Description
This Cloud-soft Salted Caramel Cake is a Southern-style delight featuring tender cake layers made with cake flour and buttermilk, complemented by a rich, buttery salted caramel frosting. The cake is moist and fluffy with an irresistible caramel flavor, topped with a sprinkle of flaky salt for the perfect balance of sweet and salty. Ideal for celebrations or anytime you want a crowd-pleasing dessert.
Ingredients
Units
Scale
Cake
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Frosting
- 1 cup (2 sticks) unsalted butter, room temperature, cut into 12 pieces, divided
- 2 cups dark brown sugar, packed
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 1/2 teaspoons salt
- 2 teaspoons distilled white vinegar
- Flaky salt, for sprinkling
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F and place a rack in the middle. Spray the bottoms of two 8-inch round cake pans with nonstick spray. Line the bottoms with parchment paper using the fold-and-cut method for a perfect fit, pressing parchment onto the sprayed surface, then set pans aside.
- Mix Dry Ingredients: In a stand mixer fitted with a paddle attachment, mix together cake flour, granulated sugar, baking powder, baking soda, and salt on low speed until combined, about 1 minute.
- Add Butter: Increase mixer speed to medium-low and beat in the cubed unsalted butter until the mixture resembles wet sand, about 1 minute.
- Add Liquids: Beat in buttermilk and vanilla extract, mixing until batter is pale and fluffy, approximately 2 minutes. This extended mixing builds structure to prevent sinking.
- Add Eggs: Add eggs one at a time, beating 30 seconds after each addition. Scrape down the sides and bottom of bowl as needed. Batter should be smooth and creamy.
- Fill Pans and Bake: Divide batter equally between prepared pans (about 550 g each). Gently tap pans on counter to release air bubbles and smooth the tops with an offset spatula. Bake until golden brown and a toothpick or thermometer inserted registers 205°F, about 30-35 minutes.
- Cool Cakes: Transfer pans to a wire rack and let cakes cool in pans while preparing the frosting.
- Make Frosting – Melt Butter and Sugar: In a large saucepan over medium heat, melt ½ cup (1 stick) butter. Whisk in brown sugar continuously until bubbles form around the pan’s edge and mixture is smooth, 4 to 8 minutes.
- Add Cream and Vanilla: Whisk in heavy cream and cook about 1 minute until bubbling returns around the edges. Remove from heat and stir in vanilla extract.
- Combine Frosting Ingredients: Pour hot caramel mixture into a clean stand mixer bowl. On low speed, slowly mix in powdered sugar until combined. Add salt and increase speed to medium, beating until frosting is pale brown and just warm, about 5 minutes.
- Add Remaining Butter and Vinegar: Add remaining ½ cup (1 stick) butter piece by piece, beating until light and fluffy, about 2 minutes. Beat in distilled white vinegar until fully incorporated. Use frosting slightly warm for best spreading results.
- Assemble Cake: Remove one cake layer from pan, peel off parchment, and place right side up on a cake stand or plate. Spread about 1 cup frosting evenly over the top, pushing frosting nearly to edges. Top with second cake layer, upside down, peel off parchment, and frost top and sides evenly with remaining frosting.
- Final Touch and Serving: Allow the assembled cake to sit at room temperature for at least 15 minutes to let frosting firm slightly. Sprinkle lightly with flaky salt before serving for that signature salted caramel taste.
Notes
- Make Ahead: Wrap cooled cake layers tightly in plastic wrap. Store at room temperature up to 2 days or freeze wrapped layers for longer storage. Thaw at room temperature before frosting and assembly.
- Frosting: It’s best to make frosting just before assembly because it should be warm and spreadable. Reheating hardened frosting may cause it to separate or become greasy.
- Assembly: The cake can be assembled up to 12 hours ahead. Cover with a cake dome or inverted bowl and keep at a cool room temperature.
- Adapted from Bon Appétit and Cooks Illustrated for optimal Southern style salted caramel flavor and texture.
Nutrition
- Serving Size: 1 slice (1/14 of cake)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
