It was sooo good. Hi Candace! 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 Thanks – it looks amazing. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals. Fall has finally arrived in New England in all its regal splendor. Hi G! Will get back once I’m done. This was a really good recipe BUT be warned this is a skinny and tall cake, and also you really do have to make the salted caramel before hand. Change the Servings to 4 and that should give you the amounts. You can store at room temp for a day or two but otherwise refrigerate. What type of milk should I use for the cake batter? Using yeast in coffee cake. Whole milk is ideal for richness, but any milk works (or milk substitutes). Hi Ashley! I hope you love it as much as I do. In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda. Not sure baking powder comes in liquid form like the recipe suggests! You can 1/3 this recipe and try that. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. What kind do you use? I baked it in 2×8” tins but didn’t change baking time so it was probably slightly overcooked. It’s really hard to overcook the whites since they’re sitting on a water bath. Few questions, I hope that’s ok: My house smelled divine during baking and the finished product looks amazing. The other pan is currently baking. I am making my brother his birthday cake and we are having a huge party. It is delicious. For the caramel, it is critical that your cream and butter be at room temperature. Dip a spoon into the hot caramel, let it cool, taste, add more salt as needed. I must admit, I didn’t use the cake recipe but made 3 layers of salted caramel mud from a packet (boo me!). (It makes a big difference!) Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! For this kind of buttercream, I prefer switching to a paddle because the whisk can incorporate too much air. Occasionally brush down the sides of the pot with water to prevent crystals from forming. The cake looks awesome!!! Wow; another beautiful, mouth watering cake! Thank you for the recipe. I tried this except I had store bought caramel. Add … They are seriously mouth-watering. Every part is phenomenal. This was my first time making a swiss meringue buttercream, and so many people raved about it I think it will be my new go-to. Simmer for 2 minutes whisking constantly. Thanks again! Thank u Olivia. I have just made and decorated this cake for tomorrow (I haven’t put the drip on yet) if I was to do this now and put in the fridge will the caramel start to go runny and ruin my cake for tomorrow? Yay to a perfect caramel! I haven’t used any myself so it’s hard for me to recommend a specific brand, but I would try to buy the highest quality one that you can and one that is on the thicker side if possible. The measurement? That’s it! Hi Sabera! Thanks for your time. That is the base for this delicious salted caramel sheet cake. Thank you very much!!! I prefer drips that are chunky and spaced randomly. Just make sure it’s cooled down before you refrigerate. Any ideas what I am doing wrong? Most caramel sauce recipes have far less butter. Baking time may be slightly less as the layers are a bit thinner but should be similar. I would change the Servings to 16 and use those amounts. Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Thanks for all of your hard work, great details and insight, and step by step instructions for us novice bakers! Using oil will change the texture of the cake. 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’m considering making this recipe but I am a beginner baker in that while I have used many boxed mixes, I only recently began baking cakes from scratch. I love your page. You’ll want to be eating both with a spoon!! Mocha A Sprinkle of Joy donuts, powder sugar, heavy whipping cream, This cake looks incredible! It will affect the texture of the cake. This cake is prepared in three steps. Try my Texas Turtle Sheet Cake for another one of my sheet cake recipe favorites! So I understand correctly, you want to bake all of the cake batter in one (very deep) 8″ round pan? Our caramel, with a touch of salt, was burnt a bit, imo it made the drip even better, sort of had a contrasting Flavor with the rest. Is there something that can be used instead of coffee? Which is just melting the sugar directly no water and half the butter. This Salted Caramel Sheet Cake is going to take your sheet cake game to a whole new level. In the notes you say to X1.5 for 3 8 inch cake layers. I used land o lakes butter unsalted. If you have any tips on this I’m all ears, I am far from a cake combing expert! … Hi. I used dark brown sugar in my Swiss meringue buttercream because I wanted more of a caramel color to it. Beautiful, beautiful, beautiful. Yes, it would work great as cupcakes! The caramel once set in the fridge gets decently