Salted Caramel Vanilla Cake (Print)
Layers of moist vanilla cake, luscious salt-kissed caramel, and fluffy buttercream for a stunning sweet finale.
# Ingredients:
→ Salted Caramel Sauce
01 -
140 g granulated sugar
02 -
22 ml water
03 -
40 g unsalted butter
04 -
150 g heavy cream
05 -
Large pinch of salt
→ Vanilla Cake Layers
06 -
340 g all-purpose flour
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2 tablespoons cornstarch
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0.75 teaspoon baking powder
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0.75 teaspoon baking soda
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0.75 teaspoon salt
11 -
180 g unsalted butter, room temperature
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300 g granulated sugar
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4 large eggs, room temperature
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240 g sour cream (14-18%), room temperature
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60 g vegetable oil
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2 teaspoons vanilla extract
→ Caramel Buttercream
17 -
400 g unsalted butter, room temperature
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660 g powdered sugar, sifted
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2 teaspoons vanilla extract
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2.5 tablespoons salted caramel sauce
# Steps:
01 -
In a medium saucepan, combine granulated sugar and water, stirring until sugar is evenly moistened. Cook over medium-high heat, flattening to an even layer. Allow sugar to melt and caramelize, occasionally stirring once light golden color begins to develop.
02 -
Once deeply golden brown, reduce heat to medium and whisk in butter until melted. Gradually add heavy cream, stirring cautiously as mixture will bubble vigorously. Continue stirring until thoroughly blended. Remove from heat, stir in a large pinch of salt, and transfer to a shallow bowl. Chill in refrigerator for 30–60 minutes or until fully cooled.
03 -
Preheat oven to 170°C (340°F) conventional. Line three 20 cm round cake pans with parchment paper.
04 -
Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
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In a large bowl, beat butter and granulated sugar with a mixer on high speed for 3 minutes until pale and fluffy.
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Add eggs two at a time, mixing until just blended after each addition.
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On low speed, mix in half of the dry mixture. Add sour cream, vegetable oil, and vanilla extract; mix until just incorporated. Fold in remaining dry ingredients until smooth.
08 -
Use a spatula to gently fold batter to ensure complete mixing. Divide evenly among prepared pans.
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Bake for 19–22 minutes, or until a cake tester inserted in the center comes out clean and cakes remain pale. Place on a cooling rack and cool in pans for 10 minutes, then release from pans and allow cakes to cool completely.
10 -
In a stand mixer, whip butter for 4 minutes on medium-high speed. Scrape bowl, continue whipping 2 more minutes until very light. Gradually add sifted powdered sugar, vanilla extract, and caramel sauce in two additions, whipping until fully incorporated. Scrape down sides and whip 1 minute on low to finish.
11 -
Place first cake layer on serving dish or cake board. Spread a generous layer of buttercream and drizzle 2–3 tablespoons caramel, keeping edges clean. Repeat with next layer. Place final cake layer and apply a thin crumb coat of buttercream to entire cake. Chill for 20 minutes.
12 -
Spread remaining buttercream smoothly over chilled cake and pour additional caramel over the top, swirling into the frosting for decoration as desired. Serve at room temperature for best texture and flavor.
# Notes:
01 -
For optimal accuracy and consistent results, weigh all ingredients with a digital scale rather than relying on volumetric measures.
02 -
Allow the caramel and cakes to fully cool before assembly to prevent melting or sliding layers.