Salted Caramel Cake
Salted caramel cake is the perfect mix of rich sweetness and a hint of salt, layered with buttery caramel frosting and moist cake.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour (plus chilling)
- Yield: Serves 10–12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake Layers:
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
2 tsp vanilla extract
¾ cup buttermilk
½ cup homemade or store-bought caramel sauce
For the Salted Caramel Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
½ cup salted caramel sauce
½ tsp fine sea salt (adjust to taste)
For the Caramel Drip:
½ cup granulated sugar
2 tbsp butter
¼ cup heavy cream
Pinch of flaky sea salt (for garnish)
Instructions
Bake the Cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and buttermilk. Stir in caramel.
Divide batter evenly among pans and bake for 22–26 minutes. Cool completely.
Make the Buttercream:
Beat butter until creamy. Slowly add powdered sugar. Mix in caramel and sea salt. Beat until fluffy.
Make the Caramel Drip:
In a saucepan, melt sugar until golden brown. Stir in butter, then cream. Cook until smooth. Let cool slightly.
Assemble the Cake:
Layer and frost cake with caramel buttercream. Chill briefly.
Drizzle caramel over the top and sprinkle with flaky sea salt before serving.
Notes
Use room temperature ingredients for best results.
Make the caramel in advance and let it cool completely.
Store cake in the fridge, but bring to room temperature before serving.
Find it online: https://allrecipesmade.com/salted-caramel-cake/
