Pin it
This decadent salted caramel mini layer cake recipe transforms simple ingredients into elegant petit fours perfect for special occasions. The combination of moist vanilla cake layers, fragrant tea syrup, and rich caramel buttercream creates bite-sized treats that deliver big flavor in every bite.
I first made these for my daughter's birthday tea party when I needed something elegant but manageable for small hands. The guests were so impressed they thought I'd purchased them from a fancy bakery!
Ingredients
- Cake flour: Provides a delicate crumb structure crucial for these dainty cakes
- Buttermilk: Adds moisture and a subtle tang that balances the sweet caramel
- Room temperature eggs and butter: Ensure proper emulsion for a velvety texture
- Salted caramel tea: Infuses the syrup with complex flavor without extra effort
- Dulce de leche: Creates a foolproof caramel frosting with perfect consistency
- Quality butter: Forms the foundation of both cake and frosting; look for European style for best results
Step-by-Step Instructions
- Prepare the Baking Sheet:
- Line a 17x11 inch deep baking sheet with parchment paper extending up the sides. Spray thoroughly with cooking spray including the sides. This preparation ensures your cake releases cleanly after baking.
- Mix the Wet Ingredients:
- Combine room temperature eggs, buttermilk, and vanilla in a large measuring cup. Beat gently just until combined. This mixture should equal about 1¼ cups. Having this ready streamlines the mixing process.
- Create the Cake Base:
- Mix dry ingredients in your stand mixer bowl then slowly incorporate butter cubes until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This technique creates a tender cake structure with even moisture distribution.
- Combine and Bake:
- Add two-thirds of the egg mixture to the dry ingredients, mixing just until combined. Then slowly pour in the remaining liquid while mixing. Pour batter into the prepared pan, tap to remove air bubbles, and bake until golden. The cake should spring back when touched lightly.
- Cool Properly:
- Allow the cake to cool briefly in the pan, then invert onto a wire rack, remove parchment, and flip again so the top faces upward. Complete cooling is essential before cutting to prevent crumbling.
- Prepare Tea Syrup:
- Dissolve sugar in boiling water, then steep the salted caramel tea bag for exactly 5 minutes. Remove tea bag and allow syrup to cool completely. This flavored syrup adds moisture and a subtle caramel undertone.
- Make Caramel Buttercream:
- Beat butter until light and fluffy before adding powdered sugar. Incorporate dulce de leche and continue beating until perfectly smooth. Transfer to a piping bag fitted with a round tip for easy assembly.
- Assemble Mini Cakes:
- Cut cake into circles, brush with tea syrup, pipe frosting between layers, and stack. Apply final frosting layer and add sprinkles if desired. Work methodically in batches for consistent results.
Pin it
The salted caramel tea is my secret weapon in this recipe. I discovered it during a snowstorm when I was craving caramel cake but had limited ingredients. The tea-infused syrup added such complexity that it became a permanent feature even when I have time to make traditional caramel.
Make Ahead Magic
These mini cakes can be assembled up to two days before serving. Store them in an airtight container in the refrigerator but bring to room temperature about 30 minutes before serving. The flavors actually develop beautifully during this resting period and the cake becomes even more moist from the syrup.
Pin it
Troubleshooting Tips
If your cake appears slightly curdled during mixing do not worry. This is completely normal due to the butter mixing method and will bake up perfectly. The key is not to overmix once you see this texture. If your cake rounds feel too firm after cutting, brush them more generously with the tea syrup focusing especially on the edges which tend to dry out first.
Serving Suggestions
These mini cakes shine when served alongside a hot beverage, particularly coffee or chai tea. For an elevated dessert experience, place each mini cake on a small pool of additional salted caramel sauce and garnish with a tiny edible gold leaf or a single crystallized flower. When serving for a celebration, arrange them on a tiered stand interspersed with fresh berries for a breathtaking presentation.
Frequently Asked Questions
- → Can I make the cake layers in advance?
Yes, you can bake the cake sheet up to 2 days ahead. Cool completely, then wrap tightly in plastic wrap and store at room temperature. Cut and assemble with frosting on the day of serving for best results.
- → What can I substitute for buttermilk?
If you don't have buttermilk, make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5-10 minutes until slightly thickened before using.
- → Can I use store-bought caramel sauce instead?
Yes, store-bought caramel sauce works well as a substitute for homemade salted caramel or dulce de leche in the buttercream. Choose a high-quality thick caramel sauce for best results.
- → How should I store these mini cakes?
Store assembled mini cakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for about 30 minutes before serving for the best texture and flavor.
- → Can I make a larger cake instead of mini ones?
Yes, you can use the same batter to make a larger layer cake. Bake in two 8-inch round pans for about 25-30 minutes, then layer with the same frosting. Adjust the tea syrup quantity accordingly.
- → What if I can't find salted caramel tea?
If salted caramel tea isn't available, use regular black tea and add a teaspoon of caramel extract or 2 tablespoons of caramel sauce to the syrup mixture while it's still hot.