Cake Recipe | Caramel Cake With Salted Caramel Italian Meringue Buttercream

Caramel Cake With Salted Caramel Italian Meringue Buttercream


Ingredients:
5 cups unbleached all-purpose flour
3 1/2 tsp baking powder
3/4 tsp baking soda
3 tsp salt
3 sticks of butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups light or dark brown sugar
9 large eggs, separated, at room temperature
1 1/2 + 1/3 cups buttermilk, at room temperature
4 tsp pure vanilla extract


Instructions:
  • Preheat your oven to 375 degrees. Using vegetable shorting or butter, grease three or four 8×3-inch cake pans. Cut a piece of parchment paper to cover the bottom of each cake pan and lightly grease the top of the parchment. Shake flour around in each pan to coat.
  • 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 occasionally, until very light and fluffy – about 4 minutes. Beat in the egg yolks in three additions, scraping down the sides of the bowl and beating on medium speed for 30-60 seconds after each addition.
  • etc
  • etc

  • For Full Instruction: ofbatteranddough.com

    Rated 4/5 based on 362 Reviews