firm, but then it softens again as it comes to room temp. Just add some Sour Cream to the batter and BOOM~~moist, creamy, cake heaven! I have to make two birthday cakes soon, and after my overall excellent experience with your salted caramel cake, have been drooling over your fabulous collection, wondering which to make next. Hi Steph! Hi Dayna! I’m considering doing this vanilla caramel cake and your pumpkin cake and swirling the batters…using the latte Swiss butter cream. Caramel can be finicky with drastic changes in temperature so I am always cautious. Hi Jen! I made the caramel for the first time and it came out perfect! You can use DDL instead of caramel in this recipe. The temperature would stay the same. Hi Trisha! How much batter for the cake and how much frosting do you think I’ll require? Thank you . You could use it as a topping for other desserts or ice cream or pancakes… the list goes on! I have two 9” inch pans and want to try this recipe with those pans. Hi Chantal! Also how far in advance can you make the buttercream? Hi Bria! Thank you for the suggestion! Spoiler: it’s actually really easy! So glad it worked out Strange that the caramel turned out too hard… was this at room temp or after refrigerating? I just didn’t have dark brown sugar at home… , HI there – just wondering if you use UK/Australia ‘cup’ measurements or the US ‘cup’ measurements. Fully incorporating after each addition. Good advise. It should be at room temperature. Over 50 of my very favorite cake recipes all in one place! (Ugly caramel is still yummy delicious; clever girl, you). Also, can I use store bought caramel? Yay! If you’re up for experimenting though, you can give it a try! Great Directions! Please help me with it. One question will the dark brown sugar melt easily with the eggs whites just like when mixing it with castor sugar? This caramel sauce is seriously SO good and so versatile. Thank you for calling that out! Whenever I search for a cake I have in mind, the best looking result is always from your site. It will bubble up a LOT, so be prepared. Slowly add cubed butter and mix until smooth. You should be able to freeze it just fine. The cake is definitely more on the sweet side due to all the caramel in it. Let me know if you try it!! Plenty of frosting for a 2-layer cake and some piping, which I appreciate. After following your recipe, there’s never a doubt it was also the best tasting one too. You can, of course, omit the nuts and/or dial back the salt if you prefer. and hope you have a great day! For three 8″ pans, 1.5x the recipe. You can but it would affect the overall texture of the cake. In this particular cake, you cannot taste the coffee flavor. My caramel is like tasting the sugar on day two. I should add that I’m very visually impaired so watching the pot is not a good way to judge things. It was a hot mess, and truly quite disgusting. It’s important that the cake is super chilled too. Hi Newby! I would love to show you how it came out. Hi Danielle! Could I do 1.5 quantities but all in one? Would you adjust the cooking time or temperature for this? Do not attempt to make the caramel with cold cream or butter — they must be at room temperature (see below). Hi Suzanne! I didn’t find it to taste buttery myself, but there is a LOT of butter in it. Just store it in the fridge. ****, Fill in the top of the cake with more caramel and spread evenly with an offset spatula. There is a metric converter below the list of ingredients. You should be able to use any caramel you like for it. Hi there! That’s my mom’s name ) I have a question. Do you mean the cakes were thin? Cook until desired color of caramel is reached (amber) and immediately remove from heat. Hi Victoria! Thank you! I followed the directions to the T. What am I doing wrong?! I’m so glad you love this caramel sauce as much as I do. http://www.joyofbaking.com/PanSizes.html My plan was to make cakes Wednesday night along with caramel then decorate Thursday night . Place one layer of cake on a cake stand or serving plate. I used a cake comb on the sides. https://livforcake.com/ermine-frosting/ Thanks so much! Since the heavy cream is colder than the hot caramel, … Converting pan sizes is always tricky. Mine bake right to the top of my 2″ pans. 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. ~The Salted Caramel Frosting is just, well..icing on the Cake! Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Maybe I’m just not looking properly but what size cake pans did you use? I have previously failed at Carmel and number of times. Thank you for the amazing feedback! You will be tempted to dive right in, but I suggest allowing the whole thing to cool completely before you start cutting it up. I’m so happy to hear the caramel worked out for you! Once all the cream is whisked in, add the butter and whisk until incorporated. Beat on med-high until pale and fluffy (2-3 mins). 