Salted Caramel Cakes
Salted Caramel Cakes! This cake batter was so light and lofty I ended up with enough for not one or two, but three cakes!
This is a caramel cake adapted from Rosalind Miller's caramel cake recipe made gluten, dairy AND refined sugar free, with layers of salted caramel American buttercream, a salted caramel drip topped with some cake crumbles and a ring of dark caramel. The crumbles were a fun addition but I preferred the look before adding them. Also found myself wishing I had more salted caramel left to do a full pour over on one of the cakes instead of a drip, but c'est la vie. Next time.
Went with a three layer 4" tall cake (since I’ve been wanting to test that size), a two layer 6" cake, and a single layer 6" Snack Cake for us to munch at home (knowing the other two would be gifted).
Tried one of my stencils on that the tall skinny 4" and quickly realized it was too large to get a flat lay – and not get a hot mess – but sometimes you’ve just got to embrace the trail and error. Lesson learned.
Using Lakanto's monkfruit brown sugar in lieu of brown sugar in a cake that was already gluten and dairy (butter) free was a wild card here but it worked! The cake was a little drier than my others but still had a great rise, crumb and flavor. Not to mention, the whole house smelled so good.
More testing to be done but this one is as tasty as it sounds, especially with a little extra hot salted caramel drizzled over each slice.
Want a salted caramel cake of your own? If you’re in the LA area, you can order one!
Find more info about our cake offerings and current menu here.
