SALTED CARAMEL LAYER CAKE

INGREDIENTS

FOR THE CAKE

  • 6 large eggs
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise and scraped
  • 1½ cups all-purpose flour
  • ½ cup (1 stick) unsalted butter, melted

FOR THE SIMPLE SYRUP

  • ½ cup sugar
  • ½ cup water
  • vanilla bean pod leftover from cake recipe

FOR THE SALTED CARAMEL SAUCE

  • 2 cups sugar
  • ¾ cup (1½ sticks) unsalted butter, cubed, room temperature
  • 1 cup heavy cream, room temperature
  • 1 tablespoon fleur de sel (I prefer Murray River)

FOR THE SALTED CARAMEL BUTTERCREAM

  • 1 cup (2 sticks) unsalted butter, cubed, room temperature
  • 5 cups confectioners sugar, sifted, divided
  • ½ cup salted caramel sauce
SALTED CARAMEL LAYER CAKE #cakerecipes


INSTRUCTIONS

CAKE

  1. Preheat oven to 350 degrees Fahrenheit. Line a quarter sheet pan (13x9-inch) with parchment paper, spray with non-stick cooking spray and set aside.
  2. In the bowl of an electric mixer, whisk together the eggs and sugar until combined.
  3. Place the mixer bowl over a pot of simmering water and beat the egg mixture until the sugar has dissolved and eggs are warm to the touch, approximately 5 minutes.
  4. Full instructions visit @bakelovegive

Comments