Salted Caramel Layer Cake

| cake, caramel, caramel cake, caramel frosting, frosting and icing, layer cake, life, recipes

Layers of brown sugar cake filled and topped with caramel frosting and a drizzle of fresh caramel & fleur de sel make this Salted Caramel Layer Cake a decadent, delicious and almost sinful dessert!

Salted Caramel Layer Cake by JavaCupcake.com

My best friend here in Germany is PCSing (Permanent Change of Station) back to the United States this week.  When I arrived in Germany back in March 2011, Chrissy was the first friend I made.  I was given her phone number by my husbands company FRL (Family Readiness Liaison) and called her for some advice on how to adjust to life in Germany.  We were instant friends.  It wasn’t long before we were having coffee, going to lunches and volunteering together in the community.

JavaCupcake.com

Oh… and I baked for Chrissy and her family.  A lot.  Chrissy, her husband Jody and their two boys Evan & Braden were always the guinea pigs when it came to new recipes and taste testing.  Countless times either of our kids were running across the street (cause we only lived a block away from eachother) to deliver or picked up baked goods.  I’ve made birthday cakes for both her kids,  for her husband (Blue Ombre Layer Cake) and for many other celebrations.  I’m certain they collectively gained 20lbs during the two years we’ve been friends.

Salted Caramel Layer Cake by JavaCupcake.com

But. whateves.  It’s worth it.

Cake brings people together.

And today… I have baked a Salted Caramel Layer Cake to enjoy with my best friend and say goodbye.  Layers of brown sugar caked soaked with salted caramel sauce… filled with caramel frosting and topped with more salted caramel.  Oh my.

The afternoon was spent relaxing with Chrissy and her family at my house – really, it couldn’t have been better.  We ordered pizza, drank wine, chatted, relaxed in the sunshine of my backyard.   The men smoked Cuban cigars. The kids played with friends down the street.  Bitter-sweet.  But a perfect ending to a wonderful chapter in our lives together.

let them eat cake

I know today won’t be the last time I see Chrissy.  Someday, we’ll be together again.  So… until then, I’ll keep baking… keep sharing what I bake with new friends… and always hold on to the love and joy I shared with Chrissy here in Germany.

Safe travels, VanClan!

Tschüss!

Salted Caramel Layer Cake by JavaCupcake.com

Salted Caramel Layer Cake

Yield: 1 3 layer 8-inch cake

Salted Caramel Layer Cake

Layers of brown sugar cake filled and topped with caramel frosting and a drizzle of fresh caramel & fleur de sel make this Salted Caramel Layer Cake a decadent, delicious and almost sinful dessert!

Ingredients

    Caramel Cake
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 3/4 firmly packed dark brown sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 2 cups flour, sifted
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 1 Tbsp white vinegar
  • Salted Caramel Sauce
  • 2 cups sugar
  • 12 Tbsp unsalted butter, cubed & room temperature
  • 1 cup heavy cream, room temperature
  • 1 Tbsp fleur de sel (I used sea salt and crushed it down into smaller flakes)
  • Caramel Frosting
  • 1/2 cup firmly packed dark brown sugar
  • 5oz unsalted butter, room temperature, divided
  • 1/3 cup heavy cream
  • 8oz cream cheese, softened
  • 1/4 tsp salt
  • 2 cups powdered sugar, sifted

