Delicious salted caramel cake topped with creamy frosting and sea salt flakes.

Salted Caramel Cake

ByAnika Bloom
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Salted Caramel Cake

Introduction

There’s something truly special about creating a cake that brings everyone together. I stumbled across this Salted Caramel Cake recipe during a rainy afternoon, flipping through my grandmother’s handwritten recipe collection that she kept over the decades. The scent of caramel filling the kitchen had me hypnotized, and as the layers began to assemble, I felt a rush of nostalgia wash over me. This cake isn’t just a dessert; it’s a celebration of moments spent with loved ones, laughter echoing through the room, and the delightful sweet-salty balance that makes every bite feel like a warm hug. This recipe holds a dear place in my heart, a true family tradition that I’m thrilled to share with you.

Why Make This Recipe

What sets this Salted Caramel Cake apart is the harmonious blend of flavors and textures. With its soft, moist layers of cake enveloped in a creamy salted caramel frosting, it caters to all palates. Not only is it quite the showstopper for any gathering, but it is also straightforward to make, even for novice bakers. You can whip this up for birthdays, celebrations, or simply as a treat to indulge yourself. Who can resist a slice of rich, decadent cake that pairs beautifully with a good cup of coffee or tea?

Ingredients Section

For the Cake Layers:

  • 2 ½ cups all-purpose flour (ensuring it’s fresh for the best texture)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (room temperature for optimal blending)
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup whole milk (can substitute with almond milk for a dairy-free option)

For the Salted Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces (make sure it’s cold)
  • ½ cup heavy cream (for a lighter alternative, coconut cream works)
  • 1 teaspoon sea salt

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup prepared salted caramel sauce (from above for a rich flavor)

Instructions Section (Step-by-Step)

Step 1: Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them with butter and lining the bottoms with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside while you prepare the batter.

Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes. This will create a soft and airy texture.

Step 4: Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and mix until fully combined.

Step 5: Gradually add the dry ingredients to the wet mixture. Alternate with the milk, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing for a tender cake.

Step 6: Evenly divide the batter into the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. The tops should be golden and slightly springy to the touch.

Step 7: While the cake layers are baking, prepare the salted caramel sauce. In a medium saucepan over medium heat, melt the granulated sugar until it turns a deep amber color, swirling occasionally.

Step 8: Once fully melted, quickly add the cold butter pieces and stir until melted. Gradually pour in the heavy cream while stirring constantly (be cautious, as it will bubble up). Remove from heat and stir in the sea salt. Let it cool to room temperature.

Step 9: After the cake layers are baked, let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Step 10: To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and beat on low speed until incorporated. Then mix in ½ cup of the salted caramel sauce until smooth.

Step 11: Once the cakes are cool, place one layer on your serving plate. Spread a layer of frosting on top, followed by a drizzle of salted caramel sauce. Repeat with the second layer.

Step 12: Place the final cake layer on top, frost the top and sides of the cake, and create beautiful swirls or patterns. Drizzle additional salted caramel on top for decoration.

Pro Tips and Variations

  • Use Quality Ingredients: Opt for high-quality butter and vanilla extract for a richer flavor.
  • Avoid Overmixing: Overmixing can result in a dense cake; mix just until you can’t see anymore flour.
  • Caramel Consistency: If the caramel hardens too much while cooling, melt it gently on low heat before drizzling.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Leave at room temperature for 30 minutes before serving for the best texture.
  • Creative Variations: Try adding chopped nuts or chocolate chips for added texture, or a hint of espresso powder in the frosting for a mocha twist.

Serving Suggestions

This Salted Caramel Cake is divine on its own, but you can elevate the experience by serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream. A hot cup of coffee or a glass of cold milk complements the sweetness beautifully. For presentation, use a cake stand and sprinkle a few sea salt flakes on top to highlight the salted caramel theme. A slice typically serves about 10-12 people, making it perfect for gatherings.

FAQ Section

Can I make this recipe ahead of time?
Yes, both the cake layers and salted caramel sauce can be made a day in advance. Just assemble and frost the cake closer to serving time.

Can I freeze the leftovers?
Absolutely! Wrap any leftover cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

What can I use instead of heavy cream?
You can use coconut cream as a dairy-free alternative; it adds a subtle flavor and richness.

How do I prevent the dish from becoming watery?
Make sure to cool the cake layers completely before frosting, and don’t add too much salted caramel between layers to maintain structure.

Can I make this vegetarian or dairy-free?
Yes! Substitute the butter with vegan alternatives, use almond or coconut milk, and ensure the other ingredients are dairy-free.

Conclusion

Baking this Salted Caramel Cake is more than just following a recipe; it’s about creating moments that linger long after the cake is sliced. It brings families and friends together, allowing you to share sweet memories and delightful laughter. I sincerely hope you try this recipe and experience the joy it can bring. Don’t forget to share your results or thoughts; I’d love to hear how your baking journey unfolds!

Delicious salted caramel cake topped with creamy frosting and sea salt flakes.

Salted Caramel Cake

A delightful layered cake featuring soft, moist cake enveloped in creamy salted caramel frosting, perfect for celebrations or as a treat for yourself.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 2 ½ cups all-purpose flour Ensuring it’s fresh for the best texture.
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened Room temperature for optimal blending.
  • 2 cups granulated sugar
  • 4 large eggs At room temperature.
  • 1 tablespoon pure vanilla extract
  • 1 cup whole milk Can substitute with almond milk for a dairy-free option.
For the Salted Caramel Sauce
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces Make sure it’s cold.
  • ½ cup heavy cream For a lighter alternative, coconut cream works.
  • 1 teaspoon sea salt
For the Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup prepared salted caramel sauce From above for a rich flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them with butter and lining the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside while you prepare the batter.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and mix until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
  6. Evenly divide the batter into the prepared cake pans.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake layers cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Salted Caramel Sauce Preparation
  1. In a medium saucepan over medium heat, melt the granulated sugar until it turns a deep amber color, swirling occasionally.
  2. Once fully melted, quickly add the cold butter pieces and stir until melted. Gradually pour in the heavy cream while stirring constantly. Remove from heat and stir in the sea salt.
  3. Let it cool to room temperature.
Frosting Preparation
  1. To make the frosting, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and beat on low speed until incorporated. Then mix in ½ cup of the salted caramel sauce until smooth.
Assembly
  1. Once the cakes are cool, place one layer on your serving plate. Spread a layer of frosting on top, followed by a drizzle of salted caramel sauce. Repeat with the second layer.
  2. Place the final cake layer on top, frost the top and sides of the cake, and create beautiful swirls or patterns.
  3. Drizzle additional salted caramel on top for decoration.

Notes

Use quality ingredients for a richer flavor. Avoid overmixing to prevent a dense cake. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Allow to sit at room temperature for 30 minutes before serving.
Anika Bloom
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