Description
This Salted Caramel Cake is a decadent and moist vanilla cake layered with rich caramel buttercream and drizzled with homemade salted caramel. With a perfect balance of sweet and salty flavors, this cake combines fluffy cake layers, smooth caramel buttercream, and gooey salted caramel for an impressive dessert perfect for any celebration.
Ingredients
Salted Caramel
- 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% fat, 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 (from salted caramel recipe above)
Instructions
- Make Salted Caramel: In a medium saucepan, combine sugar and water and stir until sugar is wetted evenly. Flatten into an even layer and melt over medium-high heat, stirring occasionally until golden brown. Reduce heat to medium, stir in butter until melted. Slowly add heavy cream a little at a time, stirring constantly; be cautious as it bubbles up. Stir until fully combined, then remove from heat and add a pinch of salt. Transfer to a shallow bowl and cool in the refrigerator until room temperature, about 30-60 minutes.
- Prepare Cake Layers: Preheat oven to 170ºC (340ºF) conventional. Line three 20 cm round baking pans with parchment paper. Sift together flour, cornstarch, baking powder, baking soda, and salt; set aside.
- Mix Cake Batter: In a large bowl, beat butter and granulated sugar on high speed for 3 minutes until light and fluffy. Add eggs two at a time, mixing well after each addition. On low speed, add half the dry ingredients and mix until just combined. Add sour cream, vegetable oil, and vanilla extract, mixing until combined. Add remaining dry ingredients and mix until just combined. Gently fold batter with a rubber spatula to ensure full incorporation.
- 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 in color and not brown heavily. Remove from oven and cool on wire racks. After 10 minutes, carefully remove cakes from pans and cool completely.
- Prepare Caramel Buttercream: Sift powdered sugar and set aside. Beat butter on medium-high speed for 4 minutes until creamy. Scrape bowl sides and beat for another 2 minutes. Add powdered sugar, vanilla extract, and caramel in two additions, beating until smooth and fully incorporated after each. Scrape sides again and mix on low speed for 1 minute more.
- Assemble the Cake: Place one cake layer on serving plate or turntable. Spread two large scoops of buttercream evenly using an offset spatula, then spread 2-3 tablespoons of salted caramel on top, avoiding edges to prevent spillover. Repeat with second cake layer. Top with last cake layer and apply a thin crumb coat of buttercream. Chill in fridge for 20 minutes to set.
- Finish Decorating: Apply remaining buttercream evenly over the chilled cake. Drizzle remaining caramel over the top as desired. Optionally, swirl the caramel into the buttercream for a decorative finish.
Notes
- Ensure all refrigerated ingredients are at room temperature for best mixing and texture.
- When making caramel, do not stir excessively during initial melting to avoid crystallization. Stir only when color starts to develop.
- Use a scale for accurate ingredient measurement to achieve consistent results.
- The cake layers will stay light in color; this is normal—do not bake until browned.
- Store assembled cake in the refrigerator and bring to room temperature before serving for best flavor and texture.
- If desired, garnish with flaky sea salt on top of the caramel for an extra salty crunch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