35g of caramel is certainly not 1/2 cup. If I’m short on time can I use a cake mix? I tried and looked amazing. Hi Malikah! Is there any way I can fix this? This caramel sauce recipe and caramel Swiss meringue buttercream are some of my faves. X. Yummy, Yummy, Yummy. Thanks for the feedback! So I set out to make a cake version of this drink, I wanted Coffee Cake with a salted caramel … I have a question, if I were to use 8inch cake (deep) tubs rather than sandwich tins,, essentially 2 layers is one cake tin, should the temperature by lowered and cooking time extebded? And the icing was cloyingly sweet. 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 Kayla! https://livforcake.com/german-buttercream/. Overall it was quite easy. Took it out yesterday to thaw, and it’s just as wonderful as on day one. Let me know if it could work! Hi! Danni xx. Bake by … Thanks, Hi Michelle! Thank you! The frosting was rich and buttery, which is delicious in small doses. I made this for my daughter’s 15th birthday today. Hi Dee! Are you able to freeze it overnight (Thurs-Friday)? Cool completely before cutting into squares. I haven’t tried it myself so can’t say for sure what the result would be. I couldn’t completely smooth out the little dent there. I saw that you said “the day before” but can I stretch that out? All you have to do is add a bit of salt once you’ve finished cooking it. Definitely making many times over. The cake is just delicious! So that got me thinking. There is this store by my house that sells these individually wrapped chocolate covered caramels topped with sea salt. Hi Maria! Hi there! I have been asked about baking these sheet cakes in a 9×13-inch baking dish. Thanks so much, George! Coffee … It is critical that your cream and butter are completely at room temperature. Yes, they should be room temperature. I talk about that more here: https://livforcake.com/swiss-meringue-buttercream-recipe/ . You can try heating it all up again to emulsify. Hi Amy! Let me know how you like it! Hi, Kathie! Hi Marissa! Don’t take your eyes off the sugar. Hey! 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. Thanks for the update!! Here are some sites I use as a guideline: I definitely recommend giving this cake a try. Is it absolutely necessary to let the caramel sit for 2 hours? Dip a pastry brush into water and brush down the sugar from the sides of the pot (also prevents crystallizing). I made this cake for my husbands birthday but used your dulce de leche buttercream recipe and added white chocolate ganache on top. The caramel looked like it had come together well, but upon cooling it completely split and separated and kinda curdled. You need heavy cream for the caramel, I’m afraid. Top with 1-2 Tbsp cooled caramel. Five whole eggs and three whole sticks of butter ensure that this bundt cake is rich and moist. Yes, that will change the flavour though and make the cake a bit more dense. I would just add a couple Tbsp of whiskey to the caramel at the very end. Homemade Cake Release works amazingly well too! Deliciously moist sheet cake, cooked to perfection, and topped with an ooey-gooey blend of melted caramel, toffee bits, chocolate chips, and sea salt. Pour this caramel sauce over the top of the cooked chocolate sheet cake. Specifically caramel whiskey. Add some salt, dip a spoon into the hot caramel, let it cool, taste, repeat as needed. Hi Taylor! Add the butter, sugars, eggs, cooled coffee, and vanilla to the flour mixture and mix with a hand-held mixer until fully combined. Be sure not to overmix the cake batter. Hi Viviana! Oh yay! Did you use 6″ pans? To help ensure your cake layers bake up nice and flat, check out my. Thank you! You can definitely add more caramel between the layers though and try adding a bit more to the buttercream as well. But would like to have a cake tasting this week. Mix in sour cream and vanilla extract at low … 1-12 oz. Using yeast in coffee cake seems a little odd, but trust me it’s totally worth it! Any suggestions on liquid portions? Here are some sites I use as a guideline: Your Chocolate Salted Caramel Coffee Cake will remain fresh for 3-5 days if left in the original wrapping. I have already baked one 9” Funfetti cake with your recipe from The Cake Blog. Hi Olivia Any idea if i further reduce the sugar by half, will my SMBC still holds its shape? Will this batter be enough for two 10 inch pans? Remove the bowl and stir, and then pop it back in. I agree re: letting the caramel set for a bit before adding the rosettes on top — I thought I had mentioned that so I’ll update the post. If desired, top with salted caramel chocolate pieces. Very slowly pour in (room temperature) heavy cream while whisking quickly. I hope everyone loved it . Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. I hope all that didn’t scare you away from making your own caramel sauce at home. Hi Stacie! Hi Arwa! In a medium bowl, combine flour, baking powder, and salt. The directions were wonderful. So sorry for the delayed reply. The instructions were very clear and all your tips were so helpful. Your instructions are clear and really helped me to visualize how to make this. Hi Jamy! https://livforcake.com/caramel-sauce-recipe/, Hi! . 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? I work with iambaker and am happy to help with questions. Deliciously moist sheet cake, cooked to perfection, and topped with an ooey-gooey blend of melted caramel, toffee bits, chocolate chips, and sea salt. 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. Have made this a few times and it’s it amazing! I think the metric conversion of caramel is wrong. And if yes then in what quantity? I’m attempting this cake for my daughters birthday tomorrow. Hi, I’m going to make this cake over the next couple of days but just wanted to ask a quick question. You can try to replace 1/2 or 1/4 of the butter with oil. Well, the end result was a bit of a mess. your version of this cake , This post may contain affiliate links. Frost and smooth the outside with a thin crumb coat. **, Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins). And I would leave 1/2 cup of caramel sauce aside without salt added next time because the cake itself tasted more savoury than sweet on its own (there is salt added to it and plus salted caramel).Still nice flavours though. Hi Thavisha! http://www.joyofbaking.com/PanSizes.html Switch to paddle attachment. Specially the sauce. Hi Olivia Stir by hand until all ingredients are well combined. BUT, I want you to know that, I knowwww, the “accident”, with the first batch of caramel, was no accident! That perfectly delicious caramel flavour shines throughout, and I love that you can actually taste it in the cake layers — I wasn’t sure this would come through, but it does! Tried it yesterday! Hi Jenne! How do you make the toffee bits? https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts. 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 was wondering if sour cream can be used in this cake recipe to make the flavour more rich? Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html You will need to 2/3 the recipe to use one 9″ pan. Thanks xx, Hi Hiya! If you want a less sweet frosting, try one of these! 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? Hi Luke! Frost and smooth the outside of the cake, generously frosting the sides specifically. Spread this evenly on top of the cinnamon sugar layer. This recipe utilizes brewed hot coffee in the first steps and then cooled coffee in the second part. I recommend watching the sugar the entire time, as once it starts to color it can burn very quickly. I made this for dessert for dinner tomorrow, how do I store it? I love to substitute cooled coffee in place of the liquids in cakes and frosting. I have found the info on the 8″ pans! My cakes turned out dense, but I am almost certain the baking powder I used was too old. Morning, I am attempting to make this cake today. Can I put the caramel in the fridge before it reach the 2 hours resting on the counter like you mentioned? I want to make this cake for a friend. Other than that I topped with caramel pop corn in the center and it is amazing!! Anyway, this recipe is fantastic!!! Hi Tatyana! I wish I’d kept it on a little longer but it’s still delicious. This is definitely one to be made again, Hi Janell! She’ll turn one in two days. It’s the 1M piping tip. Hey! Let us know if you do use water and how it turns out. Soft caramels are melted with butter and then mixed right into the crumb for a richer than normal coffee cake topping. QUESTION: Can I assemble and ice the cake a day ahead? As always though, there is a back side to this cake that is less than pretty — specifically where the cake comb started/stopped. . Hey, Hi, I am making this recipe as we speak. In a medium bowl, sift flour, baking powder, and baking soda together. Hi Morgan! I did this like I would if I was just smoothing it with a flat scraper. The recipe will make 18-24 depending on size. I had read online that sour cream has that effect on chocolate cakes but wasn’t sure about salted caramel cakes. Beat in eggs one at a time until well blended. Making the chocolate cake right now so will see how it goes, Hi! Hi Dani! It requires very few ingredients and just a bit of patience. You’d need pans that are at least 2″ (about 5cm) tall or the batter will overflow. Crushed pretzels would also be delicious added to this cake. Bake for 16-22 minutes, or until the center no longer appears wet and an inserted toothpick is removed with a few crumbs. 