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The flavors of Fall delight every sense. That’s why when enjoying the rich aroma of the Salted Caramel Cake candle from Homeworx by Harry Slatkin, you can now also bake this delicious treat, the inspiration for the candle itself. The sweet and salty caramel meets an unexpected touch of Gran Manier to create an exquisite flavor combination. Read below for the recipe that inspired the Salted Caramel Cake candle and shop the Homeworx by Harry Slatkin candle here.

This recipe was given to Harry by his friend, Alex Hitz. It was then interpreted and added to by Laura and Harry.

Yield: One 9-inch cake, approximately 16 servings

For the Cake

Ingredients:

9 tablespoons salted butter, cold, plus more for the pans

3¼ cups plus 2 tablespoons sugar

2 tablespoons plus ¾ teaspoon vanilla extract

12 tablespoons salted butter, melted

8 egg yolks

4 eggs

3¾ cups cake flour, plus more for the pans

2 teaspoons salt

1 tablespoon plus 1½ teaspoons baking powder

¾ cup buttermilk

1 cup plus 2 tablespoons heavy cream

1/8th cup Gran manier

Directions:

1. Preheat oven to 325°F. Butter and flour three 9-inch cake pans, put a parchment round in the bottom of each pan, and butter and flour the rounds.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, on medium-high speed, beat the cold butter until very light, about 5 minutes. Scrape the bowl down several times while beating, and gradually add the sugar.
3. Add the vanilla and continue beating for 5 more minutes, scraping the bowl down again. The mixture will be very coarse and grainy.
4. Turn the speed to low and add the melted butter, egg yolks, and eggs, beating until they are fully combined. Turn off the mixer.
5. In a large mixing bowl, sift together the flour, salt, and baking powder.
6. In a medium mixing bowl, whisk together the buttermilk and cream, and then turn on the mixer again to the lowest speed. Add half the flour mixture, and then half the buttermilk mixture, and then the remaining flour, and then the remaining buttermilk. Scrape down the bowl as necessary, but make sure not to overmix the batter, or the cake will be tough.
7. Pour the batter into the 3 prepared pans, dividing it equally, and bang each pan on a sturdy surface to release the air bubbles. Put the pans in the oven and bake them for 25 to 30 minutes, until they are brown on top and a toothpick or knife comes out clean.
8. Cool the cakes for 10 minutes, then run the dull edge of a knife around the perimeter of the pans and invert them onto a cold baking sheet or rack. Note: These cakes may be frozen for up to 3 months at this point.
9. When you are ready to ice and assemble the main cake, slice each individual one horizontally in half for a total of 6 layers. Make sure all the layers are cold before you ice them.

For the filling between each layer:

Grand Manier Sauce:

5 egg yolks

1/2 cup plus 2 tablespoons sugar

3/4 cup Grand Manier

1 cup Heavy cream

Method: Add the yolks and half a cup of sugar to a 2 quart mixing bowl that will rest snugly on top of a slightly larger saucepan. Add about 2 inches of water to saucepan and bring to boil. Beat yolks vigorously with a wire wick or portable electric beater, making sure you scrape around inside bottom of bowl with beater.

Place the mixing bowl on the saucepan, do not allow bowl to touch water, and continue beating for 10 minutes or so until yolks are quite thick and pale yellow. Remove bowl from saucepan and stir half the Grand Manier, allow sauce to cool, then refrigerate until thoroughly cold, beat the cream with 2 tablespoons sugar until it is almost but not quite stiff. Fold cream into sauce. Stir in remaining grand mariner. Put in Freezer covered and let harden. Take out and spread between each layer of cake. Whatever you don’t use on cake put back in freezer and use on Ice Cream, berries etc., lasts 6 months. 

For the Caramel Icing:

Ingredients

4½ sticks (36 tablespoons) salted butter

1 cup plus 2 tablespoons half-and-half

4½ cups light brown sugar, firmly packed

2¼ cups powdered sugar, firmly packed

2 tablespoons vanilla extract

2 Tablespoons Grand Manier

2¼ teaspoons salt

Directions

1. In a large, heavy saucepan over medium heat, melt the butter. When the butter is fully melted, stir in the half-and-half and then the brown sugar.
2. Turn the heat to high and bring the mixture to a boil. Reduce the heat and simmer for about 8 minutes, until the sugar is melted and the caramel mixture is smooth.
3. Remove from the heat and let it cool to room temperature. I actually stick it in the freezer to cool for about 30 to 40 minutes, because otherwise it could take all day.
4. When it's cool, transfer the caramel mixture to the bowl of an electric stand mixer fitted with the paddle attachment and, on medium speed, beat in the powdered sugar, vanilla, and salt.
5. Use this Icing to coat and decorate the outside of the cake.

Shop all Homeworx by Harry Slatkin, here.