Salted Caramel Cake
A decadent, moist sponge cake layered with silky homemade salted caramel frosting that perfectly balances sweet and savory notes.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 1/2 cups granulated sugar (300g)
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs
- •1/2 cup sour cream (120ml)
- •1/2 cup whole milk (120ml)
- •1 tablespoon baking powder
- •1 teaspoon vanilla extract
- •1/2 teaspoon salt
- •1 cup granulated sugar (for caramel)
- •6 tablespoons unsalted butter (85g)
- •1/2 cup heavy cream (120ml)
- •1 teaspoon sea salt flakes
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- 2
In a large bowl, cream together the softened butter and sugar until light and fluffy, then beat in the eggs one at a time.
- 3
Whisk in the sour cream, milk, and vanilla extract until smooth.
- 4
Gently fold in the flour, baking powder, and salt until just combined, being careful not to overmix.
- 5
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
To make the caramel, heat the 1 cup of sugar in a saucepan over medium heat until it melts into an amber liquid; immediately stir in the butter and heavy cream, then let it cool until thick enough to spread.
- 7
Once the cakes are completely cool, frost the top of one layer with a portion of the caramel, stack the second layer on top, and cover the entire cake with the remaining caramel, finishing with a sprinkle of sea salt flakes.
💡 Chef tips
- Ensure your eggs and sour cream are at room temperature to prevent the batter from curdling.
- If your caramel becomes too hard to spread, gently warm it in the microwave for 10 seconds to restore its consistency.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
✅ How it should turn out
The finished cake features a tender, golden crumb topped with a rich, glossy amber glaze that offers a sophisticated contrast between buttery sweetness and a sharp, salty finish.