Are you ready for the most amazing cake?! Melanie Moss of Mini Melanie is sharing her Salted Caramel Cake with Burnt Marshmallow Topping recipe with us today! This absolutely gorgeous dessert is the perfect gift to take to your girlfriend’s birthday party or to make for your anniversary. With the burnt marshmallow topping, it creates an almost s’more like flavor with a salted caramel twist. This cake seriously tastes as amazing as it looks! Check out Melanie’s recipe and tips below:
Salted Caramel Cake with Burnt Marshmallow Topping Recipe
Yield: One 10-inch Four Layer Cake
- 2 cups sugar
- 1 cup unsalted butter, at room temperature
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoon salt
- 1 cup buttermilk
*Cakes can be prepared up to two days in advance, cooled and wrapped in plastic wrap and refrigerated on a flat surface.
Salted Caramel Ingredients:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon salt
*Caramel can be prepared one week in advance and stored covered in the refrigerator. Rewarm to recreate our signature drip n the microwave.
Salted Caramel Buttercream:
- 3 cups confectioners sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
- ¼ cup salted caramel (see above)
*Make buttercream several hours or the day before, and leave at room temperature, unrefrigerated.
- 1 cup sugar
- 1 cup water
- 1 teaspoon vanilla
*Store syrup in the refrigerator for up to three weeks.
- 4 large egg whites
- 1 cup sugar
- Place egg whites and sugar the bowl of an electric mixer and set over a saucepan with water in it (to set up a bain marie).
- Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 minutes.
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
- Use immediately, spreading on top of the cake and then brown with a blow torch until desired doneness.
For the Vanilla Cake layers:
- Preheat oven to 350 degrees Fahrenheit.
- Butter and flour two 9-inch cake pans.
- In the bowl of a standing mixer with the paddle attachment, combine butter and sugar and mix until light and fluffy.
- Add in the eggs slowly, followed by vanilla.
- Mix dry ingredients together and add in, alternating with the buttermilk.
- Scrape down the sides of the bowl and mix well.
- Divide between two pans and bake for 20 to 25 minutes, until lightly golden.
- Set on a wire rack to cool for ten minutes.
- Gently unmold and let cool to room temperature.
For the salted caramel:
- Place sugar in a 4-quart pot and turn heat to medium.
- Carefully watch as the color changes within two minutes, looking for a medium amber color, shaking the pan occasionally.
- Wait for all of the sugar to be dissolved and in liquid form.
- Add in butter, followed by cream.
- Swirl in pan until combined, being cautious with bubbling.
- Take off the heat and add salt.
For the syrup:
- In a 4-quart pot, whisk together sugar and water.
- Bring up to a simmer on medium heat, looking for all of the sugar to dissolve.
- Add in vanilla and let cool.
For the buttercream:
- Whip butter and sugar in a standup mixer with the paddle attachment.
- Add in vanilla, then cream, then salted caramel.
- Reserve at room temperature for spreading between cake layers.
- Slice cake layers in half.
- On a cake pedestal, place a cake board or square of parchment.
- Place the first cake layer (bottom/flat side of the cake) on the board and brush with simple syrup to lightly coat.
- Add a coating of buttercream, followed by a few sprinkles of cooked apples, cinnamon streusel, and a drizzle of caramel.
- Repeat two more times and finish with the other flat cake size.
- Create an event crumb coat on the outside of the cake and refrigerate for one hour or overnight.
- Heat up caramel until just warm and pour over the cake, using an offset spatula to guide over the sides.
- Add maldon salt or another course salt to taste.
- Spread whipped marshmallow topping on top of the cake and burn with a blow torch.