Pin
This showstopping salted caramel cake is all about soft layers of vanilla cake sandwiched with rich homemade caramel and the dreamiest caramel buttercream. If you want a dessert that leaves everyone wide-eyed at the table and sneaking a not-so-tiny second slice this is it. Each bite brings the ideal mix of sweet buttery cake and deep toasty caramel with just the right hit of salt.
Ingredients
- Granulated sugar: adds the caramel flavor so pick a fine white sugar for best melting
- Butter: makes the cake and frostings rich and is used in the caramel pick unsalted and high quality it should smell sweet and creamy
- Heavy cream: makes the caramel sauce thick and luscious look for one with a high fat content no additives
- Salt: balances the sweetness and gives the signature salted caramel taste use fine sea salt or a flaky salt
- All-purpose flour: forms the structure of the cake sift before measuring for a tender crumb
- Cornstarch: helps soften the cake crumb ensure it is pure white
- Baking powder and baking soda: help the cake rise fresh is best so check your containers
- Eggs: bind everything together use large eggs at room temperature so they blend nicely
- Sour cream: for moistness and subtle tang get the thick style between 14 and 18 percent fat content
- Vegetable oil: brings extra softness and shelf life look for neutral flavors like canola
- Vanilla extract: is a background flavor so use pure vanilla if possible the aroma should be sweet and not fake
- Powdered sugar: for the smoothest buttercream sift it to avoid lumps
- Equipment tip: use parchment paper in the pans to guarantee easy release
Step-by-Step Instructions
- Caramelize the Sugar:
- Add granulated sugar and water to a saucepan stir to wet all the sugar then flatten into an even layer Cook over medium to high heat until the sugar melts to a golden brown color stirring only when you see some browning for even results
- Incorporate Butter and Cream:
- When the sugar is golden brown reduce the heat to medium and whisk in the butter fully then slowly pour in the heavy cream in a few additions being careful as it bubbles Stir until the mixture is smooth thick and fully blended
- Finish with Salt:
- Turn off the heat stir in a big pinch of salt then pour the caramel sauce into a shallow bowl Allow it to cool to room temperature in the fridge this usually takes 30 to 60 minutes
- Mix the Dry and Wet Cake Ingredients:
- Preheat your oven and line baking pans Sift the flour cornstarch baking powder baking soda and salt Mix butter and sugar on high for three minutes till light Add eggs two at a time blending well between each addition Mix in half the dry mix then add sour cream oil and vanilla followed by remaining dry ingredients Stir until just combined
- Bake the Cake Layers:
- Gently fold the batter to ensure it is uniform Divide into prepared pans Bake for about 19 to 22 minutes or until a tester comes out clean The layers stay light in color Cool in pans for 10 minutes then carefully lift out of pans and complete cooling on racks
- Make the Buttercream:
- Sift the powdered sugar and set aside Whip the butter with a stand mixer until creamy about four minutes Add powdered sugar vanilla and some caramel in two parts blending until fully combined Give the buttercream a last mix on low to get it super fluffy
- Assemble the Cake:
- Lay the first layer of cake on a serving plate Scoop generous amounts of buttercream over the surface gently spreading to the edges Spoon over caramel but leave the outer rim so it does not spill Repeat with the next layer Finish with a thin crumb coat and refrigerate Add the remaining buttercream to cover the cake and drizzle on your extra caramel Swirl for style if you want
Pin
Storage Tips
Once assembled the cake stays fresh in the fridge for up to three days Wrap it well or use an airtight cake dome to prevent it from drying out You can also freeze leftover slices by wrapping them tightly in plastic and then foil Freeze for up to one month Thaw at room temperature for the best texture
Ingredient Substitutions
If making your own caramel feels intimidating store bought caramel sauce absolutely works Just warm it up slightly to loosen before using For a dairy free version swap the butter for plant based and the cream for coconut cream The cake layers can also handle buttermilk in place of sour cream
Pin
Serving Suggestions
Serve this cake with strong coffee or even a glass of cold milk Add a pinch of flaky sea salt on top just before serving for crunch and sparkle For smaller gatherings make cupcakes instead by splitting the recipe
Cultural and Historical Context
Salted caramel is a French invention popularized in Brittany known for its high quality salted butter The combination of salt and caramel in cakes has become a modern classic in American and European baking This cake represents the perfect marriage of old world technique and new world indulgence
Recipe FAQs
- → Can I use store-bought caramel instead of homemade?
Yes, store-bought caramel sauce can replace homemade caramel for convenience, though homemade offers richer flavor.
- → Why is weighing ingredients important for this cake?
Weighing ensures accuracy and consistency, especially in baking, leading to perfectly tender, even cake layers.
- → How can I keep the cake layers moist?
Use room temperature eggs and sour cream, avoid over-baking, and store the cake well-wrapped to maintain moistness.
- → What’s the best way to assemble the cake?
Layer cake rounds with buttercream and caramel, apply a crumb coat, chill, then finish with more frosting and caramel swirls.
- → Can the cake be made in advance?
Yes, you can bake the cake layers and make caramel a day ahead. Assemble the cake on the day you plan to serve it.
- → How do I achieve smooth buttercream?
Whip softened butter until creamy, gradually add powdered sugar and caramel, and beat until with a silky texture.