When the first hint of caramel wafted through my kitchen, I knew I was about to create something extraordinary—a Salted Caramel Cake that would be both a feast for the eyes and a delight for the taste buds. This cake is a stunning centerpiece for any occasion, expertly combining layers of fluffy vanilla cake with smooth, rich salted caramel and a decadently creamy buttercream. Not only is it a showstopper, but it’s also surprisingly easy to prepare, making it a perfect treat for both novice and seasoned bakers. Plus, its unique balance of sweet and salty flavors is guaranteed to charm guests at celebrations, from birthdays to dinner parties. Curious to discover how to whip up this confectionery masterpiece? Let’s get baking!
What Makes Salted Caramel Cake Irresistible?
Decadent, this cake is a celebration of flavors, where rich salted caramel harmoniously combines with fluffy vanilla cake. Eye-catching appearance makes it a standout centerpiece for gatherings. Easy preparation caters to bakers of all skills—perfect for those new to the kitchen or seasoned pros! Versatile serving options can elevate your dessert game—pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Time-saving tip: bake your layers ahead to streamline your process while still impressing guests, just like with my Banana Split Cake. This Salted Caramel Cake is bound to leave a lasting impression!
Salted Caramel Cake Ingredients
Discover the essential ingredients to create the perfect Salted Caramel Cake!
For the Caramel
- Granulated Sugar – Sweetens the caramel, forming its delicious base.
- Water – Ensures sugar dissolves evenly for a smooth caramel.
- Butter – Adds richness that complements the caramel flavor.
- Heavy Cream – Provides creaminess and essential texture for the caramel.
- Salt – Enhances flavor and brings the sweet and salty balance.
For the Cake Batter
- All-Purpose Flour – Gives structure to the cake, creating a tender crumb.
- Cornstarch – Lightens the cake texture for a fluffy bite.
- Baking Powder & Baking Soda – Essential leavening agents for that perfect rise.
- Salt – Balances flavors and enhances the cake batter’s taste.
- Eggs – Provide moisture and richness to the batter.
- Sour Cream – Keeps the cake moist while adding a hint of tanginess.
- Vegetable Oil – Keeps the cake moist and is easily substitutable with canola oil.
- Vanilla Extract – Imparts aromatic sweetness that complements the cake.
For the Buttercream
- Butter – Whipped to fluffy perfection as the base of the buttercream.
- Powdered Sugar – Sweetens and thickens the buttercream, giving it that smooth finish.
- Caramel Sauce – Infuses flavor and a sticky texture to the buttercream.
Step‑by‑Step Instructions for Salted Caramel Cake
Step 1: Prepare Caramel
In a medium saucepan, combine 1 cup of granulated sugar and 1/4 cup of water, stirring gently until the sugar dissolves. Heat over medium-high flame, allowing the mixture to bubble and turn a golden amber color, about 8–10 minutes. Remove from heat and carefully stir in 6 tablespoons of butter and 1/2 cup of heavy cream until smooth. Let the caramel cool in the fridge to thicken.
Step 2: Make Cake Batter
Preheat your oven to 340ºF (170ºC) and grease two 8-inch round cake pans. In a mixing bowl, sift together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. In another bowl, cream together 1/2 cup of softened butter and 1 cup of granulated sugar until fluffy, about 3 minutes. Add 3 large eggs, followed by the dry ingredients in three parts, alternating with 1 cup of sour cream, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract. Mix until just combined.
Step 3: Bake Cakes
Divide the cake batter evenly between the prepared pans. Smooth the tops with a spatula and tap the pans gently on the counter to remove air bubbles. Bake in your preheated oven for 20–23 minutes, or until a toothpick inserted into the center comes out clean. When done, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Make Buttercream
While the cakes cool, prepare the buttercream. In a large mixing bowl, beat 1 cup of softened butter until fluffy and pale, about 3 minutes. Gradually mix in 4 cups of powdered sugar, followed by 1/2 cup of the cooled salted caramel sauce. Continue to beat until the buttercream is smooth and creamy, about 2 minutes. If needed, add a splash of heavy cream to achieve your desired consistency.
