March 14, 2016

Vanilla Cake with Sea Salt Caramel Icing




When we were in Destin last month, we shopped a lot at the Fresh Market.  I love, love that grocery store.  It is awesome.  They have a gelato that is a vanilla with sea salt caramel.  It was so creamy and delicious.

I don't eat much ice cream.  I actually rarely, rarely eat ice cream, but this gelato was truly decadent.


I decided to make a cake using the same flavors.  I used a white cake mix (Pillsbury Moist Supreme) and added one teaspoon of vanilla to the batter.

I made the caramel icing from scratch.  Wow!  It is delicious!!


I have to say the crumb on this cake was perfect.  I baked the cakes at 325 degrees F instead of 350 and kept a close eye on them.  When they were just turning a light, light golden brown, I removed them from the oven and let them set in the pans for about five minutes and then turned them out on a rack to cool.


If you like sea salt caramel, I promise you will love this cake.


Vanilla Cake with Sea Salt Caramel Icing

For the Vanilla Cake:

1 box white cake mix
1 cup milk
1/2 cup canola oil
3 whole eggs
1 teaspoon of vanilla extract

Prepare two 8-inch cake pans by greasing with shortening and dusting with flour, shaking out excess flour.

Make the cake according to the directions on the box substituting milk for the water and adding 1 teaspoon of vanilla extract.

(I baked by cake at 325 degrees and kept a close eye on them until they were a light, light golden brown.)

Let the cakes cool for approximately five minutes and then flip out on a rack and cool completely.

For the Sea Salt Caramel Icing:

2 cups sugar
1/4 cup water
2 tablespoons light corn syrup
1/2 cup cold unsalted butter
1 cup hot heavy whipping cream
1 cup unsalted butter, softened
6 cups confectioners' sugar, sifted
1 teaspoon sea salt

Place sugar, water, and corn syrup in a heavy saucepan and whisk together until just moistened.  Cook over medium-high heat, without stirring, until mixture is golden brown.  Remove from heat.

Stir in 1/2 cup cold butter until butter melts.  (The mixture will foam.)  Add hot cream, stirring until smooth.  Set aside and let cool until slightly warm, approximately 1 hour.  Reserve 1/2 cup caramel to drizzle over finished cake.

In a large bowl, mix remaining caramel mixture and 1 cup softened butter with an electric mixer until smooth.  With mixer on low speed, gradually add confectioners' sugar beating until smooth.  Place plastic wrap on surface of frosting.  Let stand approximately 10 minutes.

Cut domes off of cake.  Place one 8-inch cake layer on the cake plate.  Frost with caramel icing.  Place the other 8-inch cake on top of frosted cake.  Frost the entire cake with Sea Salt Caramel Icing.  Drizzle reserved caramel over top of cake.  (I used some sanding sugar and sprinkled on top of cake.)

Serve to family and friends!!


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