Vanilla Bean Salted Caramel Layer Cake

The Salted Caramel recipe I posted the other day was made for this cake. There are no two flavors that go better than vanilla and salted caramel. I made this cake for a friend’s dinner party and the stakes were high! She’s a great baker herself and told me about some really amazing desserts she’s made for past dinner parties. Nothing like my trusted salted caramel recipe to the rescue!

Vanilla Bean Salted Caramel Layer Cake| The Whisking Bowl

The buttercream for the cake really stole the show! The complexity of the salted caramel really came through in the buttercream and I could stop my self from eating spoonfuls of it.

Vanilla Bean Salted Caramel Layer Cake| The Whisking Bowl

The vanilla bean cake layers were sandwiched with buttercream and a good drizzle of salted caramel. All that salted caramel added to the moistness of the cake.  I was worried that the cake would be too sweet, but that’s the beauty of salted caramel. The salt added to the caramel really balances the sweetness, so there is no way you will have a tooth ache! You can happily cut your self a big ol’ slice of the cake, sit in a quiet corner of the house and just polish your way through it! Its just that good!!

Vanilla Bean Salted Caramel Layer Cake| The Whisking Bowl

To add that extra pizzazz to the cake, I topped it up with some spun sugar. It takes a bit of trial and error to get it right, but it end result is so beautiful! I youtube’d it to get the technique down!Vanilla Bean Salted Caramel Layer Cake| The Whisking Bowl

  • 11/4 cup white sugar
  • 12 tablespoons butter, softened
  • 3 eggs, room temperature
  • 3 teaspoons vanilla extract (or a combo of extract, vanilla bean paste or 1 vanilla bean)
  • 2¼ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 1¼ cup whole milk
  • 1 cup salted caramel sauce, cooled.
  • 2 sticks of unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons cream or milk
  1. Preheat oven to 350 degrees F (175 degrees C). Butter and line with parchment 2 8×8 round baking pans. If you only have one pan, make sure that the pan comes to room temperature before re-using it for the second layer.
  2. In a medium bowl, cream together the sugar and butter until pale. Beat in the eggs, one at a time, and beat on high speed for about 3 minutes, until fluffy and pale. Stir in the vanilla.
  3. Combine flour, baking powder and salt, and add to the butter mixture in three batches, alternating with the milk, starting and ended with the flour mixture. Don’t over-beat the batter.
  4. Pour batter into the prepared pans evenly, smoothing tops with the back of a spoon. Another tip to ensure that the tops are flat and not domed while baking is to wrap the sides of the pan with a wet cotton cloth. It works every time!
  5. Bake for 30 to 40 minutes in the preheated oven or until a toothpick inserted into the middle comes out clean. Let cool in the pans for 5-10 minutes and then transfer to a cooling rack.
For frosting:
  1. Cream butter until smooth and fluffy. Add powdered sugar a cup at a time and beat until well combined. Add ⅓ cup of the caramel sauce and beat until smooth and fluffy. Add 1-2 tablespoons of cream or milk if desired if your frosting seems a little dry. (If you don’t want to make homemade caramel, store bought is fine- just add a teaspoon of sea salt.
To assemble.
  1. The cake should be completely cooled at this point. Place the bottom layer of cake on a cake stand. Use a fork to poke some holes along the surface of the cake. Carefully spread ⅓ cup of the caramel sauce over the cake layer, letting it soak into the cake. Top with a thick layer of frosting.
  2. Add the second cake layer with the flattest side facing up. Repeat the process of poking the cake with a fork, adding the remaining caramel sauce, and topping with frosting. Frost the sides of the cake and pour some caramel sauce on top and down the sides of the cake.
  3. To make the spun sugar: Put a wooden spoon in the fridge till ready to make spun sugar. Melt 1/4 cup sugar in a pan till it melted. Set the melted aside for a few minutes till the sugar syrup is at a pouring consistency. Dip a fork in the sugar syrup and stretch the sugar syrup back and forth across the cooled wooden spoon, going as quickly as possible. Make sure not to move the fork, rather using moving the wooden spoon back and forth as quick as possible.  Gently gather the spun sugar and place it on a dessert plate.
This entry was posted in Cake.

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