When you’re craving a dessert that feels like a warm hug and a celebration all rolled into one, look no further than this Salted Caramel Cake: A Sweet Symphony of Comfort and Celebration Recipe. This cake combines the rich, buttery notes of caramel with a subtle hint of saltiness that elevates every bite, creating layers of moist vanilla sponge and luscious caramel buttercream that will have your taste buds singing. It’s the perfect centerpiece for birthdays, holidays, or any time you want to treat yourself and your loved ones to something truly special.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, contributing to the cake’s moist texture, deep flavor, and stunning presentation. Don’t be intimidated by the list – these pantry staples come together beautifully for an unforgettable dessert experience.
- Granulated sugar: Essential for making a rich salted caramel sauce that’s both sweet and complex.
- Water: Helps dissolve the sugar evenly to create that perfect caramel base.
- Butter: Adds creaminess and moisture to both the cake layers and the frosting.
- Heavy cream: Provides the silky smooth texture in the caramel sauce and buttercream frosting.
- Salt: Just a generous pinch to balance the sweetness with a subtle savory pop.
- All-purpose flour: The foundation of your cake’s tender crumb.
- Cornstarch: A secret helper to keep the cake light and fluffy.
- Baking powder and baking soda: Work together to give the cake its rise and airy texture.
- Butter (room temperature): For creaming with sugar to create that airy cake batter.
- Eggs (large, at room temperature): Bind everything together while adding richness.
- Sour cream: The ingredient that adds slight tang and keeps the cake incredibly moist.
- Vegetable oil: Boosts moisture without weighing the cake down.
- Vanilla extract: Adds fragrant depth that complements the caramel perfectly.
- Powdered sugar: For smooth, sweet buttercream frosting.
- Salted caramel sauce (homemade from above): The star ingredient that makes this cake so unforgettable.
How to Make Salted Caramel Cake: A Sweet Symphony of Comfort and Celebration Recipe
Step 1: Make the Salted Caramel Sauce
Start by stirring together the sugar and water in a medium saucepan until the sugar is evenly moistened. Place the pan over medium-high heat and watch carefully as the sugar melts and turns a deep amber color. This is where patience matters – the first hints of caramelization develop so quickly, and you want to catch it at the perfect moment without letting it burn. Once it reaches that gorgeous amber stage, reduce the heat to medium and whisk in the butter carefully. Then slowly pour in the heavy cream while stirring, as the mixture will bubble up vigorously. Finally, add a generous pinch of salt to balance the sweetness. Let this sauce cool completely to room temperature before using it in the cake and frosting.
Step 2: Bake the Vanilla Cake Layers
Preheat your oven to 170°C (340°F) and prepare three 8-inch cake pans by greasing and lining them with parchment paper. Sift together the flour, cornstarch, baking powder, baking soda, and salt in a bowl – this will ensure your cake is light and evenly risen. In a large mixing bowl, beat the room temperature butter and granulated sugar together until pale, fluffy, and full of air – this step is key for a tender crumb. Add in the eggs one by one, blending well after each addition. Then on low speed, mix in half of the dry flour mixture, followed by the sour cream, vegetable oil, and vanilla extract. Finish by folding in the remaining dry ingredients just until smooth; overmixing here can weigh your batter down.
Step 3: Bake the Layers
Divide the batter evenly into the three pans – using a kitchen scale can be a game-changer to keep those layers perfectly equal in height. Bake for 20 to 23 minutes, checking with a toothpick inserted in the center – it should come out clean or with just a few moist crumbs. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. This step ensures your cake layers are stable and ready for assembly without the risk of sliding or breaking.
Step 4: Make the Caramel Buttercream
In a large bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, beating between additions to keep the buttercream fluffy. Drizzle in the cooled salted caramel sauce and add the heavy cream, continuing to beat on high for 2 to 3 minutes until the frosting is light, spreadable, and bursting with flavor. Taste it and feel free to add a splash more caramel or a pinch of salt, depending on your preference for sweetness or saltiness.
Step 5: Assemble the Cake
Place one cake layer on your serving stand or plate and spread a generous amount of caramel buttercream on top. Drizzle some of the salted caramel sauce over the buttercream for an extra burst of flavor. Repeat with the second layer, then top with the final cake layer. Use the remaining buttercream to frost the sides and top of the cake smoothly.
Step 6: The Finishing Touch
Pour extra salted caramel sauce over the top of your frosted cake and let it drip down the sides naturally. This rustic, glossy finish not only looks stunning but adds that irresistible ooze of caramel that seals the deal on this Salted Caramel Cake: A Sweet Symphony of Comfort and Celebration Recipe.
How to Serve Salted Caramel Cake: A Sweet Symphony of Comfort and Celebration Recipe
Garnishes
Adding a few thoughtful garnishes can take your cake’s presentation to the next level. Consider a sprinkle of flaky sea salt on top to enhance the salted caramel notes, or add some toasted nuts like pecans or walnuts for a satisfying crunch. Fresh berries can add a bright color contrast and a hint of tartness, cutting through the richness beautifully.
Side Dishes
Serve this salted caramel cake alongside lightly whipped cream or a scoop of vanilla bean ice cream for a classic combo. For something cozy, a warm cup of coffee or spiced chai pairs perfectly and balances all the sweet, buttery goodness on your plate.
