caramel cake with salted caramel italian meringue buttercream

moist caramel cake slathered with salted caramel italian meringue buttercream.
Rich caramel cake covered in a thick layer of silky smooth, not-too-sweet salted caramel Italian meringue buttercream.

{Note} For a gluten free version of this cake, please check out this Gluten Free Birthday Cake Recipe, pictureif you’ve never had italian meringue buttercream, you are missing out on a great pleasure and should rectify the situation immediately.

Like, today. It’s sublimely smooth, rich and ethereal, and not too sweet. I’ve never met anyone who doesn’t love it – even the “non-frosting” people (you know who you are). I should know. I’m a “non-frosting” person myself.

Even as a kid, I would eat the cake and leave the frosting on my plate untouched.  Don’t get me wrong. I certainly have a sweet tooth. But, when it comes to dessert, I much prefer rich to super sweetd beCaramel Cake with Salted Caramel Italian Meringue Buttercream


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This recipe makes enough batter to fill: three 8x3 inch round cake pans, four 8x2 inch round cake pans, or two 10-inch round cake pans. The bake time listed in the recipe is for three 8x3 inch layers. If baking 8x2 inch layers the bake time should be reduced by 10-15 minutes. Check for doneness after the cakes have been baking for 25 minutes. If baking two 10-inch layers, bake time will need to be increased by 10-15 minutes. Start checking for doneness after the layers have been baking for 45 minutes.
Author: Rebecca Blackwell
Serves: 24

Ingredients

5 cups unbleached all-purpose flour
3½ tsp baking powder
¾ tsp baking soda
3 tsp salt
3 sticks of butter, at room temperature
1½ cups granulated sugar
1½ cups light or dark brown sugar
9 large eggs, separated
1½ + ⅓ cups buttermilk
4 tsp pure vanilla extract
TO DECORATE:
1 recipe Salted Caramel Italian Meringue Buttercream
Salted Caramel Sauce for drizzling (optional - if making Salted Caramel Italian Meringue Buttercream, you can use the leftover caramel sauce)
Almond pralines for decoration (optional - recipe follows)

Instructions

NOTE: This recipe makes a lot of batter and is best made using a 6-quart mixer. If you have a smaller mixer, you may need to mix the batter in two batches.
Preheat your oven to 375 degrees. Using vegetable shorting or butter, grease three 8x3-inch cake pans. Cut a piece of parchment paper to cover the bottom of each cake pan and lightly grease the top of the parchment. Shake flour around in each pan to coat.
In a medium size bowl, mix the flour, baking powder, baking soda and salt with a wire whisk until well combined.
In a standing mixer fitted with the paddle attachment, beat the butter with both sugars at medium speed, scraping down the sides of the bowl occasionally, until very light and fluffy - about 4 minutes. Beat in the egg yolks in three additions, scraping down the sides of the bowl and beating on medium speed for 30-60 seconds after each addition.low. Same amazing salted caramel flavor minus the gluten
Read full recipes here >> https://ofbatteranddough.com/caramel-cake-salted-caramel-italian-meringue-buttercream/

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