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My dad and I have always shared a love of salted caramel. That salty sweet combination is my favorite, and the creamy, buttery melt-in-your-mouth taste of good caramel is magic! Maybe the love of good caramel is hereditary, because my daughter has been choosing salted caramel ice cream lately! (Win, win because then I can steal a bite!)
I could seriously eat this salted caramel buttercream by the spoonful. It’s soooo good, and combined with the rich and moist chocolate cake and chocolate ganache drip? Well let’s just say you won’t have anyone saying no to a second piece!
If you’re looking for more Easter/Springtime inspiration, check out my blue and white brunch tablescape – a classic, simple and elevated table for any event!
For this recipe, I’m using my favorite store-bought salted caramel sauce. You can totally make it on your own too, if you have a favorite recipe! I’m currently working on perfecting mine, and will update this post when it’s done. Using a high quality caramel for the frosting is crucial. A lot of caramel sauces have pretty weak caramel taste, which we don’t want. Go big or go home!
In the bowl of your stand mixer fitted with the paddle attachment, mix together the eggs, buttermilk and vanilla extract. Add the butter mixture once cooled. Add the dry ingredients into the now combined wet ingredients in two batches. Fold together until just combined. Pour batter into prepared cake pans and baked at 350 for 30-35 minutes, until a toothpick comes out with moist crumbs.
Another day, another cake! I’m sure you’ve caught on by now how much I love cardamom. I’ve been using it lately in Vanilla Cardamom Doughnuts and even cocktails! Today, it makes its way into a cake! With dried rose petals actually baked into the cake itself, this is a beautifully feminine/romantic dessert.
This cake would be perfect for a bridal shower, Mother’s Day brunch or as I told a friend just after making it, it would make a delicious and unique wedding cake as well! Both the cardamom and rose flavors are very subtle, and they pair together so well! If you’ve ever tasted baklava, this cake reminds me of those bright flavors. You can have fun asking your guests to guess the flavor too – I bet most of them would be stumped!
I’ve always loved the look of fresh flowers decorating cakes, and for this cake I thought, why not actually bake some rose petals into the cake as well? I bought these edible rose petals for the job (which I also used in these Orange Scented Shortbread Cookies with Rosewater Glaze). I’d say unless your florist can assure you that their roses are organically grown, I’d resist just using fresh rose petals. They’re often sprayed with pesticides that the FDA would not recommend you eat!
Cardamom Cake Ingredients:
2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cardamom
1 cup butter, softened (2 sticks)
1 3/4 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
2/3 cup full-fat sour cream
1/2 cup buttermilk
1/2 cup dried rose petals
Rosewater Buttercream Ingredients:
2 cups butter, softened (4 sticks)
6-8 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons rosewater extract
1 tablespoon heavy cream, if needed
Cake Directions:
Preheat the oven to 350 degrees F. Grease and line the bottoms of three 6″ cake pans with parchment paper.
Whisk together the dry ingredients, flour through cardamom.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, sour cream and buttermilk and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary. Stir in the rose petals.
Spoon the batter into the prepared cake pans. Bake 30-35 minutes or until a toothpick comes out with moist crumbs. Allow to cool about 10 minutes in the cake pans, and then invert the cakes onto a cooling rack with the “top” of the cake down. This will help flatten the cakes. Once the cakes come to room temperature, wrap in plastic wrap and freeze for 30 minutes before frosting.
Rosewater Buttercream Directions:
Whip the butter until light and fluffy. Slowly add the powdered sugar and mix on low speed until incorporated. Add vanilla and rose water extracts. Increase the speed to high, and mix about 2-3 minutes. If the frosting is too thick, add a little heavy cream.
Delicious, simple Nutella Chocolate Cake. Because hazelnut and chocolate are scrumptious, and even better together! Dense and flavorful chocolate cake, with layers with silky smooth Nutella. It seriously doesn’t get better than this!
You may notice by taking a quick peek through my cake recipes that I have a serious love of chocolate cakes. As a kid, chocolate cake was my requested birthday cake every single year and still has a very special place in my heart (and taste buds!).
Fresh key lime cake. An extra fresh, extra summery, extra delicious cake for all your summer parties! Basically key lime pie in a cake. The cake layers are buttery with crisp and light lime flavor. Then they’re covered with fresh lime buttercream made with lime juice and lime zest. You will not believe your taste buds – this is a must-make cake for summer (or anytime you want a taste of summer on your fork!).
This cake is seriously what my childhood St. Patrick’s Day dreams were made of. Ombre green vanilla cake. Rich vanilla frosting. Covered with ganache drip and garnished with lucky charms marshmallows. I mean…come on! Every kid needs this St. Patrick’s Day dessert – even if they’re just kids at heart!
Cake Ingredients:
2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened (2 sticks)
1 3/4 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
2/3 cup full-fat vanilla yogurt (greek or regular is fine)
1/2 cup buttermilk
Vanilla Buttercream Ingredients:
(Note: I use a lot of frosting – see the photos below! You can cut down as needed!)
2 cups butter, softened (4 sticks)
6-8 cups powdered sugar
2 tablespoons vanilla extract
1 tablespoon heavy cream, if needed
White Ganache Drip Ingredients:
1/4 cup heavy cream
1 cup white chocolate or white candy melts
Cake Directions:
Preheat the oven to 350 degrees F. Grease and line the bottoms of three 6″ cake pans with parchment paper.
Whisk together the dry ingredients, flour through salt.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, yogurt and buttermilk and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary.
If you want a green ombre cake: Distribute the cake batter evenly into three large mixing bowls. I used a 1/2 cup measure to ensure my cake layers would be exactly even. Add green food dye in varying degrees to each bowl. Remember that the dye will lighten slightly when the cake bakes.
Spoon the batter into the prepared cake pans. Bake 20-30 minutes or until a toothpick comes out with moist crumbs. Allow to cool about 10 minutes in the cake pans, and then invert the cakes onto a cooling rack with the “top” of the cake down. This will help flatten the cakes. Once the cakes come to room temperature, wrap in plastic wrap and freeze at least 1 hour before frosting.
Buttercream Directions:
Whip the butter until light and fluffy. Slowly add the powdered sugar and mix on low speed until incorporated. Add vanilla extract. Increase the speed to high, and mix about 2-3 minutes.
Ganache Directions:
Put your frosted cake into the freezer for at least 10 minutes. Melt the chocolate or candy melts in a small bowl with the heavy cream. Drizzle the ganache down the sides of the cake, and spread across the top! You can use a spoon for this step, but I prefer to use a squeeze bottle. Garnish with lucky charms marshmallows.
