A Salted Caramel Cake is a luscious dessert featuring layers of moist cake with a rich salted caramel flavor, complemented by a creamy salted caramel buttercream and drizzled with extra caramel sauce. This cake is perfect for anyone who loves the sweet and salty combination of salted caramel.
Salted Caramel Cake Recipe
Ingredients:
For the Vanilla Cake:
- 2 ½ cups (300g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) whole milk
- ¼ cup (60ml) sour cream or Greek yogurt
For the Salted Caramel Sauce:
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cubed
- ½ cup (120ml) heavy cream
- 1 teaspoon sea salt (adjust to taste)
For the Salted Caramel Buttercream:
- 1 ½ cups (340g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- ½ cup (120ml) salted caramel sauce (cooled)
- 1-2 tablespoons heavy cream or milk (as needed for consistency)
- 1 teaspoon vanilla extract
For Decoration:
- Extra salted caramel sauce
- Sea salt flakes (optional)
- Caramel popcorn or chopped nuts (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans.
2. Prepare the Vanilla Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the milk and sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Salted Caramel Sauce:
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly, until it melts and turns amber in color.
- Add the butter and stir until melted and combined.
- Slowly pour in the heavy cream while stirring, and cook for 1-2 minutes until the sauce thickens.
- Stir in the sea salt. Remove from heat and let the sauce cool completely before using.
4. Make the Salted Caramel Buttercream:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
- Beat in the cooled salted caramel sauce, vanilla extract, and heavy cream (if needed) until the buttercream is light and fluffy.
5. Assemble the Cake:
- Once the cakes have cooled, place one layer on your serving plate.
- Spread a layer of salted caramel buttercream on top.
- Drizzle some salted caramel sauce over the buttercream.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining salted caramel buttercream.
6. Decorate and Serve:
- Drizzle extra salted caramel sauce over the top of the cake, allowing it to drip down the sides.
- Garnish with sea salt flakes and optional caramel popcorn or chopped nuts if desired.
- Refrigerate the cake for at least 30 minutes to allow the layers to set before slicing.
This Salted Caramel Cake is a rich and indulgent treat that balances sweet and salty flavors perfectly. With its moist layers, creamy buttercream, and luscious caramel sauce, it’s sure to impress and delight!