Salted Caramel Olive Oil Cake

Instructions

1. 1

   Preheat the oven to 180°C. Grease two 6-inch round cake pans and line the bottoms with parchment paper.

   Tip: To ensure the cakes release easily, make sure the parchment paper is large enough.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.

   Tip: Whisking the dry ingredients together helps to incorporate air and ensures even distribution.

3. 3

   In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3 minutes.

   Tip: This step is crucial in developing the cake's structure and texture.

4. 4

   Add the olive oil and beat until well combined.

   Tip: Using room temperature ingredients helps the mixture to come together smoothly.

5. 5

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

6. 6

   With the mixer on low speed, gradually add the flour mixture and mix until just combined.

   Tip: Overmixing can result in a dense cake.

7. 7

   Pour in the salted caramel sauce and mix until the batter is smooth.

   Tip: The caramel adds a deep, rich flavor to the cake.

8. 8

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

   Tip: Make sure the batter is evenly distributed to ensure even baking.

9. 9

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

   Tip: The cake is done when it's golden brown and springs back when touched.

10. 10

    Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

    Tip: This step is crucial in preventing the cake from breaking or cracking.