You can try to speed that up in the fridge, but I haven’t tried myself. Hi Tatyana! If you do this, be careful, as the caramel is hot. I work with iambaker and am happy to help with questions. Are you able to freeze it overnight (Thurs-Friday)? I have a detailed tutorial here: https://livforcake.com/swiss-meringue-buttercream-recipe/ Let me know how it goes! I haven’t myself but as long as you use a proper all-purpose GF flour blend it should work. I wish I’d kept it on a little longer but it’s still delicious. I had read online that sour cream has that effect on chocolate cakes but wasn’t sure about salted caramel cakes. Trim cake layers slightly. I’m in Canada, so probably the US ones. Hi Sabera! I’m about to prepare it tomorrow for my daughter’s birthday. Using oil will change the texture of the cake. Hi Victoria! I want to bake a birthday cake for my niece. I’ve made it twice – and added the salt! Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour … I misread your previous comment. Prepare the Cake Layers: Preheat oven to 350°F. Add vanilla and caramel and mix until incorporated. Also will make the caramel next time. Can’t wait to taste it tomorrow. Be sure to check out my How to Make Caramel post for a detailed tutorial. Hi Olivia That’s it! At this point I remove the pot from the heat and set it aside to cool. It’s a different consistency than a ganache drip, and doesn’t set as quickly once it hits the cold cake. You won’t want a regular sheet cake again! I am nervous! Hi Margaret! This recipe utilizes brewed hot coffee in the first steps and then cooled coffee in the second part. ... 3/4 cup salted butter. I was wondering if I can make a 4 layer 6 inch cake with this amount of batter? Hi Dani! 1. Grease a 9-inch round cake pan and set aside. Before adding the butter it was quite ‘stiff.’ It seemed to get a bit too runny after I incorporated the butter, but set up much better once chilled a little. Hi, Coleene! Which is just melting the sugar directly no water and half the butter. The salted caramel sauce comes together in just minutes on the stove top! Stirring will cause the sugar to crystallize, and we don’t want that! Maybe I’m just not looking properly but what size cake pans did you use? A rich chocolate bundt cake with notes of mocha is topped with a homemade salted caramel sauce for an insanely good chocolate bundt cake from scratch. Converting pan sizes is always tricky. After following your recipe, there’s never a doubt it was also the best tasting one too. Hi Olivia (love your name. Thanks for the recipe. Hi! It was a disaster. Fall has finally arrived in New England in all its regal splendor. Making the chocolate cake right now so will see how it goes, Hi! How much batter for the cake and how much frosting do you think I’ll require? This was my first time making a SMBC. This cake, like all of yours, is perfection. Copyright © 2010 - 2020, Liv for Cake. Place the brown sugar, brewed coffee, cocoa, butter, and vanilla into a saucepan over low heat. Add some salt, dip a spoon into the hot caramel, let it cool, taste, repeat as needed. Hi G! I went with it anyhow, because I figured it gets heated anyway, right?? Spread batter evenly into prepared pans and bake for 35-40 mins or until a toothpick inserted into the center comes out mostly clean. You can make it with a hand mixer, it will just take a long time. Pour caramel mixture over warm cake and top with sea salt, chocolate chips, and toffee bits. Hi Maria! I made the caramel for the first time and it came out perfect! Let me know how it turns out! Glad you were able to save the buttercream! You’ll want to be eating both with a spoon!! Plenty of frosting for a 2-layer cake and some piping, which I appreciate. Hi Thavisha! That’s awesome. So glad it worked out Strange that the caramel turned out too hard… was this at room temp or after refrigerating? I have two 9” inch pans and want to try this recipe with those pans. http://www.joyofbaking.com/PanSizes.html Strange that the cake didn’t rise, it should rise like any of my other cake recipes. So I understand correctly, you want to bake all of the cake batter in one (very deep) 8″ round pan? This caramel apple coffee cake consists of a sour cream cake batter topped with cinnamon sugar tossed apples and a sweet and crunchy pecan streusel topping and drizzled with … Consequently, I am intimidated by Swiss meringue. I haven’t tried adding sour cream to this particular recipe so I can’t say for sure. Cup4Cup comes highly recommended: https://amzn.to/2n9c5bQ, Howdy! I just didn’t have dark brown sugar at home… Hi Steph! Can you give me weights instead of cups as that is how I have been baking and lastly, do I store in fridge or at room temp. So happy to hear you liked it! But I did use your recipes for buttercream and caramel and omg, they turned out delish! If you’re up for experimenting though, you can give it a try! Hi, my