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Salted Caramel Cake

Delicious Salted Caramel Cake

This decadent cake features moist brown sugar layers and a homemade salted caramel sauce. It is topped with creamy caramel buttercream. Perfect for special occasions.
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Prep Time 45 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 Slices
Course: Baking
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake Layers:
  • 2 ½ cups All-Purpose Flour: Provides structure.
  • 1 ½ tsp Baking Powder: Helps the cake rise.
  • ½ tsp Baking Soda: Adds fluffiness.
  • ½ tsp Salt: Balances the sugar.
  • ½ cup Unsalted Butter softened: Adds richness.
  • ½ cup Vegetable Oil: Keeps the cake moist.
  • 1 ½ cups Brown Sugar packed: Crucial for caramel flavor.
  • 3 Large Eggs room temperature: Binds ingredients.
  • 1 tbsp Vanilla Extract: Flavor enhancer.
  • 1 cup Buttermilk room temperature: Tenderizes the crumb.
  • For the Salted Caramel Sauce:
  • 1 cup Granulated Sugar: The base of the caramel.
  • 6 tbsp Unsalted Butter cubed: Adds fat and flavor.
  • ½ cup Heavy Cream: Makes the sauce pourable.
  • 1 tsp Sea Salt Flaky is best: Provides the savory kick.
  • For the Frosting:
  • 1 cup Unsalted Butter softened: Base for buttercream.
  • 4 cups Powdered Sugar: Sweetens and thickens.
  • ½ cup Salted Caramel Sauce from above: Flavors the frosting.
  • 2 tbsp Heavy Cream: Adjusts consistency.

Equipment

  • Two 8-inch round cake pans
  • Saucepan (for caramel)
  • Electric Mixer (Stand or Hand)
  • Mixing bowls
  • Whisk and Rubber Spatula
  • Wire cooling rack
  • Parchment paper

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease pans and line with parchment paper.
  2. Mix Dry: Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. Cream Fats: Beat butter, oil, and brown sugar until fluffy (3 mins).
  4. Add Wet: Beat in eggs one at a time, then vanilla.
  5. Combine: Alternate adding flour mix and buttermilk to the wet bowl. Mix just until combined.
  6. Bake: Pour into pans. Bake 25–30 mins. Cool completely.
  7. Make Caramel: Melt sugar in a saucepan over medium heat until amber. Whisk in butter (careful, bubbles!). Remove from heat. Whisk in cream and salt. Cool.
  8. Make Frosting: Beat butter until pale. Add powdered sugar and ½ cup cooled caramel. Whip until fluffy.
  9. Assemble: Frost the layers. Pour remaining caramel over the top for a drip effect. Top with sea salt.

Notes

  • Storage: Store at room temperature for 3 days or in the fridge for 5 days.
  • Safety: Never touch hot caramel. It burns instantly.
  • Shortcut: Use store-bought caramel sauce to save time.