Salted Caramel Cake
View original ↗
Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.7 (7)

Salted Caramel Cake

NUTRITION · PER SERVING50M COOK
CAL 65%·PRO 19%
CARBS 150G46% OF CAL
4G FIBER17G OTHER130G TOTAL SUGAR
FAT 78G54% OF CAL
47G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A four-layer chocolate cake filled with caramel buttercream and topped with salted caramel sauce. Rich, impressive, and best made a day ahead for the caramel.

dessertamericanbaked goodvegetarian
View the full recipe on Supergolden Bakes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 300 g | 1 ½ cups granulated sugar
  • 60 ml | ¼ cup water
  • 1 tsp lemon juice
  • 240 ml | 1 cup double (heavy) cream (at room temperature)
  • 2 tbsp unsalted butter (at room temperature)
  • 1 tsp sea salt (or to taste)
  • 200 g | 7oz dark chocolate chopped (or chocolate buttons)
  • 200 g | 7oz (7/8 cup) unsalted butter (cubed)
  • 125 ml | ½ cup hot coffee (or water)
  • 75 ml | 5 tbsp buttermilk
  • 3 large eggs
  • 200 g | 7oz soft (1 cup) light brown sugar
  • 200 g | 7oz (1 cup) caster sugar
  • 200 g | 7oz (1 ½ cups) plain flour
  • 25 g | 4 level tablespoons cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 180 ml (3/4 cup) pasteurised egg whites (or from 6 eggs)
  • 500 g (6 cups) icing sugar
  • 500 g (3 cups) unsalted butter (at room temperature)
  • 1 tbsp vanilla extract (or paste)
  • 1/4 tsp salt
  • 3 tbsp salted caramel sauce ((cooled))
PREP
20M
SODIUM
380MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.