Salted Caramel Cake
A decadent and moist layer cake featuring rich caramel flavor balanced with a touch of sea salt.
Ingredients
- •2 1/2 cups all-purpose flour (310g)
- •2 1/2 teaspoons baking powder
- •1/2 teaspoon salt
- •1 cup unsalted butter, softened (226g)
- •1 1/2 cups granulated sugar (300g)
- •3 large eggs, room temperature
- •1 tablespoon vanilla extract
- •1 cup whole milk, room temperature (240ml)
- •1 cup homemade or store-bought caramel sauce, divided
- •1/2 cup unsalted butter, softened (for frosting)
- •3 cups powdered sugar (360g)
- •2 tablespoons heavy cream
- •1 teaspoon flaky sea salt
Instructions
- 1
Preheat your oven to 350 degrees F (175 degrees C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large bowl, beat the 1 cup of softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3 to 4 minutes.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5
Alternatingly add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- 6
Divide the cake batter evenly between the prepared pans and smooth the tops.
- 7
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the cakes to cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
- 9
To make the frosting, beat the remaining 1/2 cup of softened butter until creamy, then gradually add the powdered sugar, heavy cream, 1/4 cup of caramel sauce, and a pinch of salt, beating until smooth and spreadable.
- 10
Place the first cake layer on a serving plate, spread a layer of caramel and frosting over it, top with the second layer, and frost the top and sides of the cake.
- 11
Drizzle the remaining caramel sauce over the top of the cake, allowing it to drip down the sides, and sprinkle generously with flaky sea salt.
💡 Chef tips
- Ensure all refrigerated ingredients like eggs, milk, and butter are at room temperature before starting to ensure a smooth, emulsified batter.
- Store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days, bringing it to room temperature before serving.
- For convenience, you can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature or freeze them until ready to frost.
✅ How it should turn out
The finished cake should be incredibly moist with a tender crumb, boasting a rich buttery sweetness perfectly contrasted by the luscious caramel and bright bursts of flaky sea salt.