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
Scale
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.