Instructions

    Caramel Cake
  1. Prepare 3 8in cake pans by buttering, lining with parchment paper and flouring.
  2. Preheat oven to 350 F degrees.
  3. In the bowl of your stand mixer, cream together the butter and sugars for about 3 minutes.
  4. Add the eggs, one at a time and mix until incorporated. Scrape the sides of the bowl often.
  5. Mix in the vanilla.
  6. Add the flour and buttermilk alternating until just combined.
  7. In a measuring glass, mix together the baking soda and vinegar then add to the batter. Mix just until incorporated. Do not overmix!
  8. Separate batter evenly into the three prepared cake pans.
  9. Bake about 20 minutes or until the top and edges are golden brown and a toothpick comes out clean.
  10. Cool in pans for 5 minutes before removing to a wire rack to cool completely.
  11. Salted Caramel Sauce
  12. In a very large, heavy saucepan or pot over medium-high heat, pour the sugar in an even layer over the bottom of the pan. Whisk until melted. The sugar will clump up but will eventually completely melt. This will take about 4-5 minutes.
  13. Once the sugar has melted, stop whisking and cook until the temperature reaches 350 F degrees or the sugar has turned into an amber color and has a nutty aroma. Remove from the heat.
  14. Add all the butter and whisk until combined. This mixture will bubble up, but keep whisking until all the butter has melted.
  15. Slowly pour the heavy cream into the mixture and whisk until incorporated.
  16. Stir in the fleur de sel.
  17. Cool for about 10-15 minutes before using.
  18. Store leftovers in a jar with a lid and reheat before using again. Refrigerate up to 2 weeks.
  19. Caramel Frosting
  20. In a medium, heavy pot, whisk together the brown sugar and 2oz of butter over medium heat until melted. Bring to a boil for no more than 10 seconds. Remove from heat immediately and pour in the heavy cream and whisk until smooth. Cool to room temperature. NOTE: You can use an ice bath and whisk to cool quickly if you don’t have time to wait.
  21. In the bowl of your stand mixer, cream together the remaining 3oz of butter and cream cheese until smooth. Scrape the sides of the bowl several times during this process.
  22. Mix in the salt.
  23. Turn the mixer to low and pour in a slow, steady stream the brown sugar mixture. Scrape the sides of the bowl and mix on medium speed until completely smooth and incorporated.
  24. Add the sifted powdered sugar and mix on medium speed until smooth.
  25. The frosting will feel very soft – so refrigerate it for 10-15 minutes before frosting the cake.
  26. Assembly
  27. Once the cakes cooled, use a large skewer to poke holes across the top of the cake. Spoon a layer of caramel sauce over the top of the cake and use an offset spatula to spread it evenly.
  28. Allow the caramel sauce to soak into the cake.
  29. Repeat this process with a second layer of sauce.
  30. Once all the caramel has soaked into the cake, place one layer of the cake onto your serving platter.
  31. Spread a thin layer of frosting over the top of the layer – no more than 1/2 a cup of frosting.
  32. Place the second layer on top and spread another thin layer of frosting.
  33. Place the final layer of cake on top and frost the outside of the cake with the remaining frosting.
  34. Drizzle the top of the cake with caramel sauce. Using a spatula, in a back and forth pattern, spread the frosting and sauce together until just incorporated and it looks like the caramel is oozing thru the top of the cake.
  35. Using a disposable piping bag and a very small tip, fill the bag with caramel sauce. Pipe a layer of sauce around the top edge of the cake, stopping every inch or so to squeeze a little more so it drizzles down the side. Sprinkle with fleur de sel.
  36. Refrigerate until ready to eat – but remove 15 minutes before serving.

Notes

For more detailed instructions on how to make the caramel sauce, visit Brown Eyed Baker . She’s got a great step-by-step tutorial with lots of pictures!

Cake and Frosting recipe originally from: Laura’s Sweet Spot

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PS – A note from one friend to another…

My dear friend, Chrissy.

These last two years have been such a joy getting to know you.  We were quick friends, best friends, like-sisters-friends.  You became my family away from my family.  I think back on all the things we’ve gone though together and I feel so blessed to have had you in my life.

I think the hardest part of all of this is… I don’t know how I’m going to live without you here in Germany.  You have been my rock.  My stability.  My sounding board.  My voice of reason.  The one person I always…. ALWAYS… knew would be honest with me and give me the advice that I really needed to hear.  The one person who I knew, without a doubt, supported, loved and cared for me through everything.  You always had my back.

As I look toward another deployment – I just can’t imagine doing it without you.  I know I have to… but I just wish you were going to be here, guiding me. loving me, supporting me though it.   I know you’ll do all those things from Georgia, but it’s just not the same without you across the street.

It’s been comforting to know that you were literally just on the next street, whenever I needed you.  Oh – and I needed you.  Daily.  hehehe  I’m so going to miss our morning phone calls – chatting about our lives, kids, husbands, Army/FRG drama.  HAHA

I love you, Chrissy – so much.  You are my best friend, my sister.  You have taught me so much about what it means to be a wife, a mother, a friend.   Your insight and wisdom has helped me through so many rough times.  You, my friend, are such a treasure in my life.

