Ingredients
- Cake:
- Baking spray, for that cake pans
- 7 ounces granulated sugar
- 4 ounces light brown sugar
- 5 ounces unsalted butter
- 4 large eggs
- 1 ounce canola oil
- 1/2 cup buttermilk
- 1 1/2 teaspoons vanilla flavoring
- 11 ounces all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sodium bicarbonate
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon table salt
- 3/4 cup mashed, overripe bananas
- Salted Caramel Swiss Meringue Buttercream:
- 3/4 cup pasteurized liquid egg-whites
- 2 pounds confectioners' sugar
- 2 pounds unsalted butter, softened
- 1/2 cup Salted Caramel Sauce, recipe follows, or canned prepared caramel sauce, salted to taste
- 1 tablespoon vanilla flavoring
- 1/2 teaspoon table salt
- Toasted pecans, chopped, for sprinkling
- Salted Caramel Sauce, recipe follows, or canned prepared caramel sauce, salted to taste, for drizzling
- Homemade Salted Caramel Sauce:
- 1 cup granulated sugar
- two tablespoons corn syrup
- 2/3 cup heavy cream
- 3 tablespoons unsalted butter
- 2 teaspoons ocean salt
- 1/2 teaspoon fresh lemon juice
Directions
Cake:
Special equipment: three 8-inch cake pans and parchment liners
Preheat the oven to 350 levels F. Prepare three 8-inch cake pans with baking spray and parchment liners.
Utilizing a stand mixer having a paddle attachment, cream together the granulated sugar, light brown sugar and butter on medium-high-speed until light and fluffy. Gradually add some eggs, individually, mixing each fully before adding the following.
Using the mixer on low, gradually trickle the oil in to the mixture. Once added, boost the speed to medium-high and then mix before the mixture thickens and starts to seem like mayonnaise. Utilizing a silicone spatula, scrape lower your bowl, ensuring to obtain anything at the end from the bowl that is not mixed well.
In a tiny bowl, combine the buttermilk and vanilla flavoring. Inside a medium bowl, sift together the flour, baking powder, sodium bicarbonate, cinnamon and salt. Give a third from the flour mixture towards the butter mixture and beat on medium high-speed for 90 seconds. Bring the rate lower to low and, alternately, add some buttermilk mixture and remaining flour mixture in 4 stages, starting with the buttermilk mixture and ending using the flour mixture. Fold within the mashed bananas. Mix only enough to include the components after each addition.
Pour the batter in to the prepared pans, filling two-thirds full. Bake until a toothpick placed in to the center arrives clean, 35 to 40 minutes. The top cake should spring back slightly following a gentle tap together with your finger. Let it awesome for ten to fifteen minutes before removing in the pans. Permit the cakes to awesome completely before frosting.
Salted Caramel Swiss Meringue Buttercream:
Utilizing a stand mixer having a paddle attachment, beat the egg-whites and confectioners' sugar on medium-high before the mixture thickens to fluffy white-colored, three or four minutes. Reduce speed to medium and progressively add some softened butter. Boost the speed to medium-high and continue mixing for five to seven minutes. Lessen the speed and add some prepared caramel sauce, vanilla and salt. Mix until combined.
To put together the wedding cake: Frost the top of the 1 cake round with a few salted caramel Swiss meringue buttercream. Drizzle with a few prepared caramel sauce and sprinkle with a few pecans. Give a second round and repeat using the buttercream, caramel sauce and pecans. Top using the remaining cake round and frost the whole cake using the buttercream.
Homemade Salted Caramel Sauce:
Combine the sugar, corn syrup and 1/4 cup water inside a saucepan, ensuring the sugar is totally wet, when you are careful to not allow the sugar water coat the edges from the pan. Turn heat to medium-high and prepare for around 4 minutes. The cooking process is completed once the sugar has arrived at a pleasant amber color. Don't stir throughout the cooking process. Rapidly take away the sugar in the heat and add some heavy cream. The mix will bubble. Stir to mix. Whisk within the butter, ocean salt and fresh lemon juice. Let it awesome completely before use. Yield: roughly 2 cups
Recipe thanks to Viki Kane