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Salted Caramel Cake By Kimberly Taylor

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PHOTO: Kimberly Taylor

No Fluff, Just Cake

PHOTOGRAPHY BY KIMBERLY TAYLOR

Remember the days when your mom would bake a cake for your birthday and all you cared about was that it was made by your mom and you knew it would be delicious? There were no frills, just the frosted cake that you were eager to dive into to experience the hidden flavor inside. Those are the cakes we crave today and while it may be simple in design, we can always count it to be full of flavor.

Salted Caramel Cake
 
Author:
Ingredients
Chocolate Cake
  • 12 Tbsp (1½ sticks) unsalted butter, at room temperature
  • ⅔ cup granulated sugar
  • ⅔ cup light brown sugar, packed
  • 2 extra large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup buttermilk, shaken, at room temperature
  • ½ cup sour cream, at room temperature
  • 2 Tbsp brewed coffee
  • 1¾ cups all-purpose flour
  • 1 cup good cocoa powder
  • 1½ tsp baking soda
  • ½ tsp kosher salt
Salted Caramel Frosting
  • 2 sticks butter, at room temperature
  • 8 oz of cream cheese
  • 3-4 cups sifted powdered sugar
  • 1 cup salted caramel (recipe on Kimberly's blog)
Instructions
Chocolate Cake
  1. Preheat the oven to 350 degrees F. Grease your cake pans.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.
  3. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
  4. In another bowl, sift together the flour, cocoa, baking soda, and salt.
  5. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.
  6. Divide your batter between your cake pans – use any extra to make some cupcakes. I like to fill my 6″ rounds ⅔ full.
  7. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. Let cool for 10-15 minutes and then remove to a cooling rack to cool completely.
Salted Caramel Frosting
  1. Beat butter and cream cheese at medium speed until creamy.
  2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
  3. Add 1 cup of the salted caramel and beat to combine. Find Kimberly's Salted Caramel recipe here.
  4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire. Enjoy!


Seattle, WA

Kimberly Taylor is a food and lifestyle photographer living on a little farm outside of Seattle.  With a love of cooking for family and friends, she draws inspiration from local farmer's markets, international travel and her collection of cookbooks.  

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