Description
Indulge in the decadent delight of our Salted Caramel Cake, featuring layers of moist vanilla cake embraced by rich, homemade salted caramel and topped with a smooth buttercream frosting. This cake is not just a dessert; it’s an experience that transforms any occasion into a celebration.
Ingredients
Scale
- 140 g granulated sugar
- 1 1/2 tbsp water
- 40 g butter
- 150 g heavy cream
- big pinch of salt
- 340 g all-purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 180 g butter (room temperature)
- 300 g granulated sugar
- 4 large eggs (room temperature)
- 240 g sour cream (room temperature)
- 60 g vegetable oil (e.g., canola oil)
- 2 tsp vanilla extract
- 400 g butter (room temperature)
- 660 g powdered sugar
- 2 tsp vanilla extract
- 2–3 tbsp caramel
Instructions
- In a saucepan over medium heat, combine 140 g of granulated sugar and 1 1/2 tbsp of water. Stir until dissolved.
- Allow it to boil without stirring until it turns a golden color.
- Remove from heat and carefully add 40 g of butter and 150 g of heavy cream while stirring continuously to combine.
- Add a big pinch of salt to taste. Let cool before using.
- Preheat your oven to 350°F (175°C) while you prepare the cake batter.
- In a mixing bowl, whisk together 340 g all-purpose flour, 2 tbsp cornstarch, 3/4 tsp baking powder, 3/4 tsp baking soda, and 3/4 tsp salt.
- In your stand mixer bowl, beat together 180 g room temperature butter and 300 g granulated sugar until light and fluffy.
- Add 4 large eggs, 240 g sour cream, 60 g vegetable oil, and 2 tsp vanilla extract and mix until well combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Divide the batter evenly between prepared baking pans. Bake for about 20 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for about ten minutes before transferring them to wire racks to cool completely.
- In your stand mixer, beat together 400 g room temperature butter and gradually add in 660 g powdered sugar and 2 tsp vanilla extract until creamy.
- Once cakes have cooled completely, layer them with salted caramel between each layer. Frost the top and sides with salted caramel buttercream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 520
- Sugar: 55g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg