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Salted Caramel Cake Recipe

Salted Caramel Cake Recipe
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★★★★★

5.2 from 14 reviews

This Salted Caramel Cake is a decadent dessert featuring moist vanilla cake layers filled and frosted with a rich salted caramel buttercream. The homemade salted caramel sauce adds a perfect balance of sweetness and saltiness, elevating this indulgent treat to a gourmet level. Ideal for celebrations or a special dessert craving, this cake combines classic flavors with a luscious texture that melts in your mouth.

Ingredients

Scale

Salted Caramel

  • 140 g granulated sugar
  • 1 1/2 tbsp water
  • 40 g butter
  • 150 g heavy cream
  • big pinch of salt

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%, room temperature)
  • 60 g vegetable oil (e.g., canola oil)
  • 2 tsp vanilla extract

Caramel Buttercream

  • 400 g butter (room temperature)
  • 660 g powdered sugar
  • 2 tsp vanilla extract
  • 2–3 tbsp caramel (from salted caramel above)

Instructions

  1. Make the Salted Caramel: In a medium saucepan, combine granulated sugar and water, stirring to wet all sugar. Flatten mixture into an even layer and melt over medium-high heat until golden brown, stirring occasionally to ensure even melting. Reduce heat to medium, stir in butter until melted, then add heavy cream gradually while stirring constantly as it bubbles up. Turn off heat, add a pinch of salt, transfer to a shallow bowl and chill in fridge for 30-60 minutes or until room temperature.
  2. Prepare the Cake Layers: Preheat oven to 170ºC (340ºF) conventional. Grease and line three 20 cm baking pans with parchment paper. Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. In a large bowl, cream butter and granulated sugar on high speed for 3 minutes. Add eggs two at a time, mixing until combined. Mix in half the dry ingredients on low speed until just combined. Add sour cream, vegetable oil, and vanilla extract; mix until combined. Add the rest of the dry ingredients, mix until just combined. Fold gently with a rubber spatula to incorporate all ingredients.
  3. Bake the Cake Layers: Divide batter evenly into prepared pans. Bake for 19-22 minutes or until a cake tester inserted comes out clean. Cakes should remain light and not brown heavily. Cool on wire racks for 10 minutes before removing from pans. Let cool completely.
  4. Make the Caramel Buttercream: Sift powdered sugar and set aside. Beat butter with a mixer on medium-high speed for 4 minutes, then scrape bowl sides and beat an additional 2 minutes. Add powdered sugar, vanilla extract, and 2-3 tablespoons of cooled salted caramel in two batches, beating until fully incorporated each time. Scrape sides and mix on low for 1 more minute until smooth and creamy.
  5. Assemble the Cake: Place first cake layer on serving plate or turntable. Spread two large scoops of buttercream evenly over top with an offset spatula, then drizzle 2-3 tablespoons of caramel on top, spreading evenly but leaving edges clean to avoid spillage. Repeat layering with second cake layer, adding buttercream and caramel. Top with final cake layer and apply a thin crumb coat of buttercream around the entire cake. Chill in refrigerator for 20 minutes to set crumb coat.
  6. Finish Decorating: Apply the remaining buttercream evenly around the cake. Drizzle and spread remaining caramel on top as desired. Optionally, swirl the caramel through the buttercream for a decorative effect. Serve chilled or at room temperature.

Notes

  • Use room temperature ingredients to ensure even mixing and optimal texture.
  • Be careful when making caramel — it becomes extremely hot and can burn quickly.
  • For best results, chill the caramel before adding to the buttercream to prevent it from melting the frosting.
  • You can substitute vegetable oil with another neutral oil if preferred.
  • This cake is best served within 2 days; store covered in the refrigerator.
  • Bring the cake to room temperature before serving for the best flavor and texture.

Nutrition

Keywords: Salted caramel cake, vanilla cake, caramel buttercream, homemade caramel, layered cake, dessert

Find it online: https://nayabaker.com/salted-caramel-cake-recipe/