It started in my grandma’s kitchen, as most good things do. I was five, and she let me roll out biscuit dough, my tiny hands covered in flour. It was lumpy, misshapen, but absolutely perfect to me.
That feeling of creating something delicious from scratch, something that brought a smile to her face, sparked a fire in my soul. Years later, after college, I spent my nights studying pastry arts, my days working tirelessly, all while dreaming of my own little bakery. Sweet Magnolia became that dream realized, a place where I pour all that love and passion into every confection.
This Delicious Salted Caramel Cake, in particular, holds a special place in my heart. It’s a culmination of everything I adore about baking: rich flavors, comforting textures, and that irresistible balance of sweet and salty. Every bite of this incredible salted caramel cake brings me back to those early days, to the magic that happens when simple ingredients transform into something extraordinary.
Get ready to bake a masterpiece. You’re going to love this!
Why You’ll Love This Recipe
Prepare yourself for pure baking bliss! This isn’t just any cake; it’s a celebration of flavor and texture, a true showstopper. You will absolutely adore this Delicious Salted Caramel Cake because it masterfully combines a moist, tender vanilla cake with a luscious, buttery salted caramel filling and a silky-smooth caramel buttercream.
The interplay between the sweet cake and the punchy salt in the caramel creates an unforgettable taste experience. Every forkful offers a delightful contrast that dances on your palate. Furthermore, this recipe is designed for success, guiding you through each step to ensure a beautiful and mouthwatering result.
It’s the kind of cake that draws gasps of delight when you present it at a gathering. Making this Delicious Salted Caramel Cake feels incredibly rewarding, and the aroma filling your kitchen is simply divine. It’s comforting, sophisticated, and undeniably indulgent.
Get ready to create magic in your own kitchen.
Ingredients You’ll Need
For the Cake:
* 2 ½ cups all-purpose flour
* 1 ½ teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs, room temperature
* 1 cup buttermilk, room temperature
* 2 teaspoons vanilla extract
For the Salted Caramel Sauce:
* 1 cup granulated sugar
* ¼ cup water
* ½ cup heavy cream, warmed
* 4 tablespoons (½ stick) unsalted butter, softened
* 1 teaspoon sea salt (or more, to taste)
For the Salted Caramel Buttercream:
* 2 cups (4 sticks) unsalted butter, softened
* 6-8 cups powdered sugar, sifted
* ½ cup heavy cream
* 1 teaspoon vanilla extract
* ½ teaspoon sea salt
* ½ cup prepared salted caramel sauce (from above recipe), cooled
This Delicious Salted Caramel Cake is wonderfully versatile, allowing for creative tweaks to suit various dietary needs or flavor preferences. If you’re curious about another indulgent treat that features salted caramel, try these Salted Caramel Cheesecake Cookies.
Step-by-Step Instructions
Creating this Delicious Salted Caramel Cake is a journey, a labor of love that yields truly spectacular results. Follow these steps carefully, and you’ll be enjoying the finest salted caramel cake you’ve ever tasted.
First, Make the Salted Caramel Sauce:
1. Combine Sugar and Water: In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir just until the sugar is moistened.
2. Boil and Simmer: Place the saucepan over medium-high heat. Bring the mixture to a boil without stirring.
Once boiling, reduce the heat slightly and let it simmer, swirling the pan gently from time to time if crystals form on the sides (you can also brush down the sides with a wet pastry brush).
3. Achieve Amber Color: Continue cooking until the sugar turns a deep amber color.
This usually takes about 8-12 minutes. Watch it closely; it can burn quickly!
4. Add Cream and Butter: Remove the pan from the heat. Carefully and slowly pour in the warm heavy cream, whisking constantly. The mixture will bubble up vigorously.
Once smooth, whisk in the softened butter until fully incorporated.
5. Add Salt: Stir in the sea salt.
Taste and adjust salt if needed.
6. Cool: Pour the caramel into a heatproof jar or bowl.
Let it cool completely at room temperature. It will thicken considerably as it cools. Set aside ½ cup for the buttercream.
Next, Prepare the Cake Layers:
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Alternate Wet & Dry: In a separate bowl, combine the buttermilk and vanilla extract. With the mixer on low speed, alternately add the dry ingredients in three additions and the wet ingredients in two additions, beginning and ending with the dry. Mix just until combined; do not overmix.
6. Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10-15 minutes, then invert them onto a wire rack to cool completely. Cooling thoroughly is crucial for this Delicious Salted Caramel Cake.
Now, Make the Salted Caramel Buttercream:
1. Whip Butter: In a large bowl, using an electric mixer, beat the softened butter on medium-high speed until light and fluffy, about 5 minutes.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, 1-2 cups at a time, mixing on low speed until combined, then increasing to medium-high.
3. Add Wet Ingredients: Beat in the heavy cream, vanilla extract, and sea salt.
4. Add Caramel: Finally, beat in the ½ cup of cooled salted caramel sauce until the buttercream is smooth and uniform. If it’s too thick, add a tablespoon of milk or cream. If too thin, add more powdered sugar.
Finally, Assemble Your Delicious Salted Caramel Cake:
1. Level Cakes: Once completely cool, use a serrated knife or a cake leveler to carefully level the tops of your cake layers, creating flat surfaces.
2. First Layer: Place one cake layer on your serving plate or cake stand. Spread a generous layer of buttercream on top.
3. Caramel Drizzle (Optional): Drizzle some of the remaining cooled salted caramel sauce over the buttercream, leaving a small border.
4. Stack & Repeat: Place the second cake layer on top, press gently, and repeat with buttercream and caramel.
Add the third cake layer.
5. Crumb Coat: Apply a thin layer of buttercream all over the cake (top and sides).
This “crumb coat” traps any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes until the crumb coat is firm.
6. Final Coat: Apply the remaining buttercream evenly over the top and sides of the cake, smoothing it with an offset spatula or bench scraper.
7. Caramel Drip: Once the frosting is set, gently warm the remaining salted caramel sauce slightly until it’s pourable but not hot.
Carefully spoon or pipe it around the top edge of the cake, allowing it to drip down the sides. Then fill the center.
8. Decorate & Serve: You can pipe additional buttercream decorations if desired. Chill for at least 30 minutes before slicing. Enjoy your magnificent Delicious Salted Caramel Cake!
Baking a truly Delicious Salted Caramel Cake involves a few key techniques that can elevate your results from good to absolutely glorious. To expand your baking repertoire, consider making Irresistible Strawberry Shortcake Muffins that combine fresh flavors with classic techniques.
Storage & Reheating Tips
Proper storage is key to keeping your Delicious Salted Caramel Cake fresh and delightful for as long as possible. If you plan to serve the cake within a day or two, you can store it at room temperature, covered loosely to prevent drying out. An airtight cake dome is perfect for this. The buttercream, thanks to its high butter content, holds up well at room temperature.
For longer storage, or if your kitchen is particularly warm, refrigerate the cake. Place the entire Delicious Salted Caramel Cake in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing odors from the fridge and drying out. Stored this way, the cake will remain fresh for up to 5-7 days.
When you’re ready to enjoy a slice, always bring the cake back to room temperature before serving. This allows the cake and buttercream to soften slightly, restoring their optimal texture and flavor. Simply take the cake out of the refrigerator about 1-2 hours before serving.
You can also freeze this incredible salted caramel cake! Whole undecorated cake layers can be wrapped tightly in plastic wrap and then foil, and frozen for up to 2-3 months. Thaw them in the refrigerator overnight before decorating.
A fully assembled and frosted Delicious Salted Caramel Cake can also be frozen. Flash freeze the cake on a baking sheet until the frosting is firm (about an hour), then wrap it tightly in several layers of plastic wrap and then foil. Thaw in the refrigerator overnight, then bring to room temperature before serving. Freezing is a fantastic way to extend the life of your precious salted caramel cake.
