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Salted Caramel Cake

Salted Caramel Cake
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Indulge in the decadent flavors of our Salted Caramel Cake, a delightful dessert that perfectly balances rich, buttery sweetness with the lightness of a fluffy vanilla cake. This showstopper features layers of moist vanilla sponge filled with homemade salted caramel and topped with a creamy salted caramel buttercream, creating an unforgettable experience for your taste buds. Perfect for birthdays, anniversaries, or cozy gatherings, this cake embodies celebration and comfort. Each bite is a reminder that simple ingredients can come together to create something extraordinary. Roll up your sleeves and embark on this delicious journey—your friends and family will be left craving more!

Ingredients

Scale
  • 140 g granulated sugar
  • 1 1/2 tbsp water
  • 40 g unsalted 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 unsalted butter (room temperature)
  • 300 g granulated sugar
  • 4 large eggs (room temperature)
  • 240 g sour cream (14-18%) (room temperature)
  • 60 g vegetable oil
  • 2 tsp vanilla extract
  • 400 g unsalted butter (room temperature) (for frosting)
  • 660 g powdered sugar (sifted)
  • 2 tsp vanilla extract (again)
  • 2–3 tbsp homemade caramel

Instructions

  1. Make the salted caramel: In a saucepan, combine 140g granulated sugar and 1½ tbsp water. Heat until dissolved and golden brown. Remove from heat; add 40g butter, then slowly whisk in 150g heavy cream and a pinch of salt. Let cool.
  2. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
  3. In one bowl, sift together flour, cornstarch, baking powder, baking soda, and salt.
  4. In another bowl, cream 180g butter and 300g sugar until fluffy. Add eggs one at a time; mix in sour cream, vegetable oil, and vanilla extract.
  5. Gradually incorporate dry ingredients into wet mixture until combined.
  6. Divide batter between prepared pans; bake for 20–25 minutes or until a toothpick comes out clean. Allow to cool completely.
  7. Prepare the buttercream by beating 400g softened butter until creamy; gradually add sifted powdered sugar and salted caramel until smooth.
  8. Assemble the cake by layering with buttercream and salted caramel between layers and frosting the outside generously.

Nutrition

Find it online: https://cookingwitheliana.com/salted-caramel-cake/