Ahhh! The sweet, sweet smell of hot salted caramel sauce. If I could bottle up the smell and send it to every single one of you, I would do it in a heart beat.
At the moment, I have been extremely busy baking cookies and macarons, but yet I have somehow managed to find time to bake my Mom a cake for her birthday. It never fails that almost everyone I know has a birthday in December (including myself) which 100% makes this month the busiest for me. Between cookie orders and updating the website, I barely have enough time to sleep (but I’m only kidding because I always find time to take a nap.) Now that I’ve rambled a bit, I want to give you guys the secret sauce or recipe for my Salted Caramel drip cake.
2 sticks unsalted butter at room temperature (plus more for the pans)
3 cups all-purpose flour (plus more for the pans)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream
Vanilla Buttercream Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners’ sugar
1/2 cup milk
1 teaspoon pure vanilla extract
Salted Caramel Sauce Ingredients:
1 cup granulated sugar
6 Tablespoons salted butter (but into six pieces)
1/2 cup heavy cream
1 teaspoon salt
Preheat the oven to 350 degrees F. Butter and flour two 9″ pans or use the parchment paper technique to ensure the cake will not stick to the bottom on the pans.
In a large bowl, whisk flour, baking powder and salt. In another bowl (mixing bowl) add butter and sugar and mix on medium speed. You should be left with a fluffy consistency. Reduce the speed to low and add in the eggs, one at a time. Once the eggs are fully incorporated, add in the vanilla.
You will want to add 1/2 cup of cold water mixture to the heavy cream, and then begin adding the dry ingredients and alternating with the wet ingredients until everything is incorporated into the batter. Be sure to not over mix the batter.
Divide the batter between the two pans. Bake the cakes at 350 degrees F for about 25 to 30 minutes or until tops on the cake are a golden brown. Let the cakes cool for another 45 minutes to 1 hour or place them in the refrigerator for a quicker cool time.
Once the cakes are cooled, you can level the cakes with a knife. Now it’s time to make the buttercream.
For the buttercream, begin by mixing the butter (with paddle attachment) for 2-3 minutes on medium speed. Slowly add the sugar, milk and vanilla, until you are left with a smooth, thick buttercream. Pretty easy recipe.
Place your cake on a turn table if you have one (it will make your life much easier) and then place it on a cake board or cake plate. Start icing your cake by adding a layer of buttercream on top of your first cake. Once you smooth this layer out with an off-set spatula, put the second cake on top (turn this upside down, so the bottom of the cake is now on top). Then put a smooth layer of buttercream on top of the second cake using an off-set spatula. Slowly start to add buttercream to the sides of the cake. For this cake, I decided to do the “naked”approach, which allows for limited icing on the side of the cake. Once you have buttercream around the cake, take a smoothing tool or your off-set spatula, and firmly press against the cake, while spinning the cake to scrape of the excess icing. This will create the “naked ” effect. You may need to repeat this process a few times to get a smooth coating. You will also need to smooth out the top of the cake by gently scraping the excess icing into the middle of the cake. Let the cake chill in the freezer for ten minutes and then place piece of parchment paper over the cake. You can gently rub the top and sides of the cake with the parchment paper to create an even smoother cake.
For the caramel sauce, I used Sally’s Baking Addiction Recipe:
“Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.”
Once your caramel sauce is completely cooled (it will be room temperature and very thick) place it into a piping bag with a round piping tip. Slowly begin piping the caramel onto the top of your cake and gently create drips down the side of your cake. You can add as many drips as you would like, but be careful not add to much caramel to each drip or you will be left with a mess. Once you have added the desired amount of caramel drips, let your cake chill in the fridge for another 20 minutes. After your cake has chilled, you can add decorations. I chose to use pine cone cake toppers and flowers to create a rustic looking cake, but you can always add buttercream icing stars and sprinkles. This is totally up to you!
Hope you enjoyed this post and please share your pictures if you try this at home!
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