Salted Caramel Cake is a delightful dessert that marries the rich flavors of caramel and cake into one sweet experience. This cake’s layers are light and fluffy, complemented by a silky buttercream frosting that is infused with homemade salted caramel sauce. Perfect for any occasion, it provides a luxurious treat that is sure to impress your guests. The contrast between the sweet caramel and the hint of salt creates a wonderfully balanced flavor that keeps everyone coming back for more.
Making Salted Caramel Cake is also a great way to practice your baking skills. This recipe involves essential techniques such as making a cake from scratch, preparing caramel sauce, and whipping up a delicious buttercream frosting. Each step allows you to dive deeper into baking, making it an enjoyable experience. Whether you’re celebrating a special event or just want to enjoy a sweet treat at home, this cake is a fantastic choice that brings joy with each bite.
Why Make This Recipe
Salted Caramel Cake is a show-stopping dessert that combines the unique flavors of caramel with a classic cake. It’s perfect for birthdays, holidays, or any celebration where you want to impress your friends and family. Not only does this cake look stunning, but it also offers a deliciously moist texture and a balance of sweet and salty flavors that everyone loves. It’s easy to share, making it a fantastic option for gatherings!
How to Make Salted Caramel Cake
Ingredients
2 and 1/2 cups all-purpose flour
2 and 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 and 3/4 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup whole milk, room temperature
1 cup granulated sugar (for caramel sauce)
6 tbsp unsalted butter, cubed (for caramel sauce)
1/2 cup heavy cream, warm (for caramel sauce)
1 tsp flaky sea salt (for caramel sauce)
1 cup unsalted butter, softened (for buttercream)
4 cups powdered sugar, sifted (for buttercream)
1/2 cup salted caramel sauce (for buttercream)
2 to 3 tbsp heavy cream (for buttercream)
Directions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, beat the softened butter and granulated sugar together until fluffy. Add the eggs one at a time, then the vanilla extract.
- Gradually alternate adding the dry ingredients and milk, mixing until just combined. Divide the batter into the prepared pans and bake for 25-30 minutes. Once baked, let the cakes cool completely.
- For the caramel sauce, place 1 cup of granulated sugar in a saucepan over medium heat. Stir until melted and turns golden brown. Add the cubed butter, stirring until melted, then mix in the warm cream and flaky sea salt. Set aside to cool.
- For the buttercream, beat the softened butter until creamy. Gradually add the sifted powdered sugar, followed by the cooled caramel sauce and heavy cream. Mix until light and fluffy.
- To assemble the cake, place one layer of sponge on a serving plate. Spread a layer of buttercream, followed by a drizzle of caramel sauce. Repeat with the second layer, then add the third layer on top. Frost the entire cake with the remaining buttercream.
- Drizzle additional caramel on top and garnish with flaky sea salt. Refrigerate for a while before slicing for clean servings.
How to Serve Salted Caramel Cake
Serve Salted Caramel Cake at room temperature for the best flavor. You can slice it into generous pieces and pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience. It’s also great with a cup of coffee or tea, making it a perfect afternoon treat.
How to Store Salted Caramel Cake
To store your Salted Caramel Cake, keep it in an airtight container or covered with plastic wrap. It can be stored at room temperature for up to three days. If you want to keep it for a longer period, refrigerate it for up to a week. You can also freeze it for up to a month; just make sure to wrap it well before freezing!
Tips to Make Salted Caramel Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t rush the caramel; cook it slowly to achieve a deep, golden color.
- Let the cakes cool completely before frosting to avoid melting the buttercream.
- Use a cake leveler or knife to ensure even layers.
- Allow the cake to chill before cutting for more precise slices.
Variations
For a different twist, try adding a layer of chocolate ganache between the cake layers. You can also incorporate nuts like pecans or walnuts for added texture. If you prefer a lighter version, consider using a sponge cake recipe instead of a dense one.
FAQs
- Can I use unsalted butter instead of salted?
- Yes, you can use unsalted butter in the recipe, but you may want to add a pinch of salt to the buttercream if you choose unsalted.
- Can I make this cake in advance?
- Yes, you can bake the cake layers a day ahead and store them in an airtight container. Frost right before serving.
- What can I use instead of heavy cream?
- If you don’t have heavy cream, you can use canned coconut milk or whole milk, but the texture may differ.
- How do I fix a broken caramel sauce?
- If your caramel sauce becomes grainy, you can try reheating it and stirring in a bit of water until smooth again.
- Can I use cake flour instead of all-purpose flour?
- Yes, cake flour can give you a softer texture, just be aware that the structure might be slightly different.
Salted Caramel Cake
A delightful dessert that combines rich flavors of caramel and fluffy cake layers, complemented by silky buttercream frosting infused with homemade salted caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 and 1/2 cups all-purpose flour
- 2 and 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 and 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk, room temperature
- 1 cup granulated sugar (for caramel sauce)
- 6 tbsp unsalted butter, cubed (for caramel sauce)
- 1/2 cup heavy cream, warm (for caramel sauce)
- 1 tsp flaky sea salt (for caramel sauce)
- 1 cup unsalted butter, softened (for buttercream)
- 4 cups powdered sugar, sifted (for buttercream)
- 1/2 cup salted caramel sauce (for buttercream)
- 2 to 3 tbsp heavy cream (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, beat the softened butter and granulated sugar together until fluffy. Add the eggs one at a time, then the vanilla extract.
- Gradually alternate adding the dry ingredients and milk, mixing until just combined.
- Divide the batter into the prepared pans and bake for 25-30 minutes. Once baked, let the cakes cool completely.
- For the caramel sauce, place 1 cup of granulated sugar in a saucepan over medium heat. Stir until melted and turns golden brown. Add the cubed butter, stirring until melted, then mix in the warm cream and flaky sea salt. Set aside to cool.
- For the buttercream, beat the softened butter until creamy. Gradually add the sifted powdered sugar, followed by the cooled caramel sauce and heavy cream. Mix until light and fluffy.
- To assemble the cake, place one layer on a serving plate, spread a layer of buttercream, followed by a drizzle of caramel sauce. Repeat with the second layer, then add the third layer on top. Frost the entire cake with the remaining buttercream.
- Drizzle additional caramel on top and garnish with flaky sea salt. Refrigerate before slicing for clean servings.
Notes
Ensure all ingredients are at room temperature for better mixing. Use a cake leveler for even layers, and let the cake chill before slicing for neat pieces.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
