Description
Delicious and rich salted caramel cake with layers of vanilla cake, caramel buttercream, and homemade salted caramel sauce.
Ingredients
Scale
- 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
Instructions
- In a medium saucepan, combine the sugar and water. Stir until all sugar is moistened and spread into an even layer.
- Cook over medium-high heat until the sugar melts and turns golden brown, stirring occasionally.
- Reduce heat to medium and stir in the butter until fully melted.
- Slowly add the heavy cream, stirring constantly.
- Remove from heat, stir in a big pinch of salt, and chill in the fridge until cooled.
- Preheat the oven to 170°C (340°F) and line cake pans with parchment paper.
- Sift the dry ingredients and set aside.
- Beat the butter and sugar until light and fluffy.
- Add eggs in batches, mixing well after each.
- Mix in half of the dry ingredients, then add sour cream, oil, and vanilla. Mix until just combined.
- Add the remaining dry ingredients and mix gently.
- Divide batter between pans and bake for 19–22 minutes.
- Cool in pans for 10 minutes, then completely cool on a wire rack.
- Sift powdered sugar for buttercream and beat butter until smooth.
- Add powdered sugar, vanilla, and caramel in two additions, mixing well after each.
- Assemble the cake by layering and frosting with buttercream and caramel.
Notes
- For best results, use a digital scale for accurate measurements.
- Baking is both an art and a science—precision matters.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 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
Keywords: Salted Caramel Cake, dessert, cake, salted caramel