Best Sweet And Salty Cake Recipes

SWEET-AND-SALTY SNACK-FOOD CAKE

Steps:

• Make the cake: Preheat the oven to 350˚. Butter the bottom and sides of two 9-inch round cake pans. Dust with flour and tap out the excess; set aside. Whisk the flour, baking powder, salt and baking soda in a medium bowl.
• Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl as needed, until very light and fluffy, 5 to 7 minutes. Beat in the eggs, one at a time, until combined; continue beating until well blended, 1 to 2 more minutes. Reduce the speed to medium low; beat in the flour mixture in three batches, alternating with the buttermilk and vanilla in two batches, until just smooth (it's OK if the batter looks curdled at first-it will smooth out). Stir the batter a few times with a rubber spatula to make sure it's blended.
• Divide the batter between the prepared pans. Bake until the cakes are browned, the edges begin to pull away from the pans and the centers spring back when pressed, 35 to 45 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the rack to cool completely.
• While the cakes cool, make the crumble: Toss the potato chips, cookies, coconut, melted butter and brown sugar in a medium bowl until well coated. Spread on a baking sheet and bake until lightly browned, about 10 minutes. Let cool, then stir in the chocolate-covered raisins and/or nuts; set aside.
• Make the frosting: Mix the brown sugar and 2 tablespoons heavy cream in a small microwave-safe bowl; microwave, stirring once or twice, until smooth, 45 seconds to 1 minute. Let cool slightly. Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Beat in the confectioners' sugar in two batches until smooth and fluffy. Add the brown sugar mixture; beat on medium-high speed until fluffy and spreadable, 1 to 2 more minutes.
• Make the ganache: Combine the remaining 1/3 cup heavy cream and the chopped chocolate in a microwave-safe measuring cup or bowl; microwave, stirring every 30 seconds, until melted, about 1 minute. Let the ganache cool until it's thickened but still spreadable.
• Put 1 cake layer on a cake stand or serving plate. Top with 1 cup frosting, spreading it to the edges. Sprinkle with a heaping 1/2 cup of the crumble, gently pressing it into the frosting. Top with the second cake layer. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat-it doesn't have to be perfect). Refrigerate until the frosting is set, 15 to 20 minutes. Cover with the remaining frosting. Press some of the remaining crumble around the bottom of the cake. Spoon the ganache over the top of the cake and gently spread, letting it drip down the sides. Sprinkle with the remaining crumble.

SWEET AND SALTY CAKE

Steps:

• Preheat oven to 325 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.
• In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes.
• In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.
• Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool completely.
• Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Sprinkle with fleur de sel.

BAKED: SWEET AND SALTY CAKE

Steps:

• 1. Preheat oven to 325 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside. 2. In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes. 3. In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside. 4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. 5. Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 18 to 24 minutes. Let cool completely. 6. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Sprinkle with fleur de sel.

SWEET-AND-SALTY CAKE

Steps:

• Preheat the oven to 350˚F. Grease three 8-inch or two 9-inch round cake pans with butter or nonstick cooking spray.
• Pour the Devil's Food Cake batter into the prepared pans and bake as directed.
• While the cake layers are baking and cooling, prepare the Caramel Buttercream, if you have not already done so. Set it aside.
• Once the cakes are at room temperature (or are out of the refrigerator or freezer, if prepared in advance), ice the cakes with the caramel icing, reserving some of the icing for decorating the cake (see Icing a Cake, page 14). Don't refrigerate the cake after finishing the final coat.
• With the cake on cardboard, a turntable, or cake plate and working over a sheet of parchment or waxed paper to catch falling pretzels, gently press the chopped pretzels, a small handful at a time, into the sides of the cake until the sides are thoroughly coated.
• Fit a pastry bag with a medium round tip and fill it with the remaining caramel icing. Pipe dots along the perimeter of the cake top (see Filling a Pastry Bag and Piping, page 11).
• Lightly sprinkle fleur de sel over the tops of the piped dots. Inscribe the cake, if desired, and serve it immediately, or keep it refrigerated, covered or uncovered, for up to 3 days. Bring the cake back to room temperature for about 1 hour before serving.
• Polish your look
• For something slightly more traditional, leave out the pretzels and salt and instead drizzle Caramel Sauce (page 186) over the top of the cake for a pure chocolate-caramel combination.

SWEET AND SALTY CAKE

Steps:

• CAKE: Preheat oven to 325°. Butter three 8-inch round cake pans. Combine cocoa powder, hot water, and sour cream. Sift flour, baking power, baking soda, and salt together. Beat butter and shortening on medium speed, 5 minutes. Add both sugars and beat until light and fluffy, about 5 minutes. Add eggs. Add vanilla and mix well. Add flour mixture, alternating with cocoa mixture, in three portions, beginning and ending with the flour mixture. Bake 35-40 minutes. Cool for 20 minutes. CARAMEL: In a small saucepan, combine cream and fleur de sel. Bring to a simmer over very low heat until salt has dissolved. In a medium saucepan, combine water, sugar, and corn syrup, stirring carefully. Cook over high heat about 6-8 minutes. Remove from heat and let cool for 1 minute. Add cream mixture to sugar mixture. Whisk in sour cream. Let caramel cool to room temperature, then refrigerate until time to assemble the cake. GANCHE: Put the chocolate in a bowl and set aside. Bring the cream to a simmer over very low heat. In a medium saucepan, combine water, sugar, and corn syrup, stirring carefully. Cook over high heat for 6-8 minutes. Remove from heat and let caramel cool for 1 minute. Add cream to the caramel. Stir slowly for 2 minutes. Then, pour caramel over chocolate. Let sit for 1 minute. Slowly stir in a circle until chocolate is completely melted. Let cool. Mix on low speed until the bowl feels cool to the touch. Increase speed to medium-high and gradually add butter. Beat on high speed until mixture is fluffy. ASSEMBLE: Spread caramel over the top of 1 cake layer. Spread ganache frosting over the caramel. Sprinkle fleur de sel over the frosting. Top with the 2nd cake layer. Spread with frosting and sprinkle with 1 teaspoon fleur de sel. Top with the 3rd cake layer. Spread with caramel. Crumb coat the cake and put in refrigerator for 15 minutes. Frost the sides and top. Garnish with a sprinkle of fleur de sel.