Ingredients:
For the Caramel:
1 1/2 cups granulated sugar
1/3 cup water
225 ml heavy cream (room temperature)
3/4 cup unsalted butter (room temperature)
1/2 tsp sea salt (optional, for salted caramel)
For the Caramel Cake:
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter (room temperature)
1 cup granulated sugar
3 large eggs (room temperature)
1 1/2 tsp vanilla extract
1/2 cup caramel (room temperature)
1 cup milk (room temperature)
For the Caramel Swiss Meringue Buttercream:
5 large egg whites
1 2/3 cups dark brown sugar (packed)
2 cups unsalted butter (room temperature, cubed)
1/2 cup caramel (room temperature)
Salt (optional, to taste, for salted caramel)
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