No, it will be enough for two 8″ pans. So sorry for the delayed reply. I work with iambaker and am happy to help with questions. Converting pan sizes is always tricky. Made the caramel to put on a hummingbird cake. You won’t want a regular sheet cake again! I have been asked about baking these sheet cakes in a 9×13-inch baking dish. I prefer drips that are chunky and spaced randomly. Yes, they should be room temperature. Home » Cakes » Caramel Cake (Salted Caramel Cake). I’m afraid that I’m just going to make scrambled egg whites. Once you have your tools and ingredients ready, place the sugar and water into a pot and stir to combine, but do not stir from this point forward. Your recipes are so clear and detailed, they’re easy to follow. I have my caramel and cake- I just need to make the Swiss Meringue BC. It will affect the texture of the cake. Hi Fiza! Thank you so much This cake looks incredible! Hi Jamy! Beat on med-high until pale and fluffy (2-3 mins). Hi Viviana! Also will make the caramel next time. Hi Susan! Once opened, your Coffee Cake should be well-wrapped in plastic and stored on your counter top. (However, they would be delicious to add.) In a small bowl, mix together the ground flax seed, water, olive oil, yeast, and sugar. I’ve made it twice – and added the salt! Hello! Stir the icing with the salted caramel sauce and spread a quarter of mix over one of the cake. I make frosting all the time and only use my wisk attachment. Yes, that will work fine. Beat in eggs one at a time until well blended. Hi! Hi my daughter has asked for this cake for her birthday but as we are in lockdown plain flour is impossible to find. What type of milk should I use for the cake batter? Or would that mess it up? Sorry to hear you didn’t love this one. You won’t want a regular sheet cake again! I also had trouble with the caramel sauce, to me it also tasted a bit buttery and was too light in color. A rich, buttery pound cake, topped with brown sugar, cinnamon, chopped walnuts blended into a smooth, creamy caramel sauce that actually sinks through the batter and bakes into the cake. If you store it in the fridge, you may need to warm it up a bit in the microwave before using. Just make sure it’s cooled down before you refrigerate. Would you adjust the cooking time or temperature for this? 1. I love ur recipe. Hi, I am making this recipe as we speak. Which is just melting the sugar directly no water and half the butter. Hi Maria! Follow with chocolate chips and toffee bits. Thanks again! I am attempting to make this cake today. Really, it just takes some practice to know what the right consistency is. Add pecans and mix well. I haven’t tried that myself. Will get back once I’m done. That’s my mom’s name ) I have a question. Thanks for the recipe. From Classic Cakes to Holiday favorites and everything in between. Stir by hand until all ingredients are well combined. I hope you love it as much as I do. Is there any specific reason you added as much butter to the caramel sauce? This Salted Caramel Sheet Cake is going to take your sheet cake game to a whole new level. Thanks for the update!! So happy I did. This Salted Caramel Sheet Cake is going to take your sheet cake game to a whole new level. Is there any way I can fix this? Hi Olivia! The caramel once set in the fridge gets decently firm, but then it softens again as it comes to room temp. I’m so happy everyone loved it! Spoiler: it’s actually really easy! Every time I go there, I look forward to the checkout where I know they are sitting, patiently waiting for me to cave and buy one. I chilled mine overnight, but only because I was spacing out my baking. It will bubble up a LOT, so be prepared. https://livforcake.com/caramel-sauce-recipe/, Hi! Perhaps I’ll try again using American measurements…, Hi K! I’m sure it didn’t help things that I way overcooked it after I added everything in. I would love to show you how it came out. I’m so glad you love this caramel sauce as much as I do. I’m about to prepare it tomorrow for my daughter’s birthday. It’s just how I learned to make it in pastry school. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html. I think I will buy new baking soda and powder. Thanks for the amazing recipe! I have 2, 9 inch pans so how many do I use? Hey! Let me know how it turns out! You can 1/3 this recipe and try that. Add an even layer of salted caramel buttercream between each cake layer, as well as a large swirl of caramel … Was wondering what recipe is best to use! I had to do this about 10 times or so to get rid of the bubbles and make sure everything looked perfect. I microwaved remaining caramel for 10 secs, which did the trick. What if I paired the same thing with one of my favorite desserts, my best ever chocolate cake? I always do a test drip on the “back” first. Your vanilla birthday cake recipe, covered in caramel buttercream, the caramel sauce and salted popcorn or do this recipe of the salted caramel cake? Add the butter, sugars, eggs, cooled coffee, and vanilla to the flour mixture and mix with a hand-held mixer until fully combined. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. Hi Olivia (love your name. I changed it to look like a caramel waterfall, with a larger bottom tier where the caramel sauce pooled. Thanks . As always though, there is a back side to this cake that is less than pretty — specifically where the cake comb started/stopped. The recipe will make 18-24 depending on size. They’re 0.75″ high so I am going to stick with the 8″ round tins I have an just made the 1.5 times. your recipe header has Pretzel in the title…………..there are no pretzels in this recipe?? The only thing I wanted to ask you is that it came out with too much of a butter flavor and I made the recipe as you posted it. … It was a disaster. You can definitely add more caramel between the layers though and try adding a bit more to the buttercream as well. Hi there! You can use the recipe as is if you don’t mind thinner layers. That perfectly delicious caramel flavour shines throughout, and I love that you can actually taste it in the cake layers — I wasn’t sure this would come through, but it does! Usually, you’re going to use something like Instant Yeast in breads, rolls, pizza crust, etc., but in this recipe it gives you a nice fluffy vegan coffee cake that’s perfect for topping with caramel … And yes, for sure. For the cake and frosting, no, but you need to make sure it is completely cooled for both (to room temp). Beat salted butter with a heavy-duty electric stand mixer on medium speed until creamy. 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