Salted Caramel Cake

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5 from 1 vote

Treat yourself to this irresistible Salted Caramel Cake that has caramel both in the sponge and in the frosting.

Prep Time20

Cook Time30

Cooling Time30

Total Time1 20

Course: Dessert

Cuisine: Western

Servings:

Author: Precious

Ingredients

200 g self-rising flour
1 tsp salt
200 g salted butter softened plus extra for the cake pans
75 g granulated sugar
75 g light brown sugar
50 g salted caramel sauce store-bought or homemade
4 eggs at room temperature
¾ tsp vanilla extract
1 tbsp whole milk

Buttercream:

200 g unsalted butter cut into cubes and softened
300 g icing sugar
¼ cup caramel sauce
Sea salt flakes and more caramel for sprinkling and decorating

Instructions

Preheat the oven to 350℉ (180°C). Grease two 8-inch cake pans and line the bases with parchment paper.
Use a fine mesh to sieve the flour, and salt.
200 g self-rising flour, 1 tsp salt
In a large bowl, combine the butter, sugars, and caramel sauce. Beat the mixture using an electric whisk for 2-3 minutes until light and fluffy.
200 g salted butter softened, 75 g granulated sugar, 75 g light brown sugar, 50 g salted caramel sauce
Add the eggs one at a time. Scrape down the sides of the bowl as needed, then mix in the vanilla extract and milk.
4 eggs at room temperature, ¾ tsp vanilla extract, 1 tbsp whole milk
Fold in the flour mixture and combine using a spatula - make sure everything is thoroughly combined, but avoid overmixing.
Evenly distribute the batter between the 2 prepared tins, and bake for 20 to 25 minutes, or until the cakes are golden, risen, and a skewer placed in the center comes out clear. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to allow them to cool entirely.
For the buttercream, add the butter to a large mixing bowl and beat using a hand mixer until very soft. Slowly add the icing sugar, one-third at a time, whisking well after each addition until the mixture is light and fluffy. Mix in the caramel sauce and a pinch of sea salt, and beat until fully combined.
200 g unsalted butter, 300 g icing sugar, ¼ cup caramel sauce
To assemble the cake, place one of the sponges on a cake stand and spread one third of the buttercream on top. Use an offset spatula to level the top. Place the second sponge on top, then spread another third of the remaining buttercream over it. Spread the buttercream on the sides if desired then use a bench scraper to smooth it out. Pipe any buttercream left on the top of the cake as decoration.
Decorate with a bit more caramel and sea salt flakes.
Sea salt flakes and more caramel for sprinkling and decorating

Notes

If you do not have self-rising flour, use the same amount of all-purpose flour and add 2 teaspoons of baking powder.
Make sure your butter, eggs, and milk are all at room temperature for the best results. This creates a more velvety batter and enhances the cake's overall texture.
When incorporating the dry ingredients into the wet mixture, be careful not to overmix, as this can lead to a dense cake that loses its delightful light and fluffy texture.
After everything has come together, grab a spatula and give it a final gentle fold to ensure all the ingredients are perfectly combined. This ensures that every last bit at the bottom of the mixing bowl is fully incorporated into the batter.
Insert a toothpick or skewer into the center of the cakes to see if they are fully baked. Place it in the center, and if it emerges clean or with just a few crumbs, your cakes are perfectly done. Steer clear of overbaking to ensure your cakes remain moist.
At some point, the buttercream might give off a curdled appearance. Continue to whip until the mixture reaches a perfectly smooth consistency.
Sprinkle some high-quality sea salt flakes on top of the cake to take the flavor contrast between sweet and salty to the next level. Do not go overboard—a small pinch will elevate the sweetness of the caramel without overpowering it.

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