What to Serve With This Recipe
A slice of this Delicious Salted Caramel Cake is a rich, satisfying experience all on its own, but pairing it with the right accompaniment can elevate the indulgence even further.
For a classic combination, a steaming mug of strong, freshly brewed coffee or a delicate cup of black tea provides a wonderful counterpoint to the cake’s sweetness. The slight bitterness of the coffee or the tannins in the tea beautifully cleanse the palate, preparing you for the next delightful bite of your salted caramel cake.
If you’re serving this as a dessert course, a small scoop of high-quality vanilla bean ice cream is an absolute dream alongside the warm notes of caramel. The cool creaminess of the ice cream melts slightly into the cake, creating an extra layer of luxury. Alternatively, a dollop of unsweetened whipped cream can lighten the richness of the Delicious Salted Caramel Cake while adding a delicate texture.
For a touch of freshness and color, a small scattering of fresh raspberries or blueberries offers a bright, tart contrast that cuts through the sweetness beautifully. A simple glass of cold milk also works wonders, bringing a comforting, nostalgic element to this exquisite salted caramel cake. Whatever you choose, ensure it enhances, rather than overwhelms, the star of the show – your Delicious Salted Caramel Cake.
A slice of this Delicious Salted Caramel Cake is a rich, satisfying experience all on its own, but pairing it with the right accompaniment can elevate the indulgence even further. For a delightful twist, try these Chocolate Peppermint Cookie Cups with Cheesecake Filling alongside your cake for a festive treat.
FAQs
Can I make the salted caramel sauce ahead of time?
Absolutely! Making the salted caramel sauce ahead of time is a fantastic way to streamline your baking process. You can prepare the caramel up to two weeks in advance.
Store it in an airtight container or jar in the refrigerator. When you’re ready to use it for your Delicious Salted Caramel Cake, gently warm it in a saucepan over low heat or in the microwave in short bursts until it reaches a pourable consistency. This advanced preparation makes baking this incredible salted caramel cake so much easier.
How do I prevent my cake layers from sinking in the middle?
Several factors can cause cake layers to sink. First, ensure your oven temperature is accurate; an oven thermometer is a great investment. Opening the oven door too early can also cause a collapse.
Avoid this until at least two-thirds of the way through the baking time. Furthermore, overmixing the batter can incorporate too much air, leading to a rise and then fall. Ensure your leavening agents (baking powder and baking soda) are fresh. Lastly, precisely measure your ingredients; too much liquid or not enough flour can affect the structure of your Delicious Salted Caramel Cake.
Can I use store-bought caramel sauce for this recipe?
While the homemade salted caramel sauce truly elevates this Delicious Salted Caramel Cake to another level, you can certainly use a good quality store-bought salted caramel sauce if you are short on time. Look for one with natural ingredients and a rich flavor. Just be aware that the consistency and flavor profile might differ slightly from the homemade version. Using store-bought caramel still yields a delightful salted caramel cake.
Why is my buttercream lumpy or too thin?
Lumpy buttercream often happens if your butter isn’t sufficiently softened or if your powdered sugar isn’t sifted. Ensure your butter is at perfect room temperature and always sift powdered sugar to remove any clumps. If your buttercream is too thin, it likely has too much liquid.
You can fix this by gradually adding more sifted powdered sugar until it reaches your desired consistency. If it’s too thick, add a tablespoon of heavy cream or milk at a time. Perfecting your buttercream is key to a beautiful Delicious Salted Caramel Cake.
How long does this Delicious Salted Caramel Cake last?
When stored properly, this Delicious Salted Caramel Cake will stay fresh and delicious for quite some time. At room temperature, loosely covered, it’s best enjoyed within 2 days. If refrigerated in an airtight container, it will last for up to 5-7 days.
Remember to bring it back to room temperature before serving for the best flavor and texture. This incredible salted caramel cake is worth savoring!
