Butter Cake with Salted Caramel Buttercream

By Lorena_321

Ingredients

• Butter Cake:
• 3 cups flour
• 2 t. baking powder
• 1 t. baking soda
• pinch of salt
• 1 cup butter (2 sticks), softened
• 2 cups sugar
• 4 eggs, room temperature
• 1 cup buttermilk, room temperature
• 2 t. vanilla
• Salted Buttercream Frosting:
• First Stage:
• 2 cups sugar
• 1 cup buttermilk
• 1/2 cup Crisco vegetable shortening
• 1/2 cup butter
• 1 t. baking soda
• Second Stage:
• 1/2 cup butter
• 1/2 t. sea salt
• 2 cups powdered sugar

Preparation

Step 1

Cake Instructions:
Preheat oven to 350 degrees.
Prepare 3 9-inch cake pans with shortening and flour.
Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside.
Cream butter until fluffy and the add sugar. Cream together for about 8 more minutes.
Add eggs, one at a time, and cream together after each.
Add flour mixture and buttermilk, alternatively, beginning and ending with flour. Combine each addition of flour and then turn mixer on high to add air into the batter.
Add vanilla and beat well. Turn mixer on high once vanilla has been incorporated for about 10 seconds to lighten batter.
Divide among pans and bake for 25 to 30 minutes until set.
Turn out of pans onto cooling racks and allow to cool completely.

Salted Caramel Buttercream Recipe:
Add all ingredients from the first stage of the frosting ingredients in a 3 - 4 quart pot. Stir ingredients with a wooden spoon while cooking over medium-low heat.
Cook to soft ball stage (234-245 on candy thermometer or use cold water)
Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
Add the butter and salt from the second stage ingredients to the mixing bowl and whip.
Add powdered sugar in 1/2 cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer onto high for about 10 seconds after each addition to incorporate air into the frosting.
Adjust the amount of powdered sugar to result in a frosting that will hold its shape.