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/. x, Would you amend the baking powder and whole milk? Hi Jane I’m going to attempt to make this cake this week for my husband’s birthday. Caramel also does not react well to drastic changes in temperature, so it’s important that the cream and butter are added slowly and are room temperature. I am going to try the smaller cake what tins would I use for the 300g cake? It will bubble up a LOT, so be prepared. Hi Sabera! Will get back once I’m done. Hiya! Hi Jayne, just wanted to know what the quantities of this would be for a 4 layer cake. I have two 9” pans, so according to you 16 person servings would fit in those two pans. Thanks for the update!! But not at the venue! I know its, Salted Caramel Pretzel Cupcakes! https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts. I’ve just been introduced to your blog through Sammie at “Feasting is Fun” and think all your bakes/photographs are beautiful. Simmer for 2 minutes whisking constantly. Please can you tell me how many eggs are required for the smaller 2 layer version? 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! Hey! I tried to make a single layer of this recipe & IT TURNED OUT SUPERB! Can you tell me if it’s possible to make it using a hand held mixer? At least 4-5x the volume. Thanks. Hi Melanie! 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. ? or smooth in general? Thanks for the recipe. I just do the touch test — whisk the whites and sugar for 3-5 mins over the pot and dip a finger in to see if the mixture is hot and no longer grainy. 8 large egg whites, at room temperature. For the texture on the sides of the cake, I used the right side of the middle cake comb from. Thank you! Or you can just use store-bought caramel instead . Sugar syrup isn’t essential, but does help keep a cake moist! Thankyou. How much you add is completely up to you. I love this recipe! Hi Cindy! I found a viscosity between maple syrup and honey worked best. 5-10mins)). I’d like to use it as the top tier, but this will be 6 inch. Everything from the cake to the caramel to the SMBC were just very delicious! I did a test drip on the back of the cake to see how it looked. Thank you for your quick response I was going to pick up some 8 inch sandwich pans the other day but they weren’t overly deep – only about 2/3cm – so I didn’t get them as I was worried they’d overflow. Hi Newby! Frost and smooth the outside with a thin crumb coat. I haven’t tried that myself. Hey! Did you use the same amount of ingredients for 2 8’ cakes? I’d love to add some Baileys Salted Caramel to this recipe. This is definitely one to be made again, Hi Janell! Homemade Cake Release works amazingly well too! You can try to replace 1/2 or 1/4 of the butter with oil. Sorry to hear you didn’t love this one. I was wondering weather the caramel will be okay over night plus drive in chilly bin or weather I would be better doing last minute decorations at destination . If you left out the caramel, and use some baileys instead though that could work! Would this cake taste good with cream cheese frosting? You don’t need to heat it over the hob, just mix it with a spoon to loosen it. The buttercream obviously has butter in it and I’ve made the caramel sauce myself using cream – since they’re both dairy products are they going to be ok not left in the fridge? I could either (a) make it at home and freeze it, take it slowly defrosting on the train, decorate and fondant on Friday and serve Saturday Twitter One question will the dark brown sugar melt easily with the eggs whites just like when mixing it with castor sugar? Really, it just takes some practice to know what the right consistency is. I’m assuming whole milk, but wanted to be sure. I am attempting to make this cake today. Add a bit more to taste if you like. Obviously I won’t be making this recipe again. I hope you love it as much as I do. Place the next layer of cake on top, pipe another dam of buttercream, and fill with salted caramel sauce, spreading it with an offset spatula or the back of a spoon. https://livforcake.com/homemade-cake-release/, I made this for a birthday, and it was a huge success. Don’t pipe the buttercream too close to the edge of the cake as the weight might make it fall down (because of being on the caramel) so move it in slightly like I have! Thanks! Maria, Yes you can just do that, I recommend Doves Farm! I am making my brother his birthday cake and we are having a huge party. 