why make this recipe
Salted Caramel Cake is a delightful treat that combines the sweetness of caramel with a hint of saltiness. It’s perfect for celebrations, birthdays, or just a special dessert at home. The layers of moist cake paired with creamy caramel buttercream create a flavor that many simply cannot resist. It’s a beautiful dessert that looks impressive but is straightforward enough for any home baker to create.
how to make Salted Caramel Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup homemade salted caramel
- 2 cups caramel buttercream
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, mix together the flour, baking powder, and salt. Gradually add to the wet mixture, alternating with the milk, mixing until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool for 10 minutes before removing them from the pans.
- Once cooled, layer the cakes with caramel buttercream and drizzle with homemade salted caramel.
- Decorate the top with additional caramel if desired.
how to serve Salted Caramel Cake
Serve the Salted Caramel Cake at room temperature. It looks great on a cake stand or a simple plate. You can serve it plain or with a scoop of vanilla ice cream on the side for an extra treat. A drizzle of warm salted caramel on top can make it even more special.
how to store Salted Caramel Cake
To store the Salted Caramel Cake, keep it covered at room temperature for up to 3 days. If you need to store it longer, place it in the refrigerator, where it can last for about a week. Just be sure to let it come to room temperature before serving for the best flavor.
tips to make Salted Caramel Cake
- Make sure all your ingredients are at room temperature before starting; this helps the cake to mix more evenly.
- Do not overmix the batter after adding the flour to keep the cake light and fluffy.
- If you’re not going to serve the cake immediately, keep the caramel sauce separate and add it just before serving. This prevents the cake from getting soggy.
variation
You can add nuts, such as pecans or walnuts, in between the cake layers for added crunch. Alternatively, use a chocolate buttercream for a delicious twist on the flavor profile.
FAQs
Can I use store-bought caramel instead of homemade?
Yes, you can use store-bought caramel sauce if you’re short on time. Just make sure it’s a good quality one for the best flavor.
Can I make this cake in advance?
Yes, this cake can be made a day ahead. Just keep it covered to prevent it from drying out.
What can I use instead of salted caramel?
You can use regular caramel or even chocolate ganache if you prefer a different flavor. Adjust the sweetness level to your liking.
Salted Caramel Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining the sweetness of caramel with a hint of salt, perfect for celebrations or a special treat.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup homemade salted caramel
- 2 cups caramel buttercream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, mix together the flour, baking powder, and salt. Gradually add to the wet mixture, alternating with the milk, mixing until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool for 10 minutes before removing them from the pans.
- Once cooled, layer the cakes with caramel buttercream and drizzle with homemade salted caramel.
- Decorate the top with additional caramel if desired.
Notes
For best results, ensure all ingredients are at room temperature. Do not overmix the batter after adding flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
