Caramel Cake With Salted Caramel Italian Meringue Buttercream

Caramel Cake With Salted Caramel Italian Meringue Buttercream

This recipe makes enough batter to fill: three 8×3 inch round cake pans, four 8×2 inch round cake pans, or two 10-inch round cake pans. The bake time listed in the recipe is for three 8×3 inch layers. If baking 8×2 inch layers the bake time should be reduced by 10-15 minutes. Check for doneness after the cakes have been baking for 25 minutes. If baking two 10-inch layers, bake time will need to be increased by 10-15 minutes. Start checking for doneness after the layers have been baking for 45 minutes. Cake Mix Cookies | Cake Recipes | Cake Decorating | Cake | Cakes | Cake pops

Yield: 24 Servings

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
And so on.

Instructions:

Step 1. 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.

Step 2, In a medium size bowl, mix the flour, baking powder, baking soda and salt with a wire whisk until well combined.

Next step is, 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.

Complete Recipes: https://ofbatteranddough.com/caramel-cake-salted-caramel-italian-meringue-buttercream/

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