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–+ servings
Salted Caramel Cake

Decadent Salted Caramel Cake for Your Sweetest Moments

Indulge in the sweetness of this Salted Caramel Cake, perfectly moist and topped with a luscious salted caramel buttercream.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 25 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salted Caramel
  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 tablespoons unsalted butter room temperature
  • 1/2 cup heavy cream full-fat
  • 1 teaspoon sea salt plus extra for finishing
For the Vanilla Cake
  • 2 cups all-purpose flour substitute with gluten-free if desired
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sour cream can substitute with Greek yogurt
  • 1/2 cup vegetable oil can use canola or sunflower oil
  • 1 teaspoon vanilla extract pure vanilla recommended
For the Salted Caramel Buttercream
  • 1 cup unsalted butter whipped to light consistency
  • 3-4 cups powdered sugar sift for smooth finish
  • 1/2 cup cooled salted caramel star ingredient
  • 1 teaspoon vanilla extract

Equipment

  • Medium saucepan
  • Mixing Bowls
  • Whisk
  • Cake Pans
  • Oven
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Prepare the Salted Caramel: In a medium saucepan over medium heat, combine granulated sugar and water. Stir until golden amber, about 10-12 minutes. Remove from heat; whisk in butter, cream, and salt. Cool in fridge.
  2. Make the Cake Batter: Preheat oven to 340°F (170°C). Grease two 8-inch round cake pans. Whisk flour, cornstarch, baking powder, baking soda in one bowl. In another bowl, beat sugar and butter until creamy. Add eggs, sour cream, vanilla. Mix in dry ingredients until just incorporated.
  3. Bake the Cake: Divide batter evenly into pans. Bake for 20-23 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire rack.
  4. Prepare the Salted Caramel Buttercream: Beat butter until fluffy. Gradually add powdered sugar until combined. Mix in cooled salted caramel and vanilla until smooth and creamy.
  5. Assemble the Cake: Place one layer on a serving plate, spread buttercream, drizzle caramel, add second layer. Chill for 15 minutes.
  6. Finish with Frosting: Apply a crumb coat around the cake. Chill for another 10 minutes. Apply final layer of buttercream; drizzle remaining salted caramel on top and sprinkle with sea salt.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 40gVitamin A: 400IUCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are room temperature for better blending. Watch the caramel closely to avoid burning. Chill assembled cake before frosting for a neater finish.

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