Amazing Caramel Cake Recipe

Amazing Caramel Cake Recipe

everyone you're watching preppy kitchenware i john camilla teach you how to make delicious homemade dishes to share with their family and friends today it is the most decadent and indulgent caramel cake you could ever imagine homemade caramel with the perfect hit of salt infused into a Swiss meringue buttercream and it's all wrapped around these moist fluffy vanilla cake layers that you're just gonna love let's get started first off we're gonna make the caramel homemade caramel is one of my favorite things to eat it is delicious one and a half cups of granulated sugar into a small pot there's that half cup I'm adding in a quarter cup of water when you make caramel you can stir it a little bit at the very beginning but afterwards it has to just hang out and do its own thing that's how it avoids those crystals that will make it look kind of crunchy afterwards stir stir stir just a little bit so the sugar is dissolved and then we're gonna put the heat on now I have a very thick sugar paste I'm gonna put this over but my first time using using everything here there we go put it over a medium heat as the sugar warms up you can brush the sides with a wet pastry brush and that'll help you avoid any burnt sugar on the edge and not too wet mind you just damp this is medium low but like the heats really intense I'm also just learning how to cook with propane it's different for natural gas I tell ya we want this to get to a nice golden amber color in the meantime we can be prepared by pouring a cup of cream and getting 5 tablespoons of butter ready so I'm so tempted to like stir stir stir so it looks like it's different consistencies but I'm not gonna do it I'm gonna let it be let it just kind of bubble away and as it darkens I'm gonna keep an eagle eye on it because just like making a custard won't either oiling sugar it's like nothing happens nothing happens nothing happens is burnt so you can eagle eye on it once it gets to just like a little bit of a light amber color that edge is getting light amber in color so I know it's time ok so right now this is a beautiful amber color and the edge is darker than the middle but that's okay it's ready so I'm turning it off I'm gonna carefully whisk in a full cup of cream after you vigorously whisked in your cream off heat we're gonna add in the five tablespoons of butter as well as a healthy 1/2 teaspoon of salt it's up to you if you like a salty caramel add in the full teaspoon and now we're going to stir it in over a medium high heat still getting these to this well stove and we're gonna cook it for like two to three minutes to thicken things happen to become really lovely so it starts bubbling pretty quickly and you know just keep whisk whisk whisk whisk whisk whisk serious vigorous bubble I have like a minute left okay that's good officially off the heat once your caramel is cooked we can pour it into a bowl just to cool down we're making this first so that we can have a nice room-temperature caramel to add into our buttercream which we'll make last I'm preparing my pans by buttering the bottom just a little bit a lot of it on the side and then adding a parchment round just like that kick around a tablespoon of flour and then transfer to the next pan set your pans aside and now let's make the batter first off we're gonna sift our dry ingredients into a medium bowl and then whisk them up starting with 330 grams of flour that's 2 and 3/4 cups one and a half teaspoons of salt two and a quarter teaspoons of baking powder sift it out whisk it up and set it aside first off I'm adding one and a half cups of milk to a container now I'm gonna sour the milk with one and a half tablespoons of vinegar you could also use lemon juice if you want you really just want to have an acid to curdle the milk this will react the leavening agents and give you an even fluffier cake it's kind of amazing and you're not gonna taste the vinegar give it a quick stir and I actually want a microwave mine for like 30 seconds just to warm it up and it'll help kind of like congeal things in a good way okay now for the butter sugar combination into my stand mixer fitted with a paddle attachment I'm adding 1 cup plus 1 tbsp of on salted butter at room temperature add that paddle on let's cream it up just a little bit and then add the sugar one and a half cups of granulated sugar that is 300 grams of scraping that bowl down with any cake you want to have a nice homogeneous batter not little you know hidden pockets of ingredients anywhere so you know scrape scrape scrape mix mix mix while that's mixing up I'm gonna crack some eggs tip the eggs in one at a time and let them mix in before adding the next and you might need to spit that bowl down last egg we're gonna add the flour and milk mixtures and alternating batches probably three batches for the dry and two for the wet starting and ending with the dry you know the drill all right so let's add in a little less than a cup mix on low and add in some of the wet repeat the process you'd be careful when you do that yeah now they're in the new kitchen I'm really trying to keep things a bit cleaner trying my extra extra hardest mix that up that it looks good but I'm just in to mix it by hand to finish it off scrape it down and