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Chocolate Cake with Salted Caramel Buttercream Frosting

Chocolate Cake with Salted Caramel Buttercream Frosting

Chocolate Cake with Salted Caramel Buttercream Frosting

  • Butter, for greasing the pans
  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil (I used canola oil)
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • Vanilla Buttercream, recipe follows

For the Salted Caramel

  • 1 cup sugar
  • 4 tablespoons water
  • 2 tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt, kosher or sea

For the Salted Caramel Buttercream Frosting

  • 2 sticks butter at room temperature
  • 8 ounces of cream cheese
  • 3-4 cups sifted powdered sugar
  • 1 cup salted caramel (recipe above)

Directions

For the Cake

  1. Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  4. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
  5. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely
  6. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

For the Salted Caramel

  1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
  2. Cover the saucepan and let it cook over medium heat for 3 minutes.
  3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
  4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
  5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
  6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
  7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.

For the Salted Caramel Buttercream Frosting

  1. Beat butter and cream cheese at medium speed until creamy.
  2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
  3. Add 1 cup of the salted caramel and beat to combine.
  4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Notes

  1. Refrigerate the cake (the frosting can not sit out!). Take the cake out about 30 min to an hour before you want to serve.
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