Salted Caramel Cake

I went out one night to a local restaurant for a drink and some dessert and on the menu they had the best sounding dessert - Salted Caramel Cake.  It was calling to me, I had to get it.  Vanilla Bean cake, caramel filling, and a caramel frosting.  Our waiter came for our order and tragedy - they were out of the cake I wanted.  I had to settle for a Peanut Butter Cake - which was good, but it wasn't what I wanted.  The cake was on my mind and I knew I had to make it, but with a few twists.  I'm not a fan of any of the vanilla cakes I've tried so I knew I was going to go Caramel all the way with this cake - Caramel Cake, Caramel Pastry Cream Filling, and a Salted Caramel Frosting. 

Simply amazing

I'm warning you now, this takes a long time.  I broke it up into two days.  Made the cake and the filling one night and then made the frosting and assembled the cake the next day.  You can do it all in one day - it will take a good chunk of your day, a lot of it is waiting time for everything to cool completely.  But it is so worth it.  A good combination of sweet and then a little salty to balance things out.  And don't think about the amount of sugar you use in this - it's a lot, like disgustingly a lot, but so worth it.  If you are a caramel lover this is a must try. 

Salted Caramel Cake

makes (1) 2 layer 9" cake

 

Cake:

2 cups (4 sticks) plus 2 tbsp butter, room temperature

1 tsp vanilla extract

1 1/4 cups sugar

3 eggs, room temperature

2 1/4 cups cake flour

pinch of salt

1 package of butterscotch instant pudding

3/4 cup milk

 

1. Preheat oven to 350 degrees.  Spray cake tins with cooking spray and then line with parchment paper and spray again; set aside.
2. In a large bowl, beat butter, sugar, vanilla and salt on medium-high speed until light and fluffy,about 3 minutes.  Add eggs and mix until combined.
3. Add in flour and pudding and mix, then add in milk.  Mix until fully combined. 
4. Divide batter evenly into both prepared pans.  Bake, rotating halfway through, 30-35 minutes, or until a cake tester inserted in middle comes out clean.  Let cool completely on wire racks. 

 

Filling: (makes 2 1/2 cups - you will have some left over.  It will keep in the fridge for a month)

6 oz.  sugar

1/4 cup water

2 cups heavy cream

1 1/4 oz cornstarch

1 large egg

2 large egg yolks

1 tbsp butter

1 tsp vanilla extract

 

1. Combine 5 oz. sugar and water in a small, heavy saucepan.  Bring to a boil, brushing down the sides of pan with water when needed, and boil for 8-10 minutes, or until caramelized.  It will be a deep amber color. 
2. Remove pan from heat, slowly add in heavy cream.  (Don't worry if the caramel hardens, it will re-melt once placed back on the burner).  Return pan to low heat and stir until smooth.  Increase heat to a medium and heat to a simmer.
3. Meanwhile, whisk together cornstarch and remaining 1 oz sugar in medium heatproof bowl.  Whisk in egg and yolks.  Continue whisking while adding hot caramel mixture in a thin stream - a little at first to temper and then slowly add the rest. 
4. Transfer mixture back to saucepan and cook, whisking constantly, over medium heat for 2-3 minutes, or until it thickens and just comes to a boil.  Immediately strain through a fine mesh sieve into a clean bowl. 
5. Stir in butter and vanilla.  Press plastic wrap directly onto surface and refrigerate. 

 

Frosting:

 

1/4 cup sugar

2 tbsp water

1/4 cup heavy cream

1 tsp vanilla extract

3/4 cup butter, room temperature

1/8 tsp salt

2 cups confectioners sugar

 

1. Put sugar and water in a small saucepan over medium-high heat.  Bring mixture to a boil and heat until caramel becomes deep amber brown color, about 7 minutes. 
2. Remove from heat and slowly stir in heavy cream and vanilla extract.  Let cool 20-30 minutes. 
3. In a large bowl, cream together butter and salt until fluffy.  Slowly add in confectioners sugar until fully combined.
4. Slowly add in cooled caramel and mix until combined. 

 

Assemble Cake:

 

Place bottom layer on cake plate or whatever you are using.  Top with Caramel Pastry Cream Filling.  Evenly spread around top of cake, leaving a small rim of cake showing around edges.  Carefully place top layer of cake on top of filling and gently press down.  If desires, place in fridge to set filling for 15 minutes.  Frost cake, place a good amount of frosting on top and spread around till frosting is even.  Then frost sides of cake.  If any frosting remains, use it to fill out edges and any holes.  Keep in fridge and then take out 5 minutes before serving.