Description
A rich and indulgent Salted Caramel Cake made with soft vanilla sponge layers, homemade salted caramel sauce, and a creamy caramel buttercream. Perfect for celebrations and special occasions.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
1 cup granulated sugar (for caramel)
6 tablespoons unsalted butter, room temperature (for caramel)
1/2 cup heavy cream, room temperature (for caramel)
1/2 to 1 teaspoon sea salt, to taste (for caramel)
1 cup unsalted butter, softened (for buttercream)
3 1/2 cups powdered sugar (for buttercream)
1/3 cup salted caramel sauce (from above, for buttercream)
1–2 tablespoons heavy cream, as needed (for buttercream)
Pinch of salt, to taste (for buttercream)
Instructions
- Make the salted caramel sauce: In a heavy-bottomed saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until it becomes a smooth amber liquid. Add 6 tbsp butter and stir until melted. Carefully pour in 1/2 cup heavy cream and stir quickly as it bubbles. Boil for 1 minute, then remove from heat and stir in sea salt. Let cool completely.
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- For the buttercream: Beat the butter until smooth, then gradually add powdered sugar. Mix in 1/3 cup cooled salted caramel sauce and a pinch of salt. Adjust consistency with 1–2 tbsp heavy cream as needed.
- Assemble the cake: Once layers are cool, level them if necessary. Stack with buttercream between each layer, then frost the outside. Drizzle with extra caramel sauce and sprinkle with flaky sea salt if desired.
Notes
You can prepare the caramel sauce up to a week ahead and refrigerate it.
For a semi-naked look, use less frosting on the outside of the cake.
Use high-quality store-bought caramel in a pinch, but homemade is recommended for best flavor.
If buttercream is too soft, chill and rewhip or add more powdered sugar.
For added crunch, layer the cake with crushed pretzels or sliced bananas.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 565
- Sugar: 50g
- Sodium: 290mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
