Salted Caramel Mirror Glaze Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and flour six 20cm (8 inch) round cake pans.

   Tip: Use a gentle touch when greasing the pans to prevent tears.

2. 2

   In a medium bowl, whisk together flour, sugar, and salt.

   Tip: Make sure to sift the dry ingredients to ensure even distribution.

3. 3

   In a large mixing bowl, whisk together butter and eggs. Add vanilla extract and whisk until combined.

   Tip: Use a stand mixer with a whisk attachment for easier mixing.

4. 4

   Gradually add the dry ingredients to the wet ingredients, whisking until just combined.

   Tip: Don't overmix, as this can lead to a dense cake.

5. 5

   Divide the batter evenly among the prepared pans and smooth the tops.

   Tip: Use a spatula to remove any air bubbles.

6. 6

   Bake for 15-20 minutes or until a toothpick inserted comes out clean.

   Tip: Rotate the pans halfway through baking for even cooking.

7. 7

   Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack.

   Tip: Don't stack the cakes, as this can cause them to break.

8. 8

   For the glaze, combine caramel sauce, heavy cream, and confectioners' sugar in a small saucepan.

   Tip: Whisk constantly over low heat until smooth and glossy.

9. 9

   To assemble, place one cake layer on a serving plate and spread a layer of glaze on top.

   Tip: Use a spatula to spread the glaze evenly.

10. 10

    Repeat the process with the remaining cake layers, finishing with a layer of glaze on top.

    Tip: Drizzle with flaky sea salt for added texture and flavor.

11. 11

    Slice and serve, dusting with confectioners' sugar if desired.

    Tip: Store any leftovers in an airtight container in the refrigerator for up to 3 days.