There’s something truly captivating about the combination of sweet and salty, especially when it comes to desserts. I first discovered the magic of salted caramel when I decided to experiment with my go-to vanilla cake recipe one rainy afternoon. The rich aroma filling my kitchen was so inviting that I could hardly wait for it to cool before digging in. The result? A luxurious Salted Caramel Cake that made my heart sing and friends beg for seconds!
Imagine sinking your fork into layers of moist vanilla cake, each one generously slathered with velvety salted caramel buttercream. This cake isn’t just a dessert; it’s a celebration on a plate, perfect for special occasions or simply indulging on a weekday. With a delightful balance of sweetness and hint of salt, every bite promises a taste experience you won’t soon forget. Let’s dive into this decadent recipe that transforms ordinary baking into a delectable adventure!
Why is Salted Caramel Cake a Must-Try?
Indulgence at its finest: The luxurious layers of moist vanilla cake paired with rich salted caramel will elevate any occasion, ensuring it’s a centerpiece dessert.
Easy to Make: Don’t let the fancy name scare you; crafting this stunning treat is simpler than you think!
Versatile Flavor: Whether it’s a birthday, a holiday, or just a Tuesday, this cake fits every celebration perfectly.
Crowd-Pleaser: Friends and family will rave about the delightful combination of sweet and salty flavors that tantalize the taste buds.
Store/Prep Friendly: Make ahead for convenience! Cake layers can be prepped in advance and easily stored for those busy days.
With its irresistible taste, this Salted Caramel Cake is bound to become a favorite in your baking repertoire!
Salted Caramel Cake Ingredients
• For the Cake Layers
- Granulated Sugar – Primary sweetener for both the caramel and cake layers.
- Water – Essential for dissolving the sugar when making the caramel.
- Butter – Adds a rich flavor; keep at room temperature for easier mixing.
- All-Purpose Flour – Provides structure; no substitutions recommended for best results.
- Cornstarch – Helps to create a tender crumb; can be omitted but texture may be affected.
- Baking Powder & Baking Soda – Fresh leavening agents are key for a nice rise.
- Salt – Enhances the flavor of the whole cake and balances the sweetness.
- Eggs – Adds moisture and structure; using room temperature ensures better incorporation.
- Sour Cream – Contributes to moisture; Greek yogurt is a viable substitute.
- Vegetable Oil – Keeps the cake delightfully moist; can also use canola or sunflower oil.
- Vanilla Extract – Essential for aromatic depth; opt for pure extract for the best flavor.
• For the Salted Caramel Sauce
- Granulated Sugar – The key ingredient for a luscious caramel; patience is vital to achieve the right color.
- Water – Used in the initial stage to help dissolve the sugar.
- Butter – Adds creaminess to the sauce; unsalted is recommended for better control over saltiness.
- Heavy Cream – Provides richness to the caramel; can be replaced with half-and-half if needed.
- Fine Sea Salt – Enhances the caramel’s flavor; adjust according to taste for the perfect salty kick.
• For the Buttercream Frosting
- Butter – Use unsalted for precise control; ensure it’s at room temperature for creamy consistency.
- Powdered Sugar – Sweetens and thickens the buttercream; sift ahead to avoid lumps.
- Salted Caramel – Fold in homemade caramel for a luscious frosting flavor; this creates the perfect rainy day indulgence.
Now that you have the Salted Caramel Cake ingredients lined up, we can jump into the most exciting part—creating this delightful dessert!
How to Make Salted Caramel Cake
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Prepare Caramel Sauce: In a medium saucepan, combine granulated sugar and water. Cook over medium heat, stirring gently until the mixture turns golden brown. Once achieved, carefully stir in butter and heavy cream gradually, then add a pinch of fine sea salt. Allow it to cool down.
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Preheat Oven: Set your oven to 340°F (170ºC). While it preheats, prepare three 8-inch pans by lining them with baking paper to prevent sticking.
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Make Cake Batter: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. In a large bowl, cream butter and granulated sugar until light and fluffy. Incorporate the eggs one at a time, then alternate adding the dry ingredients and sour cream, mixing until just combined.
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Bake: Distribute the batter evenly among the prepared pans and bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake layers to cool on racks completely before assembling.
