Go Back
Print

Salted Caramel Cake

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 slices
Calories 520
A decadent layered cake featuring rich salted caramel and smooth buttercream, perfect for special occasions.

Ingredients

Caramel Sauce

  • 140 g granulated sugar for caramelizing
  • 1.5 tablespoons water to dissolve the sugar
  • 40 g butter unsalted room temperature
  • 150 g heavy cream room temperature
  • Pinch to taste salt

Cake Batter

  • 340 g all-purpose flour sifted
  • 2 tablespoons cornstarch to lighten the texture
  • ¾ teaspoon baking powder for leavening
  • ¾ teaspoon baking soda for leavening
  • ¾ teaspoon salt for flavor balance
  • 180 g butter unsalted softened
  • 300 g granulated sugar for sweetness
  • 4 large eggs room temperature
  • 240 g sour cream 14-18 fat room temperature for moisture
  • 60 g vegetable oil neutral flavor like canola oil
  • 2 teaspoons vanilla extract for flavor

Buttercream

  • 400 g butter unsalted softened
  • 660 g powdered sugar sifted for smoothness
  • 2 teaspoons vanilla extract for flavor
  • 2-3 tablespoons caramel homemade or store-bought

Instructions 

  • Combine sugar and water, heat until golden caramel forms, then add butter and cream, stirring until smooth. Cool and refrigerate.
  • Preheat oven to 170°C (340°F). Sift dry ingredients. Beat butter and sugar, add eggs, then alternate dry and wet ingredients. Divide batter into pans and bake for 19-22 minutes.
  • Cool cakes completely. Make buttercream by beating butter, then gradually add powdered sugar, vanilla, and caramel. Assemble cake layers with buttercream and caramel, then refrigerate to set. Finish with a smooth coat and drizzle caramel on top.

Notes

For best results, use high-quality caramel and ensure all ingredients are at room temperature.
Calories: 520kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, caramel, salted