Salted Caramel Cake: 5 Reasons It Will Steal Your Heart

There’s something utterly delightful about baking a rich salted caramel cake that makes my heart sing! The way the layers come together – fluffy vanilla cake soaked in luscious salted caramel – just brings a smile to my face. I remember the first time I made this cake for a family gathering. The moment I pulled it out of the oven, the sweet aroma wafted through the house and drew everyone into the kitchen. My kids couldn’t wait to dive in, their eyes lighting up as I drizzled warm caramel on top. It’s not just a dessert; it’s a memory maker. Each slice of this cake tells a story of laughter, love, and a sweet little indulgence that we all deserve. Trust me, once you taste that gooey caramel buttercream paired with the soft cake layers, you’ll be hooked! This salted caramel cake is perfect for celebrations or just because you want to treat yourself and your loved ones to something truly special. So, let’s get started on creating this masterpiece together!

Ingredients for Salted Caramel Cake

To create this decadent salted caramel cake, you’ll need the following ingredients, measured with precision for the best results:

• Salted Caramel Sauce: 140 g granulated sugar, 1½ tbsp water, 40 g butter, 150 g heavy cream, and a 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 room temperature butter, 300 g granulated sugar, 4 large room temperature eggs, 240 g sour cream (14–18% fat) at room temperature, 60 g vegetable oil (canola oil works great), and 2 tsp vanilla extract.
• Caramel Buttercream: 400 g room temperature butter, 660 g sifted powdered sugar, 2 tsp vanilla extract, and 2–3 tbsp caramel sauce.

Gather these ingredients, and let’s get baking! Each one plays a crucial role in making this cake absolutely divine.

How to Prepare Salted Caramel Cake

Preparing this salted caramel cake is an adventure filled with sweet moments and delightful flavors! Trust me, once you get the hang of it, you’ll be whipping this cake up for every occasion. Let’s break it down step by step to ensure you create a masterpiece!

Making the Salted Caramel Sauce

First up is the star of the show: the salted caramel sauce! In a medium saucepan, combine the 140 g granulated sugar and 1½ tbsp water, stirring gently until the sugar is evenly moistened. Now, here’s where the magic happens – cook over medium-high heat until the sugar melts and turns a beautiful golden brown. Keep an eye on it and stir occasionally to avoid burning. Once you see that lovely color, reduce the heat to medium and carefully stir in the 40 g butter until it melts completely. Next, slowly add the 150 g heavy cream a little at a time, stirring constantly. Watch out – it will bubble up vigorously! Once combined, remove from heat, add your big pinch of salt, and let it cool in a shallow bowl in the fridge until it reaches room temperature. This usually takes about 30–60 minutes.

Baking the Vanilla Cake Layers

While the caramel cools, let’s get started on those fluffy vanilla cake layers! Preheat your oven to 170°C (340°F) and line your three 20 cm (8-inch) round cake pans with parchment paper. In a bowl, sift together the 340 g all-purpose flour, 2 tbsp cornstarch, ¾ tsp baking powder, ¾ tsp baking soda, and ¾ tsp salt. Set this aside for now. In a large mixing bowl, beat 180 g room temperature butter and 300 g granulated sugar on high speed for about 3 minutes until it’s light and fluffy – this is key for a tender cake! Add the 4 large eggs two at a time, mixing well after each addition. On low speed, mix in half of the dry ingredients until just combined. Then add the 240 g sour cream, 60 g vegetable oil, and 2 tsp vanilla extract, mixing until just combined again. Lastly, gently fold in the remaining dry ingredients with a rubber spatula until fully incorporated. Divide the batter evenly between the prepared pans and bake for 19–22 minutes, or until a cake tester inserted in the center comes out clean. Once done, cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Preparing the Caramel Buttercream

Now it’s time to whip up that luscious caramel buttercream! In a stand mixer or with a hand mixer, beat 400 g room temperature butter on medium-high speed for about 4 minutes until it’s smooth and creamy. Scrape down the bowl and mix for an additional 2 minutes. Next, gradually add in 660 g sifted powdered sugar, along with 2 tsp vanilla extract and 2–3 tbsp of the cooled caramel sauce, mixing well after each addition. You want to achieve a smooth, spreadable consistency, so feel free to adjust with a little more caramel if needed. Just remember, the buttercream should be fluffy and hold its shape!

