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