Description
This Salted Caramel Cake features moist vanilla cake layers paired with a rich, buttery caramel buttercream and a luscious homemade salted caramel sauce. Perfectly balanced between sweet and salty, this decadent dessert is ideal for special occasions and cake lovers who adore a classic flavor twist.
Ingredients
Units
Scale
Salted Caramel Sauce
- 140 g granulated sugar
- 1 1/2 tablespoon water
- 40 g butter
- 150 g heavy cream
- big pinch of salt
Vanilla Cake Layers
- 340 g all-purpose flour
- 2 tablespoon cornstarch
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon 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 teaspoon vanilla extract
Caramel Buttercream
- 400 g butter, room temperature
- 660 g powdered sugar
- 2 teaspoon vanilla extract
- 2-3 tablespoon salted caramel sauce
Instructions
- Make Salted Caramel Sauce: In a medium saucepan, combine the granulated sugar and water, stirring just enough to wet all the sugar. Spread the sugar in an even layer and melt over medium-high heat until the sugar turns golden brown. Stir occasionally to ensure even melting. Reduce heat to medium and stir in the butter until melted. Gradually add heavy cream, stirring constantly as the sauce bubbles vigorously. Remove from heat and stir in a big pinch of salt. Transfer to a shallow bowl and cool in the fridge for 30-60 minutes until room temperature.
- Prepare Oven and Pans: Preheat your oven to 170ºC (340ºF) using a conventional setting. Line three 20 cm (8-inch) cake pans with parchment paper.
- Mix Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar on high speed for 3 minutes until light and fluffy.
- Add Eggs: Incorporate eggs two at a time into the butter-sugar mixture, mixing well after each addition until just combined.
- Combine Dry and Wet Ingredients: Add half of the dry ingredients to the batter on low speed, mixing until just combined. Then add the sour cream, vegetable oil, and vanilla extract, mixing gently. Finally, add the remaining dry ingredients and mix until the batter is fully combined. Use a rubber spatula to gently fold the batter ensuring everything is incorporated.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 19-22 minutes or until a toothpick inserted in the center comes out clean. The cakes will remain light in color and soft. Cool the cakes on wire racks for 10 minutes, then gently remove them from pans and allow to cool completely.
- Make Caramel Buttercream: Sift the powdered sugar and set aside. In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the butter on medium-high speed for 4 minutes until creamy. Scrape down the bowl and beat for another 2 minutes. Add the powdered sugar, vanilla extract, and 2 tablespoons of salted caramel in two additions, fully incorporating each time. Scrape down the sides once more and mix on low speed for 1 minute until smooth and fluffy. Add additional caramel (up to 3 tablespoons total) if a stronger caramel flavor is desired.
- Assemble the Cake: Place one cake layer on a serving plate or cake board. Spread 2 large scoops of caramel buttercream evenly over the top using an offset spatula, then drizzle 2-3 tablespoons of salted caramel, keeping a gap around the edges to avoid caramel spilling. Repeat with the second layer. Add the final cake layer on top and apply a thin crumb coat of buttercream over the entire cake. Refrigerate for 20 minutes to set.
- Final Frosting and Decoration: Remove the cake from the fridge and cover it with the remaining buttercream, smoothing evenly. Drizzle as much salted caramel sauce on top as desired. Optionally, use an offset spatula or spoon to swirl caramel into the buttercream for an artistic finish. Serve at room temperature for best flavor.
Notes
- You can substitute homemade salted caramel sauce with a quality store-bought caramel sauce if short on time.
- Room temperature ingredients, especially butter, eggs, and sour cream, help the batter mix more smoothly and yield a tender crumb.
- Be careful when adding cream to hot caramel, as it will bubble up vigorously and can cause burns.
- Use a digital scale to measure ingredients accurately for the best cake texture and taste.
- If you don’t have a cake turntable, assembling and frosting the cake on a flat surface will work just as well.
- Store cake leftovers covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
