Salted Caramel Cake

The Salted Caramel Cake is a delightful treat that dazzles at any event, from birthdays to holiday gatherings. This cake features layers of moist vanilla cake filled with rich homemade salted caramel and topped with velvety salted caramel buttercream. It’s the perfect balance of sweet and salty, making it a standout dessert that will impress your guests and satisfy your sweet tooth.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of creamy salted caramel and moist vanilla cake creates a taste sensation that’s hard to resist.
• Stunning Presentation: This cake is not only delicious but also visually impressive, making it an ideal centerpiece for any occasion.
• Versatile Occasions: Perfect for birthdays, anniversaries, or just because. Everyone will love this indulgent dessert!
• Easy to Follow: With straightforward steps and common ingredients, you’ll be able to whip up this lovely cake without a hitch.
• Great for Sharing: With 12 generous slices, it’s perfect for gatherings or as a sweet treat for friends and family.

Tools and Preparation

Before you begin baking your Salted Caramel Cake, gather your tools and prepare your workspace. Having everything in place will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• Cake pans
• Cooling rack

Importance of Each Tool

• Electric mixer: This tool helps achieve a light and fluffy batter by thoroughly mixing the ingredients.
• Cake pans: Using quality pans ensures even baking and makes it easier to remove the cakes once cooled.

Ingredients

To create this delightful Salted Caramel Cake, gather the following ingredients:

For the Salted Caramel

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

For the Vanilla Cake

• 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

For the Salted Caramel Buttercream

• 400 g butter (room temperature)
• 660 g powdered sugar
• 2 tsp vanilla extract
• 2-3 tbsp caramel

How to Make Salted Caramel Cake

Step 1: Prepare the Salted Caramel

1. In a saucepan over medium heat, combine the granulated sugar and water. Stir until dissolved.
2. Allow it to boil without stirring until it turns a deep amber color.
3. Remove from heat and carefully add butter, then heavy cream while whisking continuously.
4. Stir in a big pinch of salt. Set aside to cool.

Step 2: Mix the Dry Ingredients

1. In a mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined.

Step 3: Cream Butter and Sugar

1. In another bowl, beat room temperature butter with granulated sugar using an electric mixer until light and fluffy.
2. Add eggs one at a time, mixing well after each addition.
3. Mix in sour cream, vegetable oil, and vanilla extract until fully incorporated.

Step 4: Combine Ingredients

1. Gradually add dry ingredients to the wet mixture, mixing gently until just combined.

Step 5: Bake the Cakes

1. Preheat your oven to 350°F (175°C).
2. Grease two round cake pans and divide the batter evenly between them.
3. Bake for about 20 minutes or until a toothpick inserted comes out clean.
4. Let cakes cool in pans for 10 minutes before transferring to a cooling rack.

Step 6: Prepare the Buttercream

1. In a large bowl, beat room temperature butter until creamy.
2. Gradually add powdered sugar while mixing on low speed until light and fluffy.
3. Mix in vanilla extract and adjust consistency with caramel as needed.

Step 7: Assemble the Cake

1. Once cakes are completely cooled, place one layer on a serving plate.
2. Spread a layer of salted caramel over it followed by some buttercream.
3. Top with the second cake layer and frost the top and sides with remaining buttercream.

Now your delicious Salted Caramel Cake is ready to serve! Enjoy every bite of this sweet masterpiece!

How to Serve Salted Caramel Cake

Serving your Salted Caramel Cake can elevate the experience and complement its rich flavors. Here are some delightful serving suggestions to enhance your dessert presentation.

Pair with Fresh Fruit

• Berries: Fresh strawberries, blueberries, or raspberries add a bright contrast to the sweetness of the cake.
• Sliced Bananas: Their creamy texture pairs well with salted caramel and adds a tropical twist.

Add Whipped Cream

• Classic Whipped Cream: A dollop of lightly sweetened whipped cream balances the richness of the salted caramel buttercream.
• Flavored Whipped Cream: Consider infusing your whipped cream with vanilla or almond extract for an extra layer of flavor.

Accompany with Ice Cream

• Vanilla Ice Cream: The creamy texture complements the cake perfectly, making every bite indulgent.
• Salted Caramel Ice Cream: For true enthusiasts, pairing it with salted caramel ice cream intensifies the flavor profile.

Create a Dessert Platter

• Mini Desserts: Serve slices of Salted Caramel Cake alongside mini cheesecakes or chocolate truffles for a variety of tastes.
• Dipping Sauces: Include sauces like chocolate or fruit coulis for added fun.

How to Perfect Salted Caramel Cake

To achieve the ultimate Salted Caramel Cake, consider these helpful tips that will ensure each layer is as delicious as possible.

