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Salted Caramel Buttercream Frosting with Four Layer WHITE Cake

i am proud to say…
i have now conquered the four layer cake.
TOOT !!!
i absolutely shocked myself…that I could make something this good!
this beautiful…this LARGE…4 layers high…even layers at that.
i would consider this to be my greatest masterpiece…EVER
okay…i’m done tootin’, but i’m still shocked when i look back at the pictures.
HEY…if i can do it…you can do it.

the recipe for this delicious super fabulous WHITE CAKE comes from a fellow blogger named Jodi at Garlic Girl.com.  great stuff…go check her out.

this particular white cake is easier than others i have seen…no folding in whipped egg whites, cuts into 4 layers with no trouble AND holds up in the fridge for a few days if necessary.  it is moist with a small crumb, but not heavy like a pound cake.  it is a fabulous canvas for any frosting you feel like showing off.


as for the salted caramel frosting?…
this recipe comes from my fabulous next door neighbor Wendy.  she is a master at “winging it”.  everything comes out perfect and delicious  i asked if she sifted, then measured her powdered sugar and she replied…“i never sift anything…i don’t own a sifter.”
i asked, well then how much did you put in?  she replied…“oh, i think i put in about 3 cups”.
mind you, the copy she gave me called for 1 and 1/2 cups powdered sugar…
hmmm…i think i’ll wing it.
i ended up putting in about 3 cups

found at Garlic Girl.com…thanks to Jodi

5 large egg whites…150g, room temperature(see note)
1 cup whole milk…237g, room temp.
2 1/4 tsp vanilla bean paste…can use extract
3 cups cake flour, sifted…345g
1 3/4 cups sugar…350g
1 Tbsp + 1 tsp baking powder…19.5g
3/4 tsp salt…5g
12 Tbsp unsalted butter…170g, at room temp., cubed

preheat oven to 350F
grease, line bottom with parchment circle and flour two 8 inch round cake pans.
in a medium bowl combine and stir the egg whites, 1/4 milk and the vanilla.  set aside.
in the bowl of electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
NOTE…be sure to weigh your egg whites.  i did not use 5 full whites
add butter and remaining milk…mix on low speed until just moistened.  increase speed and mix for about a minute.  scape down the sides of the bowl and add the egg mixture in 3 separate batches, beat on medium speed for 20 seconds after each addition.
divide the batter evenly between the 2 prepared pans.
bake for 25-35 minutes or until cake tester comes out clean.  be careful not to over-bake.  check cake at 20 minutes, but don’t peek before that.  when you think the cake is almost there…check it every 2 minutes.  let cakes cool on wire rack for about 10 minutes then invert onto greased wire racks…then gently turn cakes  “top side” up to completely cool.
NOTE…you can store cakes at room temperature for lightly wrapped for 2 days or in the fridge for up to 5 days.

recipe adapted from my fabulous neighbor Wendy
this will probably only be enough to frost an eight inch “2 layer cake”

1/4 cup granulated sugar
2 Tbsp water
1/4 cup heavy cream, at room temp.
1 tsp vanilla extract
1 1/2 sticks unsalted butter, at room temperature
1/2 tsp kosher salt, might need a pinch more
3 cups sifted powdered sugar…add more if necessary for correct frosting consistency

to make the caramel sauce..
NOTE…i double the caramel sauce to insure that i had enough for flavor and in case i needed to make more frosting.  recipe was just enough to fill the layers.  i ended up making another 1/2 batch to finish the 4 layer cake off with a very thin coat.  i knew i would finish with a ganache pour.
first…stir together the granulated sugar and water in a sauce pan.  bring to a boil over medium high heat.  cook without stirring until the mixture turns deep amber color.
NOTE…you can swirl the pan to distribute the hot spots.  AND go for a deep amber, but watch that you don’t burn it.

remove caramel from heat and stir in the cream and the vanilla, stirring until smooth.  careful, it will bubble up.
let caramel cool for about 20 minutes, until it is barely warm, but still pourable.

in a mixer with paddle attachment, beat the butter and salt until lightened and fluffy.  reduce the speed to low and add powdered sugar.  mix until smooth, thoroughly combined.
NOTE…i sifted the powdered sugar for easier mixing.
i used about 3 cups powdered sugar, but start with 2 1/2 cups and add to your liking.
add the caramel and beat on medium high speed until light and airy and completely mixed… about 3 minutes.
play with the texture and thickness to your liking.  add a little more caramel or powdered sugar if necessary.
like i mentioned…the recipe was written kind of “bare bones”.


i had some leftover in the fridge from a cake i made a few days ago, BUT…
use equal amounts chocolate grams to equal ml’s of heavy cream plus a tsp or 2 of corn syrup.


150 grams good dark chocolate.  i use Guittard 61% coverture discs
150 ml heavy cream
2 tsp light corn syrup corn syrup

#1…have your cake ready for the glazing.  cake should be on a 9 inch cake board for easy lifting.  place cake over wire rack and have something under that in case there is over flow. 
chop chocolate into small pieces.  put in a glass or heat proof bowl.  set aside.
heat cream, and syrup in a small sauce pan to just boiling.

pour hot cream over chocolate and let sit for a minute.  start to gently stir from the middle.  take your time.  you will see the ganache come together.  when it is fully incorporated, smooth and glossy, you are almost ready to pour.  it takes a little practice to know when to pour, but you will do fine.  pour in the middle and let it fall/drip off the edges.  if it is not moving fast enough or evenly…carefully pick up the cake and give it a jiggle to help it over the sides.  DO NOT go back and try to fix the pour unless you intend to go for a double coating.

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