Salted Caramel Cake
Ingredients
For the Salted Caramel
- 140 g granulated sugar
- 1.5 tbsp water
- 40 g butter room temperature
- 150 g heavy cream
- 1 big pinch salt
For the Cake Layers
- 340 g all-purpose flour
- 2 tbsp cornstarch
- 0.75 tsp baking powder
- 0.75 tsp baking soda
- 0.75 tsp salt
- 180 g butter room temperature
- 300 g granulated sugar
- 4 large eggs room temperature
- 240 g sour cream 14-18% fat, room temperature
- 60 g vegetable oil (e.g., canola oil)
- 2 tsp vanilla extract
For the Caramel Buttercream
- 400 g butter room temperature
- 660 g powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp caramel
Instructions
Prepare the Salted Caramel
- Combine granulated sugar and water in a saucepan over medium heat. Stir until sugar dissolves.
- Allow to boil without stirring until it turns golden brown.
- Remove from heat and add butter, stirring until melted. Slowly whisk in heavy cream and salt. Set aside to cool.
Make the Cake Layers
- Preheat the oven to 350°F (175°C). Grease and flour cake pans.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, oil, and vanilla extract.
- Gradually add dry ingredients, mixing until just combined.
- Divide the batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Prepare the Caramel Buttercream
- Beat butter until creamy. Gradually add powdered sugar, beating until smooth.
- Mix in vanilla and caramel until well combined.
Assemble the Cake
- Once the cake layers are cool, place one layer on a serving plate. Spread a layer of caramel buttercream on top.
- Add the second layer and repeat. Finish with caramel buttercream on the top and sides of the cake.
- Drizzle additional caramel over the top for decoration.
Notes
Salted Caramel Cake is a delightful treat that combines rich vanilla cake layers with decadent salted caramel. Every bite is a perfect balance of sweet and salty, making it an irresistible dessert for any occasion.
Why Make This Salted Caramel Cake Recipe
Making this Salted Caramel Cake is an excellent choice for celebrations or simply to indulge yourself. It’s perfect for:
- Birthdays and anniversaries
- Family gatherings and holidays
- Impressing guests with a homemade dessert
The layers of moist cake and creamy caramel buttercream create a dessert that feels special and looks beautiful.
How to Make Salted Caramel Cake
Creating this Salted Caramel Cake is simple and rewarding. Follow these steps to make this delicious dessert.
Ingredients for Salted Caramel Cake
-
For the Salted Caramel:
- 140 g granulated sugar
- 1 1/2 tbsp water
- 40 g butter
- 150 g heavy cream
- Big pinch of salt
-
For the Cake Layers:
- 340 g all-purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 180 g butter (room temperature)
- 300 g granulated sugar
- 4 large eggs (room temperature)
- 240 g sour cream (14-18% fat, room temperature)
- 60 g vegetable oil (e.g., canola oil)
- 2 tsp vanilla extract
-
For the Caramel Buttercream:
- 400 g butter (room temperature)
- 660 g powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp caramel
Directions for Salted Caramel Cake
-
Prepare the Salted Caramel:
- Combine granulated sugar and water in a saucepan over medium heat. Stir until sugar dissolves.
- Allow to boil without stirring until it turns golden brown.
- Remove from heat and add butter, stirring until melted. Slowly whisk in heavy cream and salt. Set aside to cool.
-
Make the Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and flour cake pans.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, oil, and vanilla extract.
- Gradually add dry ingredients, mixing until just combined.
- Divide the batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
-
Prepare the Caramel Buttercream:
- Beat butter until creamy. Gradually add powdered sugar, beating until smooth.
- Mix in vanilla and caramel until well combined.
-
Assemble the Cake:
- Once the cake layers are cool, place one layer on a serving plate. Spread a layer of caramel buttercream on top.
- Add the second layer and repeat. Finish with caramel buttercream on the top and sides of the cake.
- Drizzle additional caramel over the top for decoration.
How to Serve Salted Caramel Cake
Slice the Salted Caramel Cake into generous portions and serve it on dessert plates. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. It’s perfect for any gathering or cozy night in.
How to Store Salted Caramel Cake
Store any leftover Salted Caramel Cake in an airtight container in the refrigerator. It will remain fresh for up to 5 days. Allow it to come to room temperature before serving for the best flavor.
Tips to Make Salted Caramel Cake
- Use room temperature ingredients for the best texture.
- Keep an eye on the caramel when cooking, as it can burn quickly.
- Feel free to adjust the amount of salt in the caramel to suit your taste.
Variations for Salted Caramel Cake
- Add chocolate chips to the cake batter for a chocolate twist.
- Use whipped cream frosting instead of buttercream for a lighter option.
- Swap out vanilla extract for another flavor like almond or hazelnut for a different taste.
FAQs
-
Can I make this cake in advance?
- Yes, you can bake the layers a day ahead. Wrap them tightly and store in the fridge until you’re ready to assemble.
-
Is it okay to use store-bought caramel sauce?
- Absolutely! Store-bought caramel works well if you’re short on time.
-
What should I do if my caramel hardens?
- If your caramel hardens, gently reheat it over low heat, adding a little water or cream to loosen it if necessary.
Want to try making this delicious Salted Caramel Cake? You can get all the necessary baking tools on Amazon. Buy it here.
