Salted Caramel Cake: A Sweet and Salty Delight
If you’re a fan of rich, indulgent desserts with the perfect balance of sweet and salty, then this Salted Caramel Cake is the cake for you. This cake features layers of moist, fluffy cake, filled with homemade salted caramel sauce, and topped with a silky salted caramel buttercream frosting. It’s the perfect treat for any occasion, from birthdays to casual afternoon tea. The combination of smooth caramel and the hint of salt makes it utterly irresistible. Whether you’re an experienced baker or just looking for a showstopper dessert, this cake is sure to impress.
For more cake recipes and baking inspiration, check out our Cake Recipe Collection and discover more caramel desserts here.
Basic Recipe: Ingredients and Instructions
Creating this Salted Caramel Cake is easier than you might think, and it’s a guaranteed hit for caramel lovers. Here’s everything you need to make this decadent dessert.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ¼ cup sour cream (for added moisture)
The Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon sea salt
For the Salted Caramel Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup salted caramel sauce (from the sauce recipe)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk, as needed)
Instructions:
- Preheat the Oven and Prepare Pans
- Prepare the Salted Caramel Sauce: Start by making the salted caramel sauce. In a medium saucepan, heat the sugar over medium heat until it begins to melt and turn golden brown. Stir constantly to avoid burning. Once melted, add the butter and continue stirring until smooth. Slowly add the heavy cream (it will bubble), and mix until combined. Remove from heat and stir in the sea salt. Set aside to cool.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes using an electric mixer.
- Alternate Adding Dry Ingredients and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined.
- Bake the Cake: Divide the cake batter evenly between the two prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: For 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Salted Caramel Buttercream Frosting: While the cakes are cooling, make the buttercream frosting. In a large mixing bowl, beat the softened butter until smooth. Gradually add powdered sugar, one cup at a time, and beat until combined. Add the salted caramel sauce, vanilla extract, and heavy cream. Beat the frosting on high for 2-3 minutes until fluffy and smooth.
- Assemble the Cake: Once the cakes are fully cooled, place one layer of cake on a serving platter. Drizzle a little of the salted caramel sauce over the cake layer, allowing it to soak in. Spread a generous amount of buttercream frosting over the layer. Place the second cake layer on top and frost the entire cake with the salted caramel buttercream frosting.
- Decorate and Serve.
Advanced Techniques for Perfecting Your Salted Caramel Cake
Here are a few tips to take your Salted Caramel Cake to the next level:
Make the Salted Caramel Sauce in Advance
You can prepare the salted caramel sauce a day or two ahead of time. Store it in an airtight container in the refrigerator and gently reheat it before using it in the cake or frosting.
Properly Beat Buttercream for a Smooth Finish
For a silky-smooth frosting, make sure your butter and powdered sugar are fully creamed before adding the salted caramel sauce. Scrape the sides of the bowl as needed to ensure everything is evenly incorporated.
Use Room Temperature Ingredients
To get the best texture in both the cake and frosting, make sure your butter, eggs, and milk are all at room temperature before you start.
See more advanced recipes, at Mobolux.
Storage, Shelf Life, and Maintenance Tips
Proper storage is essential for keeping your Salted Caramel Cake fresh and delicious.
Storing the Cake
Store the cake in an airtight container at room temperature for up to 3-4 days. If you live in a warmer climate, consider refrigerating the cake to prevent the frosting from melting.
Freezing the Cake
You can freeze the cake layers before frosting. Wrap each cooled cake layer tightly in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. When ready to use, thaw the layers overnight in the refrigerator and frost the next day.
Refrigerating Leftovers
If you have leftover cake, store it in the fridge. Bring it back to room temperature before serving for the best texture and flavor.
Dietary Adaptations and Substitutions
Looking to adapt the Salted Caramel Cake for different dietary needs? Here are some substitutions:
Gluten-Free
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a gluten-free baking powder as well. You might need to experiment a bit with the texture, but it should still be delicious.
Dairy-Free
For a dairy-free version, use a plant-based butter and non-dairy milk (such as almond or coconut milk). You’ll also need to find a dairy-free caramel sauce or make your own using coconut milk as a base.
Egg-Free
To make the cake egg-free, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Keep in mind that the texture might be a bit denser, but the cake will still taste amazing.
Sugar-Free
For a sugar-free version, substitute the granulated sugar and powdered sugar with a sugar substitute like stevia, erythritol, or monk fruit. The flavor may vary slightly, but it will still be a tasty treat.
FAQs About The Recipe
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time. Store them wrapped in plastic wrap at room temperature or in the fridge for up to 3 days. Frost the cake just before serving.
Can I use store-bought caramel sauce?
While homemade caramel sauce gives the best flavor, you can use store-bought caramel sauce in a pinch. Just be sure to add a pinch of sea salt to it to create that perfect salted caramel flavor.
Can I make a larger cake?
Yes! You can make a larger cake by increasing the quantities and using larger cake pans (e.g., 10-inch pans). Be sure to adjust the baking time accordingly, checking for doneness with a toothpick.
Conclusion & Final Thoughts
This Salted Caramel Cake is the perfect blend of sweet and salty, with layers of moist cake, a decadent salted caramel sauce, and a luscious salted caramel buttercream frosting. It’s a cake that’s sure to impress anyone who tries it, whether it’s for a special occasion or just a treat to enjoy at home. The combination of flavors and textures will make it a new favorite in your dessert repertoire. Happy baking!