SALTED CARAMEL POPCORN CAKE

I know this is maybe not an everyday cake project but definitely a must-have-to-try-cake. If you love salted    caramel, popcorn, and cake, then this cake has to be on your baking list.

The idea to this cake was coming into my mind during a weekend night when I was chilling on the couch, watching Silicon Valley, and eating these Salted Caramel Cupcakes and lots of other stuff like popcorn.

Ingredients

cake

• 3 cups all-purpose flour (360g)
• 2+1/2 tsp baking powder
• 1 tsp salt
• 1 cup butter, room temperature (226g)
• 1+1/2 cups brown sugar (300g)
• 3 large eggs
• 1 vanilla bean (or 1 tsp vanilla extract)
• 1+1/4 cups milk (300ml)

salted caramel frosting

• 1 cup butter (226g)
• 1+1/2 cups brown sugar (300g)
• 3/4 - 1 cup heavy whipping cream (180-240ml)
• 3/4 tsp salt
• 2 vanilla beans (or 2 tsp vanilla extract)
• 5 - 6 cups powdered sugar (600-720g)

topping

• 1 cup butter (226g)
• 1+1/2 cups brown sugar (300g)
• 1/2 cup heavy whipping cream (120ml)
• 3/4 tsp salt
• 10 cups popped corn (100g)

Instructions

• Preheat oven to 350°F / 175°C. Line the bottom of two 9“ springform pans with parchment paper and lightly grease the sides. Set aside.
• Cake: In a large bowl whisk together flour, baking powder, and salt to combine. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat butter and sugar until creamy for about 2 minutes. Add eggs and vanilla* and mix until combined. Alternately add dry ingredients and milk and mix on low speed just until combined. Begin and end with dry ingredients. Divide batter into the two prepared springform pans equally. Bake for about 23-25 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
• Frosting: In a small saucepan, melt the butter over medium-high heat. When butter is melted, add brown sugar and 1/2 cup of heavy whipping cream and bring to a boil. Cook for about 2 minutes. Whisk continuously. Remove from heat and stir in salt and vanilla* until combined. Transfer to a large heat-proof mixing bowl. Let cool to room temperature. 
• .................

please see full recipe here  : www.alsothecrumbsplease.com

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