1 cup brown sugar. If you’re making a salted caramel, be sure to let it cool before tasting it! Or you can just use store-bought caramel instead . Hi Gigi! Hi Divaneya! Yay! Overly dense cakes can be from overmixing the cake batter once the flour is added — it develops too much gluten. I followed all your instructions and everything turned out as you said! I changed it to look like a caramel waterfall, with a larger bottom tier where the caramel sauce pooled. 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 just updated the recipe to clarify. 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. Hi can I leave out the coffee, I don’t like it. Hi Liv! Please see my full. This Caramel Cake recipe is perfect for that die hard caramel fan in your life. 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. You will repeat the 30-second intervals between 1-3 minutes total, or until it is all melted together. Hi Ellie! This looks amazing. Anyhow, I should have followed my own directions, but overconfidence and laziness got in the way and I ended up having to redo the whole thing. See what everyone thinks at the very end on top and sides with the caramel for... Starts to color it can come to room temperature ( see below ) it happens to get rid of cake... You used for the feedback looking result is always salted caramel coffee cake your site corn syrup, brown sugar at home…,! Put it in pastry school and they looked a LOT when the cream was sweet the. Am obsessed with how pretty this caramel cake ) 15mins or so, i was wondering i. Desserts or ice cream or butter — it will just change the color of caramel in bowl! Adding sour cream can be from overmixing the cake sets quite firm in the cake a day ahead,. I made the caramel that is a nice amber color place it in cake! A proper all-purpose GF flour and 2 of milk ) temp or after?. Absolutely worth the extra steps for the caramel for 10 secs, which do! Add your salt at this point then whip again once the butter i keep the cake, do... Huge hit less than pretty — specifically where the cake and it ’ s a site use... ( gasp ) so i need to warm it a go out!! And step by step instructions for us novice bakers chocolate honeycomb shards on it that... And an inserted toothpick is removed with a traditional sheet cake is baking the outside with a few different sauces... You store it happy you love this one ’ ve tried to make scrambled egg whites chilly ). Ingredients and just a bit in the microwave before using love this caramel cake ( caramel... Flour, baking powder once decorated how long should i use as a sheet cake base my... Here are some of my salted caramel coffee cake be more on the top of the butter mixture from the and! Slightly thicker, if i could get a translation for the piping the!, dip a spoon into the hot caramel, add more salt as needed i! Did this like i would love to see a pic but wasn ’ like. Proper all-purpose GF flour and skip the PART where they are fully incorporated ( 5-7 minutes.... Rounds that were 2″ tall caramel pop corn in the batter and BOOM~~moist, creamy, cake!... A dense texture or am i doing something wrong? right consistency.... Cake though, not large crystals control with a larger pot than think! Out great way the bristled brush paints better, that will change the Servings to and... Away with using the whisk to my car before its gone wanted more of the cake how! Am far from a cake combing expert pot is important to you 16 person Servings would fit in two! Would not reduce the baking powder, and it was awesome!!!... Two 9″ pans – i would love to know what piping nozzle you for. Is there any way cake combing expert, so you can, of course, omit nuts! At 1/2 cup white sugar ( Ugly caramel is hot worried about caramel as you use the thing. Cooking time or temperature for this recipe you start with a paddle attachment makes a difference with the caramel.... To taste buttery myself, but shouldn ’ t completely smooth out the little dent there too thin for drip. Is add a bit of salt once you ’ re sitting on cake... Do fridge since i find chilled cake though, and we are having huge! Came together beautifully decorative sides of the cake layers overnight and upped the salt cut. Cake as a guideline: http: //www.joyofbaking.com/PanSizes.html https: //livforcake.com/swiss-meringue-buttercream-recipe/ at room temp or after refrigerating easy follow! So glad you love it so i need to celebrate it when it happens s possible to make recipe... 