Salted Caramel Cake Recipe
Salted Caramel Cake is an indulgent dessert that combines the rich flavors of buttery caramel with a hint of sea salt, creating a perfect balance of sweet and savory.
This cake is ideal for any special occasion, from birthdays to holiday celebrations, and it’s sure to impress your guests with its luxurious taste and elegant presentation.
The moist layers of cake are complemented by a creamy salted caramel frosting and a drizzle of homemade caramel sauce, making every bite a delight.
Follow this detailed recipe to create a show-stopping Salted Caramel Cake that will become a favorite in your dessert repertoire.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt
For the Salted Caramel Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup salted caramel sauce (from above)
- 2-3 tablespoons heavy cream (as needed)
- 1 teaspoon vanilla extract
For Garnish
- Extra salted caramel sauce
- Sea salt flakes
- Caramel shards or toffee bits (optional)
How to Make
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Mix Wet Ingredients
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 4: Incorporate the Dry Ingredients and Milk
With the mixer on low speed, alternate adding the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the sour cream by hand until the batter is smooth.
Step 5: Bake the Cakes
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Salted Caramel Sauce
In a medium saucepan over medium heat, melt the sugar, stirring constantly with a heat-resistant spatula or wooden spoon. Once the sugar has melted and turns a deep amber color, carefully add the butter and stir until melted and combined.
Slowly pour in the heavy cream, being cautious as it may bubble up. Stir until the mixture is smooth. Remove from heat and stir in the sea salt. Allow the caramel sauce to cool before using.
Step 7: Prepare the Salted Caramel Frosting
In a large mixing bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated.
Add the salted caramel sauce and vanilla extract, then beat on high speed for 3-5 minutes until the frosting is light and fluffy. If the frosting is too thick, add heavy cream, 1 tablespoon at a time, until the desired consistency is reached.
Step 8: Assemble the Cake
Once the cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand. Spread a generous amount of salted caramel frosting over the top.
Drizzle with a bit of salted caramel sauce. Repeat with the second layer, then place the third layer on top. Frost the top and sides of the cake with the remaining frosting.
Step 9: Garnish
Drizzle extra salted caramel sauce over the top of the cake, allowing it to drip down the sides. Sprinkle with sea salt flakes and, if desired, garnish with caramel shards or toffee bits.
Step 10: Chill and Serve
Refrigerate the cake for at least 30 minutes to set the frosting. Before serving, let the cake sit at room temperature for about 10 minutes to soften. Slice with a sharp knife, wiping the knife clean between cuts for neat slices. Enjoy!
Chef’s Note
Caramel Sauce: Be very careful when making caramel sauce, as melted sugar is extremely hot. Stir constantly and keep a close eye on the color change to avoid burning.
Butter and Eggs: Ensure that your butter and eggs are at room temperature before you start. This helps achieve a smooth, lump-free batter and an even bake.
Salted Caramel Frosting: For a more intense caramel flavor, you can use a bit more caramel sauce in the frosting. Adjust the powdered sugar to achieve the desired sweetness and consistency.
Storage: Store any leftover cake in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Cutting Tips: For clean slices, dip your knife in hot water and wipe it dry before each cut.
Nutrition Information
Per Serving (Based on 12 Servings)
- Calories: 700
- Total Fat: 35g
- Saturated Fat: 20g
- Cholesterol: 130mg
- Sodium: 400mg
- Total Carbohydrates: 90g
- Dietary Fiber: 1g
- Sugars: 70g
- Protein: 5g
Key Nutrients
- Calcium: 10% DV
- Iron: 8% DV
- Potassium: 6% DV
- Vitamin A: 15% DV
Note: Nutritional values are approximate and can vary depending on the specific ingredients and brands used. For more accurate nutritional information, consider using a nutrition calculator based on your exact ingredients and quantities.
Conclusion
Salted Caramel Cake is an irresistible dessert that combines the rich, buttery flavor of caramel with a hint of sea salt for a perfectly balanced treat.
The moist cake layers, creamy frosting, and decadent caramel sauce make this cake a standout choice for any celebration.
Follow this detailed recipe and enjoy the delightful flavors of this luxurious cake, which is sure to impress your family and friends. Enjoy every indulgent bite!
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