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Salted Caramel Cake Recipe

Salted Caramel Cake Recipe
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★★★★★

5 from 13 reviews

This Salted Caramel Cake features moist vanilla cake layers layered with luscious salted caramel buttercream and a homemade salted caramel sauce. The balance of rich caramel sweetness with a hint of salt elevates this elegant dessert perfect for any celebration or indulgent treat.

Ingredients

Scale

Salted Caramel Sauce

  • 140 g granulated sugar
  • 1 ½ tablespoon water
  • 40 g butter
  • 150 g heavy cream
  • big pinch of salt

Vanilla Cake Layers

  • 340 g all-purpose flour
  • 2 tablespoon cornstarch
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon 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 teaspoon vanilla extract

Caramel Buttercream

  • 400 g butter, room temperature
  • 660 g powdered sugar
  • 2 teaspoon vanilla extract
  • 2–3 tablespoon caramel sauce (from recipe above or store-bought)

Instructions

  1. Make Salted Caramel Sauce: In a medium saucepan, combine granulated sugar and water, stirring so all sugar is wet. Flatten into an even layer and melt on medium/high heat until golden brown, stirring occasionally. Reduce heat to medium and stir in butter until melted. Add heavy cream gradually, stirring until smooth and bubbly. Turn off heat, add a pinch of salt, and transfer to a shallow bowl. Chill in the fridge for 30-60 minutes to cool to room temperature.
  2. Prepare Vanilla Cake Layers: Preheat oven to 170ºC (340ºF) conventional. Line three 20 cm pans with parchment paper. Sift together flour, cornstarch, baking powder, baking soda, and salt; set aside. In a large bowl, beat butter and granulated sugar on high speed for 3 minutes until fluffy. Add eggs two at a time, mixing until blended. Alternate adding half the dry ingredients on low speed, then sour cream, oil, and vanilla extract, then the remaining dry ingredients. Fold gently with a spatula until combined. Divide batter evenly into pans and bake 19-22 minutes until a tester comes out clean. Cool 10 minutes, then remove from pans and cool completely on racks.
  3. Make Caramel Buttercream: Sift powdered sugar. Beat butter with a mixer on medium/high speed for 4 minutes, scraping the bowl, then beat for 2 more minutes. Add powdered sugar, vanilla extract, and caramel sauce in two parts, whipping until each is incorporated. Scrape bowl and mix 1 additional minute on low speed.
  4. Assemble the Cake: Place one cake layer on a serving board or turntable. Spread 2 scoops of buttercream evenly, then drizzle 2-3 tablespoons caramel sauce, leaving edges clear. Repeat layering for the second cake layer. Add final cake layer and cover entire cake with a thin crumb coat. Chill in fridge 20 minutes to firm. Apply remaining buttercream evenly over cake. Top with remaining caramel sauce, swirling it into the frosting if desired for decoration.

Notes

  • Use room temperature ingredients for best mixing and texture.
  • Handle hot caramel carefully to avoid burns.
  • For quicker assembly, store caramel sauce in fridge but bring to room temp before frosting.
  • This cake keeps well refrigerated up to 3 days.
  • Ensure cakes cool completely before frosting to prevent buttercream from melting.

Nutrition

Keywords: salted caramel cake, vanilla cake, caramel buttercream, homemade caramel sauce, dessert, baking

Find it online: https://frommamamaya.com/salted-caramel-cake-recipe-2/