Go Back
Print

Salted Caramel Cake

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 pieces
Calories 4800
A decadent layered cake featuring rich caramel, creamy buttercream, and a touch of salted caramel for an indulgent treat.

Ingredients

Caramel Sauce

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

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)
  • 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 salted 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), prepare three 20cm pans, and sift dry ingredients.
  • Mix butter and sugar, add eggs, then alternate dry ingredients and sour cream with vanilla. Divide batter into pans and bake 19-22 minutes.
  • Cool cakes, prepare buttercream by beating butter, then gradually add powdered sugar, vanilla, and caramel. Assemble layers with buttercream and caramel, then chill and finish frosting.

Notes

Ensure caramel is cooled before adding to buttercream for best texture.
Calories: 4800kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, caramel, dessert