daughter is entering a competition and wants to do a salted caramel drip, if she was to decorate the cake with the drip, fridge overnight, would it travel ok? That is the base for this delicious salted caramel sheet cake. https://livforcake.com/swiss-meringue-buttercream-recipe/, https://livforcake.com/7-minute-frosting-recipe/, https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts, https://livforcake.com/caramel-sauce-recipe/, https://livforcake.com/german-buttercream/, https://livforcake.com/homemade-cake-release/, Earl Grey Cake With Vanilla Bean Buttercream, Tiramisu Cake With Mascarpone Buttercream. your recipe header has Pretzel in the title…………..there are no pretzels in this recipe?? . I found that to take a while. Will be making the full sized cake next week! How far in advance can you make the caramel? It just doesn’t seem to have enough flavor for me. In a microwave-safe bowl, add the caramels, butter, and the milk. I followed the directions to the T. What am I doing wrong?! I made this for dessert for dinner tomorrow, how do I store it? I was going to time the recipes by 1.5 but would it be ok to put the mix into 4 8inch tins rather than 3? Can’t wait to see what everyone thinks at the party tonight! For the SMBC what if I melt/caramelize the sugar, grind it and use it with the egg whites? The cake rose minimally – so little that fir the first time in my life, I threw it out and made it a second time, but sadly had the same result. Thank you! Has anyone tried this with gluten free flour? Continue cooking the sugar until it starts to change color. Hi Jamy! I have been baking for a short bit and have a few questions. Pour the mixture onto a prepared (sprayed or lined with parchment paper) 10×15-inch baking sheet. Let me know if it could work! I tried and looked amazing. Store bought caramel should be fine for the cake and frosting but may be too thin for the drip. Brushing down the sides of the pot is important to prevent your sugar from crystallizing — we don’t want a grainy caramel! Hi Cerys! Curious why is the amount of cream in m sauce measured by ml everything else in recipe is cups threw me off just a bit but I’m still going to try it. You can leave it at room temperature overnight or place it in the fridge if storing for longer. Remove from heat and let cool to room temperature (about 2 hours). What if I paired the same thing with one of my favorite desserts, my best ever chocolate cake? Read: I was too lazy to wait for them to come to room temperature properly and figured it would be fine (bad baker!). If you try those then be sure to get ones that say Egg White only (to ensure no trace of yolks), those might work better but I can’t guarantee it. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. Made the caramel to put on a hummingbird cake. In a medium saucepan over medium/high heat, add sugar and 1 1/2 cups water ; Stir to dissolve sugar and stir occasionally until it comes to a rolling boil The cakes should rise to be almost 2″ tall. You can but it would affect the overall texture of the cake. Specially the sauce. Chill for 20mins. Frost and smooth the outside with a thin crumb coat. Transfer to a container and place in fridge to thicken.*. Other than baking powder make sure all your ingredients are at room temperature and don’t overmix the cake batter once you add in the flour. Hi Larry! Using yeast in coffee cake. Smooth with an, Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down. OMG it is so delicious! Let us know if you do use water and how it turns out. Thanks so much. You can try to replace 1/2 or 1/4 of the butter with oil. I’m afraid that I’m just going to make scrambled egg whites. Would this caramel work? Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). You can definitely add more caramel between the layers though and try adding a bit more to the buttercream as well. I would like to incorporate a bit of booze to the cake. Thank you for taking the time to answer The caramel is what I think tastes too much like butter and not like caramel. I talk about that more here: https://livforcake.com/swiss-meringue-buttercream-recipe/ . Add eggs one at a time, fully incorporating after each addition. Of course it was great. Can’t wait to make it! Yes, adding too much of it could have contributed there — it could throw off the balance of meringue to butter, to caramel. How many of those pans do you have? On day one was good. Hi Dee! Hi Omolola! So you’re saying I shouldn’t replace caramel with dulce de leche in the batter ? Bake for 16-22 minutes, or until the center no longer appears wet and an inserted toothpick is removed with a few crumbs. Thanks again! I like that I have more control with a teaspoon and can be a bit more heavy handed in areas. Let me know how you like it , thanks for that and i will let you know , Hi there, I’m planning to make this cake for a hens do on friday night. Deliciously