make sure there's nothing floating around in there that I don't want i forgot the vanilla this is very important one and a half tablespoons of a nice vanilla and here's a little secret you can forget to do things when you make a cake and it is normally fine especially on a cake like this where you're not folding in egg whites egg white cakes really a little bit more finicky this one it's not a big deal so the vanilla should have gone in either with the milk or to the butter sugar mixture but it's going at the end and it's fine really getting that bottom all scraped down and now I have my batter add the batter into your prepared pans and try and get it basically the same also try and get the batter in the pan that's helpful too I'm adding some careworn cake strips onto my pans now they're so ready but I just don't want to like stop using them and get new until they don't work anymore you can watch my how to get perfect flat cake layers video to see how to make your own as well as how these work they are lifesavers and game changers for flat cakes these are going to go into the oven at 350 for about 30 minutes or until the center's are nice and springy if you have a hot stove be careful for the frosting I'm separating out five egg whites those yolks will be amazing to make a flan or some pastry cream whatever you desire I like to use my clean hands to do this but any method you like that works is fine but I'm definitely living on the edge because I should be separating these out in two separate bowls in case one of the yolks breaks and use room-temperature eggs if you can it just just better now we're gonna add one and a half cups of granulated sugar and we're just gonna whisk it up really quick to get it started and then transfer it on to a pot of simmering water all right that's good you're not mixing it up till it's dissolve you're just getting it started before it goes on to that double boiler place your sugar egg white mixture onto that pot of simmering water and of course the water is not touching the bowl it's a gentle steam heat whisk it up occasionally at the beginning and once it gets warm you're gonna whisk whisk whisk but for now you can just like whisk every once in a while and come back to it it just has to heat up a bit first I'm using a candy thermometer to see when this gets to 160 fahrenheit but if you don't have one you don't really need one what you can do is use your clean finger dip it in how does it feel this feels very tepid you want it to feel hot and shouldn't be any sugar granules this feels a grainy right now so that's not good you want to be super smooth and like hot to the touch basically okay so my meringue just reached 160 and now we're gonna dump it into the clean bowl of our stand mixer and you go careful cuz it is hot add your whisk attachment and it's in a mix and makes it mix you can pack the bowl with ice to get it to cool down slower but isn't a form of beautiful on me meringue but before you add that butter it has to be room temperature so already I want you to see it's getting nice and meringue like happens quickly but it has to just keep whipping whipping whipping and this is full of steam so it's gonna cool down considerably let it run checking out my meringue much more marshmallowy but taste bit warm mmm so good though I am going to add in like a quarter teaspoon of salt right now you could have done at the beginning you could have skip it altogether it's up to you butter is room temperature enough it can be I will say a little bit warm like a tiny bit if your butter is on the cooler side end it's about as cool as I would want to be have it switch to a paddle attachment and now this butter is gonna go in about a tablespoon at a time in you go as you had the butter the meringue will become soupy and disappointing but once you add in that final piece and keep whipping it all come together so don't go crazy and be impatient and think oh my gosh I got to keep whipping it but not add more butter alright this is gonna whip up a bit more but and you can see right now oh it's so soupy what happened I added all the butter and I'm sad don't be sad just keep whipping it'll be fine if things are a little bit out of control and it's not working pop it into the fridge for five minutes and it'll be totally fine after you whip it again that's how you want your buttercream to look really fluffy and cloudy and delicious we're gonna split this into two batches 1 get some caramel the other one get some more caramel it's gonna be nice this is kind of up to you like how much do you want to add I suggest you start off with a third of a cup into the whole batch then we're gonna reserve some and set it aside and add even more caramel to that because we're making a two-tone color scheme now 1/3 of a cup in it is so gratifying seeing homemade caramel and it's a million times better than the store-bought stuff just trust me on this one okay mix it in that looks great to me this gets set aside I'm gonna reserve for my stripes like a cup I probably don't need that much but I'm reserving it nonetheless all right for my darker batch I'm just gonna keep adding caramel until it gets to a color that I like don't add too much though cuz any system to be caramel isn't it is all out so maybe add a few tablespoons at a time