PIES AND TACOS
Creamy vanilla bean buttercream, and a rich homemade caramel filling.
Whisk flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl or mixer, beat butter, oil, and sugar until pale and fluffy. Add eggs one at a time, mixing fully and scraping the bowl. Stir in vanilla.
Now it’s time to alternate the wet and dry ingredients. Once everything is incorporated, give the batter a final fold with a spatula to ensure it’s evenly mixed without overworking it.
Divide the batter evenly between your prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Beat butter and cream cheese until smooth. Add vanilla bean seeds. Slowly mix in powdered sugar, then whip until fluffy. Stir in vanilla and salt. Adjust texture with sugar or milk.
Place one cake layer on a stand. Pipe a vanilla buttercream border around the edge to form a dam, then spoon ½ cup caramel sauce inside. Top gently with the second layer.
Apply a thin layer of frosting all over the cake. Slowly spoon the caramel sauce over the top. Finish with crispearls or a sprinkle of sea salt flakes for extra flair.
It’s perfect for birthdays, holidays, or any time you want to serve up a little extra magic.