Print

Salted Caramel Cake Recipe

Salted Caramel Cake Recipe
Print Recipe

★★★★★

4.9 from 30 reviews

A decadent Salted Caramel Cake featuring moist vanilla layers layered and frosted with buttery caramel buttercream, finished with rich homemade salted caramel sauce for the perfect balance of sweet and salty indulgence.

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 (prepared or store-bought)

Instructions

  1. Prepare Salted Caramel Sauce: In a medium saucepan, combine granulated sugar and water, stirring to moisten the sugar evenly. Heat over medium-high, melting until golden brown. Stir occasionally to ensure even melting. Once golden, reduce heat to medium and stir in butter until melted. Gradually add heavy cream while stirring continuously to avoid separation; be cautious as it bubbles vigorously. Stir until smooth and thickened. Remove from heat, add a pinch of salt, and cool in a shallow bowl in the fridge for 30-60 minutes until room temperature.
  2. Make Vanilla Cake Layers: Preheat oven to 170ºC (340ºF) and line three 20 cm pans with parchment paper. Sift together flour, cornstarch, baking powder, baking soda, and salt into a bowl. In a separate large bowl, beat butter and granulated sugar on high speed for 3 minutes until fluffy. Add eggs two at a time, mixing until combined after each addition. Alternate folding in half the dry ingredients on low speed, then the sour cream, vegetable oil, and vanilla extract. Add the remaining dry ingredients and mix until just combined. Gently fold batter with a spatula to ensure even mixing without overworking.
  3. Bake Cake Layers: Divide batter evenly into the prepared pans. Bake for 19-22 minutes until a toothpick comes out clean. They should remain pale and moist. Cool layers on racks; after 10 minutes, remove them from pans and cool completely.
  4. Prepare Caramel Buttercream: Sift powdered sugar and set aside. Beat butter for 4 minutes on medium-high until creamy, scraping the bowl’s sides as needed. Gradually add powdered sugar, vanilla extract, and 2-3 tablespoons of caramel sauce in two additions, whipping well after each. Scrape bowl and mix 1 more minute on low speed until smooth.
  5. Assemble the Cake: Place the first cake layer on a serving plate or turntable. Spread two large scoops of buttercream evenly with an offset spatula, then drizzle 2-3 tablespoons of caramel, avoiding edges to prevent overflow. Repeat layering with the second cake layer. Top with the last layer and apply a thin crumb coat over the entire cake. Chill for 20 minutes to set the crumb coat.
  6. Finish Decorating: Apply remaining buttercream smoothly over the chilled cake. Top with as much remaining caramel as desired, swirling it gently into the buttercream for a decorative effect. Refrigerate until serving for best texture.

Notes

  • Store leftover salted caramel in an airtight container in the refrigerator for up to 2 weeks.
  • Use room temperature ingredients for better batter consistency and structure.
  • The cake layers stay pale and light — do not overbake to maintain softness.
  • For an easier assembly, a turntable is helpful but not essential.
  • In place of homemade caramel, high-quality store-bought caramel sauce can be used.
  • Let the assembled cake rest in the fridge for several hours for improved flavor melding.

Nutrition

Keywords: Salted caramel cake, homemade caramel sauce, caramel buttercream, vanilla cake layers, festive dessert

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