until you're happy not as a person but with the color of the caramel there we go that has a nice contrast I might add a little bit more caramel but the nice thing is it's gonna taste amazing so if you don't want to do this decoration scheme you want to be like an easy delicious cake just mix in a ton of caramel to this frosting and you will be just in heaven I'm in heaven making it cuz I'm gonna be licking this bowl clean off camera trust and believe all right it's time to assemble the cake and by-the-by first layer look how pretty that is so flat perfectly baked ready to accept some caramel into its life and move off into the future alright transfer this to a piping bag and get to work all right so we're starting off with a nice swirl of caramel whoa so relaxing and amazing now we're gonna top that with a little bit more of the caramel frosting layer number two on top look at this Nestle yeah this is my first in the major cake and in your kitchen and I'm pretty excited pop that on top you can do a crumb coat and I apply would do a crumb coat for this cake because we don't want anything moving around in part two a crumb coat is just where you take a little better frosting and smooth it out on top and this will give you a coating which will prevent crumbs from forming on your final cake layer and the other thing that I really love about a crumb coat is it stabilizes the cake so you cover it up and I'm using a bench scraper for this cake right now oh my god this is like so much easier to do if I was doing it for Instagram this is my Instagram video position in case you're wondering like so if you ever follow a preppy kitchen I was like doing some like crazy off-camera situation to get the angle right and not block it for you this is a crumb coat what we can do is pop this into the fridge or freezer for just a few minutes and the outside will harden up and I think I'm actually going to do that alright my kick chilled out in the fridge for like 10 or 15 minutes it's not totally hard yet but it's harder and it's not gonna wobble if I push on it which is important I mean they add frosting here last so one thing I will warn you is that you can't let this frosting just hang out forever if you do that it won't have this nice smooth consistency when you're moving it around usually I use an offset spatula for the top but today I'm just going to use a bench scraper so now for the top what we want to do is pull in as we turn and clean off in between and this is all getting covered with caramel so I don't really care that much about the top if you're using one of these tooth combs this is the tricky part so use the tooth comb and start dragging off some of this frosting don't worry about looking perfect it's gonna look kind of crazy what you do want is to have little grooves cut out by the tool I'm pretty happy with this what we're gonna do is pop it into the fridge needs to be rock-hard and then we're gonna come back to it so into the fridge you go to chill you need a timeout okay once your cake is chilled see nice and hard we're going to just pipe on a thin layer of that darker buttercream don't be discouraged by the way if it doesn't look perfect it doesn't have to look perfect you make it look nice it's gonna be delicious as well by the way okay so I'm gonna use a flat tool to kind of spread the love of it I know the bottoms nuts not done yet now I'm not piping it anymore I'm just pressing it in with my offset spatula continue smoothing so just scrape gently you don't want to remove too much of the buttercream because then you can erase the pattern and there might be some spot they're a little funky but don't worry about that because we'll be doing a caramel drip some funky stuff on top here I'm just going to reel that in and there's a lot of stuff on the bottom when you're scraping this the scraper is not gonna be like perpendicular to the edge of the cake it's gonna be really hugging it so you're pushing that frosting in as well you're not pulling it out not gonna do any more smoothing now here I have my caramel it is perfectly room temperature so it's gonna be nice and flowy right now I'll add on a thin layer on top so I'm using a small offset spatula now we can add a drip on but be very conservative with your drips because the caramel will continue to flow down so here all of this is actually good enough I'm gonna add just a little bit more this isn't to go into the fridge to hang out it'll also slow the caramel from dripping and when we come back it's the final touch I'm finishing the cake off with a crown of flaked sea salt I just love the way it contrasts with the caramel and it actually gives you a really nice bite if you liked this recipe check out my cake playlist all my favorites and a guaranteed favorite for you too let's see what this tastes like oh my gosh that is like the caramel with that buttercream it's pure magic it's pure magic the cake is yes amazing too but like a star is definitely the caramel and kind of like slaps you in the face and says eat more of me I'm delicious if you liked this video hit that like button and subscribe and I'll see you in the next video - Hey everyone, you're watching Preppy Kitchen, where I, John Kanell, teach you how to make delicious homemade dishes to share with your family and friends.

