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Salted Caramel & Vanilla

Decadent Salted Caramel & Vanilla Bliss Cake to Impress

Indulge in a slice of homemade Salted Caramel & Vanilla Bliss Cake, a showstopper for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup California Ranch Olive Oil Melted butter can be a delicious substitute.
  • 6 large Eggs Room temperature ensures better incorporation.
  • 2 cups Granulated Cane Sugar No substitutions recommended.
  • 3 cups Cake Flour All-purpose flour can be used for a denser cake.
  • 1 tbsp Baking Powder Substituting is not recommended for best results.
  • ¼ tsp Salt Kosher salt can be used if needed.
  • 1½ cups Buttermilk or Whole Milk Non-dairy milk and vinegar work for a vegan version.
  • 1 tbsp Vanilla Bean Paste Pure vanilla extract is a good alternative.
For the Salted Caramel
  • 2 cups Granulated Cane Sugar No substitutions for caramelization are preferable.
  • 8 tbsp Unsalted Butter Real butter recommended.
  • 1 cup Heavy Cream Full-fat coconut cream can be used for a non-dairy twist.
  • 1 tsp Vanilla Extract Can substitute with more vanilla bean paste.
  • ½ tsp Salt Flaky sea salt gives a refined taste.
For the Buttercream
  • ¾ cup Granulated Cane Sugar Powdered sugar makes for easier mixing, if needed.
  • 4 large Egg Whites Feel free to explore egg substitutes for egg-free options.
  • 1 lb Unsalted Butter Vegan butter can be switched in if desired.
  • 1 cup Optional Powdered Sugar Adjust based on preferred sweetness level.

Equipment

  • Oven
  • Stand Mixer
  • medium saucepan
  • Heatproof bowl
  • cake pans

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and prepare three 8 to 9-inch cake pans by buttering and lining with parchment paper.
  2. In a stand mixer, whisk together eggs and granulated sugar until frothy and increased in volume (5-6 minutes).
  3. Add baking powder, salt, and vanilla bean paste, then mix well before incorporating olive oil and buttermilk.
  4. Gradually sift in the cake flour, folding gently until just combined.
  5. Divide the batter among prepared pans and bake for 22 minutes, then reduce temperature to 325°F (160°C) and continue baking for 8-10 minutes.
  6. Allow cakes to cool in pans for a few minutes before transferring to a wire rack to cool completely.
  7. For the salted caramel, melt granulated sugar over medium heat until amber in color, remove from heat and add butter, cream, salt, and vanilla extract.
  8. For the buttercream, whisk egg whites and granulated sugar over simmering water until dissolved, then mix on high speed until stiff peaks form before incorporating softened butter and vanilla bean paste.
  9. Assemble the cake by leveling cooled sponge layers, adding buttercream and caramel between layers, then covering the entire cake with buttercream and drizzling more caramel on top.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 110mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 700IUCalcium: 80mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better incorporation. Monitor caramel closely to prevent bitterness.

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