Introduction
Salted Caramel Cake is a decadent dessert that combines rich chocolate layers with luscious salted caramel and creamy buttercream. This recipe, adapted from Gretchen’s Vegan Bakery, is perfect for any celebration or simply as a delightful treat for yourself. With layers of flavor and texture, this cake is sure to impress your family and friends.
Detailed Ingredients with measures
For the Chocolate Cake:
– 1 recipe of your preferred chocolate cake
For the American Buttercream:
– 1 recipe of American buttercream (reduce sugar by 2 cups to balance the caramel addition)
For the Caramel Sauce:
– 2 cups (400g) granulated sugar
– 6 tablespoons (90ml) water
– 2 teaspoons (10ml) white vinegar
– 1 teaspoon salt
– 1 cup (240ml) canned coconut milk
For the Caramel Corn (optional decoration):
– ¼ cup whole kernel corn
– 1 tablespoon coconut oil
– ½ cup (100g) brown sugar
– 6 tablespoons (85g) vegan butter
– ¼ teaspoon baking soda
– 1 teaspoon (5ml) vanilla extract
– ¼ teaspoon salt
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Yield
Serves 10-12
Instructions
1. Prepare the Cake:
– Preheat your oven to 350°F (175°C).
– Grease and line your cake pans with parchment paper.
– Prepare your chosen chocolate cake batter according to its recipe.
– Divide the batter evenly among the prepared pans and bake as directed.
– Once baked, allow the cakes to cool completely on a wire rack.
2. Make the Caramel Sauce:
– In a heavy-bottomed saucepan, combine the granulated sugar, water, and white vinegar. Stir to dissolve the sugar before bringing it to a boil over medium-high heat.
– Once boiling, stop stirring and let the mixture cook until it reaches a medium amber color or 320°F (160°C) on a candy thermometer.
– Remove the saucepan from heat and let it stand for about a minute.
– Carefully add the canned coconut milk while stirring continuously. Be cautious, as the mixture will bubble vigorously.
– Stir in the salt and vanilla extract.
– Pour the caramel into a heatproof container and allow it to cool completely.
3. Prepare the Buttercream:
– While the cakes are cooling, prepare your American buttercream.
– Once the caramel sauce has cooled, add about ¾ cup of it to the buttercream and whip until smooth.
4. Assemble the Cake:
– Place one cake layer on your serving plate.
– Spread a layer of caramel buttercream over the top.
– Repeat with the remaining layers, then frost the top and sides of the cake with the remaining buttercream.
– Drizzle additional caramel sauce over the top, allowing it to drip down the sides for a decorative effect.
5. Optional Caramel Corn Decoration:
– Pop the corn by combining the coconut oil and kernel corn in a large pot over high heat. Cover with a lid and shake occasionally until popping slows.
– In a separate saucepan, melt the vegan butter and brown sugar over low heat, stirring until the sugar dissolves.
– Once the mixture reaches 300°F (150°C) or has boiled for about 4 minutes, remove from heat and stir in the salt, baking soda, and vanilla extract.
– Pour the hot caramel over the popped corn and toss to coat evenly.
– Spread the caramel corn onto a lightly oiled sheet pan or silicone mat to cool.
– Once cooled, use the caramel corn to decorate the top of the cake as desired.
Notes
– Ensure the caramel sauce is completely cooled before adding it to the buttercream to prevent melting.
– If the caramel corn becomes sticky, store it in an airtight container to maintain its crunch.
– For best results, serve the cake at room temperature.
Enjoy your homemade Salted Caramel Cake!
Detailed Directions and Instructions
Prepare the Cake:
– Preheat your oven to 350°F (175°C).
– Grease and line your cake pans with parchment paper.
– Prepare your chosen chocolate cake batter according to its recipe.
– Divide the batter evenly among the prepared pans and bake as directed.
– Once baked, allow the cakes to cool completely on a wire rack.
Make the Caramel Sauce:
– In a heavy-bottomed saucepan, combine the granulated sugar, water, and white vinegar. Stir to dissolve the sugar before bringing it to a boil over medium-high heat.
– Once boiling, stop stirring and let the mixture cook until it reaches a medium amber color or 320°F (160°C) on a candy thermometer.
– Remove the saucepan from heat and let it stand for about a minute.
– Carefully add the canned coconut milk while stirring continuously. Be cautious, as the mixture will bubble vigorously.
– Stir in the salt and vanilla extract.
– Pour the caramel into a heatproof container and allow it to cool completely.
Prepare the Buttercream:
– While the cakes are cooling, prepare your American buttercream.
– Once the caramel sauce has cooled, add about ¾ cup of it to the buttercream and whip until smooth.
Assemble the Cake:
– Place one cake layer on your serving plate.
– Spread a layer of caramel buttercream over the top.
– Repeat with the remaining layers, then frost the top and sides of the cake with the remaining buttercream.
– Drizzle additional caramel sauce over the top, allowing it to drip down the sides for a decorative effect.
Optional Caramel Corn Decoration:
– Pop the corn by combining the coconut oil and kernel corn in a large pot over high heat. Cover with a lid and shake occasionally until popping slows.
– In a separate saucepan, melt the vegan butter and brown sugar over low heat, stirring until the sugar dissolves.
– Once the mixture reaches 300°F (150°C) or has boiled for about 4 minutes, remove from heat and stir in the salt, baking soda, and vanilla extract.
– Pour the hot caramel over the popped corn and toss to coat evenly.
– Spread the caramel corn onto a lightly oiled sheet pan or silicone mat to cool.
– Once cooled, use the caramel corn to decorate the top of the cake as desired.
Notes
Ensure the caramel sauce is completely cooled before adding it to the buttercream to prevent melting.
If the caramel corn becomes sticky, store it in an airtight container to maintain its crunch.
For best results, serve the cake at room temperature.
Cook techniques
Preparing the Cake
Ensure your oven is preheated to the correct temperature and that your cake pans are well-greased and lined with parchment paper for easy removal. Allow the cakes to cool completely before decorating.
Making the Caramel Sauce
Use a heavy-bottomed saucepan to prevent burning. Once boiling, avoid stirring to achieve a smoother caramel. Be cautious while adding the coconut milk as it will bubble up vigorously.
Assembling the Cake
Layering your cake properly is key; ensure even distribution of caramel buttercream between layers for a balanced flavor and moisture. Frost the top and sides thoroughly.
Creating Caramel Corn
Pop corn efficiently by shaking the pot to evenly distribute heat. When making caramel for the corn, monitor the temperature closely to achieve the right consistency, ensuring the mixture reaches the correct boiling point.
FAQ
Can I use a different type of cake for this recipe?
Yes, you can substitute the chocolate cake with another flavor of your choice, but ensure the cake complements the salted caramel flavor.
How should I store the leftover cake?
Store the leftover cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Is the caramel sauce vegan?
Yes, the caramel sauce made with coconut milk and vegan butter is suitable for a vegan diet.
Can I make the caramel corn ahead of time?
Yes, you can prepare the caramel corn in advance; just store it in an airtight container to maintain its crunchiness.
What can I use if I don’t have coconut milk?
If you don’t have coconut milk, you can substitute it with another non-dairy milk, though the flavor may differ slightly.
Conclusion
Creating a Salted Caramel Cake is a delightful endeavor that combines layers of rich chocolate cake, creamy caramel buttercream, and a luscious homemade caramel sauce. The addition of optional caramel corn makes for an impressive and festive decoration, adding both texture and visual appeal. This cake is perfect for celebrations or as a special treat to share with loved ones.
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