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18Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- cake (For Caramel, Layers:)
- 3/4 cup butter (softened at room temperature)
- 1 1/2 cups white granulated sugar
- 4 large eggs
- 1 tsp. vanilla extract
- 14 oz. dulce de leche (can, 396g, softened)
- 1 1/3 cups milk
- 2 cups flour (all-purpose)
- 4 tsp. baking powder
- 1/2 tsp. salt
- buttercream (For Salted Caramel)
- 2 cups butter (; softened at room temperature)
- 14 oz. dulce de leche (can, 396g)
- 1/4 tsp. salt
- 14 oz. dulce de leche (can, 396, for filling)
- sugar (Garnish:, optional)
- 1 cup white granulated sugar
- 1/2 cup water
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Reviews(1)
Brey 6 years ago
The caramel cake was moist and tasty. My buttercream was made with medium fat magariene and 1 teaspoon of salt. It came out a bit fatty tasting but the salty-sweet ratio was just right. The 3 cakes baked even because I knocked the baking tin twice to remove the air bubbles from the batter. Baked at 180 degrees Celsius. Next time I would not make it with the buttercream but maybe with fresh cream.