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Salted Caramel Cake
Salted Caramel Cake

Salted Caramel Cake

March 22, 2018 Posted by Kyndall @ 6 Cakes & More Recipes No Comments

Salted Caramel Cake

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! 
5 from 1 vote
Print Pin Rate
Course: Treats
Servings: 12 servings (6" cake)
Calories: 324kcal

Equipment

  • Cake Pans
  • Food Scale
  • Measuring Spoons
  • Parchment Paper
  • Stand Mixer

Ingredients

  • 166 grams unsalted butter room temperature
  • 327 grams golden brown sugar packed
  • 300 grams all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 228 grams milk
  • 1/2 tablespoon Amoretti Salted Caramel Artisan Flavor
Metric - US Customary

Instructions

  • 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.
  • In a medium sized bowl, whisk together your flour, baking powder, and salt. Set aside.
  • In a separate medium sized bowl, whisk together your eggs, milk, and Amoretti Salted Caramel Artisan Flavor . Set aside.
  • Place your unsalted butter and golden brown sugar into the bowl of your stand mixer with your paddle attachment.
  • 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.
  • Add half of your wet and half of your dry ingredients to your butter and brown sugar mixture.
  • Turn your mixer to low just until the mixture is starting to incorporate.
  • Add the remaining wet and dry ingredients into your mixing bowl and mix on low.
  • Before the ingredients are fully incorporated, stop your mixer and remove the bowl from your stand mixer.
  • Using a rubber spatula, scrape down the bottom and sides of your bowl and fold in any ingredients that weren't fully incorporated.
  • Divide the batter between your two 6" prepared pans .
  • Bake for 36-42 minutes until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and let cool in the pans for 5 minutes.
  • 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.
  • When completely cool, assemble with buttercream and enjoy!
  • Salted Caramel Cake

Notes

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

Nutrition

Calories: 324kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 318mg | Potassium: 109mg | Fiber: 1g | Sugar: 28g | Vitamin A: 444IU | Calcium: 107mg | Iron: 2mg
Tags: cakeCaramelSalted Caramel
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