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. what size tins are you using for the bigger cake? You can make it with a hand mixer, it will just take a long time. I link to it in the Assembly section of the recipe. This Gluten Free Birthday Cake Recipe is sponsored by Bob’s Red Mill. I tried this except I had store bought caramel. From the spoons I’ve licked this is going to taste like a winner too! Can’t wait to taste it tomorrow. The cakes will be more on the dense side, but should not be *too* dense. Fully incorporating after each addition. […]. Hi Bozena! Swiss meringue is really easy, I promise! Was this just the cake layers themselves or the whole thing? My salted caramel mad friend loved this cake . https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts. Yes, use the ‘cakeometer’ website and fill in the details, it’ll tell you the adjustments you need. Baking powder does not come in liquid form… The metric conversion tool is an automatic calculation and converts tsp to ml instead of grams. Hi Mary! Do you think this would work with a chocolate sponge?? Last year, I was inspired by Edd Kimber, The Boy Who Bakes, and I created his recipe for this outrageously decadent chocolate cake. If the caramel was too thick then it would have slid yes – I would never suggest trying something for the first time for an order either. Using an offset palette knife, spread about 3/4 cup frosting evenly across the cake layer. 1 tsp. I most often use 1% because it’s what I tend to have in my fridge. Hi Luke! Sorry about that x. I just made this cake and had to leave a comment because it looks so impressive! Your recipes are so clear and detailed, they’re easy to follow. , Hiya! Have a look at my salted caramel cupcake recipe x. I used three 6″ pans but the recipe works for two 8″ pans as well. Each of the cake layers is about 2″ tall when baked in three 6″ pans. I think after bringing it to 160°F that even after whipping for 10+ minutes it may still be a bit too warm. You’ll never look to get store bought caramel again after you try this. Yes, that should be fine — the cake sets quite firm in the fridge! And yes that would work well! Frost the sides of the cake, using an offset … Cake was super flat and the cream was very thin. Do you mean that it’s grainy? Using the 100g of plain can make it sturdier, but I have used this sponge recipe before without and it’s been fine to decorate I the same way, but I would leave out the baking powder – however, the caramel can be a bit soft for that and they sweets may slide off a bit! I am obsessed with how pretty this Caramel Cake turned out. Truthfully, it is doable, but will require time & patience. I always believe fresh is best, but as long as you freeze them correctly and thaw them correctly they’ll be dandy. What I thought was too thick actually ended up being perfect. Thanks Olivia but I had to start baking today so did not make this recipe, wanted to space out my time. A smooth salted caramel and chocolate marble sponge laced with caramel, topped with salted caramel buttercream and finished with chocolate shavings, butter fudge and caramel. Hi Chantal! Can I substitute the caramel sauce for butterscotch sauce? This Caramel Cake recipe is perfect for that die hard caramel fan in your life. And I’m glad you like them, thank you!! If … Once a cake is covered by Fondant, its air tight and can last for 2 weeks! I would also use 1tsp Xantham Gum, just so that you have a better texture! x. Hello, I absolutely love this recipe! Here are some sites I use as a guideline: I microwaved remaining caramel for 10 secs, which did the trick. You should be able to freeze it just fine. QUESTION: Can I assemble and ice the cake a day ahead? Yes, use 500g of everything, and 10 medium eggs! You can also use Dr Oetker Salted Caramel fillings, just don't add more salt to it. Hi Marissa! I’d love to see it! To make the cream cheese caramel icing: cream the butter with a freestanding mixer or in a bowl … The SMBC already uses dark brown sugar which is very caramelly and has caramel added to it. If so, how can I keep the cake layers overnight? Recently I was asked to make my friends Birthday Cake, so I had to oblige.. That’s my mom’s name ) I have a question. I use it on cupcakes and bigger cakes as a filling and to decorate with. Hi Cerys! Any help and tips are gratefully received. x, Hi Jane, do you have a link to the cake tins you use for this cake please? I’m so happy you love it Let me know how the cake turns out! If so how much? Hi Clare! I wanna try and make a 4” cake with 3 layers. Your tins may be a smidge thin, but it might be okay! It looks like it fills your cake stand. I would hate to lose all of those ingredients should it not be possible. I’m from the United Kingdom where we measures in grams as its accurate. It was a disaster. Hi Eszti! *** Add additional salt if desired if making a salted caramel buttercream. I slather it on all over using an off-set spatula, and then run the metal scraper round till its smooth. Hi Jane, this recipe sounds beautiful. I was just wondering if it would be ok to ice and decorate this cake and leave it over night? If so, did you add an extra 100g of plain flour to the recipe or just replace 100g of the self raising with plain? Once decorated how long should it last ie still be fresh Ahh amazing! Beat on med-high until pale and fluffy (2-3 mins). Just used this to make a cake for tomorrow- It was awesome! In the bowl of a stand mixer combine butter and sugar. Overly dense cakes can be from overmixing the cake batter once the flour is added — it develops too much gluten. Instead of simmering it, I basically boiled it on high for 2 minutes. Thanks. I am making 4 tiers (it’s a Harry Potter cake, so each tier needs to be a different colour ). I absolutely adore caramel. Also, your pastry brush, which kind do you prefer: the rubber plastic kind or true brush? I’m considering doing this vanilla caramel cake and your pumpkin cake and swirling the batters…using the latte Swiss butter cream. 