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Salted Caramel Cake

Salted Caramel Cake

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Indulge in the delightful experience of our Salted Caramel Cake, an exquisite dessert that harmoniously blends moist vanilla cake layers with a rich homemade salted caramel sauce. Topped with a luxurious salted caramel buttercream, this cake is perfect for celebrations or simply satisfying your sweet cravings. Its unique flavor profile and stunning appearance create an unforgettable centerpiece that will impress guests at any gathering. Enjoy every bite as the sweet and salty notes dance on your palate, making it an ideal choice for birthdays, anniversaries, or afternoon treats.

Ingredients

Scale
  • 140 g granulated sugar
  • 1 1/2 tbsp water
  • 40 g butter
  • 150 g heavy cream
  • big pinch of salt
  • 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 (room temperature)
  • 60 g vegetable oil (e.g. canola oil)
  • 2 tsp vanilla extract
  • 400 g butter (room temperature)
  • 660 g powdered sugar
  • 2 tsp vanilla extract
  • 23 tbsp caramel

Instructions

  1. Prepare the salted caramel by heating sugar and water until dissolved, then boiling until amber. Remove from heat and whisk in butter, heavy cream, and salt. Cool before use.
  2. Preheat your oven to 350°F (175°C). In one bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar; add eggs one at a time, then mix in sour cream, oil, and vanilla.
  3. Gradually combine dry ingredients into wet ingredients. Divide batter between greased cake pans and bake for about 20 minutes or until a toothpick comes out clean.
  4. For frosting, beat room temperature butter until creamy. Gradually add powdered sugar, finishing with vanilla extract until smooth.
  5. Assemble by layering cake with salted caramel in between and frosting the top and sides.

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