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Salted Caramel Cake Recipe

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★★★★★

4.5 from 131 reviews

This Salted Caramel Cake combines moist vanilla cake layers with rich salted caramel and smooth caramel buttercream frosting. The luscious combination of buttery caramel and light cake makes it an irresistible dessert perfect for celebrations and any special occasion. The cake is baked to perfection, topped and filled with a decadent salted caramel buttercream that brings deep, buttery sweetness balanced by a touch of salt.

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 (prepared salted caramel from above)

Instructions

  1. Make Salted Caramel: In a medium saucepan, combine granulated sugar and water, stirring to wet all sugar. Flatten into an even layer and melt over medium-high heat until golden brown, stirring occasionally to ensure even melting.
  2. Add Butter and Cream: Reduce heat to medium and stir in butter until melted. Gradually add heavy cream, stirring continuously as it bubbles vigorously. Continue stirring until smooth.
  3. Finish Caramel: Turn off heat, stir in a big pinch of salt. Transfer caramel to a shallow bowl and refrigerate for 30-60 minutes until it reaches room temperature.
  4. Prepare Cake Pans and Oven: Preheat oven to 170ºC (340ºF) conventional. Line three 20 cm baking pans with parchment paper.
  5. Sift Dry Ingredients: In a bowl, sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  6. Cream Butter and Sugar: In a large mixing 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 fully incorporated.
  8. Add Dry Ingredients and Wet Ingredients: Add half the dry ingredients on low speed and mix until just combined. Then add sour cream, vegetable oil, and vanilla extract, mixing until combined. Finally, add remaining dry ingredients and mix until smooth.
  9. Fold Batter: Using a rubber spatula, gently fold the batter to ensure all ingredients are well combined.
  10. Divide and Bake: Divide batter evenly among prepared pans. Bake for 19-22 minutes or until a toothpick inserted in the center comes out clean. The cakes should remain light and not brown excessively.
  11. Cool Cakes: Transfer cakes to a cooling rack. After 10 minutes, gently remove them from pans and let cool completely.
  12. Prepare Buttercream: Sift powdered sugar. Mix butter with paddle attachment or hand mixer on medium-high speed for 4 minutes. Scrape bowl sides and mix 2 more minutes.
  13. Add Powdered Sugar, Vanilla, and Caramel: Add powdered sugar, vanilla extract, and caramel in two additions, whipping until fully incorporated after each. Scrape sides and mix 1 minute on low speed to finish.
  14. Assemble Cake: Place first cake layer on serving dish or turntable. Spread 2 large scoops of buttercream with spatula evenly, then drizzle 2-3 tbsp caramel leaving edges free to avoid spills. Repeat for second layer.
  15. Add Final Layer and Crumb Coat: Place last cake layer on top and cover entire cake with a thin layer of buttercream to lock crumbs. Chill in fridge for 20 minutes.
  16. Finish Frosting and Decorate: Apply remaining buttercream evenly over cake. Top with remaining caramel and optionally swirl into buttercream for decorative effect.

Notes

  • Ensure all dairy ingredients are at room temperature for best mixing results.
  • Be cautious when adding heavy cream to caramel as it bubbles vigorously.
  • Use a cake tester or toothpick to check cake doneness to avoid overbaking.
  • For cleaner layers, chill cake layers before frosting if desired.
  • Adjust caramel amount in buttercream to taste for desired sweetness and saltiness.

Keywords: salted caramel cake, caramel buttercream, vanilla cake, layered cake, homemade caramel, dessert

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