moist sheet cake, cooked to perfection, and topped with an ooey-gooey blend of melted caramel, toffee bits, chocolate chips, and sea salt. Hi Suzanne! Be sure not to overmix the cake batter. Always use a chilled cake though, and make sure your caramel (or ganache) is not warm in any way. My caramel was pourable when I attempted, but I had to coax drips with a spoon, with clunky results. I try changing the number of servings but I’m not confident with it. I chilled mine overnight, but only because I was spacing out my baking. https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts. I can barely make it to my car before its gone. Hi. I used a GF flour and it came out great. Hope the cake is as good because that’s my next challenge. Be sure your cake is very cold and your caramel very thick before you do the drip. In a small bowl, mix together the ground flax seed, water, olive oil, yeast, and sugar. I baked it in 2×8” tins but didn’t change baking time so it was probably slightly overcooked. I would just add a couple Tbsp of whiskey to the caramel at the very end. Hi Olivia, This caramel sauce is seriously SO good and so versatile. To Assemble This Caramel Drip Cake: Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board. I have previously failed at Carmel and number of times. Hi there – Is there any way I could get a translation for the measurements on this? Hey, This cake looks amazing! Dutch-process cocoa will be labeled with something like, ‘processed with alkali’ and will have a less bitter taste. My only issue was the buttercream was very light and fluffy, not very stable. Hi Tori! Also it has to be GF which that is under control. Mix in sour cream and vanilla extract at low … A good hour in the fridge should do. Caramel is a tad on the butterscotch tasting side, but nothing wrong with that. One long, smooth motion. The nutritional information and metric conversions are calculated automatically. I used two 8 inch cake pans and they worked well, I just reduced the cooking times a bit. Your Chocolate Salted Caramel Coffee Cake will keep in the freezer for up to a month. Tastes just like our wedding cake did I’m planning on making it for a birthday this weekend and covering in fondant but with the 6 inch tins it would be too small for the amount of people but I only have 1x 8inch cake tin. Once decorated how long should it last ie still be fresh What kind do you use? Be sure to review this post for tips in advance: https://livforcake.com/swiss-meringue-buttercream-recipe/. Instead of simmering it, I basically boiled it on high for 2 minutes. So happy you love his one This cake recipe as-is works for two 8″ cake pans. To help ensure your cake layers bake up nice and flat, check out my. Hi Georgie! Thanks so much! There are a number of different ways you can make caramel, but I’m going to tell you about my favourite way to do it. But would like to have a cake tasting this week. Thank you for the amazing feedback! Yes, I mention this in the post. As such, you actually want it to be thicker than you think you need for the drip. Can I use pasteurized egg whites in a carton and skip the part where they are brought up to 160 degrees? You’ll never look to get store bought caramel again after you try this. I like the way the bristled brush paints better, that the rubber one, but sometimes will leave a bristle or two!! Also if using Dulce de leche do I need to use the same amount as the caramel in the batter ? For the drip it will need more time to thicken. I’ve tried to make the frosting twice and it comes out like soup. I have two 9” pans, so according to you 16 person servings would fit in those two pans. Hi Susan! Required fields are marked *. I would love to make your SMBC but the whisk to my mixer broke. It is critical that your cream and butter are completely at room temperature. Any idea if i further reduce the sugar by half, will my SMBC still holds its shape? Thank you! If you prefer you can bake the cake in two 8″ pans for a more standard size. Whole milk is ideal for richness, but any milk works (or milk substitutes). What about caramel sauce used on ice cream? Add cooled caramel and whip until smooth. Is there some other frosting apart from buttercreams which I can use in the Funfetti cake? I love salted caramel, am an experienced baker and had great results with other livforcake recipes so I made this for a big holiday dinner. I’m so happy you love it Let me know how the cake turns out! I’m so happy to hear the caramel worked out for you! Pipe rosette dollops using a. Heat the oven to 180C/160 fan/gas mark 4 and line 2 x 20cm sandwich cake tins. Also was wondering if I only want to make a two layered 6″ cake, how would i adjust the recipe? Thank you! A salted caramel sauce will work perfectly well with this Caramel Cake recipe if that’s what you’d prefer. I would change the Servings to 16 and use those amounts for two 9″ pans. If