Death by Caramel
Indulge in pure decadence with *Death by Caramel*, a show-stopping dessert that's as irresistible as it sounds. This rich, tender layer cake features velvety caramel buttercream frosting and a drizzle of luscious caramel sauce, creating a symphony of sweet and salty flavors in every bite. Perfectly balanced with the addition of sea salt flakes, this masterpiece is elevated by the moistness from buttermilk and the depth of brown sugar. Whether you're celebrating a special occasion or simply craving a caramel lover's dream, this cake is guaranteed to steal the spotlight. Serve it with a drizzle of extra caramel for the ultimate treat that will leave everyone begging for more.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup caramel sauce (store-bought or homemade)
- 2 cups powdered sugar, sifted
- 4 tablespoons heavy cream
- 1 teaspoon sea salt flakes
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the caramel buttercream. In a large bowl, beat the softened unsalted butter on high speed until smooth and creamy. Gradually add the powdered sugar and beat until fluffy.
Slowly drizzle in the caramel sauce and heavy cream while mixing. Beat until the frosting is thick but spreadable. Add a pinch of sea salt flakes for a salted caramel note, if desired.
Once the cakes are completely cooled, place the first layer on a serving plate. Spread a generous amount of caramel buttercream on top. Add the second layer and frost the top and sides of the cake with the remaining buttercream.
Drizzle extra caramel sauce over the top of the cake, letting it drip down the sides for a dramatic effect. Lightly sprinkle sea salt flakes for garnish, if preferred.
Chill the cake for 20-30 minutes to allow the frosting to set. Slice and serve at room temperature for the ultimate caramel experience.
Nutrition Facts
Calories |
6722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.0 g | 332% | |
| Saturated Fat | 152.6 g | 763% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1388 mg | 462% | |
| Sodium | 5673 mg | 247% | |
| Total Carbohydrate | 1050.8 g | 382% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 796.7 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 650 mg | 50% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1293 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
