Description
An elegant Salted Caramel Cake features a tender crumb and glossy caramel sauce, balanced by a light caramel buttercream for an exquisite dessert experience.
Ingredients
Scale
- 2 2/3 cups (340 g) all-purpose flour, spooned and leveled
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (227 g) unsalted butter, room temperature, cut into pieces
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk, warmed slightly
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1 1/4 cups (250 g) granulated sugar (for caramel sauce)
- 6 tablespoons (85 g) unsalted butter, room temperature, cubed (for caramel sauce)
- 1/2 cup (120 ml) heavy cream, warmed (for caramel sauce)
- 1 teaspoon fine sea salt (for caramel sauce)
- 1 cup (227 g) unsalted butter, room temperature (for buttercream)
- 3 cups (360 g) powdered sugar, sifted (for buttercream)
- 1/3 cup (80 g) prepared salted caramel sauce (for buttercream)
- 1–2 tablespoons heavy cream (for buttercream)
- Pinch of fine sea salt (for buttercream)
Instructions
- Preheat the oven to 350°F (175°C). Butter and line two 9-inch round pans; dust with flour.
- Whisk flour, baking powder, and salt until uniform.
- Cream butter and granulated sugar until pale and fluffy, about 3–4 minutes. Add eggs one at a time, mix in vanilla.
- Alternate adding the dry mix and warmed milk in three additions, mix until just combined.
- Divide batter between prepared pans and smooth tops. Bake 22–28 minutes or until a toothpick comes out with a few moist crumbs. Let cool for 10 minutes in pans, then invert onto racks to cool completely.
- To make the salted caramel sauce: heat sugar in a saucepan over medium heat until melted to an amber liquid. Add butter in pieces and stir. Slowly pour in warmed cream while stirring, then remove from heat and stir in salt. Let cool until slightly thickened.
- For the buttercream, beat butter until smooth, then gradually add sifted powdered sugar. Blend in 1/3 cup of caramel and enough cream to reach a spreadable consistency. Add a pinch of salt.
- Assemble: place one cake layer on a serving plate, spread buttercream, drizzle with salted caramel, top with second layer, frost with remaining buttercream, and finish with reserved caramel and flaky sea salt.
Notes
Serve with a drizzle of warm caramel and garnish with toasted almonds or edible gold flakes for flair. Can be stored covered in a cake dome at room temperature for up to 24 hours.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg