As I set foot in my kitchen, the aroma of melting sugar danced through the air, instantly transporting me to a cozy café on a sunlit afternoon. Today, I’m thrilled to share my Ultimate Salted Caramel Cake recipe—a true showstopper that’s guaranteed to impress! With layers of moist vanilla cake kissed by rich homemade salted caramel and silky buttercream, this dessert is not just a treat; it’s an experience. Whether it’s for a birthday bash or simply an evening craving, this cake comes together quickly, making it a perfect way to fend off fast food fatigue without sacrificing flavor. Imagine the sheer delight on your loved ones’ faces as they savor the blend of sweet and salty in every bite. Are you ready to create something magical? Let’s dive into the details!
Why Is This Cake So Irresistible?
Decadent Layers: Each bite features moist vanilla cake layers that are simply heavenly.
Irresistible Salted Caramel: The combination of homemade salted caramel brings a rich, complex flavor.
Easy to Make: You don’t need to be a pro baker to create this stunning dessert; it’s straightforward and quick!
Endless Versatility: Customize with flavors or toppings to suit any occasion. Need ideas? Consider pairing it with a side of whipped cream or a scoop of vanilla ice cream.
Crowd Pleaser: Perfect for celebrations, gatherings, or just treating yourself—everyone will rave about this cake! It’s truly the antidote to fast food fatigue—I promise, you won’t want to stop at just one slice!
Salted Caramel Cake Ingredients
• Discover the key components for your Salted Caramel Cake below!
For the Salted Caramel Sauce
• Granulated Sugar – Provides sweetness and forms the caramel. Use light brown sugar for a deeper flavor.
• Water – Helps dissolve the sugar when making caramel. None
• Butter – Adds richness to the caramel. Salted butter can be used for extra flavor.
• Heavy Cream – Creates a smooth texture in the caramel. Can be replaced with full-fat coconut milk for a dairy-free version.
• Salt – Enhances flavor and balances sweetness. Use sea salt for a gourmet touch.
For the Cake Layers
• All-Purpose Flour – Provides structure for the cake. Gluten-free flour blend may work but alters texture.
• Cornstarch – Helps keep the cake tender. None
• Baking Powder – Leavening agent to help the cake rise. Use baking powder only if baking soda is unavailable.
• Baking Soda – Another leavening agent that promotes rise. Use if baking powder is unavailable.
• Salt – Enhances flavor. Use sea salt for a finer touch.
• Butter – Provides flavor and moisture to the layers. Use a dairy-free substitute if necessary.
• Granulated Sugar – Adds sweetness to the cake layers. None
• Eggs – Binds ingredients and adds moisture. Flax eggs for a vegan alternative.
• Sour Cream – Increases moisture and adds tang. Greek yogurt can be used in a 1:1 ratio.
• Vegetable Oil – Ensures the cake remains moist. Canola or melted coconut oil may be used.
• Vanilla Extract – Adds complexity to the flavor. Use almond extract for a different flavor profile.
For the Caramel Buttercream
• Powdered Sugar – Sweetens and thickens the frosting. None
• Salted Caramel Sauce – Adds that rich flavor to the buttercream. Use any leftover from the sauce preparation for an extra touch.
Step‑by‑Step Instructions for Ultimate Salted Caramel Cake
Step 1: Make Salted Caramel
In a medium saucepan over medium heat, combine granulated sugar and water. Stir gently until the sugar dissolves, then let it cook undisturbed until it turns a deep amber color (about 10 minutes). Remove from heat and carefully stir in butter, then gradually whisk in heavy cream until smooth. Add a pinch of salt, mix well, and set aside to cool.
Step 2: Prepare Cake Layers
Preheat your oven to 170ºC (340ºF). Grease three 20 cm (8-inch) round cake pans and line the bottoms with parchment paper. In a large bowl, sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. In another bowl, beat softened butter and granulated sugar until fluffy. Add eggs one at a time, then mix in sour cream, vegetable oil, and vanilla extract until well combined.
Step 3: Mix and Bake
Gently fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix. Divide the batter evenly among the three prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Make Caramel Buttercream
In a large bowl, beat room temperature butter using an electric mixer on high speed until light and fluffy, about 3 minutes. Gradually add in the powdered sugar, mixing on low then high until well blended. Pour in the cooled salted caramel sauce and vanilla extract, continuing to beat until the buttercream is smooth and creamy. If it’s too thick, you can add a splash of heavy cream for a lighter texture.
