Caramel Cake
Rated 5 stars by 1 users
Category
Sweets
Servings
10
Love this cake. A few steps but super yummy.
Author:Traci
Ingredients
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Vanilla Cake (see vanilla cake recipe)
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Caramel Buttercream:
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1 cup vegan butter, room temp (2 sticks)
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1 cup veg shortening, room temp
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6 1/4 cup icing sugar
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Caramel Sauce (See Caramel Sauce recipe)
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1-3 tsp of sea salt
Directions
First make the vanilla cakes (see vanilla cake recipe)
Then make the caramel sauce and let cool. (see caramel sauce reipce)
In a stand mixer (just got one it’s heaven) with paddle attachment mix butter and shortening on high speed. I would do this for 5 - 7 minutes.
Add the caramel and mix again on high for 2 more minutes
Add the powdered sugar, maybe just a pinch of salt and mix on low.
Taste to see if you would like to add more salt, this is at your preference.
Continue to mix on medium speed until fluffy.
Once the buttercream is done, you should ice your cakes. Hopefully you let the cakes cool down at least 30 minutes to an hour before trying to ice. I usually put one layer down add a bit of icing, put the other layer on top and then do one coat of icing and fridge for 20 minutes. After 20 minutes I do another layer of frosting and smooth out.
If you are good at piping, pipe away. I did some decor on the edge of my cake and I also had some extra caramel sauce left over so drizzled it over the cake.
Hope you love!
