After my previous baking disaster today I decided that nothing would stop me from creating my own little masterpiece and I am pleased to say it went well!!
In theory this is a salted caramel cake, however this version is without the salt as I know some of the people I am making it for do not like it!
The recipe is from Victoria Hall’s book This is Gluten-Free, however I have made a few tweaks!
I am so happy with how this cake has turned out, I also know that the caramel tastes amazing! (I promise I did’t double dip my finger!).
To make the caramel you will need: (This needs to be made at least a few hours before you intend to make the buttercream as it has to be allowed to completely cool)
- 1 cup caster sugar
- 6 1/2 tbsp of butter
- 150ml double cream
To make the cake you will need:
- 1 1/2 cups of milk (I used semi skimmed)
- 1 1/2 tbsp of vegetable oil
- 3 eggs
- 2 2/3 cups of plain gluten free flour
- 5 1/4 tsp baking powder
- 1/2 tsp xanthan gum
- 1 1/3 cups caster sugar
- 1/2 cup light brown sugar
- 7 tbsp softened butter
To make the caramel buttercream you will need:
- 9 tbsp softened butter
- 2 tbsp caramel
- 4 1/3 cups icing sugar
- 2-3 tbsp milk
To begin heat the caster sugar in a saucepan until it has melted and formed a deep caramel colour. Once you have achieved this take the pan off of the heat and add in the butter and stir until it has completely melted in. You can now add the double cream and mix. Once you have combined all the ingredients together, allow the caramel to stand for 10-15 minutes before transferring to a bowl to cool.
(I then filled the saucepan with water and returned it to the hob so that the caramel residue would melt off!)In order to make the cake you will first need to preheat your oven to gas mark 4.
Once you have done this mix together the wet ingredients (milk, vegetable oil and eggs) in a bowl and then put to the side.
In a separate bowl mix together the dry ingredients (flour, caster sugar, brown sugar, baking powder and xanthan gum), once you have combined all the dry ingredients add the softened butter and mix until the mixture resembles bread crumbs.
You can then add the wet ingredients to the dry and mix the batter until it begins to thicken. Then transfer the cake mixture into the two cake tins and place in the oven to bake for 40-45 minutes.
I was very happy with how these cakes came out of the oven! They turned a lovely golden colour and had risen really well (although that’s to be expected with the amount of baking powder in them!)I hate levelling cakes but thankfully this went quite well! I levelled both cakes and then moved on to mixing the buttercream.
Cream together the butter, icing sugar and caramel until it forms a stiff mixture. Then add the milk until it is soft enough to work with but not so soft that it will run!
Then pipe around the outside of the cake and fill the middle with caramel. I had to stop myself from calling it a day at this point and tucking in! Then sandwich the two cakes together and press firmly to ensure that they are stable.
I then decided to copy the decoration from the recipe. I covered the cake in a thin layer of buttercream and poured the caramel over the top, allowing it to drip down the sides. Sugar shards –
Pour 2 cups of caster sugar into a pan and stir on a medium heat, when the sugar begins to crystallize add a tbsp of water and continue to stir. Stir the sugar until it has turned a golden caramel colour. You can then pour the melted sugar onto a greased layer of foil and put aside to set (I used a baking tin, covered it in foil and poured the sugar in to avoid any spillage on the worktops!)
The sugar will only take 10-15 minutes to set and then you can break it up and use it to decorate your cake.
I am definitely making caramel more often 😍