Salted Caramel Mousse Layer Cake
Introduction
Salted Caramel Mousse Layer Cake is a delightful dessert that combines rich flavors and a creamy texture. This decadent cake includes soft layers of vanilla cake, a luscious salted caramel mousse, and a generous drizzle of homemade caramel sauce. It’s perfect for celebrations or just a sweet treat at home!
Why Make This Recipe
This Salted Caramel Mousse Layer Cake is not only delicious but also a showstopper that can impress family and friends. The layers of cake and mousse create a perfect balance of sweetness and saltiness, making every bite a delightful experience. Plus, the recipe is fun to make and can be customized to fit your tastes!
How to Make Salted Caramel Mousse Layer Cake
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream or yogurt
- 1 cup heavy whipping cream (cold)
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 tsp sea salt
- 1 tsp gelatin
- 2 tbsp water (for gelatin)
- 1/2 cup granulated sugar (for caramel sauce)
- 2 tbsp water (for caramel sauce)
- 1/4 cup heavy cream (for caramel sauce)
- 2 tbsp unsalted butter (for caramel sauce)
- 1/2 tsp sea salt (for caramel sauce)
- Caramel fudge cubes (for topping)
- Crushed graham crackers or brown sugar crumbs (for topping)
Directions:
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Preheat your oven to 350°F (175°C). Grease and line three 6-inch round pans with parchment paper. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the softened butter and brown sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Then add the vanilla, milk, and sour cream. Gradually mix in the dry ingredients until smooth. Divide the batter evenly among the prepared pans and bake for 22–25 minutes. Let the cakes cool completely in the pans.
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For the mousse: In a small bowl, bloom the gelatin in 2 tablespoons of water for 5 minutes. Then, gently heat the mixture until the gelatin is fully dissolved. In a separate bowl, whip the cold heavy cream to stiff peaks. Mix the caramel sauce and sea salt into the melted gelatin, then fold the whipped cream gently into the caramel mixture. Chill the mousse in the refrigerator for 15 minutes.
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For the caramel sauce: In a saucepan, heat the granulated sugar and 2 tablespoons of water over medium heat until the sugar turns golden. Remove from heat and carefully add the heavy cream, butter, and sea salt, stirring until smooth. Let it cool slightly.
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To assemble the cake: Place one layer of cake on a serving board. Spread a layer of the salted caramel mousse over it. Add the second layer of cake and repeat with more mousse. Then place the final layer of cake on top. Chill the assembled cake in the refrigerator for at least 4 hours to set.
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Finally, pour the caramel sauce over the chilled cake, allowing it to drip down the sides. Top with caramel fudge cubes and sprinkle with crushed graham crackers or brown sugar crumbs.
How to Serve Salted Caramel Mousse Layer Cake
Slice the cake into generous pieces and serve it on dessert plates. It pairs beautifully with a cup of coffee, tea, or milk. You can enjoy it plain or add a dollop of whipped cream on the side for extra indulgence.
How to Store Salted Caramel Mousse Layer Cake
Keep any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it longer, you can freeze the mousse layers before adding the caramel sauce. Just wrap them tightly in plastic wrap and store them in the freezer.
Tips to Make Salted Caramel Mousse Layer Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Whip the cream to stiff peaks for a lighter mousse texture.
- Use good quality caramel sauce for the best flavor.
- Let the cake cool completely before adding the mousse to avoid melting the mousse.
Variation
You can add different flavors to the mousse, like chocolate or coffee, to give a new twist to this cake. You can also try adding nuts or fruit layers between the cake layers for extra texture and flavor.
FAQs
Q: Can I use store-bought caramel sauce?
A: Yes, store-bought caramel sauce works perfectly in this recipe. Just make sure it is a good quality for the best taste.
Q: How can I make the cake ahead of time?
A: You can bake the cake layers a day before and wrap them tightly in plastic wrap. You can assemble the cake and add the mousse the next day.
Q: What should I do if my caramel sauce hardens?
A: If your caramel sauce hardens, gently heat it in the microwave or on the stovetop while stirring until it becomes smooth again.