As I sit here in tears – loving you – I can only hope that the Army, our lives… will bring our paths together again.  I pray (and you know me… I don’t pray often! lol)… that we will someday be together again.

Thank you, Chrissy for being my friend.

I love you.

Betsy

betsy and chrissy

 

40 Comments
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40 Comments on Salted Caramel Layer Cake

  1. lisa
    February 8, 2014 at 11:29 pm (2 months ago)

    I made the cake to direction and everything turned out wonderful except the caramel sauce. I had to use a store bought since I ran out of time and ingredients. Mine tasted awful and burnt even though I used the candy thermometer and followed the specifics to a tee. :( Sad.

    Reply
    • Betsy Eves
      February 9, 2014 at 11:38 am (2 months ago)

      Oh that’s a bummer, Lisa. I know I’m not good at making the caramel sauce either. Practice makes perfect for me. Anything that is made with a candy thermometer is usually not my best work. Hopefully next time you’ll try it again and it’ll turn out better for you! Good luck and happy baking!

      Reply
  2. Ronalyn
    March 29, 2014 at 6:30 pm (3 weeks ago)

    Hi, I’m from the UK and I’m about to try your recipe.
    Just wondering whether the sugar you use for the cake and caramel sauce is just normal sugar (granulated) or caster sugar (super fine)?
    Let me know asap please and thanks!

    Reply
    • Betsy Eves
      March 29, 2014 at 11:20 pm (3 weeks ago)

      I always use normal, granulated sugar! :) Happy Baking!

      Reply
  3. Mare
    April 2, 2014 at 3:08 am (3 weeks ago)

    I made this last fall for friends because I am a huge salted caramel fan and it was a hit! My friends raved about it. I saved a slice and froze it for a rainy day, which ended up being last weekend. It was as delicious as I remembered it. Thanks for sharing your recipe!

    Reply
    • Betsy Eves
      April 2, 2014 at 7:38 am (3 weeks ago)

      Oh that’s great to hear that the cake froze well! :) It makes me so happy to hear how much you enjoyed it! YAY! Thanks for the note!

      Reply
  4. January
    April 5, 2014 at 5:08 am (2 weeks ago)

    This is the most beautiful cake I’ve ever made… loved all your directions on how to “decorate” it! I made it for my mother’s birthday tomorrow, but I’m a bit nervous because the caramel sauce had a burnt taste to it. How can I avoid that next time?

    Reply
    • Betsy Eves
      April 5, 2014 at 9:11 am (2 weeks ago)

      I have a hard time with the caramel sauce burning too…. really watch the temperature. If you have any doubts, cook it slightly less next time. Or… if you’re like me, use caramel sauce from a jar! :) hehe I’m really not that great at making caramel!

      Reply
      • January
        April 5, 2014 at 8:05 pm (2 weeks ago)

        Haha! Sounds good! I really loved the whole cake, and I so wanted to try it again… I’ll just cook it less (and have some in a jar as a back up)! But again, I love all your detailed instructions! That’s what made me choose this recipe as I am a bit of an amateur! Thanks so much for sharing!

        Reply
        • Betsy Eves
          April 5, 2014 at 8:18 pm (2 weeks ago)

          Thank you so much for that great feedback! What you said is exactly why I blog about what I bake. I love that how I presented this recipe made you want to try it! That’s my #1 goal of blogging…. create things that the home baker can make without feeling overwhelmed or intimidated by difficult instructions! So THANK YOU for your comments and feedback! xoxo

          Reply
  5. Heidi
    April 10, 2014 at 8:44 pm (1 week ago)

    Hi Betsy! I love salted caramel, so I really look forward to trying this cake! We have a lot in common. I am an Army wife living in Bavaria, Germany, too. I love to bake and share my goodies with my friends. I am so glad to have found your website. It will get me through my husbands deployment!

    Reply
    • Betsy Eves
      April 10, 2014 at 9:56 pm (1 week ago)

      Oh wonderful! Where in Bavaria are you? My husband got back last week from his deployment! Let me know how the cake turns out for you! xox <3 Betsy

      Reply
      • Heidi
        April 11, 2014 at 6:52 am (1 week ago)

        Munich. Enjoy the time back with your husband:)

        Reply
        • Betsy Eves
          April 11, 2014 at 7:21 am (1 week ago)

          One of my favorite cities! :)

          Reply

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