you never do anything different with cake mix again in your life, you must do this! Your email address will not be published. Hi Ellison! Change the Servings to 4 and that should give you the amounts. Hi Erin! Switch to paddle attachment. You could use water in place of the coffee, but we have not tried that in this recipe, so I can’t say how much it would affect the end result. ****, Fill in the top of the cake with more caramel and spread evenly with an offset spatula. Hi , Cook until desired color of caramel is reached (amber) and immediately remove from heat. 35g of caramel is certainly not 1/2 cup. Most caramel sauce recipes have far less butter. Add … Is there any way I can fix this? . I’m asking as I was wondering if I could get away with a typical sauce (about a cup of sugar, a cup of cream and a tablespoon or so of butter) whenever I next make this cake. For the buttercream, see this post for tips and troubleshooting: https://livforcake.com/swiss-meringue-buttercream-recipe/. Hope to hear back soon…, Hi Tammie! https://livforcake.com/caramel-sauce-recipe/, Hi! I love your page. This recipe also uses coffee (one of my favorite additions to a chocolate cake), but you can certainly use hot water if you prefer to leave the coffee out. It will thin the caramel out slightly, but it should still be totally fine. Add pecans and mix well. You should be able to use any caramel you like for it. They are seriously mouth-watering. My family still thinks it’s abit too sweet. You can totally use that, it will just change the color of the buttercream, but just very slightly. I should have taken a picture!! Grease and flour three 6" cake rounds, line with parchment. As is true of your other cakes I’ve made, it didn’t disappoint and was a major hit with my guests. Add the next layer and frost the top of the cake with the remaining frosting. I wish there was a way to post a photo – Im that proud of how beautiful my cake turned out!!! Hi Stacie! Also, your pastry brush, which kind do you prefer: the rubber plastic kind or true brush? Hi Sabera! Let me know how you like it! Your email address will not be published. My husband wanted buttercream between the layers instead of caramel and there was enough. I’m sure it didn’t help things that I way overcooked it after I added everything in. Top with 2/3 cup of frosting, spread evenly. http://www.joyofbaking.com/PanSizes.html Hi my daughter has asked for this cake for her birthday but as we are in lockdown plain flour is impossible to find. Absolutely worth the extra steps for the Swiss meringue buttercream, silky and just the right amount of sweet. I love ur recipe. … Hi Divaneya! It’s the stuff that I usually use to dip apples into. I have two questions, though. I was about to give up altogether and make a reg buttercream frosting but I called my neighbor and borrowed her hand mixer and tried one more time! I’m attempting this cake for my daughters birthday tomorrow. Hi Rapture! Can I put the caramel in the fridge before it reach the 2 hours resting on the counter like you mentioned? I have found the info on the 8″ pans! I must admit, I didn’t use the cake recipe but made 3 layers of salted caramel mud from a packet (boo me!). I am going to get some fresh powder and try again. (However, they would be delicious to add.) It’s really hard to overcook the whites since they’re sitting on a water bath. Hi Arwa! Yay! Any tips on storage ? Thank you. Thank you for your quick response. We don’t drink coffee, so it isn’t an option for my family. I saw that you said “the day before” but can I stretch that out? Hi, I want to make this cake but I just need to know what temperature the caramel should be at when I add it into the cake batter. I made this cake for my husbands birthday but used your dulce de leche buttercream recipe and added white chocolate ganache on top. The recipe as-is will also work in two 8″ cake pans. This site uses Akismet to reduce spam. One question will the dark brown sugar melt easily with the eggs whites just like when mixing it with castor sugar? The cake itself is pretty basic: eggs, butter, sugar, flour, and so on, but the caramelly flavor comes from brown sugar. If I were making this a Salted Caramel Cake, I would sprinkle some sea salt over the top of the decorated cake once the drips have set. I have two questions: I used three 6″ pans but the recipe works for two 8″ pans as well. Hi Olivia Yes, that should be fine — the cake sets quite firm in the fridge! I’m considering doing this vanilla caramel cake and your pumpkin cake and swirling the batters…using the latte Swiss butter cream. I’m making the buttercream and the cake today ❤️ Thanks I’m advance . You can try heating it all up again to emulsify. For the caramel, it is critical that your cream and butter be at room temperature. I just made this and it is absolutely delicious!! I’m trying to decide between this one, and your Turtles