I have been dying to perfect this salted caramel cake ever since we had it at our friends wedding (I think around 5 or 6 years ago, holy crap!). I don’t even think we waited until the wedding was over to hound the bride and groom for the name of the bakery, and obviously we had to order it for my birthday. And Sophie’s birthday. And basically any birthday we could smuggle a cake into.
Ordering fancy cakes from a boutique bakery starts to get rough though – on the wallet. One top of that, they started covering their salted caramel cake in gold flakes and almond toffee. Which was gorgeous, but it also gave them a reason to jack up the price again. $160 for a birthday cake became WAY past this Momma’s budget, so it was finally time to make it myself.
Salted Caramel Cake Success!
The hilarious part – I basically already had all the parts of this on the blog. I have my salted caramel macaroons here, which included a recipe for salted caramel sauce. And I had my bakery style vanilla sponge cake here. All I had to do was tweak my buttercream a little bit, and put it all together.
Seriously, I don’t know why I didn’t do this sooner! What really puts this salted caramel cake a step ahead though is the layer of salted caramel sauce that you spread on the cake, under the buttercream. This was something the bakery did, and it makes all the difference in the world!
Here’s a picture of the cake from Sophie’s birthday party three years ago.
And this is a picture of the same cake, from the same bakery, at last years party. They added the extra decorations on the top and raised the price accordingly. All it is, is some toasted almonds, chocolate covered almond toffee pieces, and salted caramel sauce. You could totally replicate this!
And here’s a picture of the one I made for Sophie’s party this year. I know, you’re like “Wait, what?? Where’s the caramel?”. You see, Sophie requested a giant, two layer cake with Snow White painted on it (she’s painted on the other side). So the bottom of this baby is 12″ of chocolate cake with raspberry buttercream (recipe coming soon), and the top 8″ are the salted caramel cake. I covered the whole thing in white fondant, and decorated it with some fresh flowers, which is a super easy way to make a cake look impressive.
So tell me what you want, what you really really want
I’m convinced there is a Spice Girl or Eminem quote for everything. That’s not the picture you want to see, I know. This is:
I’ve broken the recipe up a little bit, because I was worried that putting everything into one recipe page would get super confusing. On this page you’ll find the recipe for the buttercream (which includes the recipe for the salted caramel sauce). There’s a link in the recipe that will take you to the bakery style vanilla sponge cake. You can just click the picture below to open up that recipe too.
One last thing I’ve got to tell you though. You know what else the salted caramel sauce is good for (I mean, what wouldn’t it be good for, am I right!). ICE CREAM! You’ll have a bit left over, so just keep it in an air tight container in the fridge to enjoy. Be warned, it won’t last long!
I mean just LOOK at that caramel sauce! Are you drooling yet? Me, right now I’m just sad that I gave all the extra cake away. I mean, it was the right decision, because no one should really have THAT MUCH cake in their house at one time, and it’s as if I didn’t gorge on it while it was out for the party. But I’m missing it. I’m definitely missing it.