Salted Caramel Cake
Try this Salted Caramel Cake recipe, or contribute your own.
Try this Salted Caramel Cake recipe, or contribute your own.
- Carbohydrate 2.51739000078047 g
- Cholesterol 110.915333347598 mg
- Fat 40.5637940038318 g
- Fiber 0 g
- Protein 2.00897066721833 g
- Saturated Fat 25.3143230023852 g
- Serving Size 1 1 -20 serving (141g)
- Sodium 7598.57275473704 mg
- Sugar 2.51739000078047 g
- Trans Fat 3.10386906686423 g
- Calories 377 calories
Step-by-step
- Preheat oven to 375.
- Butter and flour a half-sheet pan (18x12) or jelly roll pan (15x10).
- Sift flour and salt into large bowl.
- Add sugar and whisk until blended.
- Combine butter and water in a saucepan.
- Bring to a boil and pour over the flour mixture.
- Whisk until blended.
- Add the soda, buttermilk, eggs, and vanilla, and whisk until blended and smooth.
- Pour into greased and floured baking pan.
- Bake for 12-20 minutes, checking cake after 12. Cake is done when tester comes out clean but be careful not to overcook.
- Caramel Frosting NOTE: You will have two pots going while making this frosting so have everything ready to go and have a large hot pad.
- In large saucepan, place 2 1/2 cups sugar, butter, cream, and a dash of salt.
- Cook on medium until almost to a rolling boil then pour in sugar syrup that you are making in another skillet.
- At the same time, in a small skillet, put 1/2 cup sugar and melt on medium until it becomes an amber color. You don't stir this sugar but you will need to shake the skillet every few minutes to help distribute the sugar. This is the sugar syrup that you will pour into the saucepan.
- Once you pour in the syrup, cook on medium to medium-high, stirring constantly until almost soft ball stage or 232 on thermometer, about 10 minutes.
- Remove pot from heat, stir in vanilla, and let cool for about 15 minutes.
- Either transfer to large stand mixer on medium or use hand mixer and whip until it becomes frosting consistency, 15-20 minutes.
- If frosting sets too quickly or gets too thick, you can add a little additional cream.
My Salted Caramel Cake Adventure: A Recipe for Success (and Maybe a Little Mess)
As a busy mom, finding time for baking is a luxury, not a given. Weekends are precious, filled with soccer games, grocery shopping, and the ever-present mountain of laundry. But sometimes, the craving for something sweet, something decadent, hits harder than a toddler's tantrum. That's when I turn to recipes that are both rewarding and relatively quick – like this salted caramel cake. The aroma alone is worth the effort; it fills the kitchen with a comforting warmth that chases away the stress of the week. The first bite? Pure bliss. The perfect balance of sweet and salty, the soft cake, the rich caramel – it’s a moment of pure indulgence I wholeheartedly deserve.
This recipe wasn't my first attempt at a salted caramel cake. Oh no, there were earlier versions, let's just say, "experiments." One time, I completely misread the instructions, ending up with a cake that resembled a hockey puck. Another time, the caramel seized, leaving me with a sticky, crystallized mess. But I persevered, because the reward is simply too delicious to give up on. This perfected recipe is the culmination of trial and error, a testament to the power of persistence (and a good quality whisk). Each step is carefully crafted to ensure a perfectly moist cake and a smooth, luscious caramel frosting. The secret? Patience. While the process might seem a little involved, the payoff is well worth the effort. Don't rush the caramel – let it simmer gently until it reaches the perfect golden amber hue. Take your time with the frosting – the longer you whip it, the fluffier and more delicious it becomes. And remember, even if things don't go exactly as planned, don't despair. Baking is a journey, not a destination. Embrace the chaos, learn from the mistakes, and savor the sweet victory of a perfectly baked cake.
Beyond the simple joy of baking, this salted caramel cake holds a special place in my heart. It's a recipe I've shared with friends, family, and even a few lucky neighbors. It's a recipe that's brought smiles to faces, sparked conversations, and created lasting memories. It's a recipe that reminds me that even amidst the chaos of everyday life, there's always time for a little sweetness, a little indulgence, and a whole lot of love. So, gather your ingredients, put on some music, and let the magic happen. You deserve this treat. And if you have your own baking mishap stories, I’d love to hear them! Baking is a journey, and it’s always more fun when we share the adventure, both the triumphs and the flour-covered mishaps. Happy baking!
Ingredients Needed: (This is a reminder of the ingredients, please refer to your original recipe for precise measurements.)
- Eggs
- Sugar (granulated and potentially brown)
- Vanilla Extract
- Water
- Salt
- Heavy Cream
- Baking Soda
- Buttermilk
- Butter (salted and/or unsalted)
- All-purpose flour
