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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Gradually mix dry ingredients into wet until just combined.
- Bake in preheated oven (350°F/175°C) for about 20 minutes until a toothpick comes out clean. Cool cakes completely.
- For the buttercream, beat room temperature butter until creamy; gradually incorporate powdered sugar, then mix in vanilla extract and adjust with caramel.
- 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