/2 sticks)
• 327 grams golden brown sugar packed (1 1/2 cups)
• 300 grams all purpose flour (2 1/4 cups)
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3 large eggs
• 228 grams milk (1 cup)
• 1/2 tablespoon Amoretti Salted Caramel Artisan Flavor

Course Treats Servings servings (6" cake) Ingredients 166 grams unsalted butter room temperature (1 1/2 sticks) 327 grams golden brown sugar packed (1 1/2 cups) 300 grams all purpose flour (2 1/4 cups) 2 1/2 teaspoons baking powder 1 teaspoon salt 3 large eggs 228 grams milk (1 cup) 1/2 tablespoon Amoretti Salted Caramel Artisan Flavor

Instructions

1. Preheat oven to 325 degrees F. Prepare two 6" pans with my non-stick pan spread and line the bottom with a piece of parchment paper.
2. In a medium sized bowl, whisk together your flour, baking powder, and salt. Set aside.

   
3. In a separate medium sized bowl, whisk together your eggs, milk, and Amoretti Salted Caramel Artisan Flavor . Set aside.

   
4. 
5. Place your unsalted butter and golden brown sugar into the bowl of your stand mixer with your paddle attachment.

   
6. Cream your butter and brown sugar together on medium speed until light and fluffy (2-3 minutes). Scrape down the bottom and sides of your bowl.

   
7. Add half of your wet and half of your dry ingredients to your butter and brown sugar mixture.
8. Turn your mixer to low just until the mixture is starting to incorporate.
9. Add the remaining wet and dry ingredients into your mixing bowl and mix on low.

   
10. Before the ingredients are fully incorporated, stop your mixer and remove the bowl from your stand mixer.

    
11. Using a rubber spatula, scrape down the bottom and sides of your bowl and fold in any ingredients that weren't fully incorporated.

    
12. Divide the batter between your two 6" prepared pans .
13. Bake for 36-42 minutes until a toothpick inserted in the middle comes out clean.
14. Remove from the oven and let cool in the pans for 5 minutes.

    
15. Remove from the pans and let completely cool on a cooling rack . I cooled my upside down so that the slight dome that was there would be slightly compressed and I wouldn't need to trim it off.

    
16. When completely cool, assemble with buttercream and enjoy!

    
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Recipe Notes

This is the Fondant that I used for this cake!  Buy Fondant Here! 

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