Beat the egg whites on medium speed until slightly foamy then slowly stream in two tbs of sugar and beat until stiff peaks form. Transfer the egg whites to a clean bowl.
Beat Egg Whites
Step 2
Using the same dirty electric mixer bowl (without the egg whites) )with a paddle attachment add the butter and remaining sugar and beat until light and fluffy.
Mix butter and sugar
Step 3
Then add the salted caramel, scrape down the bowl, and mix until fully incorporated.
Mix in Salted Caramel
Step 4
Add in the egg yolks one at a time then the vanilla extract. Again, scrape the sides and bottom of the bowl to ensure everything is evenly combined.
Add eggs
Step 5
Gently fold in the dry mixture to the wet, mixing until just combined, it will be thick.
Fold Dry Mixture
Step 6
Fold in the egg whites. Do not over fold as we want the batter nice and fluffy
Add Egg Whites
Step 7
In a large bowl combine evaporated milk, condensed milk, half & half, and salted caramel.
Milk and Soak
Step 8
In a large bowl combine evaporated milk, condensed milk, half & half, and salted caramel.
Milk and Soak
Step 8
Using a skewer or fork poke the cake many times. The more holes the better. Then pour the milk soak evenly over the whole cake
Pour Milk Mixture
Step 9
Beat the cream and powdered sugar until medium-stiff peaks form. Then spread on top of the cake. Drizzle salted caramel on top.
Decorate
Step 10
Drizzle salted caramel on top. This cake is best if it sits in the fridge for a few hours or overnight.
Decorate
Step 11
Enjoy