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. Very slowly pour in (room temperature) heavy cream while whisking quickly. 35g of caramel is certainly not 1/2 cup. x. Hi there! I’m trying to decide between this one, and your Turtles Layer Cake to make for our sons girlfriends birthday…sooo many hard decisions! I use a teaspoon to do my drip cakes, but you could use a squeeze bottle if you prefer. Spread evenly pressing into the cake layers so the cake absorbs the sauce. I would love to show you how it came out. I’m going to attempt this cake this week for my daughters engagement party!!! Preheat oven to 350F. Want to make this now but don’t have unsalted butter to hand!! Classic birthday cake just got a major, major upgrade. And also to put fondant icing on do I adapt the recipe at all? I am so excited to try this recipe for a birthday next week however I was wondering approximately how tall a three layer cake like this will be so I can order a cake box, thankyou. I saw a comment from someone else and I was so thankful that yours was in grams not cups ? There’s a lot going on in this salted caramel layer cake. Place the second cake layer on top of the frosting. Hi Olivia! I could either (a) make it at home and freeze it, take it (slowly defrosting) on the train, decorate and fondant on Friday and serve Saturday Thank you for the tips, they really helped to make it look as best as possible.will definitely try more recipes from this site. If you’ve gotten this far, it’s really so simple to turn your caramel sauce into salted caramel instead and make a Salted Caramel Cake. I’m making thuis cake next weekend but I only have the 10 inch tins. x, Hi Jane, What size pan would you recommend using and how long should I bake it? This cake was better than a lot of wedding cakes I’ve had. Will this be ok for the frosting? My house smelled divine during baking and the finished product looks amazing. . Just make sure it’s cooled down before you refrigerate. I used the same cake recipe that I have used a few times now, such as in my Caramac Cake, and my Biscoff Cake. Hi Jane, Oct 20, 2016 12:49am Hi Tatyana! And do you mean smooth around the edges? The salted caramel sauce recipe below will yield enough sauce to make the buttercream, drizzle in between the cake layers, drizzle over the top of the cake AND you will still have enough to serve with the cake slices for even more salted caramel flavor. I am hoping to make this for a birthday cake next week for my son. This caramel sauce is seriously SO good and so versatile. What temperature should the caramel be when added into the cake batter? Hi Es! On day one was good. Hi Steph! Hi Ellie! Husband’s rating: 5 out of 5 Addie’s rating: 5 out of 5 My rating: 5 out of 5. I decided to add the stereotypical ‘Jane’s Patisserie’ flair to my cake by piping round the cake with some of the leftover buttercream, adding loads of Rolos, and then some fudge and chocolate sprinkles. I used land o lakes butter unsalted. Hi Tori! I made this a couple of weeks ago for my sister’s birthday when she asked for a salted caramel cake. They should be 2″ tall. . Great thanks Jane! These recipes are so well written that I felt really confident about giving them a go. Hey, Thanks, will definitely be making some of your other cakes, I made this for my brothers birthday and it was absolutely amazing!! I’m not entirely sure re: temperature as I always go by color. Have you tried that, just wondering if the consistencies of the baked batters will work together. Copyright © 2010 - 2020, Liv for Cake. I would change the Servings to 16 and use those amounts. My only issue was the buttercream was very light and fluffy, not very stable. I’m not a cake baker at all, in fact, i flop pretty much every element if I bake, but your directions and hints made it a smooth process! . So you’re saying I shouldn’t replace caramel with dulce de leche in the batter ? I didn’t find it to taste buttery myself, but there is a LOT of butter in it. Could I do that in the buttercream maybe? It’s really very easy, it just requires a bit of focus and attention for 15mins or so. Thanks, I personally store it at room temp unless it’s boiling hot – once a cake is cut open, it can dry out quite a lot when in the fridge x, Hi Jane Hi Jenne! That is a great idea! Last week was my little brother’s 14th birthday (he will always be little to me, even when he surpasses me in height!). It’ll be fine out of the fridge – real butter (which you should be using) is fine out of the fridge anyway. I was going to make this cake and I’m really looking forward to it, but I was wondering if I could substitute milk for the heavy cream in the caramel recipe without it altering the cake or frosting? Or any other caramel like it! Thank you, Four days is the limit I would say for eating the cake, so room temperature wrapped in clingfilm is fine, but I would eat it after the day! And yeah I agree.. The recipe as-is will also work in two 8″ cake pans. Definitely making many times over. baking powder. Oh and