Salted Caramel Cake: 7 Irresistible Reasons You’ll Adore It

Oh, let me tell you about the *Salted Caramel Cake*! This dessert is a total showstopper, rich and indulgent, with layers of soft vanilla cake, luscious caramel buttercream, and that heavenly homemade salted caramel sauce drizzled all over. It’s the kind of cake that makes your heart skip a beat, trust me! I first discovered this beauty at a friend’s birthday party, and I was hooked after just one bite. I could hardly believe how the sweet and salty flavors danced on my tongue. Now, I whip it up for special occasions, and it never fails to impress my family and friends. The way it looks all layered and dripping with caramel? Pure magic! This cake has become my go-to celebration treat, and I can’t wait for you to try it too!

Ingredients for Salted Caramel Cake

To create this decadent *Salted Caramel Cake*, you’ll need a mix of ingredients that come together beautifully. Here’s the detailed list, so you can gather everything before you start:

• Salted Caramel Sauce:
  • 140 g granulated sugar
  • 1½ tbsp water
  • 40 g butter
  • 150 g heavy cream
  • Big pinch of salt
• Vanilla Cake Layers:
  • 340 g all-purpose flour
  • 2 tbsp cornstarch
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp salt
  • 180 g butter, room temperature
  • 300 g granulated sugar
  • 4 large eggs, room temperature
  • 240 g sour cream (14–18% fat), room temperature
  • 60 g vegetable oil (e.g. canola oil)
  • 2 tsp vanilla extract
• Caramel Buttercream:
  • 400 g butter, room temperature
  • 660 g powdered sugar, sifted
  • 2 tsp vanilla extract
  • 2–3 tbsp caramel sauce

Having all these ingredients ready will make the process flow smoothly. Trust me, it’s worth it when you taste that delightful combination of flavors!

How to Prepare Salted Caramel Cake

Now, let’s dive into the magical process of making this *Salted Caramel Cake*! It might seem a bit involved, but I promise it’s worth every minute. Just follow these steps, and you’ll be well on your way to cake perfection.

Making the Salted Caramel Sauce

First off, let’s get that salted caramel sauce going because it’s the star of the show! In a medium saucepan, combine 140 g of granulated sugar and 1½ tablespoons of water. Stir gently until the sugar is moistened and spread into an even layer. Now, place it over medium-high heat and let it cook without stirring, just swirling the pan occasionally until the sugar melts and turns a beautiful golden brown.

Once it’s reached that perfect color—think amber, not burnt!—reduce the heat to medium and stir in 40 g of butter until it’s fully melted. This is where the magic happens! Slowly pour in 150 g of heavy cream while stirring constantly. It might bubble up a bit, so be careful! Finally, remove it from heat and stir in a nice big pinch of salt. Let it cool in the fridge while you work on the rest of the cake.

Baking the Vanilla Cake Layers

Next up, we’re making the vanilla cake layers! Preheat your oven to 170°C (340°F) and line two 8-inch round cake pans with parchment paper for easy removal later. In one bowl, sift together 340 g of all-purpose flour, 2 tablespoons of cornstarch, ¾ teaspoon of baking powder, ¾ teaspoon of baking soda, and ¾ teaspoon of salt. Set this dry mix aside.

In a large bowl, beat 180 g of room temperature butter and 300 g of granulated sugar until it’s light and fluffy—this usually takes about 3-5 minutes. Add in 4 large eggs one at a time, mixing well after each addition. Then, mix in half of your dry ingredients, followed by 240 g of sour cream, 60 g of vegetable oil, and 2 teaspoons of vanilla extract. Mix until just combined, then add the rest of the dry ingredients and gently fold to combine. Don’t overmix; you want a tender cake!

Divide the batter evenly between the prepared pans and bake for 19–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Preparing the Caramel Buttercream

While your cakes are cooling, let’s whip up the caramel buttercream! In a large mixing bowl, beat 400 g of room temperature butter until it’s smooth. Gradually add in 660 g of sifted powdered sugar, mixing well after each addition. Then, add 2 teaspoons of vanilla extract and 2–3 tablespoons of your cooled salted caramel sauce. Beat until it reaches a creamy, spreadable consistency. If it feels too thick, just add a splash of milk to loosen it up!

