This cake is a mix of multiple recipes found here and there and put together to form this superb dessert that will leave your guest in awe of its fabulousness! Yes there are 3 steps to this decadent cake but they are easy enough and so much worth it, I promise! Although it sounds extra sweet, it all balances out by the salt in the caramel. The cake is extra moist with the caramel, making it feel like you are in heaven eating a piece of cloud.
Start by making the caramel as it needs to cool before using. This recipe is a simple must have from Ricardo. It is quick, easy and so versatile in use. Start by bringing to a boil the maple syrup in a small saucepan until a candy thermometer reaches 250°c. Off the heat slowly add the warm cream whisking constantly. Put back on heat until caramel is smooth. Add butter and whisk till melted. Set aside in a heat proof container and let cool completely. (Leftovers are great on ice cream or just with a spoon…)
Next step is the cake. This is the go-to recipe I have for a vanilla cake by my favourite baker, Anna Olson. It is not overly sweet and pairs well with pretty much anything. Here are her 4 easy steps to achieving one of the best vanilla cakes you will have the pleasure of baking yourself.
“1. Preheat the oven to 350 F. Grease two 8-inch round cake pans. Line the bottom of each pan with parchment paper and then flour the sides of the pans, tapping out any excess.
2. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy and then add the eggs one at a time, beating well after each addition. Stir in the vanilla.
3. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add this alternately with the buttermilk, starting and ending with the flour and mixing well after each addition. Divide the batter evenly between the 2 pans.
4. Bake the cakes for 25 to 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans.”
After 20 minutes, get your cake gently out of the pan and place them with the bottom of the cake (removing the parchment paper) on a rack over a sheet pan. Poke small holes with a skewer everywhere on your two cakes and then pour the caramel. Using a palette knife (or the dull side of a butter knife) spread the caramel to make sure it gets into every hole. Let cool completely on rack before proceeding.
For the marshmallow icing, in a small saucepan sprinkle the gelatin over the water and let bloom (the softening process) about 5 to 10 minutes. Add the sugar and on medium to low heat, gently simmer till all the sugar has melted (you should not be able to feel the grains of the sugar), and you are left with a nice clear syrup. Add to the bowl of a stand mixer (or a glass or metal bowl – avoiding plastic) and add the corn syrup and vanilla. Start on medium speed and turn on high after 2 minutes until you obtain soft peaks that holds up it’s shape.
Now to assemble this beauty!!! You have two choices
here, you can opt for the easy yet simple and elegant way of putting some marshmallow icing in between the two layers and top cake and sprinkle with the toasted coconut or take the time to ice your cake completely and then press the toasted coconut to the sides of the cake until it is completely covered and then decorate by marbling the caramel throughout your icing.
Enjoy and happy baking!!!
Maple Caramel from Ricardo :
- 1 cup of maple syrup
- 1/2 cup of 35% warm cream (30 seconds in microwave)
- 1 tbsp of salted butter
Vanilla Cake from Anna Olson :
- ¾ cup unsalted butter, room temperature
- 1 ⅓ cup sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 ½ cup cake and pastry flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk, room temperature
Marshmallow Icing from Ricardo :
- 1 tbsp pf gelatin powder (1 small envelope)
- 2/3 cup of water
- ¾ cup of sugar
- ½ cup of clear corn syrup
- ½ tsp of vanilla extract