Into the bowl sift the flour, baking soda and baking powder. And it was still wonderful to eat. I am very tempted to make it again for this year’s festivities, but there’s always a new recipe whispering to me from sidelines. Let the bowl sit on the counter until it’s cool enough to handle, then transfer it to the fridge. The sauce gets a little bit of the vanilla bean browned butter, and while the flavor isn’t pronounced, it definitely deepens the flavor. Whisk until the salt is melted and the mixture is smooth. The result? No. Topped with roughly chopped salted peanuts just before serving, puts the cake in another zone. I used a low protein all-purpose flour which is similar to cake flour. As you cook it, first the butter will melt, then begin to sputter and spit. With this year’s birthday just a few days away, I am beginning to think of the cake I’ll bake. Friends, this cake is the bee’s knees! The cake may be slightly less tender but it will still be lovely. When you want to use that sugar, sift it to remove any large chunks of the bean. Buttermilk comes in to produce a tender texture, brown sugar adds a gentle note of caramel. This only takes a couple minutes, but be careful not to overdo it as whisked ganache can sometimes go grainy. Adding it to ganache just took it to a totally different level! You’ll have a very thin mix at first, and as it cools it will set into a thick ganache. Any oil that is flavorless would work, grapeseseed or vegetable. This post is sponsored by Lone Goose Bakery. Once thick, use a hand mixer to beat the ganache for 2-5 minutes, until it’s lighter in color and smooth enough to spread. Add the butter to a skillet. In pastry school, we took our scraped pod and added it with sugar to a food processor. All opinions are my own. Traditionally, yellow cake is made with granulated sugar, eggs & yolks and vanilla extract. But even at its best, traditional yellow cake is just that, a sugar/butter cake with a hint of vanilla. A Salted Caramel Drip Cake to beat all others, the true showstopper! There are some really wonderful classic American birthday cakes out there, this one by KAF is one of my favorites. How do I know when the butter is done browning? It’s vanilla sugar! Store it in an airtight container. The contents of this website are based upon the opinions of Jennifer Kular. Yellow cake elevated with fall flavors for a festive holiday feel: fluffy and moist, made with vanilla bean infused brown butter this cake is wrapped with a salted caramel chocolate whipped to produce the smoothest, most decadent ganache. Please note that Jennifer Kular is not a nutritionist, dietitian, physician, pharmacist, or other licensed healthcare professional. I usually make caramel with a little pink Himalayan salt and pour over finely chopped dark chocolate. When it first goes in it’s liquid and as time passes slowly stiffens. Once it’s thick enough to stay on a spoon when held above the bowl, it’s ready to be whipped. What kind of chocolate should I use in the ganache? The ganache we’re making here is much, much more interesting. Can I use a different oil rather than canola oil? Click on over to The Boy Who Bakes‘ website where you’ll find all of the details for Chocolate Cake with Whipped Salted Caramel Ganache Frosting. The cake itself is very moist! Edd’s recipe is originally for a sheet cake. Yellow cake elevated with fall flavors for a festive holiday feel: fluffy and moist, made with vanilla bean infused brown butter this cake is wrapped with a salted caramel chocolate whipped to produce the smoothest, most decadent ganache.