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vanilla

Salted Caramel Popcorn Cake

August 24, 2021 By Ashley Leave a Comment

This is the perfect cake for all those salted caramel fans in your life. Tender, fluffy and moist vanilla bean cake is layered between salted caramel sauce, and salted caramel Swiss meringue buttercream, and topped with homemade salted caramel popcorn and even more salted caramel. My salted caramel popcorn cake is indulgent, delicious and fulfills all of those sweet and salty caramel cravings.

Salted Caramel Corn Cake

Vanilla Bean Cake

Let me tell you – this vanilla bean cake is a KEEPER. It’s the perfect foundation for most fillings and frostings, and it makes for beautiful layer cakes. This cake is mixed using the reverse creaming, or two stage method. Reverse creaming cakes have a tighter, more delicate and soft crumb. They tend to be more compact, with less of a rise compared to creamed cakes, and have a melt-in-your-mouth texture. Reverse creaming cakes can be delicate, so they are easiest to layer, carve, stack, etc. when they are chilled. The reverse creaming method gives me exactly what I’m looking for in a white/yellow cake base. This method of creaming and my recipe is partly adapted by Rose Levy Beranbaum’s The Cake Bible. 

Salted Caramel Corn Cake

For this recipe, a scale is also required. Scratch cakes can be tricky to make sometimes, and the baking science is very important in the making and baking of scratch cake. We need cakes to be consistent in taste and texture, and bake up with no problems – no sinking, no overflowing, no rubbery layers, etc. A scale is key in getting consistent results. I use this one from Amazon. This recipe will not work if you convert it to volume (cups) measurements.

Salted Caramel

One full batch of my salted caramel sauce is needed for this cake. It will be used for the buttercream, to drizzle between layers and used as a drip on top. Be sure to use room temperature caramel for this cake project. Too warm and the caramel will leak. Too cold and you won’t be able to drizzle it or use it for the drip.

Salted Caramel Corn Cake

Salted Caramel Popcorn

Of course, you can totally use store bought caramel popcorn for this cake. But, I have provided my recipe for a small batch of caramel popcorn in this post. It makes 2 quarts of caramel corn which is the equivalent to 2 – 3oz bags. There will be left overs so I recommend sprinkling more popcorn over each cake slice when serving so all servings get plenty of caramel popcorn with it.

Salted Caramel Corn Cake

My caramel corn recipe requires making a caramel syrup to pour over the popcorn and then is baked low and slow to develop the flavor and coat all of the popcorn. Once cooled, the popcorn can be broken up into pieces and stored in an airtight container. Homemade caramel corn is so good. It’s definitely worth making and keeping extra to snack on.

Salted Caramel Corn Cake

I hope that you enjoy this salted caramel popcorn cake as much as I do! If you make it, let me know and leave a comment or tag me on Instagram.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Strawberry Rose Buttermilk Cake

Chocolate Stout Cake with Coffee Irish Cream Buttercream

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Salted Caramel Corn Cake
Print Recipe
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Salted Caramel Popcorn Cake

Moist and tender vanilla bean cake filled with salted caramel, salted caramel Swiss meringue buttercream and topped with homemade salted caramel corn
Prep Time1 hr
Cook Time40 mins
Course: Dessert
Servings: 3 – 8″ cakes

Ingredients

Vanilla Bean Cake

  • 14 ounces (396g) cake flour
  • 14 ounces (397g) granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon + 1 teaspoon baking powder
  • 9 ounces (255g) unsalted butter, room temperature
  • 4 large eggs
  • 3 ounces (85g) canola oil
  • 12 ounces (341g) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pure vanilla bean paste

Salted Caramel

  • 1 batch salted caramel sauce

Salted Caramel Swiss Meringue Buttercream

  • 1 batch Swiss meringue buttercream
  • 1/2 – 3/4 cup (240g) prepared salted caramel sauce

Salted Caramel Popcorn

  • 2 quarts (2 – 3oz bags) salted popcorn
  • 1/2 cup (107g) light brown sugar
  • 1/4 cup (78g) light corn syrup
  • 1/4 cup (57g) unsalted butter, room temperature
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract

Instructions

Vanilla Bean Cake

  • Prepare your cake pans. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
  • Combine the milk, oil, eggs, vanilla extract and vanilla bean paste in medium bowl. Whisk to thoroughly combine.
  • In the bowl of a stand mixer, combine the cake flour, sugar, baking powder, and salt. On low speed, mix for 1 minute.
  • With the mixer still running, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, pour in a small amount of the liquid ingredients (about 1/2 cup) and mix until the flour mixture is moistened.
  • Turn the mixer speed to medium (4 or 6) and beat for *two full* minutes. The mixture should be whipped up, thick, and lighter in color.
  • Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been incorporated, give the bowl a final scrape and mix with a spatula.
  • Evenly divide the batter among the prepared pans.
  • Bake the layers for 35-45 minutes. Check the cake at 30-35 minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
  • Tap the cake once, firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
  • Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill in the refrigerator a couple hours.

Salted Caramel Buttercream

  • In a stand mixer fitted with the paddle attachment, combine the salted caramel sauce and the prepared Swiss meringue buttercream.
  • Mix on low until everything is incorporated and the buttercream is smooth.

Salted Caramel Popcorn

  • Preheat the oven to 200F. Line a large, rimmed baking sheet with parchment. Spread out the popcorn in an even layer.
  • Mix brown sugar, corn syrup, butter and salt in a large saucepan. Stir and bring to a boil over medium heat.
  • Boil 2 minutes without stirring. Remove the pan from the heat.
  • Whisk in baking soda and vanilla.
  • Pour caramel over the popcorn, stirring to coat evenly. Work quickly as the caramel sets up fast.
  • Bake for 1 hour, stirring every 20 minutes. Remove from the oven, give it a final stir and cool.
  • Break apart the popcorn. Store in an airtight container.

Assemble Salted Caramel Popcorn Cake

  • Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake. If you made your cake in 3 pans, skip this step.
  • Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
  • Spread about one cup of the buttercream on the layer using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick.
  • Drizzle with salted caramel sauce.
  • Place another cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat the previous two steps, applying the buttercream and salted caramel. 
  • Place the third layer cake layer, top up, and press down gently so that the layer is adhered to the buttercream.
  • Add the final buttercream layer. Add the final salted caramel drizzle. Place the final cake layer (the bottom of one of the cakes) bottom side up on the buttercream, pressing gently to adhere. 
  • Frost the cake with the remaining salted caramel buttercream. Chill in the refrigerator for 30 minutes.
  • Microwave the remaining caramel for 3-5 seconds, or until the caramel is loose and pourable but not hot. 
  • Add the drips around the perimeter of the cake. Fill in the top of the cake with the caramel and smooth.
  • Top with salted caramel popcorn. Slice into pieces and serve.
  • Wrap remaining cake in plastic wrap. The cake will keep in the refrigerator for up to three days. Bring to room temperature before serving. 

Filed Under: Cakes and Cupcakes Tagged With: cake, caramel, caramel corn, layer cake, popcorn, salted caramel, Swiss meringue buttercream, vanilla

London Fog No Churn Ice Cream with Honey Shortbread

August 3, 2021 By Ashley Leave a Comment

No churn ice creams are super easy to make and super convenient as they don’t require an ice cream machine. Homemade ice cream is takes very little effort and are far more yummy than most store bought varieties. My London Fog no-churn ice cream is infused with lavender Earl Grey tea and vanilla beans with chunks of scratch made honey shortbread pieces. Have your tea and biscuits all in one with this rich, creamy and silky ice cream.

London Fog Ice Cream

What is a London Fog?

A London Fog is one of my favorite coffee shop drinks. Often called an Earl Grey Latte, this drink is made with Earl Grey tea, steamed milk and vanilla syrup. Make it a London Smog, or Dirty London Fog by adding a shot of espresso. – my favorite way to enjoy the drink. Earl Grey tea is a black tea that is primarily blended with the flavor of bergamot, but you can find different varieties, such as the tea I used for this recipe, which has the addition of lavender to it. You can use any variety of Earl Grey or Lady Grey (Earl Grey with the addition of blue cornflowers) tea for this recipe.

London Fog Ice Cream

Honey Shortbread

Simple, buttery, sweet and addictive, honey shortbread, this honey shortbread recipe is so, so good on its own, you might want to double the recipe just to snack on it. The shortbread has all the typical ingredients – flour, sugar, butter and a pinch of salt. It is baked until golden brown, and while still warm, honey is brushed over the top and sprinkled with flaky salt. The honey melts into the shortbread and the salt gives it that sweet and salty flavor that makes these shortbread so, so good.

