Salted Caramel Cake
A decadent, moist sponge cake layered with a rich, buttery homemade salted caramel sauce that balances sweetness with a perfect hint of sea salt.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs, room temperature
- •1/2 cup whole milk (120ml)
- •1 1/2 teaspoons baking powder
- •1 teaspoon vanilla extract
- •1/2 cup granulated sugar (for caramel)
- •1/4 cup heavy cream (60ml)
- •2 tablespoons unsalted butter (for caramel)
- •1/2 teaspoon sea salt flakes
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2
In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
- 4
Whisk the flour and baking powder together in a separate bowl, then gradually add to the wet ingredients, alternating with the milk.
- 5
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
While the cake cools, prepare the caramel by heating 1/2 cup of sugar in a saucepan over medium heat until it melts into a deep amber liquid.
- 7
Carefully whisk in the heavy cream and 2 tablespoons of butter until smooth, then stir in the sea salt.
- 8
Once the cake has cooled for 10 minutes, drizzle the warm salted caramel generously over the top before serving.
💡 Chef tips
- For a deeper flavor, use dark brown sugar instead of granulated sugar for the caramel sauce.
- The cake can be baked a day ahead and stored at room temperature in an airtight container; add the caramel glaze just before serving.
- If the caramel hardens too much, gently reheat it in the microwave for 10 seconds to restore its pourable consistency.
✅ How it should turn out
The finished cake should have a golden-brown, tender crumb with a glossy, rich caramel topping that offers a perfect contrast between buttery sweetness and savory sea salt.