Simple Vanilla Layer Cake with Citrus Caramel Frosting

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Soft and moist vanilla cake layers with a homemade salted caramel frosting infused with citrus and topped with fresh fruit and flowers.

Prep Time50

Cook Time45

Course: Cakes

Cuisine: Dessert

Servings: people

Preheat the oven to 180°C and line two 20cm dia cake tins with oil and baking paper.
In a bowl of an electric mixer fitted with a whisk attachment, add the eggs, oil, and sugar. Beat at high speed until light and creamy, about 4 minutes.
Sift the flour and the salt together.
Add the flour and salt mixture to the egg mixture, and mix until just combined.
Add the milk, vanilla, and zest to a jug. Stir to combine.
Slowly, with the motor of the mixer running pour the milk mixture into the batter. Continue until all of the milk has been added. Scrape the sides of the bowl and mix again to ensure there are no lumps.
Pour the batter into the prepared tins and bake in a preheated oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean.
Allow the cakes to cool in their tins for 30 minutes and then transfer the cakes to a wire rack to cool completely.

Start by making homemade caramel. Add the sugar to a medium-sized saucepan set over medium heat.
Whisk continuously until the sugar has melted. Allow the sugar to turn a light amber color. Be careful not to burn the sugar.
When amber in color, remove the sugar from the heat and add the cream and the ClemenGold juice. Whisk until incorporated.
Chop 85 grams of butter into cubes, and slowly add this to the caramel mixture. Whisk until the butter is melted and the caramel is smooth.
Add the sea salt to the caramel and whisk to combine. Pour the caramel into a glass jar and allow the caramel to cool to room temperature.
To make the frosting, add the icing sugar and the remaining butter to a bowl of an electric mixer fitted with a paddle attachment. Beat until the mixture resembles fine breadcrumbs.
Add the cream cheese and beat at medium-high speed until the frosting is smooth.
Add ½ cup of the cooled citrus caramel and beat again. Scrape down the sides of the bowl and beat again, this is to ensure the frosting has mixed evenly.
Beat at medium-high speed for a further 3 minutes or until the frosting is light and fluffy.
To assemble the cake, place one layer of the cooled vanilla cake on a cake plate. Spread a generous amount of caramel frosting over the surface of the cake. Place the second layer of cake on top and spread the caramel buttercream over the surface of the top layer.
Decorate with edible flowers and fresh fruit. Enjoy!