Is this Delicious Salted Caramel Cake recipe suitable for beginners?
Absolutely! While it involves a few components, each step is broken down into clear, manageable instructions. Making homemade caramel can seem intimidating, but with careful attention and a heavy-bottomed pan, it’s quite achievable.
The cake batter is straightforward, and the buttercream comes together easily. If you follow the step-by-step guide and my pro tips, even a beginner baker can confidently create a stunning and Delicious Salted Caramel Cake. It’s a fantastic recipe to build your baking skills.
Salted caramel cake is a beloved dessert that beautifully balances the flavors of sweet and salty, creating a rich taste experience. This cake is often made with layers of moist cake and a decadent salted caramel filling, which can be explored further in the world of cake.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 680 kcal |
| Total Fat | 38 g |
| Saturated Fat | 23 g |
| Cholesterol | 140 mg |
| Sodium | 320 mg |
| Total Carbohydrates | 82 g |
| Dietary Fiber | 1 g |
| Total Sugars | 65 g |
| Protein | 6 g |
Delicious Salted Caramel Cake
- Total Time: 1 hour 30 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Delicious Salted Caramel Cake is a moist, tender vanilla cake layered with a luscious salted caramel filling and a silky-smooth caramel buttercream. The perfect balance of sweet and salty, it's a delightful indulgence that evokes memories of childhood baking.
Ingredients
2 ½ cups All-Purpose Flour
1 ½ teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 cup (2 sticks) Unsalted Butter, softened
2 cups Granulated Sugar
4 large Eggs, room temperature
1 cup Buttermilk, room temperature
2 teaspoons Vanilla Extract
1 cup Granulated Sugar (for caramel sauce)
¼ cup Water
½ cup Heavy Cream, warmed
4 tablespoons (½ stick) Unsalted Butter, softened (for caramel sauce)
1 teaspoon Sea Salt (or more, to taste)
2 cups (4 sticks) Unsalted Butter, softened (for buttercream)
6–8 cups Powdered Sugar, sifted (for buttercream)
½ cup Heavy Cream (for buttercream)
1 teaspoon Vanilla Extract (for buttercream)
½ teaspoon Sea Salt (for buttercream)
½ cup Prepared Salted Caramel Sauce, cooled
Instructions
- Make the Salted Caramel Sauce: In a saucepan, combine 1 cup of sugar and ¼ cup of water. Bring to a boil without stirring, swirling occasionally, until it turns amber. Carefully add ½ cup heavy cream, whisk until smooth, and stir in 4 tablespoons butter and 1 teaspoon sea salt. Let cool
- Preheat the oven to 350°F (175°C) and grease three 8-inch cake pans
- In a bowl, whisk together 2 ½ cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside
- Cream 1 cup butter and 2 cups sugar in a bowl until light and fluffy. Add 4 eggs one at a time, mixing well after each additio
- Alternate adding the dry ingredients and 1 cup buttermilk with 2 teaspoons vanilla extract. Mix just until combined
- Divide the batter among the three pans and bake for 25-30 minutes, or until a skewer comes out clean. Cool in pans for 10-15 minutes, then transfer to wire racks
- For the buttercream, beat 2 cups softened butter until fluffy, then gradually add 6-8 cups powdered sugar until smooth. Beat in ½ cup of heavy cream, 1 teaspoon vanilla extract, and ½ teaspoon sea salt, then mix in ½ cup of cooled caramel sauce
- Assemble the cake: level the cooled layers, place the first layer on a serving plate, spread buttercream, drizzle salted caramel, add the next layer, and repeat. Apply a crumb coat and refrigerate to set
- Finish with a final coat of buttercream, warm the remaining caramel and pour it over the top, allowing it to drip down the edges
- Chill for 30 minutes before serving
Notes
Cake can be stored at room temperature for 1-2 days or refrigerated for up to 5-7 days.
Freeze undecorated layers wrapped tightly for up to 2-3 months.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 680 kcal
- Sugar: 65 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 140 mg