I tried this except I had store bought caramel. To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. Converting pan sizes is always tricky. In the 8″ pans they will be slightly shorter, but not 2/3cm short. What type of milk should I use for the cake batter? Hi Newby! I would just add a couple Tbsp of whiskey to the caramel at the very end. I am going to get some fresh powder and try again. How far in advance can you make the caramel? Hi Bozena! http://www.joyofbaking.com/PanSizes.html (Ugly caramel is still yummy delicious; clever girl, you). I would do fridge since I find chilled cake layers easier to work with. I did a practice run of it a couple of weeks ago and gave it to my sister and her family to be my guinea pigs and they enjoyed it but I didn’t decorate it or use the meringue buttercream then but I did last night right down to the caramel sauce drip and wow Thanks so much for the feedback . The pumpkin cake batter is slightly thicker, if I recall correctly, but you could give it a go. I tried and looked amazing. What I thought was too thick actually ended up being perfect. This will likely take between 5-7 minutes. Any first timer tips?? Thanks . Deliciously moist sheet cake, cooked to perfection, and topped with an ooey-gooey blend of melted caramel, toffee bits, chocolate chips, and sea salt. https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts. I struggle with getting the buttercream smooth but will keep on practicing. Before we dive into the decorating of this pretty cake, let’s talk about how to make caramel, in case you’ve never done it before. 1-16oz. BUT, I want you to know that, I knowwww, the “accident”, with the first batch of caramel, was no accident! The results were just as I expected. 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. Is it possible your baking powder is expired? Hi Melissa! Tough call between this one and the Turtles! Not sure the metic measurements work out very well. Yay! The cake was delicious! Yes, it’s enough for all components. your version of this cake , This post may contain affiliate links. I did a test drip on the back of the cake to see how it looked. Specially the sauce. Thanks for the recipe. I’m so happy you love it Let me know how the cake turns out! Using oil will change the texture of the cake. Hello! I don’t think it would be disastrous at any rate! Which do you think your brother would like better? Design by Lindsay Humes. Well, the end result was a bit of a mess. Can you tell me if it’s possible to make it using a hand held mixer? Hello! Hi Ashley! … https://livforcake.com/swiss-meringue-buttercream-recipe/. I am a new baker. My husband wanted buttercream between the layers instead of caramel and there was enough. You could use it as a topping for other desserts or ice cream or pancakes… the list goes on! Showcasing layers of Devil’s food chocolate cake, light and airy cappuccino frosting, and salted caramel … It’s super hot and humid here, BTW. Hi Terri! Thanks for the update!! You can use a simple meringue as a frosting instead if you like: https://livforcake.com/7-minute-frosting-recipe/. Your instructions are clear and really helped me to visualize how to make this. There is this store by my house that sells these individually wrapped chocolate covered caramels topped with sea salt. Hi Rebekah! First, would cake flour be better than AP flour? This looks amazing. This recipe utilizes brewed hot coffee in the first steps and then cooled coffee in the second part. Add some salt, dip a spoon into the hot caramel, let it cool, taste, repeat as needed. Thank you so much. To Assemble This Caramel Drip Cake: Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board. It should make 18-24 depending on size. It’s not often things work out smoothly over here, so I need to celebrate it when it happens! I haven’t tried adding sour cream to this particular recipe so I can’t say for sure. Add the chocolate mixture from. I have been baking for a short bit and have a few questions. Yes, they should be room temperature. Pour onto a prepared (sprayed or lined with parchment paper) 10x15-inch baking sheet. So happy to hear you loved this one. Both SO delicious. Obviously I won’t be making this recipe again. My cakes turned out dense, but I am almost certain the baking powder I used was too old. Hi, I’m going to make this cake over the next couple of days but just wanted to ask a quick question. Place the pot over med-high heat and bring the mixture to a boil. Thanks so much! Thanks Olivia but I had to start baking today so did not make this recipe, wanted to space out my time. You can but it would affect the overall texture of the cake. Pour caramel mixture over warm cake and top with sea salt, chocolate chips, and toffee bits. Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. The cake is just perfect. Great Directions! Have a great day! Dip a pastry brush into water and brush down the sugar from the sides of the pot (also prevents crystallizing). Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. Please help me with it. Hi.. i’m just wondering if I can substitute butter with vegetable oil for the batter? I work with iambaker and am happy to help with questions. Once the cake was frosted and smoothed, I placed the cake comb up against the cake, pressed in a bit, and spun my turntable. Yes, it would work great as cupcakes! Cup4Cup comes highly recommended: https://amzn.to/2n9c5bQ, Howdy! Over 50 of my very favorite cake recipes all in one place! I love to substitute cooled coffee in place of the liquids in cakes and frosting. Any idea how to reduce the recipe to just a single layer of 6 inch caramel cake and caramel smbc just enough to frost 1 layer of 6inch cake (top and sides)? Using yeast in coffee cake. It’s a different consistency than a ganache drip, and doesn’t set as quickly once it hits the cold cake. Yes, adding too much of it could have contributed there — it could throw off the balance of meringue to butter, to caramel. I must admit, I didn’t use the cake recipe but made 3 layers of salted caramel mud from a packet (boo me!). Thanks so much Janz. Or will it rise higher than that? Any tips on storage ? Thank you so much for the recipe. X. Yummy, Yummy, Yummy. I added some pecans for a little crunch and upped the salt a bit, as I do love a salty crumb topping. Hi Sabera! I was wondering if sour cream can be used in this cake recipe to make the flavour more rich? This cake is definitely more on the dense side, but shouldn’t be too dense. My cream was straight out of the fridge, so I nuked it in the microwave to warm it up, but my butter was still a bit cold. Hi Arwa! Your email address will not be published. Crushed pretzels would also be delicious added to this cake. Hi my daughter has asked for this cake for her birthday but as we are in lockdown plain flour is impossible to find. I’m asking as I was wondering if I could get away with a typical sauce (about a cup of sugar, a cup of cream and a tablespoon or so of butter) whenever I next make this cake. I’m going to attempt this cake this week for my daughters engagement party!!! This caramel sauce recipe and caramel Swiss meringue buttercream are some of my faves. Thanks! How many 9″ pans do you have? My family still thinks it’s abit too sweet. I most often use 1% because it’s what I tend to have in my fridge. I hope everyone loved it . Meanwhile, in a medium bowl, sift flour, baking powder, and baking soda together. If you try those then be sure to get ones that say Egg White only (to ensure no trace of yolks), those might work better but I can’t guarantee it. 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. The caramel bubbles a LOT when the cream is added. Hi Navaeh! Do you think either of those factors might have contributed to its splitting? Hi Dayna! I’m in Canada, so probably the US ones. It’s the stuff that I usually use to dip apples into. Can we use vegetable oil instead of the butter? 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. QUESTION: Can I assemble and ice the cake a day ahead? You’ll want to be eating both with a spoon!! I have tried a few different caramel sauces and this one is the best I have ever tasted. How much you add is completely up to you. Top with sea salt, not table salt. Hi, Remove the bowl and stir, and then pop it back in. 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. Awesome, so happy you loved it! Coffee Cupcakes with Salted Caramel Frosting have wonderful coffee overtones topped off with a delicious hint of salted caramel in a beautiful and rich frosting. Thanks so much for the amazing feedback and your tips. Add (room temperature) butter, return to heat, and bring back to a boil. Hi Liv! 2. Took it out yesterday to thaw, and it’s just as wonderful as on day one. And I felt the cake was a little too sweet because maybe the cream was sweet and the caramel that too! 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? Transfer to a container and place in fridge to thicken.*. You can use DDL instead of caramel in this recipe. I have two questions: Hi Olivia, (It makes a big difference!) 