Salted Caramel Cake Recipe
caramel buttercream, milk chocolate ganache
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Ingredients
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Cake
Salted Caramel Buttercream
Milk Chocolate Ganache
Method
Cake Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
Bake the Cakes
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Buttercream Preparation
Make the Buttercream
In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing until smooth. Mix in the salted caramel and vanilla extract until well combined.
Ganache Preparation
Make the Ganache
In a small saucepan, heat the heavy cream until it begins to simmer. Pour over the chocolate chips in a bowl and let sit for a few minutes. Stir until smooth and glossy.
Assembly
Assemble the Cake
Place one layer of cake on a serving plate. Spread a layer of salted caramel buttercream on top. Add the second layer and frost the top and sides of the cake with the remaining buttercream.
Add Ganache
Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Let it set slightly before serving.
