Name: Salted Caramel Butter Cream Cake with Almond-Cashew Praline recipe by Jaya Rajesh at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: For Cake; 3 eggs; 2.5 cup all purpose flour; 1 3/4 castor sugar; 1/2 cup oil; 1 tsp baking soda; 1 tsp Baking powder; 1 cup milk; 2 tsp butterscotch essence; For salted caramel sauce; 1 cup sugar; 1 cup Cream; 1 tsp butter; 1 tsp Pure Vanilla Extract; A pinch of salt; For almond-cashew praline; 10 broken and roasted cashews; 10 roasted almonds; 5 tbsp Sugar; 1 tsp butter; For salted caramel butter cream; 200 gms butter; 1 tsp heavy cream; 400-500 icing sugar; 1 tsp salted caramel sauce; For soaking syrup; 1 cup sugar; 1 Cup water

ABOUT Salted Caramel Butter Cream Cake with Almond-Cashew Praline RECIPE

This cake is super soft and salted caramel buttercream frosting takes it to just another level. Almond cashew praline adds a nice crunch to the cake. Make this for parties or for kids or just to surprise your loved ones trust me it will steal the show for sure.

Ingredients Serving: 8

For Cake
3 eggs
2.5 cup all purpose flour
1 3/4 castor sugar
1/2 cup oil
1 tsp baking soda
1 tsp Baking powder
1 cup milk
2 tsp butterscotch essence
For salted caramel sauce
1 cup sugar
1 cup Cream
1 tsp butter
1 tsp Pure Vanilla Extract
A pinch of salt
For almond-cashew praline
10 broken and roasted cashews
10 roasted almonds
5 tbsp Sugar
1 tsp butter
For salted caramel butter cream
200 gms butter
1 tsp heavy cream
400-500 icing sugar
1 tsp salted caramel sauce
For soaking syrup
1 cup sugar
1 Cup water

Instructions

In a bowl break eggs and add in sugar and beat till they are pale yellow in colour and are double in their volume.
Next add in oil and beat again.
Now add sifted all purpose flour along with baking powder and baking soda and gently fold in the flour.
Add in milk and butterscotch essence and fold in properly to avoid any lumps.
Transfer the batter in 6 inch cake tin and bake it in a preheated oven for 25 mins .
Once done demold the cake from tin and let it cool completely.
For salted caramel sauce :-
Melt sugar over medium heat till it reaches deep amber colour.
Add in cream and incorporate it well in melted sugar.
Add butter and salt and mix well.
Let it cool and then store in a glass bowl.
For almond-cashew praline
Melt sugar till dark colour.Add in chilled butter, roasted almond-cashew and transfer in greased plate.
Powder half of praline and reserve half for decoration.
Next make soaking syrup by mixing sugar in water over low heat till sugar melts.
For butter cream,beat butter till light and fluffy and add in cream and beat again
Next add in icing sugar , essence and salted caramel sauce and beat again till its thick add holds shape.
Divide the cake into 3 equal parts and soak with sugar syrup and frost and fill it with prepared butter cream and some praline.
Crumb coat the cake and leave it in fridge to firm up for 1/2 an hour.
After 1/2 an hour give final coat and decorate it with reserved praline and drizzle some caramel sauce.
Serve chilled or in room temperature.

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