Today, it the most decadent and indulgent caramel cake you could ever imagine. Homemade caramel with the perfect hit of salt infused into a Swiss meringue buttercream, and it's all wrapped around these moist, fluffy vanilla cake layers that you're just gonna love.

Let's get started. First off, we're gonna make the caramel. Homemade caramel is one of my favorite things to eat. It is delicious. 1 1/2 cups of granulated sugar into a small pot. There's that 1/2 cup.

I'm adding in 1/4 cup of water. When you make caramel, you can stir it a little bit at the very beginning, but afterwards, it has to just hang out and do its own thing. That's how it avoids those crystals that will make it look kind of crunchy afterwards.

Stir, stir, stir it, just a little bit so the sugar's dissolved, and then we're gonna put the heat on. Now I have a very thick sugar paste. I'm gonna put this over, (stove burner clicks) (stove burner clicks) whoa.

(stove burner clicks) It's my first time using everything here. There we go. Put it over a medium heat. As the sugar warms up, you can brush the sides with a wet pastry brush, and that'll help you avoid any burnt sugar on the edge.

And not too wet, mind you, just damp. This is medium low, but the heat's really intense. I'm also just learning how to cook with propane. It's different from natural gas, I tell ya. We want this to get to a nice golden amber color.

In the meantime, we can be prepared by pouring a cup of cream and getting five tablespoons of butter ready. I'm so tempted to like stir, stir, stir 'cause it looks like it's different consistencies, but I'm not gonna do it.

Gonna let it be, let it just kinda bubble away. And as it darkens, I'm gonna keep an eagle eye on it, because, just like making a custard, when you're boiling sugar, it's like nothing happens, nothing happens, nothing happens, it's burnt.

(chuckles) So keep an eagle eye on it once it gets to a little bit of a light amber color. That edge is getting light amber in color so I know it's time. Okay, so, right now this is a beautiful amber color and the edge is darker than the middle, but that's okay, (stove burning) it's ready.

So I'm turning it off. We're gonna carefully whisk in a full cup of cream. (cream pouring) (mixture cooling) Whoa. (beep) After you vigorously whisked in your cream off heat, we're gonna add in the five tablespoons of butter as well as a healthy half teaspoon of salt.

It's up to you if you like a salty caramel, add in the full teaspoon. And now we're gonna stir it in over a medium (stove burner clicking) high heat. Still getting used to this little stove and we're gonna cook it for like two to three minutes, to like thicken things up and become really lovely.

So it starts bubbling pretty quickly and just keep whisking, whisk, whisk, whisk, whisk, whisk. Serious vigorous bubble. I have like a minute left. Okay, that's good. Officially off the heat. Once your caramel's cooked, we can pour it into a bowl.

Just to cool down. We're making this first, so that we can have a nice room temperature caramel, to add into our buttercream which we'll make last. I'm preparing my pans by buttering the bottom just a little bit, a lot of it on the side, and then adding a parchment round, just like that.

Kick around a tablespoon of flour and then transfer to the next pan. Set your pans aside and now let's make the batter. First off, we're gonna sift our dry ingredients into a medium bowl and then whisk them up.