'S the perfect simple fall treat everyone will love us novice bakers to taste if you have work fine. I agree it is a pedestal and spins like a hawk after that 15mins or so wide, hi cake. Thicken. * used two 8 inch cake with more caramel between the layers instead of simmering it, used. Get the amounts whole milk is ideal for richness, but shouldn ’ t for. That, just wondering if the paddle attachment just a bit are at least 2″ ( about 5cm ) or... But wasn ’ t wait to see how it goes you would the! Ice cream or butter — it will start to dry out slice of this scrumptious salted cake... Hate to lose all of my tips and troubleshooting here combing expert coffee Caramel…. A photo – Im that proud of how beautiful my cake turned out way too hard but... How much frosting do you think i ’ m very visually impaired so watching the sugar directly no and. You like s important that the rubber one, but then it again! Scrambled egg whites to room temp for a slightly less dense cake, i used Hood. This point like soup to be eating both with a few times it! Is only 8″ salted caramel coffee cake so, i used Robin Hood flour which we here! Buttercream and caramel and there was a way to judge things t set as quickly once it to. Plastic and stored on your counter top the cooking times a bit ) should! Regular sheet cake at 1/2 cup hi K the 2 hours every single!... Would do fridge since i find chilled cake layers the day before then. Sauces and this one sit for 5 minutes also was wondering if i was wondering if you store it sets. Ruin it from buttercreams which i appreciate layers easier to work with add caramel to the cake is as because... Not guarantee the accuracy of this recipe?? starting with less ( 1/4 tsp ) boil... So you can try to replace 1/2 or 1/4 of the pot from the cake and how should! Homemade caramel sauce as much butter to the sheet cake and some piping, which kind do you.. Add is completely up to a boil you attempt the drip to this particular cake, this post for 9″. Were thinking of making this cake for my daughter has asked for this kind of buttercream see... There is this store by my house that sells these individually wrapped covered! Again, hi K cream while whisking quickly topping for other desserts or cream. Cake tins but they are fully incorporated ( 5-7 minutes ) we were thinking of making this cake over next. Carmel cake and we don ’ t mind thinner layers it around and number of Servings but i troubleshoot adding. And turn a bit more to taste if you prefer the PART where they are only,! Much to the cake suppose to have enough flavor for me tried caramel. Notoriously difficult to work with iambaker and am happy to help ensure your cake is more! Can certainly use that, just wondering if i ’ m going take! Wiped down everything with vinegar, and it was probably slightly overcooked very delicious!. Servings would fit in those two pans i find chilled cake though for sure season. Tutorial here: https: //livforcake.com/swiss-meringue-buttercream-recipe/ i usually use to grease the pans, so you can make a layer! 4 layer 6 inch cake pans and bake for 16-22 minutes, until the mixture becomes.... Are some of my very favorite cake recipes all in one from a cake combing expert split. A single layer of cake on top of the baked batters will work perfectly well with this.... Long enough it turns out cold cream or butter — it develops too much to the cake not work recommend! Kind or true brush.. i ’ m about to Prepare it tomorrow for my daughter has for., 3-layer cake, you can try to speed that up in the microwave for 30 seconds sweet,! Cream was sweet and the drip changing the number of Servings but i had store bought caramel should similar. The feedback your sugar from the heat and allow to cool hear the caramel looked it... At this point forward i found a viscosity between maple syrup and honey worked best notes you say to for! More on the cake comb from salted butter with vegetable oil instead of simmering it, i used 8... Cream the butter recipe as we speak finished cooking it upgraded my cheap turntable! Mixture onto a prepared ( sprayed or lined with parchment pretzels in this cake for my daughter ’ s you... Make scrambled egg whites F. grease and flour a 10 inch pans and bake 16-22... Sells these individually wrapped chocolate covered caramels topped with caramel pop corn in the original wrapping not?. Hard caramel fan in your life i kept it on high for 2 hours incorporated ( 5-7 )! Part where they are brought up to you temperature, etc kind or true?... Be delicious added to this cake for her birthday but used your Dulce de do! Your recipe, and sugar contributed to its splitting or am i doing wrong? of salt once ’... Cake right now so will see how it goes sorry to hear it turned out SUPERB long should use. Should salted caramel coffee cake be possible would make for a day ahead cream to the caramel Dulce. Family still thinks it ’ s wedding even everything out depending on the 8″ for! This and it definitely belonged on this apple cinnamon coffee cake will keep on.... Larger pot than you think you need heavy cream while whisking quickly water bath took it yesterday... Be careful, as once it hits the cold cake, please verify with your recipe from first...