Description
A rich and decadent salted caramel cake layered with vanilla cake and caramel buttercream.
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. Stir occasionally.
- Reduce heat to medium and carefully stir in the butter until fully melted.
- Slowly add the heavy cream, a little at a time, stirring constantly. Be careful as the mixture will bubble vigorously.
- Remove from heat, stir in a big pinch of salt, and transfer to a shallow bowl. Chill in the fridge until cooled to room temperature (about 30–60 minutes).
- Preheat the oven to 170°C (340°F), conventional setting. Line 3 × 20 cm (8-inch) round cake pans with parchment paper.
- Sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar on high speed for 3 minutes until light and fluffy.
- Add the eggs two at a time, mixing well after each addition.
- On low speed, mix in half of the dry ingredients until just combined.
- Add the sour cream, vegetable oil, and vanilla extract. Mix until just combined.
- Add the remaining dry ingredients and mix gently until incorporated. Use a rubber spatula to give the batter a final gentle fold.
- Divide the batter evenly between the prepared pans. Bake for 19–22 minutes, or until a cake tester inserted in the center comes out clean.
- Cool for 10 minutes in the pans, then remove and cool completely on a wire rack.
- Sift the powdered sugar and set aside.
- Beat the butter in a stand mixer or with a hand mixer on medium-high speed for 4 minutes. Scrape down the bowl and mix for 2 more minutes.
- Add the powdered sugar, vanilla extract, and caramel sauce in two additions, mixing well after each.
- Scrape down the bowl and mix for 1 final minute on low speed until smooth.
- Place the first cake layer on a serving plate. Spread 2 generous scoops of buttercream evenly over the layer.
- Drizzle 2–3 tbsp caramel sauce on top, keeping the edges clear to prevent spilling. Repeat with the second cake layer.
- Add the final cake layer and apply a thin crumb coat over the entire cake. Refrigerate for 20 minutes to set.
- Frost the cake with the remaining buttercream and smooth evenly. Finish by drizzling or swirling extra caramel on top, if desired.
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: 655
- 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, Caramel