Salted Caramel Cake
A delightful treat combining rich vanilla cake layers with decadent salted caramel, creating a perfect balance of sweet and salty.
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
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.