Step 5: Assemble Cake
Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous layer of buttercream over the top, followed by a drizzle of the remaining salted caramel. Carefully place the second cake layer on top and apply a thin crumb coat of buttercream around the sides and top of the cake to seal in crumbs. Chill in the fridge for 20 minutes to set.
Step 6: Frost and Decorate
After chilling, frost the entire cake with the remaining buttercream, smoothing the edges and top for a professional look. Finally, drizzle any leftover salted caramel over the top and, for a beautiful finishing touch, sprinkle a pinch of flaky sea salt. Your stunning Salted Caramel Cake is now ready to impress!
Make Ahead Options
These Salted Caramel Cake components are perfect for meal prep and can save you precious time during busy weeks! You can prepare the cake layers up to 3 days in advance; simply bake, cool completely, then wrap them tightly in plastic wrap and store them at room temperature to maintain their moisture. The salted caramel and buttercream can also be made up to 24 hours ahead and refrigerated; just be sure to let them come to room temperature for easier spreading before assembling the cake. When you’re ready to delight your guests, layer the cake with the chilled buttercream and add a drizzle of caramel right before serving to ensure it is just as delicious as when freshly made!
What to Serve with Salted Caramel Cake?
Indulging in a slice of this luscious treat is an experience, and pairing it with delightful sides can elevate your dessert game even further.
- Whipped Cream: A dollop of freshly whipped cream adds lightness, enhancing the cake’s rich, sweet flavors with its creamy texture.
- Vanilla Ice Cream: A scoop of smooth vanilla ice cream contrasts beautifully with the cake’s textures, melting slightly for extra indulgence. The combined warmth and coolness create a delightful harmony on your palate.
- Fresh Berries: Bright and tart berries, like raspberries or strawberries, offer a refreshing burst that cuts through the sweetness, adding a pop of color and flavor.
- Chocolate Ganache: Drizzle warm chocolate ganache over the top for an extra layer of decadence, introducing a deep, rich flavor that complements the salted caramel.
- Coffee: Pairing a slice with a warm cup of coffee enhances the aromatic experience, making it a perfect afternoon treat. The bitterness balances the sweetness, creating a delightful contrast.
- Caramel Sauce: Serve with extra salted caramel sauce on the side for those who want an even more decadent experience. A drizzle can take every bite to the next level of indulgence.
- Pecan Topping: Toasted pecans sprinkled atop the cake adds a lovely crunch and nutty flavor, perfectly complementing the sweet and salty notes.
- Espresso: A shot of espresso or coffee liqueur acts as a perfect pairing, enriching the cake’s flavors and providing a lovely caffeine kick if desired.
Expert Tips for the Best Salted Caramel Cake
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Precision Matters: Use a digital scale for accurate measurements, especially for the caramel; this ensures the perfect consistency and flavor.
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Caramel Caution: When making your caramel, watch closely to avoid burning; it can bubble vigorously and is very hot—safety first!
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Room Temperature Butter: Allow your butter for the buttercream to soften at room temperature. This makes for easier blending and a smoother finish.
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Don’t Overmix: When combining your cake batter, mix just until combined to prevent a dense texture; a light hand creates a fluffy Salted Caramel Cake.
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Chill for Success: After crumb coating, chill your cake before the final frosting; this helps set the layers and makes the assembly much cleaner.
Storage Tips for Salted Caramel Cake
Room Temperature: Keep the Salted Caramel Cake covered with plastic wrap or in an airtight container at room temperature for up to 3 days to maintain its freshness.
Fridge: If you plan to store the cake longer, refrigerate it in an airtight container for up to a week. This helps preserve the creamy buttercream and prevents it from melting.
Freezer: For longer storage, slice the cake and wrap each piece individually in plastic wrap before placing in a freezer bag. It can be frozen for up to 3 months. Thaw in the fridge before serving.
Reheating: If desired, gently warm a slice in the microwave for about 10-15 seconds to soften the buttercream and revive the cake’s delightful flavors.
Salted Caramel Cake Variations
Feel free to add your own twist to this delightful dessert and make it your own!
- Dairy-Free: Substitute non-dairy butter and coconut cream for a rich, vegan-friendly version.
