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Salted Caramel Cake with Caramel Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 2 reviews
  • Author: Evelyn
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Salted Caramel Cake is a luscious dessert combining moist vanilla cake layers with a rich salted caramel sauce and silky caramel buttercream frosting. The cake features a perfect balance of sweet and salty flavors, showcased by the homemade salted caramel sauce that is incorporated into the frosting and drizzled on top. Ideal for celebrations or an indulgent treat, this cake is baked to light, tender perfection and finished with a smooth, creamy buttercream enriched with caramel.

Ingredients

Salted Caramel

  • 140 g granulated sugar
  • 1 1/2 tbsp water
  • 40 g butter
  • 150 g heavy cream
  • big pinch of salt

Vanilla Cake Layers

  • 340 g all-purpose flour
  • 2 tbsp cornstarch
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 180 g butter, room temperature
  • 300 g granulated sugar
  • 4 large eggs, room temperature
  • 240 g sour cream (14-18%), 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
  • 2 tsp vanilla extract
  • 2-3 tbsp caramel (prepared from salted caramel sauce)

Instructions

  1. Prepare Salted Caramel: In a medium saucepan, combine granulated sugar and water, stirring until all sugar is wet and spread evenly. Heat over medium-high heat, melting sugar until golden brown, stirring occasionally for even melting.
  2. Incorporate Butter and Cream: Reduce heat to medium; add butter and stir until melted and incorporated. Gradually add heavy cream, stirring continuously to combine despite vigorous bubbling. Stir constantly until mixture thickens slightly.
  3. Season and Cool Caramel: Turn off heat, stir in a big pinch of salt. Transfer caramel to a shallow bowl and refrigerate for 30-60 minutes until it cools to room temperature.
  4. Preheat Oven and Prepare Pans: Set oven to 170ºC (340ºF) conventional. Line three 20 cm baking pans with parchment paper.
  5. Sift Dry Ingredients: Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt; set aside.
  6. Cream Butter and Sugar: In a large mixing bowl, beat butter and granulated sugar on high speed for 3 minutes until fluffy.
  7. Add Eggs: Add eggs two at a time, mixing well after each addition until fully incorporated.
  8. Add Dry Ingredients and Wet Ingredients: Add half of the dry mixture on low speed, mixing until just combined. Next, add sour cream, vegetable oil, and vanilla extract; mix until just combined. Then add remaining dry ingredients and mix until combined.
  9. Fold Batter: Use a rubber spatula to gently fold the batter to ensure all ingredients are evenly combined without overmixing.
  10. Divide and Bake: Evenly distribute batter into prepared pans. Bake for 19-22 minutes or until a cake tester inserted in the center comes out clean. Cakes should remain light in color and not brown.
  11. Cool Cakes: Allow cakes to cool on a wire rack. After 10 minutes, carefully remove from pans and cool completely.
  12. Prepare Buttercream: Sift powdered sugar and set aside. Beat butter in a stand mixer or using a hand mixer for 4 minutes on medium-high speed, scraping down sides, then beat for another 2 minutes.
  13. Incorporate Sugar and Flavorings: Add powdered sugar, vanilla extract, and 2-3 tablespoons of prepared caramel in two parts, whipping thoroughly with each addition until fully incorporated.
  14. Final Buttercream Mix: Scrape sides of bowl again and mix buttercream on low speed for 1 minute for smooth consistency.
  15. Assemble Cake: Place first cake layer on serving plate or turntable. Spread 2 large scoops of buttercream evenly with an offset spatula, then drizzle 2-3 tbsp of caramel, spreading evenly leaving edges free to prevent caramel overflow. Repeat for second layer. Add final cake layer and cover entire cake in a thin crumb coat.
  16. Chill Cake: Refrigerate cake for 20 minutes to firm crumb coat, making final frosting easier.
  17. Final Frosting and Caramel Decoration: Apply remaining buttercream evenly over cake. Drizzle remaining caramel on top, swirling it into the buttercream if desired for decoration.

Notes

  • Ensure all wet ingredients (butter, eggs, sour cream) are at room temperature to achieve smooth batter and evenly baked cake layers.
  • Be cautious when adding heavy cream to hot caramel as it will bubble vigorously.
  • Do not overmix cake batter to maintain light and fluffy cake texture.
  • Use a light hand while folding to avoid deflating the batter.
  • Allow caramel sauce to cool to room temperature before mixing into buttercream to prevent melting the frosting.
  • The cake layers will remain light in color and should not brown; watch baking time carefully.
  • Chilling the cake after crumb coating makes final frosting application cleaner and easier.

Find it online: https://evelynscooking.com/salted-caramel-cake-with-caramel-buttercream-recipe/