Best Caramel Buttercream For Chocolate Caramel Layer Cake Recipes

Caramel Buttercream for Chocolate Caramel Layer Cake image

Provided by Martha Stewart

Yield Makes 5 cups

Number Of Ingredients 6

1 1/4 cups sugar
1/3 cup heavy cream
6 large egg whites
Pinch of kosher salt
1 pound (4 sticks) unsalted butter, room temperature, cut into tablespoon-sized pieces
1 teaspoon pure vanilla extract

Steps:

Make caramel: Pour 1/4 cup water into a medium heavy-bottom saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.
Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.
Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.
Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth.

Chocolate Caramel Layer Cake image

Provided by Martha Stewart

Yield Makes 1 dozen squares

Number Of Ingredients 12

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for sheet
2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
4 ounces unsweetened chocolate, chopped
1 1/2 teaspoons instant coffee or espresso powder
1 1/4 cups boiling water
2 1/2 cups packed light-brown sugar
2/3 cup sour cream
2 large eggs
Caramel Buttercream for Chocolate Caramel Layer Cake
Caramelized Cobwebs and Licorice Spiders

Steps:

Preheat oven to 350 degrees. Butter a 12-by-17-inch rimmed baking sheet, and line with parchment paper. Butter lining. Dust bottom and sides with flour; tap out excess.
Whisk together flour, baking soda, and salt in a medium bowl; set aside. Whisk together chocolate, coffee, and boiling water in a separate bowl; set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy. Add sour cream; beat until smooth. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture.
Whisk chocolate mixture again; add to batter. Beat until smooth.
Pour batter into prepared sheet. Bake until a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool completely in sheet on a wire rack.
Invert cake onto a rimless baking sheet; peel off parchment. Halve widthwise. Spread half of buttercream on top of one layer. Top frosted layer with second cake layer; coat cake with remaining frosting. Refrigerate 1 hour. Cut into 12 squares; garnish each serving with a caramelized cobweb.