Starting with 330 grams of flour, that's 2 3/4 cups, 1 and 1/2 teaspoons of salt, 2 1/4 teaspoons of baking powder. Sift it out. (fast forwarding) Whisk it up and set it aside. First off, I'm adding 1 1/2 cups of milk to a container.

Now I'm gonna sour the milk with 1 1/2 tablespoons of vinegar. You could also use lemon juice if you want. You really just want to have an acid to curdle the milk. This will react leavening agents and give you an even fluffier cake.

It's kind of amazing and you're not gonna taste the vinegar. Give it a quick stir and I actually want a microwave mine for like 30 seconds just to warm it up and it'll help kinda like congeal things in a good way.

Okay, now for the butter sugar combination. Into my stand mixer fitted with a paddle attachment. I'm adding one cup plus one tablespoon of unsalted butter at room temperature. Add that puddle on. (metal clicking) Let's cream it up just a little bit.

Then add the sugar, (hand mixer stirring) one and a half cups of granulated sugar. That is 300 grams. (hand mixer stirring) (hand mixer stirring) I was scraping that bowl down and with any cake you want to have a nice homogenous batter, not little, you know, hidden pockets of ingredients anywhere.

So you know, scrape, scrape, scrape. Mix, mix, mix. (hand mixer stirring) While it's mixing up. I'm gonna crack some eggs, (hand mixer stirring) tip the eggs in one at a time (hand mixer stirring) and let them mix in before adding the next.

(hand mixer stirring) And you might need to scrape that bowl down. (hand mixer stirring) Last egg, (hand mixer stirring) We're gonna add the flour and milk mixtures in alternating batches. Probably three batches for the dry and two for the wet.

Starting and ending with the dry. You know the drill. Alright, so let's add in a little less than a cup mix on low (hand mixer stirring) and add in some of the wet. (hand mixer stirring) Repeat the process.

(hand mixer stirring) You be careful when you do that. (hand mixer stirring) Yeah. Now that in the new kitchen. I'm really trying to keep things a bit cleaner, trying my extra extra hardest, mix that up.

(hand mixer stirring) Batter looks good, but I'm just gonna mix it by hand to finish it off, scrape it down and make sure there's nothing floating around in there that I don't want. I forgot the vanilla.

This is a very important 1 1/2 tablespoons of a nice vanilla. And here's a little secret. You can forget to do things when you make a cake and it is normally fine, especially on a cake like this where you're not folding in egg whites, egg white cakes, really a little bit more finicky.

This one, it's not a big deal. So the vanilla should have gone in either with the milk or to the butter sugar mixture, but it's going at the end and it's fine. Really getting that bottom all scraped down and now I have my batter.

Add the batter into your prepared pans and try and get it basically the same. Also try and get the batter in the pan. That's helpful too. I'm adding some careworn cake strips onto my pans. Now they're so ratty, but I just don't want to like stop using them and get new ones until they don't work anymore.

You can watch my how to get perfect flat cake layers video to see how to make your own as well as how these work. They are lifesavers and game changers for flat cakes. These are gonna go into the oven at 350 for about 30 minutes or until the centers are nice and springy.

If you have a hot stove, be careful. For the frosting, I'm separating out five egg whites. Those yolks will be amazing to make a Flon or some pastry cream, whatever you desire. I like to use my clean hands to do this, but any method you like that works is fine, but I'm definitely living on the edge because I should be separating these out into separate bowls in case one of the yolks breaks and use room temperature eggs if you can.

It just does better. Now we're gonna add 1 1/2 cups of granulated sugar and we're just gonna whisk it up really quick (whisking) to get it started and then transfer it onto a pot of simmering water.

Alright, that's good. You're not mixing it up till it's dissolved. You're just getting it started before it goes onto that double boiler. Place your sugar, egg white mixture onto that pot of simmering water and of course the water is not touching the bowl.

It's a gentle steam heat. Whisk it up occasionally at the beginning and once it gets warm, you're gonna whisk or squiz, but for now you can just like whisk every once in a while and come back to it.