London Fog Ice Cream

How to make London Fog no churn ice cream

Only a few ingredients are needed to make this ice cream – heavy cream, sweetened condensed milk, Earl Grey tea and vanilla bean paste. Steeping the tea in the cream will infuse the cream with the flavor of Earl Grey. I used 5 tea bags to get a powerful Earl Grey flavor. The tea bags and cream are heated until just simmering. Off the heat, allow the tea to steep in the cream for 5-10 minutes . When removing the tea bags from the cream, be sure to squeeze out as much liquid as possible to get the most flavor. The cream needs to be chilled completely before being whipped for the ice cream base.

London Fog Ice Cream

Once the cream is chilled, whip the cream until stiff peaks form. While the cream is whipping, in a large bowl, whisk together the sweetened condensed milk and vanilla bean paste. Fold in the whipped cream in two batches, being careful to not deflate the whipped cream.

I used a loaf pan to layer my ice cream, but you can use any container that works best for you. Pour 1/3 of the ice cream into the pan, sprinkle a layer of the shortbread pieces on top. I use a knife to swirl the cookies into the ice cream. Repeat with a second layer of ice cream and a second layer of shortbread. Repeat with the third and last layer of ice cream and shortbread. Cover the ice cream in plastic wrap and freeze until frozen solid (4-5 hours, or overnight).

London Fog Ice Cream

If you make this London Fog no churn ice cream with honey shortbread, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more ice cream recipes, check out these posts:

Coffee Brownie No-Churn Ice Cream

Key Lime Pie Popsicles

Roasted Peach Crisp Ice Cream

London Fog Ice Cream
Print Recipe
5 from 3 votes

London Fog No Churn Ice Cream with Honey Shortbread

Rich and creamy Earl Grey and vanilla no churn ice cream sprinkled with sweet and salty honey shortbread cookies
Prep Time15 mins
Cook Time30 mins
Course: Dessert

Ingredients

No Churn London Fog Ice Cream Base

  • 2  cups (480g) heavy whipping cream
  • 5-6 tea bags Earl Grey tea (or 1 1/2 – 2 tablespoons loose leaf)
  • 1 (14oz/396g) can sweetened condensed milk
  • 2 teaspoons pure vanilla paste

Honey Shortbread

  • 3/4 cup + 1 tablespoon all purpose flour
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, cold, cubed
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon honey
  • flakey sea salt, for sprinkling

Instructions

Steep and infuse the cream.

  • Place the heavy cream in a medium saucepan over low heat. Place in 5-6 tea bags. Push down the bags to ensure they are fully submerged.
  • Heat the cream until simmering. Don't boil.
  • Remove the saucepan from the heat and let the tea steep for 5-10 minutes.
  • Remove the tea bags from the cream one at a time, pushing all of the liquid out of the bags as much as possible.
  • Stir the mixture and strain over a medium size bowl, to catch any large tea leaves.
  • Chill the mixture for 3-5 hours or overnight. The cream mixture needs to be very cold.

Make the honey shortbread.

  • Preheat the oven to 350F. Line a 6" cake pan with parchment paper, or spray the pan with baking spray.
  • While the cream is chilling, make the shortbread. In the bowl of a food processor, place the flour, sugar and salt.
  • Pulse a couple times to combine. Add in the cold, cubed butter and pulse until the mixture resembles coarse sand and starts to clump up just a bit.
  • Lightly and evenly press the shortbread mixture into the prepared pan with an offset spatula.
  • Place the shortbread in the fridge to chill for 30 minutes.
  • Bake the shortbread for 30-40 minutes until golden brown.
  • Drizzle the honey over the shortbread while it is still warm. Use a pastry brush to spread it evenly over the top.
  • Sprinkle with flaky sea salt. Let cool completely.

Make the ice cream.

  • Place the chilled whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
  • Whip the cream on medium speed until stiff peaks form.
  • In a large bowl, combine the sweetened condensed milk and vanilla. Whisk to combine.
  • Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
  • Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
  • Chop up the shortbread into bite sized pieces.
  • Layer the ice cream in a 9×5 loaf pan or pan of your choice, in three layers, alternatively with the shortbread, and swirl to mix just a bit.
  • Cover loosely with plastic wrap and freeze until solid, or overnight before serving.

Filed Under: Ice Cream and Frozen Treats Tagged With: earl grey, honey, ice cream, no churn, shortbread, tea, tea and biscuits, vanilla

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for bakers and cake decorators.
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