Stay ahead of the trends with this Miso Salted Caramel Cake—a sophisticated flavor combination that's winning over dessert lovers everywhere. Crafted with the reliable performance of Bakersfield Eezy Mix Cremidor, Bakersfield Cakemaster, Bakersfield Whippit Buttercream, and the rich, indulgent taste of Bakersfield Fudge-It Caramel, this recipe delivers the perfect balance of sweet, salty, and creamy in every slice.
Ideal for bakeries and cafés looking to offer something fresh and memorable.
Serving Size: 1,167.75 g
Number of Servings: 1 cakeIngredients
Brown Butter Sponge Cake
Cake Flour 105g
Baking Powder 5g
Bakersfield Eezy Mix Cremidor 18.75g
White Sugar 105g
Salt 2.25g
Whole Eggs 160g
Water 56.25g
Bakersfield Cakemaster 10g
Brown Butter, melted 40g
Miso Salted Caramel Buttercream Filling, Frosting, & Topping
Bakersfield Whippit Buttercream 230g
Water, cold (40% Hydration) 92g
Bakersfield Fudge-It Caramel 210g
Japanese Miso Paste, white (shiro) 24g
Miso Salted Caramel Glaze
Bakersfield Fudge-It Caramel 100g
Japanese Miso Paste, white (shiro) 10g
Procedure:
Brown Butter Sponge Cake
1. Preheat oven to 180° Celcius. Prepare an 8” x 3” round pan lined with parchment paper.
2. Place the whole eggs, water, and Bakersfield Cakemaster in a mixer bowl of a stand mixer with the whisk attachment.
3. Add the sifted dry ingredients with Bakersfield Eezy Mix Cremidor.
4. Whip on low speed for a minute, scrape sides and bottom of the bowl..
5. Whip on high for at least 5 minutes or until light and fluffy.
6. Reduce speed to low, gradually pour melted brown butter.
7. Whip for another 2 minutes at medium speed.
8. Transfer the cake mixture into the prepared round pan. Bake for 28 to 30 minutes or until cake tester comes out clean.
Miso Salted Caramel Buttercream Filling, Frosting, & Topping
1. In a mixer bowl of a stand mixer, add the Bakersfield Whippit Buttercream paste.
2. Using a paddle attachment, mix at low speed for 2 minutes. Stop and scrape inside of the bowl.
3. Gradually, add 1/4 amount of the cold water while mixing at low speed for 2 minutes. Stop and scrape inside of the bowl.
4. Change to whisk attachment. Mix at medium speed for 3 minutes while adding the remaining cold water.
5. Stop and scrape the sides and bottom of the bowl.
6. Continue to mix at high speed for 5 minutes until the Bakersfield Whippit Buttercream has doubled in volume.
7. Fold in the Bakersfield Fudge-It Caramel and Japanese miso (shiro) paste. Mix until well incorporated.
Miso Salted Caramel Buttercream Filling, Frosting, & Topping
1. In a heat-proof bowl, melt together the Bakersfield Fudge-It Caramel and Japanese miso (shiro) paste.
2. Mix until the miso paste has been fully dissolved.
3. Set aside for glazing on top.
Cake Assembly
1. Slice the brown butter sponge cake into three layers.
2. Prepare a 10-inches round cake board. Place the first layer on the cake board. Add 100 grams of the miso salted caramel flavored Bakersfield Whippit Buttercream on top and spread evenly.
3. Add the next layer of sponge cake and filling. Then, place the final layer of sponge cake on top.
4. Frost the whole cake with the miso salted caramel flavored Bakersfield Whippit Buttercream.
5. Glaze the top with the prepared miso salted flavored Bakersfield Fudge-It Caramel.
6. Decorate the cake with the remaining miso salted caramel buttercream.
7. (Optional: Sprinkle toasted and chopped cashew nuts on top of the piped buttercream).
8. Chill before serving.