It just has to heat up a bit first. I'm using a candy thermometer to see when this gets to 160 Fahrenheit. (stove burning) But, if you don't have one, (stove burning) you don't really need one.

(stove burning) What you can do is use your clean finger, (stove burning) dip it in. How does it feel? This feels very tepid. (stove burning) You want it to feel hot and (stove burning) shouldn't be any sugar granules.

This feels a grainy right now so that's not good. You want it to be super smooth and like hot to the touch basically. (whisking) Okay. so my meringue just reached 160 and now we're gonna dump it into the clean bowl of our stand mixer in you go.

Careful, cause it is hot. Add your whisk attachments and it's gonna mix and mix and mix. You can pack the bowl with ice to get it to cool down slower but its gonna a form of beautiful, amazing meringue.

But before you add that batter, it has to be room temperature. (hand mixer stirring) So already, I want you to see it's getting nice and meringue like. Happens quickly but it has to just keep whipping, whipping, whipping and this is full of steam so it's gonna cool down considerably.

Let it run. (hand mixer stirring) (upbeat music) (hand mixer stirring) Just checking on my meringue. Much more marshmallowy but tish bit warm. So good though. I am gonna add in like a quarter teaspoon of salt right now.

You could have been at the beginning, you could skip it altogether. It's up to you. (hand mixer stirring) Batter is room temperature enough. it can be, I will say a little bit warm like a tiny bit.

If your batter's on the cooler side and it's about as cool as I would want it we have it . Switch, the paddle attachment and now this batter is gonna go in about a tablespoon at a time (hand mixer stirring) In you go (hand mixer stirring) as you add the butter, (hand mixer stirring) the meringue will become (hand mixer stirring) soupy and disappointing, (hand mixer stirring) but once you add in (hand mixer stirring) that final piece (hand mixer stirring) and keep whipping (hand mixer stirring) it'll come together.

(hand mixer stirring) So don't go crazy (hand mixer stirring) and be impatient and think, (hand mixer stirring) Oh my gosh, (hand mixer stirring) I got to keep whipping it (hand mixer stirring) but not add more butter in.

(hand mixer stirring) Alright, this isn't a whip up a bit more, but, and you can see right now, it's so soupy. What happened? I added all the butter and I'm sad. Don't be sad. Just keep whipping.

It'll be fine. If things are a little bit out of control and is not working. Pop it into the fridge for five minutes and it'll be totally fine after you whip it again. (hand mixer stirring) That's how you want your buttercream to look really fluffy and cloudy and delicious.

We're gonna split this into two batches. One gets some caramel. The other one gets some more caramel. (laughing) It's gonna be amazing. This is kind of up to you like how much do you want to add? I suggest you start off with a third of a cup into the whole batch.

Then we're gonna reserve some incentive aside and add even more caramel to that because we're making a two-tone color scheme. Now, one third of a cup in it is so gratifying seeing homemade caramel and it's a million times better than the store bought stuff.

Just trust me on this one. Okay. (hand mixer stirring) Mix it in. (hand mixer stirring) That looks great to me. This, gets set aside. I'm gonna reserve for my stripes like a cup. I probably don't need that much, but I'm reserving it nonetheless.

Right for my darker batch. I'm just gonna keep adding caramel until it gets to a color that I like. Don't add too much though. Cause then it's just gonna be caramel, its gonna ooze all out.

So maybe add a tablespoons at a time until you're happy. Not as a person but with the color of the caramel. There we go. That has a nice contrast. I might add a little bit more caramel, but the nice thing is it's gonna taste amazing.

So, if you don't want to do this decoration scheme, you want it to be like an easy delicious cake. Just mixing on a ton of caramel to this frosting and you will be just in heaven. I'm in heaven making it 'cause I'm gonna be licking this bowl clean, (laughs)off camera.

Trust and believe. Alright, it's time to assemble the cake. And by the by, first layer, look how pretty that is. So flat, perfectly baked. Ready to accept some caramel into its life and move off into the future.

