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Salted Caramel Cake Recipe

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★★★★★

4.9 from 126 reviews

This Salted Caramel Cake combines moist vanilla cake layers with a luscious homemade salted caramel sauce and a rich caramel buttercream frosting. The balanced sweetness of caramel paired with a hint of salt and creamy frosting makes this cake an indulgent dessert perfect for celebrations or any special occasion.

Ingredients

Scale

Salted Caramel

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

Vanilla 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 the salted caramel sauce)

Instructions

  1. Make Salted Caramel: In a medium saucepan, combine granulated sugar and water, stirring to moisten all the sugar. Spread evenly and melt over medium-high heat until golden brown, stirring occasionally for even melting.
  2. Incorporate Butter and Cream: Once caramel is golden, reduce heat to medium. Stir in butter until melted, then gradually add heavy cream, stirring continuously. Be cautious as it bubbles vigorously. Stir until fully combined and caramel is smooth.
  3. Finish Caramel: Turn off heat, add a big pinch of salt and transfer caramel to a shallow bowl to cool faster. Chill in the fridge for 30-60 minutes until it reaches room temperature.
  4. Preheat and Prepare Pans: Preheat the oven to 170ºC (340ºF) conventional. Line three 20 cm round baking pans with parchment paper.
  5. Sift Dry Ingredients: Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  6. Cream Butter and Sugar: In a large bowl, beat butter and granulated sugar on high speed for 3 minutes until light and fluffy.
  7. Add Eggs: Add eggs two at a time, mixing well after each addition until combined.
  8. Add Dry Ingredients and Wet Ingredients: Add half of the dry ingredients to the batter on low speed and mix until just combined. Then, add sour cream, vegetable oil, and vanilla extract; mix until just combined. Add the remaining dry ingredients and mix until combined.
  9. Fold Batter: Using a rubber spatula, gently fold the batter to ensure all ingredients are fully combined.
  10. Bake Cake Layers: Divide batter evenly among prepared pans. Bake for 19-22 minutes or until a cake tester inserted comes out clean. The cakes will remain light in color without browning significantly.
  11. Cool Cakes: Remove cakes from oven and cool on a wire rack for 10 minutes. Then gently remove from pans and allow to cool completely.
  12. Prepare Buttercream: Sift powdered sugar and set aside. Beat butter in a stand mixer with paddle attachment or hand mixer on medium-high speed for 4 minutes. Scrape sides and beat an additional 2 minutes.
  13. Add Sugar, Vanilla, and Caramel: Add powdered sugar, vanilla extract, and reserved caramel in two additions, whipping until each is fully incorporated. Scrape down sides and mix on low speed for 1 minute to finish.
  14. Assemble Cake: Place first cake layer on serving dish or turntable. Spread 2 scoops of buttercream evenly, then add 2-3 tablespoons of caramel leaving edges clear to prevent spilling. Repeat with next layer and top with final cake layer. Cover whole cake with a thin crumb coat of buttercream.
  15. Chill Crumb Coat: Refrigerate cake for 20 minutes to firm crumb coat for easier final frosting.
  16. Final Frosting and Decoration: Apply remaining buttercream evenly over cake. Drizzle and optionally swirl remaining caramel on top for decoration.

Notes

  • Use room temperature eggs, butter, and sour cream for smooth batter and better mixing.
  • Be cautious when adding cream to caramel as it bubbles up vigorously.
  • Do not overbake the cake layers; they should remain light in color and moist.
  • Chilling the crumb coat helps to achieve a smooth final frosting layer.
  • Use an offset spatula for easier and smoother frosting application.
  • Store the cake refrigerated and bring to room temperature before serving for best flavor and texture.

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

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