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. Place the brown sugar, coffee, cocoa, butter, and vanilla into a saucepan over low heat. I chilled mine overnight, but only because I was spacing out my baking. I microwaved remaining caramel for 10 secs, which did the trick. This post has details on how to do that: https://livforcake.com/swiss-meringue-buttercream-recipe/. For a 9″, 3-layer cake, I doubled the recipe, but left the caramel at 1/2 cup. Yay! I’m so happy to hear the caramel worked out for you! Hi Hannah! For the caramel, it is critical that your cream and butter be at room temperature. That sounds amazing. 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! Stir until they are fully incorporated (5-7 minutes). I should add that I’m very visually impaired so watching the pot is not a good way to judge things. Thanks xx, Hi Hiya! Ahh thanks so much! 1. You could use water in place of the coffee, but we have not tried that in this recipe, so I can’t say how much it would affect the end result. I found a viscosity between maple syrup and honey worked best. I’m afraid that I’m just going to make scrambled egg whites. Remove from heat and allow to cool a bit. What size pan would you recommend using and how long should I bake it? I always do a test drip on the “back” first. These days I use Pam for Baking and line the pans with parchment. Also it has to be GF which that is under control. Thank you for your quick response. I would hate to lose all of those ingredients should it not be possible. For Caramel Pecan Topping, stir together corn syrup, brown sugar and butter in a small bowl. your recipe header has Pretzel in the title…………..there are no pretzels in this recipe?? 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 Since the heavy cream is colder than the hot caramel, … But I can’t get enough of Starbucks’ Caramel Macchiato and Triple Caramel Frappuccino or Costa’s Salted Caramel Latte and lets not forget Neros’ Caramelatte. If you’re up for experimenting though, you can give it a try! Hi Melanie! I’ll also try to bake it for a bit longer and keep a close eye. Not sure baking powder comes in liquid form like the recipe suggests! I should have taken a picture!! ~The Salted Caramel Frosting is just, well..icing on the Cake! Thank you for taking the time to answer The caramel is what I think tastes too much like butter and not like caramel. Can’t wait to make it! Every part is phenomenal. Converting pan sizes is always tricky. I hope you like it! How do you make the toffee bits? Yay to a perfect caramel! Take it out 2-3 hours before serving so it can come to room temp. The frosting was rich and buttery, which is delicious in small doses. http://www.joyofbaking.com/PanSizes.html 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. Okay, let’s talk about the decorating of this cake, because I know people are just dying to know and it’s actually really simple. Deliciously moist sheet cake, cooked to perfection, and topped with an ooey-gooey blend of melted caramel, toffee bits, chocolate chips, and sea salt. I want to make this cake for a friend. The cake is finally done. How much batter for the cake and how much frosting do you think I’ll require? It’s just how I learned to make it in pastry school. It’s the 1M piping tip. Hi , That is a great idea! 35g of caramel is certainly not 1/2 cup. I prefer drips that are chunky and spaced randomly. In the fridge it will last 2-3 days, any longer and it will start to dry out. Hi Dee! Someone thought I bought it somewhere! Thank you! Homemade Cake Release works amazingly well too! Plenty of frosting for a 2-layer cake and some piping, which I appreciate. Smooth out the batter and gently tap the pan on the counter to even everything out. Hi. Required fields are marked *. Hi Sandra! Hi Viviana! Soft caramels are melted with butter and then mixed right into the crumb for a richer than normal coffee cake topping. Simmer for 2 minutes whisking constantly. Hi Luke! Have a great day! Remove the saucepan from the heat and allow to cool a bit. A rich chocolate bundt cake with notes of mocha is topped with a homemade salted caramel sauce for an insanely good chocolate bundt cake from scratch. https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts. I absolutely adore caramel. Coffee … It was sooo good. For the buttercream, see this post for tips and troubleshooting: https://livforcake.com/swiss-meringue-buttercream-recipe/. Follow with chocolate chips and toffee bits. The only thing I wanted to ask you is that it came out with too much of a butter flavor and I made the recipe as you posted it. The caramel once set in the fridge gets decently firm, but then it softens again as it comes to room temp. Thank u Olivia. Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Heat the oven to 180C/160 fan/gas mark 4 and line 2 x 20cm sandwich cake tins. Really, it just takes some practice to know what the right consistency is. 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