Prepare to embark on a culinary journey that will tantalize your taste buds and leave your guests absolutely speechless! This show-stopping Yellow Cake with Chocolate Filling and Salted Caramel Buttercream is not just a dessert – it's a decadent masterpiece that combines the perfect balance of sweet, rich, and slightly salty flavors. Whether you're looking to impress at a special occasion or simply treat yourself to an extraordinary homemade delicacy, this recipe promises to elevate your baking game to professional levels with its stunning layers and irresistible combination of textures.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup chocolate ganache
- 1 cup salted caramel sauce
- 1 cup butter, softened
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredients to the butter mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Divide cake batter evenly between prepared cake pans, smoothing the tops with a spatula.
- Bake in preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from oven and let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare chocolate ganache by heating cream and pouring over chopped chocolate, stirring until smooth.
- For salted caramel buttercream, beat softened butter until creamy, then gradually add powdered sugar and salted caramel sauce.
- Once cakes are completely cool, level cake layers if needed using a serrated knife.
- Spread chocolate ganache between cake layers as filling.
- Frost the entire cake with salted caramel buttercream, using an offset spatula for smooth application.
- Optionally, drizzle additional salted caramel sauce over the top and garnish as desired.
- Refrigerate cake for 30 minutes to set frosting before serving.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee smooth mixing and optimal texture.
- Don't overmix the batter – mix just until ingredients are combined to keep the cake light and fluffy.
- Use a kitchen scale for precise measurements to ensure consistent results every time.
- Allow cake layers to cool completely before frosting to prevent buttercream from melting.
- For the smoothest ganache, use high-quality chocolate and let it sit for a few minutes after pouring hot cream to achieve a perfect consistency.
- When applying buttercream, use a bench scraper or offset spatula for those perfectly smooth sides.
- Refrigerate the cake briefly between frosting layers to help set the buttercream and create a more stable finish.
- For the most intense flavor, make your salted caramel sauce from scratch if time permits.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
