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Salted Caramel Cake Recipe

Salted Caramel Cake Recipe
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★★★★★

4.9 from 27 reviews

Indulge in the rich, decadent layers of this Salted Caramel Cake recipe, featuring moist vanilla cake layers sandwiched with luscious caramel buttercream and a silky homemade salted caramel sauce. Perfect for celebrations or any occasion that calls for a sophisticated dessert with a perfect balance of sweet and salty flavors.

Ingredients

Scale

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 salted caramel sauce (from above)

Instructions

  1. Prepare Salted Caramel Sauce: In a medium saucepan, combine granulated sugar and water, stirring to wet all sugar. Flatten evenly and melt over medium-high heat until golden brown, stirring occasionally to ensure even melting. Once caramel color appears, reduce heat to medium, stir in butter until melted, then gradually add heavy cream while stirring constantly to avoid burning. Stir until smooth and thickened, then remove from heat, add a pinch of salt, transfer to shallow bowl, and chill for 30-60 minutes until room temperature.
  2. Preheat Oven & Prepare Pans: Set oven to 170ºC (340ºF) conventional. Line three 20 cm (8-inch) round baking pans with parchment paper.
  3. Sift Dry Ingredients: Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In large mixing bowl, beat butter and granulated sugar on high speed for 3 minutes until light and fluffy.
  5. Add Eggs: Add eggs two at a time, mixing well after each addition until fully incorporated.
  6. Incorporate Dry Ingredients and Wet Ingredients: Add half of the sifted dry ingredients on low speed, mixing just until combined. Add sour cream, vegetable oil, and vanilla extract, mixing again until combined. Then add remaining dry ingredients and mix until just combined.
  7. Fold Batter: Use a rubber spatula to gently fold batter, ensuring all ingredients are evenly combined without overmixing.
  8. Bake Cake Layers: Divide batter evenly among prepared pans. Bake for 19-22 minutes or until a toothpick inserted comes out clean. Cakes will remain light and pale.
  9. Cool Cakes: Allow cakes to cool in pans on wire racks for 10 minutes, then carefully remove from pans and cool completely on racks.
  10. Prepare Caramel Buttercream: Sift powdered sugar. Beat butter on medium-high speed for 4 minutes, scraping bowl sides and mixing an additional 2 minutes until fluffy. Gradually add powdered sugar, vanilla extract, and 2-3 tablespoons of the salted caramel sauce in two additions, whipping thoroughly each time. Scrape bowl and mix on low for 1 minute to finish.
  11. Assemble Cake: Place first cake layer on serving plate or cake board. Spread two large scoops of buttercream evenly over layer, followed by 2-3 tablespoons of salted caramel, smoothing carefully but leaving edges clear. Repeat for second layer. Add final layer and apply a thin crumb coat to entire cake.
  12. Chill Cake: Refrigerate cake for 20 minutes to set crumb coat and firm up.
  13. Final Frosting and Decoration: Frost cake with remaining buttercream evenly. Drizzle remaining salted caramel over top, swirling gently into buttercream for decorative effect if desired. Serve at room temperature.

Notes

  • Ensure all dairy ingredients (butter, eggs, sour cream) are at room temperature for smooth batter.
  • Be cautious when making caramel; it will be very hot and bubbles vigorously when adding cream.
  • For best texture, do not overmix the batter once dry ingredients are added to avoid toughness.
  • You can prepare the salted caramel sauce ahead and store it refrigerated up to one week. Warm it slightly before use.
  • Use an offset spatula for smoother frosting application and a cake turntable if available for easier decorating.
  • Adjust salted caramel amount in buttercream and for topping based on your preferred sweetness and saltiness balance.

Nutrition

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

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