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Salted Caramel Cake Recipe

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4.3 from 5 reviews

A luscious Salted Caramel Cake featuring moist vanilla layers paired with rich salted caramel sauce and a smooth caramel buttercream frosting, perfect for any celebration or special occasion.

Ingredients

Salted Caramel Sauce

  • 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 moisten the sugar completely and flatten into an even layer. Over medium-high heat, melt the sugar until golden brown, stirring occasionally once it starts to brown for even melting.
  2. Add Butter and Cream: Reduce heat to medium and stir in butter until melted and incorporated. Slowly add heavy cream in small increments, stirring constantly as the mixture bubbles vigorously. Continue stirring until smooth.
  3. Season and Cool: Remove from heat, stir in a big pinch of salt, then transfer caramel to a shallow bowl to cool quickly. Chill in the fridge until caramel reaches room temperature, about 30-60 minutes.
  4. Prepare Cake Pans and Oven: Preheat oven to 170ºC (340ºF) conventional. Line three 20 cm round cake pans with parchment paper.
  5. Sift Dry Ingredients: Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  6. Cream Butter and Sugar: In a large bowl, beat together room temperature 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 combined.
  8. Combine Dry and Wet Ingredients: Add half of the dry ingredients on low speed, mixing until just combined. Then add sour cream, vegetable oil, and vanilla extract, mixing until incorporated. Add the remaining dry ingredients and mix until just combined.
  9. Fold Batter: Using a rubber spatula, gently fold the batter to ensure all ingredients are fully combined without overmixing.
  10. Divide and Bake: Evenly divide batter among prepared pans. Bake for 19-22 minutes or until a toothpick inserted comes out clean. The cakes will stay light and not brown heavily.
  11. Cool Cakes: Cool cakes on wire racks. After 10 minutes, carefully remove from pans and allow to cool completely.
  12. Make Caramel Buttercream: Sift powdered sugar. Beat butter in a stand mixer with paddle attachment or hand mixer on medium-high for 4 minutes until creamy. Scrape bowl sides and beat an additional 2 minutes.
  13. Add Sugar, Vanilla, and Caramel: Add powdered sugar, vanilla extract, and caramel in two parts, beating until fully incorporated after each addition. Scrape down sides and mix on low speed for 1 minute to finish.
  14. Assemble Cake: Place first cake layer on serving plate or turntable. Spread 2 large scoops of buttercream evenly over the layer. Drizzle 2-3 tbsp of caramel on top, spreading evenly but leaving outer edges free to prevent dripping.
  15. Repeat Layers: Add next cake layer and repeat spreading buttercream and caramel. Add the final cake layer and cover entire cake with a thin crumb coat of buttercream.
  16. Chill Crumb Coat: Refrigerate for 20 minutes to set crumb coat, making final frosting easier.
  17. Final Frosting and Decoration: Apply remaining buttercream, smoothing evenly over cake. Drizzle remaining salted caramel on top, optionally swirling it into the buttercream for a decorative finish.

Notes

  • Ensure all dairy ingredients are at room temperature for even mixing.
  • Be cautious when adding heavy cream to caramel as the mixture will bubble violently.
  • Do not overbake cake layers to keep them light and moist.
  • Use an offset spatula for smooth spreading of buttercream and caramel.
  • Chilling the crumb-coat layer helps achieve a clean, smooth final finish.

Find it online: http://bitezly.com/salted-caramel-cake-recipe/