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to accommodate dietary needs.
- Chocolate Lovers: Fold in cocoa powder to the cake batter for a luscious chocolate cake base.
- Nutty Crunch: Add crushed pecans or walnuts between layers for an exciting textural contrast.
- Spicy Kick: Incorporate a sprinkle of cinnamon or a dash of cayenne pepper into the caramel for unexpected warmth.
- Fruit Fusion: Layer in fresh sliced bananas or strawberries for a fruity complement to the cake’s richness.
- Syrup Swap: Try a maple syrup drizzle instead of caramel for a different sweet flavor profile.
- Whipped Cream Topping: Instead of frosting the entire cake, top each slice with fresh whipped cream for a lighter finish.
Enjoy experimenting with these variations! And if you love exploring flavors in your baking, consider trying my Chai Cake Decadent for a warm and spiced twist!
Salted Caramel Cake Recipe FAQs
How do I choose the right ripeness for my ingredients?
Absolutely! For the best flavor, ensure your eggs are at room temperature, as they incorporate better into the batter. When it comes to butter, it should also be softened to room temperature for easy creaming with sugar. As for the heavy cream, choose fresh, high-fat content cream for the richest caramel.
How should I store my Salted Caramel Cake, and for how long?
To keep your Salted Caramel Cake fresh, store it covered with plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for about one week and ensure it’s well-sealed to avoid drying out. This way, the creamy buttercream stays luscious!
Can I freeze my Salted Caramel Cake?
Certainly! To freeze your cake, slice it into individual pieces and wrap each slice in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to 3 months. When you’re ready to enjoy a slice, thaw it in the fridge overnight for the best texture. You can also microwave a slice for about 10-15 seconds to make it extra delightful!
What can I do if my caramel is too hard or too runny?
If your caramel turns too hard, you can gently reheat it with a splash of water or heavy cream over low heat until it softens. If it’s too runny, cook it a bit longer over medium heat until it thickens to the desired consistency, stirring constantly to prevent burning. Remember, patience is key when making caramel!
Are there any dietary considerations I should be aware of?
Absolutely! This Salted Caramel Cake contains gluten (from flour) and dairy (from butter and cream), so it’s not suitable for those with gluten sensitivity or lactose intolerance. If you’re baking for someone with allergies, consider using gluten-free flour and dairy alternatives like coconut cream and vegan butter for a delicious twist that everyone can enjoy!
Can I substitute any ingredients in the recipe?
Very! If you want a substitute for sour cream, Greek yogurt works perfectly at a 1:1 ratio, offering a slight tang that enhances the flavor. Additionally, for a quicker option, you can opt for store-bought caramel sauce instead of homemade—it saves time without sacrificing too much flavor!
Decadent Salted Caramel Cake for Your Sweet Celebrations
Ingredients
Equipment
Method
- In a medium saucepan, combine 1 cup of granulated sugar and 1/4 cup of water, stirring gently until the sugar dissolves. Heat over medium-high flame until bubbling and golden amber, about 8–10 minutes. Remove from heat and stir in 6 tablespoons of butter and 1/2 cup of heavy cream until smooth. Let cool in the fridge to thicken.
- Preheat your oven to 340ºF (170ºC) and grease two 8-inch round cake pans. In a mixing bowl, sift together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. In another bowl, cream together 1/2 cup of softened butter and 1 cup of sugar until fluffy, about 3 minutes. Add 3 eggs, alternating dry ingredients with 1 cup of sour cream and 1/2 cup of vegetable oil, mixing until just combined.
- Divide the batter between the pans. Bake for 20–23 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
- While cakes cool, beat 1 cup of softened butter until fluffy, about 3 minutes. Gradually mix in 4 cups of powdered sugar and 1/2 cup of cooled caramel sauce until smooth and creamy, about 2 minutes.
- Once cakes are cool, place one layer on a plate. Spread buttercream on top, drizzle remaining caramel, then add the second layer. Apply a thin crumb coat and chill for 20 minutes.
- Frost the entire cake with remaining buttercream. Drizzle any leftover caramel on top and sprinkle with flaky sea salt.
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