Salted Caramel Cake
A delectable salted caramel cake with layers of moist cake and creamy salted caramel frosting, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp sea salt
Frosting
- 1/2 cup unsalted butter softened
- 2 cups confectioners' sugar
- 1/4 cup homemade caramel sauce
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Fold in 1/4 cup of the homemade caramel sauce until evenly distributed.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a bowl, beat the butter until creamy. Gradually add the confectioners' sugar and 1/4 cup of caramel sauce, mixing until smooth. Stir in the vanilla extract.
- Place one cake layer on a serving plate. Spread frosting on top. Add the second layer and frost the top and sides. Drizzle with remaining caramel sauce and sprinkle with sea salt.
- Slice and serve the cake at room temperature. Enjoy with a side of vanilla ice cream or coffee.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Notes
Pro Tips: Ensure your caramel reaches the right amber color before adding butter. Ingredient Substitutions: Use almond extract for a nutty flavor. How to Serve: Best enjoyed with vanilla ice cream. Storage & Freshness: Keeps well covered at room temperature for 3 days. Make-Ahead Tips: Prepare caramel sauce up to 2 weeks in advance.