Some people celebrate life events with champagne, but around here we celebrate with cake. For each of our big life moment celebrations there was a special cake perched on a stand somewhere just waiting to be enjoyed – like this ombré rose cake for our engagement, and of course, our fabulous wedding cake.
So when it came to marking the milestone of buying our first home, a cake was at the top of the list of things to organise for our house warming. As I unpacked my baking supplies last week my mind was abuzz with ideas of what to make – what size, how many layers, what flavours, and (of course) how to decorate it.
After realising just how little free time we had ahead of having friends over on Saturday, I decided to keep it simple and layer together a couple of chocolate cakes. The interesting part came with the icing – my favourite vanilla bean buttercream went out the window in favour of a beautifully creamy salted caramel buttercream which was used both as a filling and a topping. Yum.
The cake was as delicious as it sounds. I used this quick & easy one-bowl chocolate cake recipe for the base, so the cake was cooling on the bench in next to no time. As they cooled I got to work making homemade salted caramel, which (if you haven’t made it before) is so much easier than you would think – click here for the recipe. This recipe makes a big batch of salted caramel – enough for two medium jars plus extra to use in this icing!
A little of this salted caramel was added to the whipped buttercream to create the dreamiest icing you’ll ever taste. As you can imagine, it’s the icing that sets this cake apart. As the use of real salted caramel brings with it a lot of sweetness, there’s very little icing sugar in this recipe – just 1 cup to ice and fill an entire 9 inch cake! On the flip side, there’s a full block of butter so… swings and roundabouts right?
The high butter content of this icing makes it the smoothest, creamiest buttercream you’ll ever eat – it quite literally melts in your mouth. The combination of icing sugar and salted caramel gives it just the right amount of sweetness, allowing the beautiful salted caramel flavour to shine through.
Tip: make sure the cake is completely cool before you ice it, and pop it in the fridge when you’re done to ensure it keeps it’s shape. Since it has so much butter, it will literally melt off if it gets too warm! Just pull it out of the fridge an hour or so before you serve it and it’ll be absolutely perfect.
I hope you like this recipe as much as we did!
- 500g butter, softened
- 1 cup icing sugar, sifted
- ½ cup salted caramel sauce
- Place butter in the bowl of a stand mixer and beat on high speed until very pale, smooth and fluffy (approx 5-8 minutes)
- Add icing sugar and beat until well combined and fluffy, approx. 2-3 minutes
- Once icing is pale and creamy, add salted caramel sauce and mix until well combined
Note: only use this icing on cakes or cupcakes that are completely cool or it will separate and the butter will melt. Store finished product in fridge, removing approx. one hour before serving.