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Salted Caramel Cake

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A delightful dessert that combines rich flavors of caramel and fluffy cake layers, complemented by silky buttercream frosting infused with homemade salted caramel sauce.

Ingredients

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  • 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

  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In another bowl, beat the softened butter and granulated sugar together until fluffy. Add the eggs one at a time, then the vanilla extract.
  4. Gradually alternate adding the dry ingredients and milk, mixing until just combined.
  5. Divide the batter into the prepared pans and bake for 25-30 minutes. Once baked, let the cakes cool completely.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://www.simplefamilydishes.com/salted-caramel-cake/