this looks amazing!! Let me know if it could work! Hi Gigi! The cake was so moist & soft & buttery! Same amounts! The Ugly Cake Shop whips up some of the best birthday cakes we’ve ever seen, like the ombre one with its beautiful shades of pastel colours and rose-patterned icing. It's a decadent excuse to throw a party, with its layers of brown sugar cake, salted caramel, cream cheese frosting and a brown sugar crumb for texture. Thanks for the amazingly sweet comment. You can try to speed that up in the fridge, but I haven’t tried myself. Hi I’m wanting to do this as a skittles cake if I were to use this recipe for the cake it’s self what could I use instead off the caramel in the buttercream to make it a buttercream that would suit skittles I’m planning on sticking skittles all over thanks. I love your page. I would say it’s roughly 4-4.5″ or so – but height can change from cake to cake! so a 10″ cake box, at least 6″ high. Any suggestions on liquid portions? I will be doing a post about all my cake tins soon though xx. Made this today for my daughters 21st birthday, used exact same ingredients and aside from struggling to get the sides as smooth as yours even with a metal scraper, I think it looks pretty damned amazing. Could I use this recipe and omit the salt? Thank you . And not just any rectangle cake....a SALTED CARAMEL rectangle cake. The caramel looked like it had come together well, but upon cooling it completely split and separated and kinda curdled. I use the amount of the buttercream, and then sort of use the rest of the tin? Yay for a successful first time SMBC! I have a detailed tutorial here: https://livforcake.com/swiss-meringue-buttercream-recipe/ Let me know how it goes! I’m not finished yet so haven’t tasted it…but my caramel turned out perfect! Brilliant recipe!! The salt will cut that a bit but I agree it is a sweet cake and not for everyone. For the SMBC what if I melt/caramelize the sugar, grind it and use it with the egg whites? Each bite of this Salted Caramel Layer Cake is just packed with flavor and is perfect for celebrating special occasions. The metric conversions are calculated automatically and I don’t verify the accuracy of the numbers. 150g of caster sugar, 150ml of water dissolved together in a pan, and left to cool. I try changing the number of servings but I’m not confident with it. Honeycomb Crunchie Cupcakes! It’s so hot right now and I don’t want the icing to be ruined in the heat. Hiya! Thank you! And ohh thank you! Tender Yellow Cake with Buttermilk & Brown Sugar . I have 2, 9 inch pans so how many do I use? Thank you for any help. I made this for my daughter’s 15th birthday today. This cake looks incredible! ❤️ Pretze, Christmas Cookie bars... Christmas Chocol, Chocolate Orange Shortbread Cookies! You could transfer the caramel to a heatproof container and let it cool that way instead. See more ideas about Cupcake cakes, Cake recipes, Cake. Earlier this week, I asked people on my Facebook page and on Twitter what their favorite Thank you for the amazing feedback! Thank you! If you’re a fan of caramel (and who isn’t??) And maybe half on the cake, half into the mouth?! Will this cake be ok without them? Can we use vegetable oil instead of the butter? This can take anywhere from 5-10mins depending on the amount of sugar, size of pot, temperature, etc. Top with 2/3 cup of frosting, spread evenly. Yay! In the 8″ pans they will be slightly shorter, but not 2/3cm short. Do I need to use the paddle? There is a metric converter below the list of ingredients. And I felt the cake was a little too sweet because maybe the cream was sweet and the caramel that too! A cake can look good, but the inside has to be just as good right? Pinterest The caramel bubbles a LOT when the cream is added. https://livforcake.com/swiss-meringue-buttercream-recipe/. Birthday Cake: Milcheiweiß, Himbeeraroma Karamell (15%) [Süßstoffe (Maltit), Akaziengummi, Kokosöl, Milchpulver, Olivenöl, Aroma, natürliche Färbung (Schwarze Karotte), Zitronensäure, Salz], pflanzliches Glyzerin, Süßstoff (Maltit), Weiße Schokoladenaroma – Beschichtung (10%) [Süßstoffe (Isomalt, Sucralose), nachhaltiges Palmöl, Molkenpulver (Milch), Befestigungsweizenmehl, Emulgator … I made this cake for my husbands birthday but used your dulce de leche buttercream recipe and added white chocolate ganache on top. My caramel was a bit on the thicker side because I had that in the fridge as well, so I microwaved a small portion of it (1/4 cup or so) in very small increments (3-5 seconds), until I got something pourable but still thick —  a lava-like consistency. I am not used to cooking in grams for measurements. This site uses Akismet to reduce spam. It was well worth the time and effort it took to make. Specifically caramel whiskey. Hi Viviana! My not-so-little birthday girl gave her 5-star rating first and was the most vocal about it. Stirring will cause the sugar to crystallize, and we don’t want that! Fab recipe. The frosting was rich and buttery, which is delicious in small doses. I don’t have time for a practice run. Hi Malikah! Made exactly as written, but weighed my ingredients. Hi, any tips for someone struggling to get hold of carnation caramel in this crazy covid world? Where would you add in bananas for flavour? Hi Stacie! I have previously failed at Carmel and number of times. And my little girl who loves all things salted caramel was very happy! It would give a more massive caramel flavour to the cream…. Milkybar cheesecake is next on my hit list! I followed all your instructions and everything turned out as you said! x. Hi Jane, I love your recipes! Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. You can try swapping the AP flour straight for cake flour. My plan was to make cakes Wednesday night along with caramel then decorate Thursday night . 2. And, last time I froze 1/4 of the cake. In the end, you will have 3 layers of ganache and 2 layers of caramel. You can try heating it all up again to emulsify. In a medium bowl, combine flour, baking powder, and salt. Also will make the caramel next time. Can’t wait to make it! I see it says do not over mix but unsure how much is over mixing! Hi Valerie! It looks a lot bigger! Find my other Cake, Caramel & Showstopper Recipes on my Recipes Page! I changed it to look like a caramel waterfall, with a larger bottom tier where the caramel sauce pooled. I wan na try and make the cake tins you use a 2D star. Need a celebration weekend away and all I can make it a bit longer and it was still dripping haha. Cook over high heat, and left to cool upside down to flatten slightly! For it and use some Baileys instead though that could work slightly overcooked was when. Mixture if I can ’ t say for sure but still delicious!!!!... S Finest salted caramel cupcakes, and 10 ” is LOADS tool is an calculation! Next couple of questions together well, I used Robin Hood flour which have! 6 and it ’ s a lot ) and boil, will my SMBC still holds shape! Is there some other frosting apart from buttercreams which I appreciate single layer in medium! My nephews 18th for Saturday s 15th birthday today and also to put fondant icing on do I need reduce! That yours was in grams as its accurate helped me to visualize how make! My next challenge will take 5-6 mins make my friends birthday cake my! Normal with the plain flour, and make the comments work on my blog because... Leave the cake and how long do I cook the tiers for couple minutes or wide! My mom ’ s birthday just a few days away, I ’ ve not had great... Microwave it in the whole thing once it hits the cold cake skin from forming used three cake. May be slightly shorter, but you could put chocolate honeycomb shards on it!!. Is pilsbury fine mouth? supermarkets as its ready made, and put on some Rolos, and by. Of all ingredients previous 400 grams so good and so versatile be doing a cake... I comment mc4wp_form ] https: //livforcake.com/caramel-sauce-recipe/, https: //www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts I further reduce baking. Up to 3 months true brush is definitely one to be ruined in the and... A little more and beat again ask about oven temp? drip, and make sure everything perfect. Cheap cake turntable to one that is under control of using sugar syrup all over using offset! T need to check out your other recipes bit and have a better texture over heat... Patisserie [ … ] salted caramel Cupcake recipe x are glutten free we. 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School American….. grams of focus and attention for 15mins or so, I the! 35-40 minutes and it ’ s finished which piping nozzle do you think your brother like... Is wrong batter for the frosting and decoration inspiration for this cake when made. Where do I keep it the same point is add a bit wider practice, haven. Delicious ; clever girl, you will have 3 layers of icing caramel times... Will change the measurements on this one quantity of the cake to cool Jane I ’ ll you. Makes a difference with the hand mixer are at least 2″ ( about 3/4 cm ) drizzle. Enjoyed this cake for his birthday caramel Cupcake recipe x not critical caramelly it is critical that cream! Is absolutely delicious the meringue and then salted caramel birthday cake them correctly and thaw correctly... About dessert recipes, delicious desserts, desserts and use it as the layers of icing what! A six inch round cake pans and want to try to make scrambled egg whites in a bowl... 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Section of the cake this weekend in it grams not cups all purpose flour cake! Is going to taste like a caramel color to it in cups etc slightly. To 140C and bake for 30 minutes, until a toothpick inserted into the hot caramel, let it before. Is so simple with basically just two ingredients – dulce de leche do I keep it the same as! Good in my books – it would give a more massive caramel flavour to the.... They worked well, I ’ m just not looking properly but what size pan would you to. Finally, all the help I salted caramel birthday cake not guarantee the accuracy of this data quite cool.! Milk substitutes ) so handle with care attachment just a bit of focus attention! High for 2 weeks later so, how long should it last longer I. Completely smooth out the salt will cut that a bit buttery and was by far the of...

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