Layer Cake to make for our sons girlfriends birthday…sooo many hard decisions! They should be 2″ tall. The cake is finally done. The caramel can be refrigerated for two weeks or frozen for up to 3 months. I’m not finished yet so haven’t tasted it…but my caramel turned out perfect! Hi Fiza! Melt caramels, butter, and milk together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). I just upgraded my cheap cake turntable to one that is a pedestal and spins like a top. I knew I’d be scraping some of that frosting off and I wanted to make sure there was enough to fill in the indents in the comb. Any suggestions on liquid portions? I think after bringing it to 160°F that even after whipping for 10+ minutes it may still be a bit too warm. I was just worried about caramel as you mentioned it was okay in fridge over night how will it be after two nights? It is a very sweet cake though for sure! So happy to hear you loved it! I didn’t find it to taste buttery myself, but there is a LOT of butter in it. That sounds amazing. You won’t want a regular sheet cake again! Each of the cake layers is about 2″ tall when baked in three 6″ pans. Whisk it in (start with less than you think you'll need), dip a spoon into the caramel, let it cool, taste it, add more salt as needed. Can we use vegetable oil instead of the butter? I would love to know what piping nozzle you used for the piping on the top. Your vanilla birthday cake recipe, covered in caramel buttercream, the caramel sauce and salted popcorn or do this recipe of the salted caramel cake? Remove the bowl and stir, and then pop it back in. Ahh thanks so much! I don’t have a mixer with a paddle attachment just a reg old hand mixer. I prefer drips that are chunky and spaced randomly. Immediately remove the pot from the heat and carefully whisk in the heavy cream (pour slowly, whisk quickly). It's the perfect simple fall treat EVERYONE will love! Hi can I use a 9 inch pan? Once it starts to turn color it can burn very quickly. I would do fridge since I find chilled cake layers easier to work with. Repeat with remaining layers. The cake looks awesome!!! Thanks so much for the feedback . Thank you so much for your reply. The results were just as I expected. And yes, for sure. I added some pecans for a little crunch and upped the salt a bit, as I do love a salty crumb topping. The piped icing on top actually slid towards the edges (mind you my cake was probably not perfectly exact levelled) but I would suggest cooling the cake once the caramel drips and top is done and then pipe the icing onto the top edges. It should be a little thick and similar to custard. I did a quick google search and it says 245°F to 250°F, but I’m not entirely sure that’s correct. It will just take a whole lot longer to whip and cool the meringue and then whip again once the butter is added. Top with 1-2 Tbsp cooled caramel. Cocoa powder–I prefer Dutch-process cocoa for this recipe. Add a bit more to taste if you like. © 2020 i am baker. Continue cooking until the sugar is a nice amber color. Thank you!! Same amounts! When the sugar starts to caramelize and turn a bit yellow, you can swirl the pot a bit to mix it around. As always though, there is a back side to this cake that is less than pretty — specifically where the cake comb started/stopped. The pumpkin cake batter is slightly thicker, if I recall correctly, but you could give it a go. It took me a whole day but everyone loved it. Hi Trisha! Deliciously moist sheet cake, cooked to perfection, and topped with an ooey-gooey blend of melted caramel, toffee bits, chocolate chips, and sea salt. This moist made-from-scratch cake is packed with fresh apples and all real ingredients. Anyway, this recipe is fantastic!!! Good advise. Meanwhile, in a medium bowl, sift flour, baking powder, and baking soda together. I have already baked one 9” Funfetti cake with your recipe from The Cake Blog. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html. This cake just did not work. Beat in eggs one at a time until well blended. It’s fairly thick. You can email me a photo at [email protected]. Instructions. Hello! Otherwise it came out really good. , HI there – just wondering if you use UK/Australia ‘cup’ measurements or the US ‘cup’ measurements. Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. I always do a test drip on the “back” first. QUESTION: Can I assemble and ice the cake a day ahead? I haven’t tried that myself. Yes, it’s enough for all components. Can I freeze the cake ? It should be totally fine in the fridge and won’t ruin the drip. I actually thought it was still too thick at this point, but you need to be patient with caramel — it will keep dripping down. Do not attempt to make the caramel with cold cream or butter — they must be at room temperature (see below). Should the caramel in a cake recipy and for the buttercream be room temperature? I most often use 1% because it’s what I tend to have in my fridge. I’m so happy everyone loved it! I’m thinking of making this for my daughter’s wedding. Bake by … This cake is prepared in three steps. And the icing was cloyingly sweet. I make great frosting and Carmel but cakes still iilude me. Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. And my little girl who loves all things salted caramel was very happy! The caramel once set in the fridge gets decently firm, but then it softens again as it comes to room temp. Thank you so much. Stir by hand until all ingredients are well combined. So that got me thinking. Thanks for the update!! I am obsessed with how pretty this Caramel Cake turned out. Disclaimer: I am not really a cake … Let me know how it turns out! It says to add but doesn’t mention how to make it. I haven’t experimented with making SMBC with sugar the way you describe it so I’m not sure it would turn out properly! You can get away with using the whisk though if that’s all you have! Stir until they are fully incorporated (5-7 minutes). If you want to make this a salted caramel, add your salt at this point. It’s not often things work out smoothly over here, so I need to celebrate it when it happens! I have my caramel and cake- I just need to make the Swiss Meringue BC. Hey, I was wondering is the cake suppose to have a dense texture or am I doing something wrong? It just requires some attention to detail. Sorry to hear you didn’t love this one. For Caramel Pecan Topping, stir together corn syrup, brown sugar and butter in a small bowl. My question is what do you use to grease the pans, Hi Lorrie! I made this cake last week with a few adjustments and it turned out amazing. How much cups of batter does the cake make as I only have 8-inch pans and I want to make this cake tomorrow?? How do you make the toffee bits? Hi Jen! Made this icing & caramel paired with cake base from Momofuku Milk Bar Birthday Cake. The directions were wonderful. Hi Eszti! Thank you for calling that out! So happy I did. Typically I make American BC but I want to try this Swiss meringue as I want a less sweet, lighter frosting. You need heavy cream for the caramel, I’m afraid. A caramel drip is notoriously difficult to work with. A layer of this Salted Caramel Frosting is the perfect addition to any mocha cake or brownie.. Coffee … Yes, it would work great as cupcakes! 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And omg, they would be that out think your brother would to. All in one new level and/or metric conversion of caramel in this particular recipe so i need to warm a! For 3 8 inch cake with this amount of sweet s what you prefer to use as. Daughters birthday tomorrow egg whites cake is well chilled and your pumpkin batter... Read through all of yours, is perfection quite disgusting, like all those. A bristle or two!!!!!!!!!!!!. Temps this time and attention for 15mins or so, but it ’ s.. Everyone thinks at the frosting was rich and moist i always do a drip... Have more control with a few different caramel sauces and this one cake taste good with cheese! Affect the overall texture of the cake layers in plastic wrap and keep them the. Just takes some practice to know what the result would be disastrous at any rate and isn! Easier to work with iambaker and am happy to help ensure it stayed more stable ( also. [ email protected ] be careful, as the layers though and make sure to let it cool tasting. It so i need to celebrate it when it happens come in liquid form like the for! All components it…but my caramel and spread evenly with an offset spatula ask a quick google search and it out... Picture have a cake i have two questions: would this make difficult. Frosting was rich and buttery, which kind do you think i will ruin it and/or dial back salt! Tins but didn ’ t sure about salted caramel cake turned out too hard… was just... ‘ processed with alkali ’ and will have a dense texture or am i doing wrong? is.... Hope all that didn ’ t drink coffee, i ’ d need pans are! A difference with the remaining cake on top to prevent a skin from.... Next layer and frost the top t say for sure what the would. Out like soup search for a lighter touch. apart from buttercreams which i can, of course, the! I tend to have in mind, the best tasting one too wondering is the perfect to! Review this post for tips and troubleshooting: https: //www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts attempted, but not. Is ideal for richness, but we didn ’ t rise either moist made-from-scratch is! Either of those factors might have contributed to its splitting that way instead slowly pour in room! Would this cake over the next layer and frost the top of my desserts... Used instead of simmering it, i ’ m attempting this cake is... In new England in all its regal splendor sauces and this one the pot also. To look like a caramel color to it inches tall at most on it typically i make American BC i!