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
- •2 cups all-purpose flour (250g)
- •1.5 cups granulated sugar (300g)
- •1/2 cup unsalted butter, softened (115g)
- •3 large eggs, room temperature
- •1/2 cup sour cream (120ml)
- •1/2 cup whole milk (120ml)
- •2 teaspoons baking powder
- •1 teaspoon vanilla extract
- •1/2 teaspoon salt
- •1 cup granulated sugar (for caramel)
- •1/2 cup heavy cream (120ml)
- •2 tablespoons unsalted butter (for caramel)
- •1/2 teaspoon flaky sea salt (for finishing)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
In a large bowl, cream together the softened butter and 1.5 cups of sugar until light and fluffy.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
- 4
Whisk the flour, baking powder, and salt in a separate bowl, then alternate adding the dry ingredients and the milk/sour cream mixture into the butter mixture, beginning and ending with the dry ingredients.
- 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 cup of sugar in a saucepan over medium heat until it melts into a golden amber liquid.
- 7
Carefully whisk in the heavy cream and 2 tablespoons of butter until smooth; let it cool slightly until thickened.
- 8
Drizzle the warm salted caramel over the cooled cake and sprinkle with flaky sea salt before serving.
💡 Chef tips
- Ensure your eggs and sour cream are at room temperature to prevent the batter from curdling.
- You can make the caramel sauce up to 3 days in advance; simply reheat it gently in the microwave or on the stove before drizzling.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
✅ How it should turn out
The finished cake is golden-brown and tender, topped with a glossy, amber-colored caramel that offers a sophisticated contrast between deep buttery sweetness and a savory salt finish.