Assembling the Cake

Alright, cake lovers, it’s time to assemble! Place one of your cooled vanilla cake layers on a serving plate. Generously spread a layer of caramel buttercream on top, followed by a drizzle of that decadent salted caramel sauce. Place the second cake layer on top and frost the entire cake with the remaining buttercream, smoothing it out as you go. For a special touch, feel free to drizzle more caramel on top and even sprinkle a little sea salt for that perfect sweet-salty balance. Trust me, this cake will be the talk of the town!

Why You’ll Love This Salted Caramel Cake

This *Salted Caramel Cake* is sure to steal your heart for so many reasons:

• Indulgent Flavors: The rich combination of sweet vanilla and salty caramel offers a delightful flavor explosion in every bite.
• Visual Appeal: With its gorgeous layers and drizzles of caramel, this cake looks as good as it tastes, making it the perfect centerpiece for any occasion.
• Quick Preparation: Despite its impressive look, this cake comes together relatively quickly, so you can spend less time in the kitchen and more time savoring the moments.
• Customizable: Feel free to get creative with toppings or even adjust the sweetness to match your preferences!

Trust me, once you try it, you’ll be hooked and craving more!

Tips for Success with Salted Caramel Cake

Here are some golden tips to help you nail this *Salted Caramel Cake* every single time!

• Measuring Ingredients: For the best results, use a digital scale to measure your ingredients accurately. Baking is a science, and precision is key!
• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This helps create a smooth batter and fluffy cake.
• Customize Your Caramel: Feel free to adjust the salt in the caramel sauce to your taste. A little more or less can make a big difference in flavor!
• Chill Your Cake: If you want clean slices, chill your assembled cake for about 30 minutes before cutting. It makes the frosting firm up and easier to slice.
• Decorate Creatively: Top your cake with additional caramel drizzle, chocolate shavings, or even a sprinkle of sea salt for an extra touch of elegance.

With these tips, you’ll elevate your cake-making game and impress everyone who gets a slice!

Nutritional Information for Salted Caramel Cake

Before you indulge in this delicious *Salted Caramel Cake*, it’s good to know what you’re getting into! Keep in mind that nutritional values can vary based on specific ingredients and brands you use, but here’s a general idea of what you can expect per slice:

• Calories: 680
• Sugar: 93 g
• Sodium: 611 mg
• Fat: 57 g
• Saturated Fat: 33 g
• Unsaturated Fat: 20 g
• Trans Fat: 2 g
• Carbohydrates: 118 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 192 mg

Enjoying this cake in moderation will let you savor its rich flavors without any guilt. Remember, it’s all about balance!

FAQ about Salted Caramel Cake

Got questions about this *Salted Caramel Cake*? Don’t worry, I’ve got you covered! Here are some common queries that pop up:

• Can I make the salted caramel sauce ahead of time? Absolutely! You can prepare the sauce a few days in advance. Just store it in an airtight container in the fridge. When you’re ready to use it, give it a gentle warm-up in the microwave or on the stove.
• What if I don’t have sour cream? No problem! You can substitute sour cream with Greek yogurt or buttermilk. Both will keep your cake moist and delicious.
• How long does the cake stay fresh? This cake can be stored at room temperature for about 2-3 days. If you want to keep it longer, I recommend refrigerating it, but let it come to room temperature before serving for the best flavor.
• Can I freeze the cake? Yes! You can freeze the cake layers before frosting. Just wrap them tightly in plastic wrap and store in a freezer-safe container. When you’re ready to enjoy it, let it thaw in the fridge overnight, then frost as usual.
• What’s the best way to serve this cake? I love serving this *Salted Caramel Cake* with a scoop of vanilla ice cream or a dollop of whipped cream. It adds an extra layer of indulgence!

These tips should help clear up any confusion and make your baking experience even better!

Storage & Reheating Instructions for Salted Caramel Cake

Storing your *Salted Caramel Cake* properly is essential to keep it fresh and delicious! If you have any leftovers (which is rare, trust me!), you can store the cake at room temperature for about 2-3 days. Just make sure to cover it with a cake dome or plastic wrap to keep it from drying out.

If you want it to last a little longer, pop it in the fridge, but let it come to room temperature before serving to bring back that perfect flavor and texture. For those who want to freeze it, you can wrap the cake layers tightly in plastic wrap and place them in an airtight container. They can be frozen for up to a month. When you’re ready to enjoy, just let them thaw in the fridge overnight before frosting. This way, you can savor that amazing salted caramel goodness anytime!

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