Step 5: Assemble Cake
Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous layer of caramel buttercream on top, followed by a drizzle of additional salted caramel sauce. Repeat with the second layer, placing the final layer on top. Apply a thin crumb coat of buttercream over the entire cake to seal in crumbs, then refrigerate for 30 minutes to firm up.
Step 6: Final Decoration
After the crumb coat has set, spread a thicker layer of caramel buttercream over the top and sides of the cake using a spatula. Decorate the top with any leftover salted caramel sauce, and for a stunning finish, sprinkle with flaked sea salt. Slice and serve your Ultimate Salted Caramel Cake to your eager guests and savor the delightful combinations of flavors.
What to Serve with Ultimate Salted Caramel Cake
Imagine delighting your senses with a well-rounded meal that complements the rich sweetness of this heavenly cake.
- Creamy Mashed Potatoes: Their smooth texture and buttery flavor create a delightful contrast to the cake’s sweetness.
- Fresh Berry Salad: The tartness of strawberries, blueberries, and raspberries brings a refreshing brightness, enhancing the overall flavor experience.
- Decadent Chocolate Mousse: Rich and airy, this dessert pairs beautifully, delivering a surprising shift in taste while maintaining a luxurious feel.
- Cinnamon Spiced Apples: Their warmth and subtle spice echo the cake’s flavors, making for a cozy and inviting dessert table.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a cooling balance to the cake’s richness—simply heavenly!
- Hot Coffee or Tea: A perfect warm beverage to cleanse the palate, enhancing the sweet and salty balance of the cake.
- Chocolate-Covered Strawberries: These bite-sized treats add romance and a touch of elegance, appealing to the chocolate lover in everyone.
- Sparkling Lemonade: Refreshing and light, this drink offers a zesty spark that contrasts with the sweetness of the salted caramel cake perfectly.
- Lemon Tart: Bright and tangy, a slice of lemon tart will cleanse the palate and add a delightful zing after the rich flavors of the cake.
- Pecan Pie: For those who adore nutty textures, the buttery goodness of pecan pie can be an irresistible pairing.
Salted Caramel Cake Variations & Substitutions
Feel free to personalize your Salted Caramel Cake with these tempting options that will elevate your baking experience!
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Dairy-Free: Substitute heavy cream with full-fat coconut milk and use dairy-free butter to keep it creamy without the dairy.
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Gluten-Free: A gluten-free flour blend can replace all-purpose flour, just be aware it might change the cake’s texture slightly.
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Vegan-Friendly: Replace eggs with flax eggs and use vegan butter for the frosting. This way, everyone can indulge in this delicious dessert!
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Chocolate Twist: Mix in cocoa powder, swapping out a third of the flour for a chocolatey delight that’ll please any chocoholic.
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Cream Cheese Buttercream: Swap half the butter in the buttercream for cream cheese. This will add a tangy depth that complements the sweetness beautifully.
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Flavor Infusions: Experiment with different extracts, like almond or rum, in place of vanilla for a unique profile that excites the senses.
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Extra Texture: Add crunchy nuts, such as pecans or walnuts, between the layers for an unexpected crunch that enhances each bite.
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Spicy Kick: If you’re feeling adventurous, sprinkle a pinch of cayenne pepper in the caramel for a surprising heat that balances the sweetness.
For a truly divine experience, why not serve it alongside a scoop of vanilla ice cream? You could even pair it with a slice of Strawberry Shortcake Cinnamon Rolls for a delightful dessert platter!
Expert Tips for Salted Caramel Cake
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Measure Precisely: Use a digital scale for accurate ingredient measurements; baking is much like a science experiment—precision yields the best results!
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Cool Completely: Ensure that your cake layers are completely cooled before frosting. This prevents the buttercream from melting and sliding off.
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Don’t Rush the Caramel: Allow the sugar to reach a deep amber color for a rich caramel flavor. Rushing may result in a burnt taste.
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Room Temperature Butter: Bring your butter for the buttercream to room temperature before beating. This makes it fluffier and easier to spread.
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Add Texture: Enhance your Salted Caramel Cake with flaked sea salt on top. It adds a final touch of elegance and balances the sweetness beautifully.
Make Ahead Options
These Ultimate Salted Caramel Cake preparations are a dream for busy home cooks! You can make the salted caramel sauce up to 3 days in advance; just store it in an airtight container in the refrigerator. The cake layers can be baked and then wrapped tightly in plastic wrap and stored in the fridge for up to 24 hours to maintain moisture. To finish, simply bring the cake layers to room temperature before frosting with the caramel buttercream, which you can also prepare a day ahead. By prepping these components ahead of time, you’ll have a stunning and delicious dessert ready to impress your guests with minimal last-minute effort!
How to Store and Freeze Salted Caramel Cake
Fridge: Store the cake in an airtight container for up to 5 days to keep it fresh. Make sure to cover with plastic wrap if not in a container to prevent drying out.
Freezer: For longer storage, wrap slices of salted caramel cake tightly in plastic wrap and foil, then freeze for up to 3 months. This preserves the cake’s flavor and texture.
Reheating: When ready to enjoy, let the frozen cake thaw in the fridge overnight, then bring to room temperature before serving for the best taste and texture.
Leftover Frosting: If you have leftover salted caramel buttercream, store it in an airtight container in the fridge for up to 1 week or freeze it for up to 3 months.
Ultimate Salted Caramel Cake Recipe FAQs
How do I choose ripe ingredients for my Salted Caramel Cake?
Absolutely! When selecting ingredients, especially eggs, look for ones that are clean with uncracked shells. Fresh eggs should feel heavy and sturdy. For butter, choose blocks that are firm and without any discoloration. As for the cream, it should be fresh with no sour smell; this significantly affects the taste and texture of your cake!
How should I store my Salted Caramel Cake?
To preserve the amazing flavor and moisture of your cake, store it in an airtight container in the fridge for up to 5 days. If you notice it drying out, cover it tightly with plastic wrap before placing it in the container. Let the cake come to room temperature before serving for the best taste!
Can I freeze my Salted Caramel Cake? If so, how?
Very! For freezing, I recommend slicing the cake before wrapping. Wrap each slice tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. You can freeze it for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight, and then allow it to reach room temperature before indulging!
What if my caramel sauce crystallizes?
No worries—this happens to the best of us! If your caramel sauce crystallizes, you can try swirling a bit of water into the pan and placing it back on low heat. Stir gently until the crystals dissolve. For future attempts, ensure the sugar is completely dissolved before it begins to boil, and avoid stirring the mixture once it boils.
Are there any dietary considerations I should be aware of with this cake?
Absolutely! This recipe contains common allergens like eggs, dairy, and gluten. If you’re making it for someone with allergies, consider substituting flax eggs for a vegan alternative, using dairy-free butter and cream, and opting for a gluten-free flour blend. Always double-check for any specific allergens related to your guests.
Can I make this cake ahead of time?
Yes! You can absolutely prepare the cake layers and the salted caramel in advance. Store the cooled cake layers wrapped in plastic in the fridge for up to 3 days, and keep the caramel sauce in an airtight container in the fridge for about a week. When you’re ready to assemble, your cake will be just as delicious!
Heavenly Salted Caramel Cake That's Irresistibly Decadent
Ingredients
Equipment
Method
- Make Salted Caramel: In a medium saucepan over medium heat, combine granulated sugar and water. Stir until sugar dissolves, then let it cook undisturbed to a deep amber color (about 10 minutes). Remove from heat, stir in butter, then whisk in heavy cream. Mix in salt and set aside to cool.
- Prepare Cake Layers: Preheat oven to 170ºC (340ºF). Grease three 20 cm (8-inch) round cake pans and line bottoms with parchment paper. Sift together flour, cornstarch, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs, then mix in sour cream, oil, and vanilla until combined.
- Mix and Bake: Gently fold dry mixture into wet ingredients until just combined. Divide batter among prepared pans and smooth tops. Bake for 20-23 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
- Make Caramel Buttercream: Beat room temperature butter until fluffy (about 3 minutes). Gradually add powdered sugar, beating on low then high until blended. Pour in cooled caramel sauce and vanilla, continue beating until smooth. Add heavy cream if too thick.
- Assemble Cake: Once cake layers are cooled, place one layer on a serving plate. Spread with caramel buttercream and drizzle with salted caramel sauce. Repeat with second layer and top with final layer. Apply a thin crumb coat over the entire cake and refrigerate for 30 minutes.
- Final Decoration: Spread a thicker layer of caramel buttercream over the cake. Decorate the top with leftover salted caramel sauce and sprinkle with flaked sea salt. Slice and serve.
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