Print

Irresistible Salted Caramel Cake for Unforgettable Celebrations

Irresistible Salted Caramel Cake for Unforgettable Celebrations
Print Recipe

★★★★★

5 from 14 reviews

This Irresistible Salted Caramel Cake is a perfect centerpiece for unforgettable celebrations. Featuring a moist, tender cake layered with luscious salted caramel and topped with a silky buttercream frosting infused with caramel, it delivers a harmonious blend of sweet and salty flavors. Whether for birthdays, anniversaries, or special gatherings, this cake promises to delight every palate with its rich texture and decadent taste.

Ingredients

Scale

For the Cake

  • 1 cup Granulated Sugar (consider coconut sugar for a deeper flavor)
  • 2 cups All-Purpose Flour (can be replaced with gluten-free flour blend)
  • 1 cup Cornstarch (use in combination with cake flour for optimal results)
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 cup Sour Cream (Greek yogurt makes a great substitute)
  • 1 cup Butter (unsalted for balanced flavor)
  • 1/2 cup Vegetable Oil (can substitute with canola oil)
  • 2 teaspoons Vanilla Extract (opt for pure vanilla for best flavor)
  • 3 Eggs (fresh and at room temperature)

For the Salted Caramel

  • 1 cup Sugar (be cautious as it can burn)
  • 1/4 cup Water
  • 6 tablespoons Butter (unsalted helps control saltiness)
  • 1/2 cup Heavy Cream (half-and-half can be used for a lighter version)
  • 1 teaspoon Salt (essential for the balance in caramel)

For the Buttercream Frosting

  • 3 cups Powdered Sugar (no substitutions recommended)
  • 1 cup Butter (unsalted is best)
  • 2 teaspoons Vanilla Extract (pure extract is highly recommended)
  • 1/2 cup Salted Caramel (stir in for a rich buttercream)

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, and baking soda. In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract. Alternate adding the dry ingredients with the sour cream and vegetable oil, beginning and ending with the dry ingredients. Mix until just combined to ensure a tender crumb.
  2. Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on wire racks before frosting.
  3. Make the Salted Caramel: In a heavy-bottomed saucepan, combine the sugar and water over medium heat without stirring. Swirl the pan gently until sugar dissolves and caramelizes to a deep amber color. Remove from heat and carefully whisk in unsalted butter until melted. Slowly add the heavy cream while whisking continuously. Stir in the salt, then let the caramel cool to room temperature.
  4. Prepare the Buttercream Frosting: Beat the unsalted butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the pure vanilla extract. Once the salted caramel has cooled, fold in half of it to create a rich, flavored buttercream. Reserve the rest for layering and decoration.
  5. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of salted caramel over it, followed by a layer of caramel buttercream. Place the second cake layer on top and frost the entire cake with the remaining buttercream. Drizzle some reserved salted caramel over the top for an elegant finish.
  6. Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the frosting to set. Bring to room temperature before slicing to enhance flavor and texture. Enjoy your irresistible salted caramel cake!

Notes

  • Use fresh, room-temperature eggs for the best cake texture.
  • Be cautious while making caramel as sugar can quickly burn; watch closely for color changes.
  • To make a lighter caramel, substitute heavy cream with half-and-half, but it will be less rich.
  • This recipe can be adapted to gluten-free by using a gluten-free flour blend when substituting the all-purpose flour.
  • Store the cake covered in the refrigerator for up to 4 days; allow it to reach room temperature before serving.

Nutrition

Keywords: salted caramel cake, caramel cake, celebration cake, buttercream frosting, homemade caramel, dessert recipe, moist cake

Find it online: https://tastemadebyclara.com/irresistible-salted-caramel-cake-for-unforgettable-celebrations/