Just after New Years I made this buttermilk vanilla cake with salted caramel icing- it was a hit! A couple of weekends ago we had some family down at the Ranch and we did a Mexican night. Since the salted caramel icing is basically an inspired spin-off of dulce de leche- it seemed like the perfect dessert to finish off our Mexican meal! It’s so wonderful I am sharing both recipes here with you today.
1/2 Cup Softened Butter
1 cup sugar
2 large eggs
2 cups all purpose flour
3 tsp. baking powder
1 1/4 cup buttermilk
3 tsp vanilla extract
Preheat oven to 375 degrees F. Cream butter & sugar. Add eggs- one at a time. Combine flour and baking powder and slowly add to the butter/sugar/eggs, alternating with buttermilk. So easy eh?!?! Place batter in a 9×13 pan that has been generously greased and floured. Bake for 40 minutes or just until a sharp knife comes out clean.
Here are pics of the process!
While your cake is cooling- time to make your icing. Please note here that you want the icing slightly warm when you are icing your cake so it spreads nicely.
1 cup of butter
1 cup of packed brown sugar warm up until bowling
1/3 cup of cream ( I used half & half)
1 tsp vanilla extract
4 cups of powdered sugar
2 tsp of salt- ground or flaked
Heat butter and sugar in a pan and whisk constantly. Bring to a boil. Add the cream and bring to a boil again. As soon as it’s boiling, remove from heat and add to your mixer bowl (heat proof). Using the whisk attachment slowly mix in vanilla, powdered sugar and salt. Ice your cake immediately. Once slightly cooled I added flaked salt to the top of the cake. This cake makes thin slices- you can also do the same recipe and use two cake pans to make a thicker, stacked cake.