Comments on: Caramel Cake (Salted Caramel Cake)

By: Olivia

Olivia — Wed, 16 Jul 2025 21:36:39 +0000

In reply to Ladaik. Hi Ladaik! Yes, two days refrigerated is totally fine. Take out 2-3 hours before serving so it can come to room temperature.

By: Ladaik

Ladaik — Wed, 16 Jul 2025 07:25:32 +0000

Can this cake be made before hand? Say 2 days in advance? Should it be refrigerated or is it ok to be left at room temperature?

How long does it keep after being iced?

By: Olivia

Olivia — Mon, 14 Jul 2025 16:56:47 +0000

In reply to Kelly Jean Murphy. Hi Kelly! The caramel will keep for a long time in the fridge. 3-4 days is totally fine. And yes you can add pecans! I hope she loves it :)

By: Kelly Jean Murphy

Kelly Jean Murphy — Sun, 13 Jul 2025 22:09:59 +0000

Hi Olivia, This looks like an AWESOME recipe. My mom asked for a caramel cake for her birthday this week and though I LOVE making everyone their own special for their birthdays, Ive never attempted a caramel cake. SOOO I have 2 questions.
1-How many days ahead is it safe to make the caramel to refrigerate? 3-4 safe?
2-Can some pecans be added to the filling?

By: Olivia

Olivia — Sat, 26 Apr 2025 06:40:51 +0000

In reply to Jenny. Hi Jenny! It just needed to be cooked for longer. It does take a long time but once it starts to turn color it can burn quickly so be sure to watch it like a hawk.

By: Jenny

Jenny — Wed, 23 Apr 2025 17:06:59 +0000

My caramel never turned amber. I tried twice… what did I do wrong? Just need to cook longer? It seemed like a while. It still tastes good?

By: Olivia

Olivia — Thu, 03 Oct 2024 15:31:38 +0000

In reply to Charlotte Godbolt.

Hi Charlotte! The caramel sauce should be quite thick for a sauce, but you can cook it for a little longer if needed. I have a tutorial here: https://livforcake.com/caramel-sauce-recipe/ I also have a detailed tutorial for the buttercream too which explains why it split and how to save it (the butter was probably a bit too cold): https://livforcake.com/swiss-meringue-buttercream-recipe/ I am not sure why the cakes are leaking butter… that should not happen. Did you make any changes to the recipe at all?

By: Olivia

Olivia — Thu, 03 Oct 2024 15:23:21 +0000

In reply to Jessie Wing. Hi Jessie! If just for a couple of hours I would leave it out and rewhip again before using. If you put it in the fridge the butter will start to set and you'll need to have to come to room temp again and rewhip before you use it and that can cause problems.

By: Charlotte Godbolt

Charlotte Godbolt — Thu, 03 Oct 2024 07:18:56 +0000

Ok so this is a tale of 2 highs and 2 lows for me…
Highs: the caramel sauce tastes great (although could be thicker ..) and the Italian meringue whipped is fabulous… BUT!
The buttercream went wrong from adding the butter.. started to look split as you say.. so took your instruction and kept mixing upon which it promptly broke!! Looks tastes like clotted butter..
The cakes themselves are stodgy and bland- and seem to still be leaking butter!! Kinda gross really.
Hmm…
Not sure where I went wrong ??

By: Jessie Wing

Jessie Wing — Fri, 27 Sep 2024 22:27:01 +0000

Can the caramel buttercream meringue be stored for a couple hours in the fridge?