Creative Ways to Present
Make your celebration truly memorable by turning this cake into cupcakes or mini cakes—just divide the batter accordingly and adjust baking times. For an elegant touch, layer caramel drizzled between thin slices or serve warm with a drizzle of hot salted caramel sauce. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly with plastic wrap or keep it in an airtight container to maintain its freshness. Stored in the refrigerator, this cake stays moist and flavorful for up to 4 days, making it easy to enjoy over several celebrations.
Freezing
Want to make this cake ahead for a special occasion? Freeze it before frosting by wrapping each cake layer in plastic wrap and aluminum foil. It can be frozen for up to 2 months. When you’re ready to assemble, thaw the layers overnight in the fridge so they stay perfectly moist.
Reheating
This cake tastes fantastic chilled or at room temperature—just remove it from the fridge about 30 minutes before serving. If you prefer a warm slice, try gently microwaving for 10 to 15 seconds on a plate, but be careful not to overheat and melt the frosting.
FAQs
Can I use store-bought salted caramel sauce instead of making my own?
Absolutely! While homemade sauce brings that fresh, buttery depth, a quality store-bought salted caramel can work well in a pinch. Just choose one with a good balance of salt and sweetness.
What if I don’t have sour cream; can I substitute it?
You can use Greek yogurt as a substitute for sour cream in this recipe. It provides similar moisture and tanginess that keep the cake tender and flavorful.
How do I prevent the caramel from burning?
Stay close and watch the sugar carefully as it cooks. Avoid stirring while the sugar melts to prevent crystallization, and once it starts bubbling, switch to a gentle whisk or swirl the pan carefully.
Can I make this cake gluten-free?
Yes, try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to include xanthan gum if your blend doesn’t already have it to help the cake hold together.
Is it possible to make this cake dairy-free?
With some tweaks, yes. Use dairy-free butter and heavy cream alternatives, and swap the sour cream for a dairy-free yogurt variety. Keep in mind this might slightly alter the texture but will still be delicious.
Final Thoughts
This Salted Caramel Cake: A Sweet Symphony of Comfort and Celebration Recipe is a true showstopper that’s surprisingly doable at home. Its layers of moist vanilla cake and dreamy salted caramel buttercream create a comforting yet celebratory dessert that’s guaranteed to win hearts. Whether for a special occasion or an indulgent treat, I can’t recommend this cake enough—grab your ingredients and start creating your own slice of caramel heaven today!
Print
Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Salted Caramel Cake is a delectable blend of rich vanilla layers and luscious salted caramel, perfectly complemented by a smooth caramel buttercream frosting. Ideal for celebrations or cozy indulgences, this cake offers a delightful balance of sweetness and a hint of saltiness, creating a comforting and elegant dessert.
Ingredients
Salted Caramel Sauce
- 140g granulated sugar
- 1½ tablespoons water
- 40g butter
- 150g heavy cream
- A generous pinch of salt
Vanilla Cake Layers
- 340g all-purpose flour
- 2 tablespoons cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 180g butter, at room temperature
- 300g granulated sugar
- 4 large eggs, at room temperature
- 240g sour cream (14-18% fat), at room temperature
- 60g vegetable oil
- 2 teaspoons vanilla extract
Caramel Buttercream
- 250g butter, softened
- 400g powdered sugar
- 4 tablespoons salted caramel sauce (prepared above)
- 2 tablespoons heavy cream
Instructions
- Make the Salted Caramel Sauce: In a medium saucepan, combine the granulated sugar and water, stirring until the sugar is evenly moistened. Place over medium-high heat and cook without stirring until the mixture turns a deep amber color. Be attentive to avoid burning the caramel. Lower the heat to medium and carefully whisk in the butter. Slowly pour in the heavy cream, stirring constantly as the mixture bubbles up. Add a generous pinch of salt, stir well, and allow the caramel to cool to room temperature before using.
- Bake the Vanilla Cake Layers: Preheat your oven to 170°C (340°F). Grease and line three 20cm (8-inch) round cake pans. In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat the butter and granulated sugar until pale and fluffy, roughly 3 minutes. Add the eggs one at a time, beating well after each addition. On low speed, mix in half of the dry ingredients, then fold in the sour cream, vegetable oil, and vanilla extract. Finally, add the remaining dry ingredients, mixing just until smooth. Divide the batter evenly among the prepared pans, using a kitchen scale for accuracy. Bake for 20–23 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Caramel Buttercream: Beat the softened butter until creamy using a mixer. Gradually add the powdered sugar, continuing to beat until fluffy and smooth. Incorporate 4 tablespoons of the salted caramel sauce and the heavy cream, then increase the speed and beat for 2–3 minutes until light and spreadable. Taste and adjust the caramel or salt levels if desired.
- Assemble the Cake: Place one cake layer on a cake stand or serving plate. Spread a generous layer of the caramel buttercream over the top, followed by a drizzle of salted caramel sauce. Repeat the process with the second cake layer. Position the final layer on top and frost the entire cake with the remaining buttercream.
- Finish with Extra Salted Caramel: Pour additional salted caramel sauce over the top of the assembled cake, allowing it to drip naturally down the sides to create a rustic and irresistible finish. Chill slightly if needed before serving to allow the frosting to set.
Notes
- Ensure all dairy ingredients like butter, eggs, and sour cream are at room temperature for a smoother batter.
- Use a kitchen scale to evenly distribute batter for uniform cake layers.
- Do not walk away while making caramel as it can burn quickly.
- Allow caramel sauce to cool before folding into buttercream to prevent melting the frosting.
- Leftover caramel sauce can be stored in an airtight container in the refrigerator for up to two weeks.
- For a decorative touch, sprinkle flaky sea salt over the caramel drizzle before serving.
