This salted caramel cake recipe is made with a soft buttermilk cake, filled with a mascarpone whipped cream and salted caramel sauce and my easy Swiss meringue buttercream frosting.
Salted caramel cake
Delicious and very tasteful, this layer cake is perfect as a birthday cake or any other occasion! A soft and moist sponge cake with buttermilk, filled with a mascarpone whipped cream and a layer of homemade salted caramel.
For the outside, a thin layer of Swiss meringue buttercream and a drip (runny icing) made with salted caramel.
Materials
- Stand mixer or an electric mixer
- Cake pan 6 inch / 15 cm diameter
- Rotating cake stand
- Angled spatula
- Icing smoothener
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How to make the salted caramel cake
Buttermilk cake
- Line two 6 inch / 15 cm cake pans with parchment paper.
- Place the butter, sugar and vanilla in the bowl of your stand mixer and whisk for about 3 minutes.
- Add the eggs one by one, making sure to mix well between each addition.
- Meanwhile, sift together dry ingredients, flour, baking powder and salt.
- Alternate adding the dry ingredients and the buttermilk to the first mixture in several batches.
- Pour into your 2 prepared pans and bake in the oven (see recipe card).
- After cooling, cover with cling film and store in the refrigerator.
Mascarpone whipped cream
- Place all ingredients in a bowl.
- Using an electric mixer, whip for a few minutes until you obtain a thick and homogeneous whipped cream.
Salted Caramel sauce
To make this recipe, follow the step-by-step instructions in my article: Salted caramel sauce
Swiss meringue buttercream
For this recipe, follow the step-by-step instructions and video of my recipe: Swiss meringue buttercream frosting
Assembly and smoothing
- Cut the cakes into equal thicknesses.
- Place a cake plate on your cake turntable and place a first layer of cake on it.
- Spread a layer of mascarpone whipped cream on your cake and add a small amount of salted caramel in the middle.
- Cover with another layer of cake and repeat this step for all the layers.
- Apply a thin layer of buttercream over the whole cake.
- Smooth the cream with an icing smoothener.
- Drizzle the salted caramel sauce at the right temperature over the top of your cake and drizzle it over the sides.
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Storage
Store your cake in the refrigerator for about 3-4 days and take it out about 30 minutes before serving.
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Salted caramel cake
- Total Time: 2 hours 15 minutes
- Yield: 15 servings
Description
Delightful layer cake made with vanilla buttermilk cake, a mascarpone whipped cream, salted caramel sauce and smoothed with Swiss meringue buttercream. For a 6 inch / 15 cm diameter cake (12-15 servings).
Ingredients
Vanilla buttermilk cake
- 225 g softbutter (soft)
- 200 g sugar
- 1 tsp vanilla
- 4 eggs (room temperature)
- 300 g flour
- 1 tsp baking powder
- ¼ tsp salt
- 120 ml buttermilk (or milk)
Mascarpone whipped cream
- 125 g mascarpone (cold)
- 150 ml heavy cream (30 % fat - cold )
- 20 g confectioner's sugar
Swiss meringue buttercream
- 5 egg whites
- 150 g sugar
- 200 g butter - (soft and diced)
- 1 tsp vanilla
- 1 pinch salt
Salted caramel sauce
- See the recipe for salted butter caramel
Instructions
Vanilla buttermilk cake
- Preheat your oven to 338°F / 170°C and line 2 round 6 inch / 15 cm diameter baking pans with parchment paper.
- Beat the butter, sugar and vanilla with a whisk for about 3 minutes, then add the eggs one by one, making sure to mix well between each addition to incorporate them well.
- In a separate bowl, sift together the dry ingredients, flour, salt and baking powder.
- Add the dry ingredients and the buttermilk alternately to the first mixture, mixing until you obtain a homogeneous preparation.
- Divide your preparation by 2 and fill the 2 prepared baking pans.
- Bake for 40-45 minutes.
- Let your cakes cool for 10 minutes before removing from the pan and cooling completely on a wire rack.
- When they are completely cooled, wrap them in cling film and place them in the fridge for at least 2 hours.
Whipped mascarpone cream
- Place all the ingredients in a bowl and mix with an electric whisk until you obtain a thick cream.
Preparation of the salted butter caramel :
- Click here to follow the preparation of the caramel with butter
Swiss meringue buttercream
- Heat the egg whites and sugar in a double boiler and use a thermometer to check the temperature, which should reach 55°C
- Then pour the mixture into the bowl of your stand mixer fitted with the whisk attachment and beat at high speed for about 15-20 minutes.
- The mixture will double in volume, whiten and above all cool.
- Turn down the speed and add the butter cubes, vanilla and salt, and continue beating at high speed until you have a thick, homogeneous buttercream.
- Set aside until ready to assemble.
Assembly and smoothing the cake
- Using a cake leveler, cut your cakes in 2 layers of the same thickness, in order to obtain 4 layers of cakes.
- Place a cake board on your turntable to assemble the cake.
- Fill with mascarpone whipped cream and pour a layer of salted caramel over it, then place the second layer and repeat this step for the 3rd and 4th layer of cake.
- Finish by applying a thin layer of buttercream over the whole cake and smooth with a cake smoother.
- Drizzle the salted caramel over the top until it runs to the edges
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Category: cake, Dessert, Layer cake
- Cuisine: americain
Nutrition
- Calories: 472
- Sugar: 25
- Sodium: 357
- Fat: 32
- Saturated Fat: 15
- Carbohydrates: 41
- Fiber: 1
- Protein: 6
- Cholesterol: 95
Keywords: caramel cake, caramel layer cake, salted caramel cake
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