Description
This Salted Caramel Cake is a luscious blend of moist cake layers layered with rich, homemade salted caramel frosting. Perfect for celebrations or cozy indulgences, the combination of buttery cake, sweet caramel, and a hint of sea salt creates a delightful symphony of flavors.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Salted Caramel Frosting
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
- 1/2 cup caramel sauce, plus extra for drizzling
- 1/2 cup chopped pecans (optional garnish)
- Butter (quantity not specified, estimated 2 tablespoons for folding into frosting)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring they are well combined for an even rise.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This will give the cake its tender texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter. Mix in the vanilla extract for flavor.
- Combine Batter: Alternately add the dry flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix each addition until just combined to avoid overworking the batter.
- Bake the Cake: Divide the batter evenly into the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cakes from the oven and allow them to cool completely in their pans, then transfer to a wire rack.
- Prepare Salted Caramel Frosting: In a medium saucepan over medium heat, combine brown sugar, heavy cream, and sea salt. Stir continuously until the mixture is smooth, thickened, and bubbling, about 5 minutes. Remove from heat and allow to cool slightly.
- Finish Frosting: Fold in butter (approximately 2 tablespoons) and whisk until the frosting is creamy and well combined.
- Assemble the Cake: Frost the cooled cake layers with the salted caramel frosting, stacking one layer atop the other evenly.
- Garnish: Drizzle extra caramel sauce over the top of the frosted cake and sprinkle with chopped pecans if desired for added texture and flavor.
Notes
- For an extra decadent touch, serve the cake with a scoop of vanilla ice cream.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.