• Bold Flavoring: Use high-quality vanilla extract for a deeper flavor in both the cake and buttercream.
• Room Temperature Ingredients: Ensure all dairy products are at room temperature for better mixing and texture.
• Sift Dry Ingredients: Sifting flour and baking powder helps avoid lumps and ensures a light, fluffy cake.
• Caramel Consistency: Cook your caramel until it reaches a deep amber color for rich flavor but be careful not to burn it.
• Level Your Layers: Trim any domes from the cake layers before stacking to ensure a stable and even cake.
• Chill Before Frosting: Refrigerate your layers before frosting to make assembly easier and prevent sliding.

Best Side Dishes for Salted Caramel Cake

Pairing side dishes with your Salted Caramel Cake can create a well-rounded dessert experience. Here are some great options that complement its sweet notes.

1. Citrus Salad: Bright flavors from oranges and grapefruits provide a refreshing balance to the cake’s sweetness.
2. Chocolate Mousse: The rich, creamy texture enhances the dessert experience while adding a touch of decadence.
3. Cheese Platter: A selection of cheeses can offer savory contrasts that enhance the overall tasting experience.
4. Coffee or Espresso: The bitterness of coffee perfectly cuts through the sweetness of the cake, making it an ideal pairing.
5. Nut Brittle: Crunchy nut brittle introduces a satisfying texture contrast while enhancing caramel flavors.
6. Fruit Sorbet: A light sorbet provides a refreshing palate cleanser between bites of rich cake.

Common Mistakes to Avoid

Making a Salted Caramel Cake can be a delightful experience. However, there are common pitfalls that can affect the final result.

• Overmixing the batter: Mixing too much can lead to a dense cake. Mix until just combined for a lighter texture.
• Skipping room temperature ingredients: Cold ingredients can cause uneven baking. Always use room temperature eggs, butter, and sour cream for the best results.
• Not measuring accurately: Inaccurate measurements can ruin the balance of flavors and textures. Use a kitchen scale for precision when measuring ingredients.
• Ignoring cooling times: Removing the cake from pans too soon can cause it to break. Allow your cakes to cool completely in the pans before transferring them to a wire rack.
• Rushing caramel preparation: Making caramel requires patience. Cook it slowly to avoid burning and achieve that perfect golden color.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Salted Caramel Cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Salted Caramel Cake

• Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag.
• The cake can be frozen for up to 3 months without losing flavor or texture.

Reheating Salted Caramel Cake

• Oven: Preheat to 350°F (175°C) and heat slices for about 10 minutes for warmed cake.
• Microwave: Warm individual slices on medium power for about 15-20 seconds until just heated through.
• Stovetop: Use a skillet over low heat, cover with a lid, and warm the slice for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making Salted Caramel Cake.

Can I use other flavors in my Salted Caramel Cake?

Absolutely! You can add almond or lemon extracts for a unique twist.

How do I make my salted caramel sauce thicker?

Cook your caramel longer until it reaches your desired consistency, but be careful not to burn it!

What is the best way to layer my Salted Caramel Cake?

Ensure each layer is even and spread salted caramel evenly between the layers for balanced flavor.

How long does the salted caramel last?

Homemade salted caramel can be stored in an airtight container in the fridge for up to 2 weeks.

Final Thoughts

This Salted Caramel Cake is not only delicious but also versatile enough for various occasions. Feel free to customize it with different flavors or toppings. Whether it’s a birthday party or a simple dessert at home, this cake will surely impress!

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Salted Caramel Cake

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• Author: Saphira
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the luscious delight of Salted Caramel Cake, a stunning dessert that brings together moist vanilla layers and rich homemade salted caramel. This cake is perfect for celebrations or as a sweet treat to brighten any day. With its balance of sweet and salty flavors, it’s sure to impress your guests and satisfy your cravings. Topped with creamy salted caramel buttercream, this cake not only looks exquisite but also bursts with flavor in every bite.

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Ingredients

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• 140 g granulated sugar
• 40 g butter
• 150 g heavy cream
• 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 (room temperature)
• 60 g vegetable oil (e.g. canola oil)
• 2 tsp vanilla extract
• 400 g butter (for frosting)
• 660 g powdered sugar

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Instructions

1. Prepare the salted caramel by combining sugar and water in a saucepan; boil until deep amber, then add butter and cream. Stir in salt and cool.
2. Mix flour, cornstarch, baking powder, baking soda, and salt in a bowl. In another bowl, beat the room temperature butter with sugar until fluffy; add eggs one at a time, followed by sour cream, oil, and vanilla.
3. Gradually mix dry ingredients into wet until just combined.
4. Bake in preheated oven (350°F/175°C) for about 20 minutes until a toothpick comes out clean. Cool cakes completely.
5. For the buttercream, beat room temperature butter until creamy; gradually incorporate powdered sugar, then mix in vanilla extract and adjust with caramel.
6. Assemble the cake by layering salted caramel and buttercream between cooled cake layers.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 40g
• Sodium: 200mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg