Friday, 5 October 2012

Super Simple Vanilla & Caramel Layer Cake Recipe

This delicious Vanilla and Caramel Cake is so simple to make but tastes like a total show stopper.

The cake consists of beautifully fluffy, vanilla bean flavoured layers of sponge cake, smothered in smooth and creamy, dulce de leche buttercream. 

I would love to do a tutorial on this lovely petal piping technique, it's really easy and looks so beautiful but is difficult to explain without pictures, so I haven't included instructions in this post.  I will try my very best to put a tutorial together as soon as possible though.

Vanilla & Caramel Layer Cake

For the Cake:

275g plain flour
50g corn flour
2 1/2 tsp baking powder
1 tsp salt
225g unsalted butter, room temperature
300g caster sugar
4 medium eggs
250ml milk
1 tsp vanilla paste

2x 23cm cake tins, buttered and floured

For the Dulce de leche Buttercream:

300g unsalted butter, room temperature
225g icing sugar
40ml milk
150g dulce de leche, store bought or homemade

To Make the Cake:

Pre-heat the oven to 180C.

Sift together the flour, corn flour, baking powder and salt and set aside.

In the bowl of a freestanding mixer, or in a large mixing bowl with a handheld electric mixer, beat the butter until creamy, around 1 minute. Add the sugar and beat until pale and fluffy, around 3 minutes.  Add the eggs one at a time, beating well after each addition.

With your mixer on a low speed, alternately add the dry ingredients in 3 batches and the milk in two. Add the vanilla along with the last portion of milk.

Once all of the ingredient have been added, scrape down the bowl and beat the batter once more just until smooth, around 5 seconds.

Divide the batter among the prepared cake tins and smooth the top with a rubber spatula and drop the pans lightly on the counter to expel any air bubbles. 

Bake the cakes until a toothpick inserted in the middle comes out clean, around 30 minutes.

Allow the cakes to cool in their tins for around 20 minutes before inverting onto wire racks to cool completely.

To Make the Dulce de Leche Buttercream:

In the bowl of a freestanding mixer, or in a large mixing bowl with a handheld electric mixer, beat the butter until creamy, around 1 minute. Add the icing sugar and milk and beat until smooth and creamy, 1-2 minutes.
Add the dulce de leche and beat until fully incorporated.

To Assemble:

Place one of the cake layers on a cake stand or cake plate and spread with buttercream, top with the second layer of cake and spread buttercream across the top and sides.




knoodoo said...

Wow! That looks SO good! I'm really angry with you now, because my mouth is watering an I have no cake before me. I'd love to have a piece right NOW! *g*

Lovely, lovely, lovely, I have definatly to try this! Thanks!!

Take care,

Paris Pastry said...

Oh my! A show-stopper indeed! I'm definitely putting this cake in my weekly poll :)

belleau kitchen said...

love that icing, I must steal that technique from you... gorgeous cake!

Anonymous said...

Can you give me the icing ingredients in ounces or cups? Ty!