Alright, gonna transfer this to a piping bag and get to work. Alright, so we're starting off with a nice swirl of caramel. Whoa. So relaxing and amazing. Now we're gonnap that with a little bit more of the caramel frosting.

Layer number two on top. Look at this, next layer. this is my first major cake in the new kitchen and I'm pretty excited. Pop that on top. You can do a crumb coat and I probably would do a crumb coat for this cake because we don't want anything moving around in part two.

A crumb coat is just where you take a little bit of frosting and smooth it out on top. And this will give you a coating which will prevent crumbs from forming on your final cake layer. And the other thing that I really love about a crumb coat is it stabilizes the cake.

So you cover it up. And I'm using a bench scraper for this cake right now. Oh my God, this is like so much easier to do than if I was doing it for Instagram. This is my Instagram video position in case you're wondering.

(chuckles) Like. (laughing) So if you ever follow @preppy kitchen, and I was like doing some like crazy off camera situation to get the angle right and not block it for you. This is a crumb coat. What we can do is pop this into the fridge or freezer for just a few minutes and the outside will harden up and I think I'm actually gonna do that.

Alright? my cake chilled out in the fridge for like 10 or 15 minutes and it's not totally hard yet, but it's hard-er and it's not gonna wobble if I push on it, which is important. I'm gonna add frosting here at last.

So one thing I will warn you is that you can't let this frosting just hang out forever. If you do that, it won't have this nice smooth consistency when you're, moving it around. Usually I use an offset spatula for the top, but today I'm just gonna use a bench scraper.

So now for the top, what we want to do is pull in as we turn and clean off in between. And this is all getting covered with caramel, so I don't really care that much about the top. If you're using one of these toothed Combs, this is the tricky part, so use the toothed comb and start dragging off some of this frosting.

Don't worry about it looking perfect. It's gonna look kind of crazy, what you do want is to have little grooves cut up by the tool. I'm pretty happy with this. What we're gonna do is pop it into the fridge, needs to be rock hard and then we're gonna come back to it.

So into the fridge you go to chill, you need a timeout. Okay once your cake is chilled, see, nice and hard. We're gonna just pipe on a thin layer of that darker buttercream. Don't be discouraged by the way, if it doesn't look perfect, it doesn't have to look perfect.

Make it look nice. It's gonna be delicious as well, but the way. Okay, so I'm gonna use a flat tool to kind of spread the love of it. I know the bottom's not done yet. Now I'm not piping it anymore.

I'm just pressing it in with my offset spatula. Continue smoothing, so just scrape gently. You don't want to remove too much of the buttercream because then you can erase the pattern and there might be some spots that are a little funky, but don't worry about that because we'll be doing a caramel drip, some funky stuff on top here.

I'm just gonna reel that in and there's a lot of stuff on the bottom. When you're scraping this, the scraper is not gonna be like perpendicular to the edge of the cake. It's gonna be really hugging it, so you're pushing that frosting in as well.

You're not pulling it out. Not gonna do any more smoothing now Here I have my caramel, it is perfectly room temperature. So it's gonna be nice and flowy. Right now, I'll add on a thin layer on top.

So I'm using a small offset spatula. Now we can add a drip on, but be very conservative with your drips because the caramel will continue to flow down. So here, all of this is actually good enough gonna add just a little bit more.

This is gonna go into the fridge to hang out. It'll also slow the caramel from dripping and when we come back it's the final touch. I'm finishing the cake off with a crown of flaked sea salt.

I just love the way it contrasts with the caramel and it actually gives you a really nice bite. If you like this recipe, check out my cake playlist. All my favorites and a guaranteed favorite for you too.

Let's see what this tastes like. (chewing) Oh my gosh. I thought its like the caramel with that buttercream. It's pure magic, It's pure magic. The cake is yes, amazing too. But like the star is definitely the caramel and kind of like slaps you in the face and says, eat more of me.

I'm delicious. If you liked this video, hit that like button and subscribe, and I'll see you in the next video.