Assembling the Salted Caramel Cake

Finally, let’s assemble this beauty! Start by placing the first cake layer on a serving plate. Spread about 2 generous scoops of your caramel buttercream evenly over the top, then drizzle 2–3 tbsp of the salted caramel sauce on top, making sure to keep the edges clear to prevent any spills. Repeat this process with the second cake layer. Once you add the final cake layer, apply a thin crumb coat over the entire cake to lock in those pesky crumbs. Pop it in the fridge for about 20 minutes to set. Lastly, frost the cake with the remaining buttercream, smoothing it evenly. If you’re feeling fancy, drizzle or swirl some extra caramel on top for that gorgeous finishing touch. Wow, it’s looking divine!

Why You’ll Love This Salted Caramel Cake

• Irresistible Flavor: The combination of rich vanilla cake and decadent salted caramel creates a flavor explosion that is simply heavenly!
• Decadent Layers: Each slice reveals layers of fluffy cake and creamy buttercream, making every bite a delightful experience.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a sweet treat for yourself, this cake fits every celebration perfectly.
• Easy to Make: With clear steps and simple ingredients, you’ll feel like a baking pro in no time!
• Family Favorite: This cake is sure to impress family and friends, creating sweet memories that will last a lifetime.

Trust me, once you make this salted caramel cake, it will become a go-to recipe in your kitchen for years to come!

Tips for Success with Salted Caramel Cake

Ready to take your salted caramel cake to the next level? Here are some tried-and-true tips to ensure your cake turns out absolutely perfect every time!

• Measure Ingredients Accurately: Baking is a science, so using a digital scale for precise measurements can make a big difference in the outcome. It’s worth the investment!
• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This helps create a smooth batter and ensures even baking.
• Don’t Rush the Caramel: When making the salted caramel sauce, patience is key. Allow the sugar to melt slowly to avoid burning. It can be tempting to turn up the heat, but trust me, slow and steady wins the race!
• Chill the Cake Layers: After baking, let your cake layers cool completely before frosting. This prevents the buttercream from melting and sliding off – nobody wants a messy cake!
• Customize Your Flavors: Feel free to experiment! Add a splash of espresso or a hint of almond extract to the cake layers for a unique twist that complements the caramel beautifully.

With these tips in hand, you’ll be well on your way to creating a show-stopping salted caramel cake that will wow everyone at the table!

Nutritional Information for Salted Caramel Cake

Now, let’s talk about the nutritional goodness packed into each slice of this irresistible salted caramel cake! Keep in mind that these values are estimates, but here’s what you can expect:

• Calories: 655
• Fat: 57 g
• Saturated Fat: 33 g
• Trans Fat: 2 g
• Cholesterol: 192 mg
• Sodium: 611 mg
• Carbohydrates: 118 g
• Fiber: 1 g
• Sugar: 93 g
• Protein: 6 g

With a cake this delicious, it’s important to enjoy it in moderation and savor every bite!

FAQ About Salted Caramel Cake

Got questions about making this irresistible salted caramel cake? Don’t worry, I’ve got you covered! Here are some common queries that might pop up as you whip up this delicious dessert.

Q1: Can I make the salted caramel sauce ahead of time?
Absolutely! You can prepare the salted caramel sauce a day in advance. Just store it in an airtight container in the fridge. When you’re ready to use it, simply warm it up a bit in the microwave or on the stove to get that smooth, pourable consistency back.

Q2: How can I make this cake gluten-free?
If you want to make a gluten-free version of this salted caramel cake, simply replace the all-purpose flour with a gluten-free flour blend. Make sure to check for any additional binding agents needed, depending on the blend you choose!

Q3: What if I don’t have sour cream on hand?
No worries! You can substitute sour cream with plain Greek yogurt or even buttermilk. Both will add that lovely moisture and tanginess to the cake layers, keeping them light and fluffy.

Q4: Can I freeze the cake layers?
Yes, you can freeze the vanilla cake layers! Just wrap them tightly in plastic wrap and then in aluminum foil. They’ll keep well for up to three months. Thaw them in the fridge overnight before frosting.

Q5: What’s the best way to store leftover cake?
Store any leftover salted caramel cake in an airtight container at room temperature for a couple of days. If you need to keep it longer, refrigerate it, but allow it to come to room temperature before serving for the best flavor and texture!

Storage & Reheating Instructions

Storing your leftover salted caramel cake properly is essential to keep it fresh and delicious! First, if you have any leftover cake, make sure to place it in an airtight container. This will help retain its moisture and flavor. You can keep it at room temperature for up to two days, but if you want to extend its life, refrigerate it for up to a week. Just remember to let it come to room temperature before serving for the best taste!

If you want to enjoy a slice later, reheating is super simple! Just pop a piece in the microwave for about 10-15 seconds. Be careful not to overheat it, as you want that delightful caramel buttercream to stay creamy and luscious. Trust me, a warm slice with that gooey caramel is pure bliss!

For more recipes follow me in page Pinterest.

Print