Caramel Cake with Salted Caramel Italian Meringue Buttercream

• Vegetarian

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 4 1/2 cups All-purpose flour, unbleached
  • 3 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 1/2 cups Brown sugar, light or dark
  • 1 1/2 cups Granulated sugar
  • 1 Recipe salted caramel italian meringue buttercream
  • 3 tsp Salt
  • 4 tsp Vanilla extract, pure

• Dairy

  • 1 2 + 1/3 cups buttermilk
  • 3 sticks Butter

Found on ofbatteranddough.com

Description

Ingredients

• 4½ cups unbleached all-purpose flour
• 3½ tsp baking powder
• ¾ tsp baking soda
• 3 tsp salt
• 3 sticks of butter, at room temperature
• 1½ cups granulated sugar
• 1½ cups light or dark brown sugar
• 5 large eggs
• 1½ + ⅓ cups buttermilk
• 4 tsp pure vanilla extract
• 1 recipe Salted Caramel Italian Meringue Buttercream (recipe follows)
• ½ cup water
• 1¼ cup plus ⅓ cup granulated sugar
• 1 tsp. cream of tartar
• 9 large egg whites
• 6 sticks unsalted butter, at room temperature
• 1 recipe Salted Caramel Sauce

Directions

• Preheat your oven to 350 degrees. Butter and flour two 10-inch cake pans and line the bottom of each with parchment paper.
• In a medium size bowl, mix the flour, baking powder, baking soda and salt with a wire whisk until well combined.
• In a standing mixer fitted with the paddle attachment, beat the butter with both sugars at medium speed, scraping down the sides of the bowl occasionaly, until very light and fluffy - about 4 minutes. Beat in the eggs, one at a time, thoroughly incorporating each before adding the next and scraping down the sides of the bowl after each addition. This should take about 3 minutes and the mixture should look very light and fluffy and be substantially increased in volume.
• Add the flour mixture and buttermilk alternately in 4 additions, beginning and ending with the flour. With each addition, beat on low speed until incorporated, just so your ingredients dont fly out all over the counter. Then beat on medium speed for about 30 seconds, until smooth, before adding the next addition. Scrape down the sides of the bowl before each addition. Mix in the vanilla on low speed until incorporated.
• Distribute the batter evenly into both pans, smoothing the tops with a spoon or spatula and bake in the center of your oven for 55 - 65 minutes, until a toothpick inserted in the center comes out mostly clean, with only a crumb or two sticking to it. The cakes will be a deep golden brown.
• Remove the pans to wire racks and allow to cool for 5 minutes before gently turning them out of the pans onto the wire racks to cool completely.
• *If not frosting immediately after the cakes are cooled, they can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 day, or frozen for up to 1 month. If freezing, wrap the cakes in plastic wrap and then a layer of aluminum foil.
• Combine the water and 1¼ cup sugar in a small saucepan and stir once or twice just to moisten the sugar. Do not stir again; stirring encourages the sugar to crystalize. Bring to a boil over medium high heat and continue to cook until it reaches a temperature between 246 and 250 degrees.
• As soon as you set the syrup to cook, begin the meringue. Beat the egg whites in a standing mixer fitted with the whisk attachment at medium speed until frothy. While beating, sprinkle in the cream of tarter and then the remaining ⅓ cup sugar. Beat until stiff, but not dry, peaks form. *The goal is to have the syrup at the right temperature and the meringue at the stiff peak stage at the same time. If the syrup is not quite ready, but the meringue is, continue to beat the egg whites with the mixer on the lowest speed until the syrup reaches the desired temperature. If the syrup is done before the meringue is ready, add a very small amount of hot (not cold) water to lower the temperature slightly.
• When the syrup is ready, turn off the mixer and quickly pour about ⅓ cup into the meringue. Immediately turn the mixer to medium-high and then continue to pour the hot syrup into the meringue in a thin, steady stream. Try to keep the syrup from getting on the beater, although some will get on there no matter what you do.
• Continue to let the meringue beat, at medium speed, until you touch the bottom of the bowl and it is cool to the touch. *Its important to not add the butter before the meringue is completely cool, otherwise the butter will just melt and youll have a goopy mess. To add the butter, turn the mixer to low and add it in 2 or 3 tablespoon size chunks. Keep mixing and adding the butter until all 6 sticks are incorporated and the buttercream is smooth.
• After the butter has been fully incorporated, pour in 1½ - 2 cups cooled salted caramel sauce and continue to beat until fully blended. Taste, and add more salt, vanilla or caramel sauce if you like.