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Prepare Buttercream: In a mixing bowl, beat softened butter until creamy. Gradually add sifted powdered sugar and mix until smooth. Then fold in the cooled salted caramel for that indulgent flavor.
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Assemble Cake: Start with one cake layer on a serving platter, spread a layer of buttercream and drizzle some salted caramel over it. Repeat for the second layer, then top with the final layer. Coat the entire cake with remaining buttercream and drizzle more caramel on top for a stunning finish.
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Refrigerate: Chill the assembled cake for about 30 minutes to make slicing easier and let the flavors meld beautifully.
Optional: Serve slices with a sprinkle of flaky sea salt for a delightful touch.
Exact quantities are listed in the recipe card below.
What to Serve with Salted Caramel Cake?
This indulgent dessert deserves a delightful spread to complement its rich flavors and textures.
- Fresh Fruit Salad: Bright, juicy fruits like berries and citrus provide a refreshing contrast to the sweet, dense cake, enhancing your dessert experience.
- Whipped Cream: Lightly sweetened whipped cream adds a luxurious creaminess that balances the cake’s richness, making each bite even more satisfying.
- Vanilla Ice Cream: Creamy vanilla ice cream beautifully contrasts the warm salted caramel, creating a classic pairing that will elevate every slice.
- Coffee or Espresso: A strong cup of coffee enhances the cake’s flavors, offering a delightful balance to the sweetness and making it a perfect afternoon treat.
- Chocolate Sauce: Drizzling a bit of warm chocolate sauce over the cake adds depth and richness, appealing to both chocolate and caramel lovers alike.
- Nutty Pralines: Crunchy pralines provide a delightful textural change and a nutty flavor that complements the salted caramel beautifully.
- Salted Caramel Macchiato: The extra notes of coffee and milk in this drink amplify the flavors while providing a warm hug in a cup.
- Mint Tea: For a refreshing end to the meal, herbal mint tea acts as a palate cleanser that pairs surprisingly well with the decadent cake.
- Bourbon or Whiskey: A small glass can enrich the evening with its deep, smoky notes, making it perfect for an indulgent dessert pairing.
Salted Caramel Cake Variations
Feel free to explore delightful twists on this classic dessert to suit your taste buds and cravings!
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Chocolate Cake Layers: Swap out the vanilla for rich chocolate layers that pair beautifully with salted caramel.
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Mocha Buttercream: Replace the salted caramel in the frosting with a shot of instant coffee syrup for a delightful mocha flavor.
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Fruit Layers: Add fresh strawberries or bananas between layers for a refreshing burst of flavor that beautifully complements the caramel.
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Nutty Crunch: Incorporate crushed nuts like pecans or walnuts into the buttercream for a delightful crunch with each bite.
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Spiced Option: Dust a pinch of cinnamon or nutmeg in the cake batter for a warm, cozy spice that enhances the caramel’s richness.
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Gluten-Free Twist: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version of this decadent cake.
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Savory Salt Flakes: Top your cake with flaky sea salt or a sprinkling of smoked salt for an unexpected yet delicious salty kick.
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Caramel Drizzle: Amplify the drama by adding a warm caramel drizzle over slices when serving, giving it that irresistible touch!
Make Ahead Options
These Salted Caramel Cake layers are perfect for meal prep enthusiasts looking to save time during busy weeks! You can bake the cake layers up to 3 days in advance; simply ensure they’re completely cooled before wrapping them tightly in plastic wrap to maintain moisture. The salted caramel sauce can also be made ahead and stored in the refrigerator for up to 1 week; just be sure to let it come to room temperature before using it. When you’re ready to serve, assemble your cake with buttercream and caramel, then chill for 30 minutes to set. This way, you can enjoy a stunning, homemade dessert with minimal last-minute effort!
Expert Tips for Salted Caramel Cake
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Perfect Caramel: Ensure your caramel reaches a deep golden color for the best flavor; chocolate and yellow shades mean burnt caramel.
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Watch the Heat: Caramel can burn quickly. Maintain a watchful eye to prevent any bitter taste from overcooking.
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Cool Layers: Let cake layers cool completely before stacking; warm layers may cause the buttercream to melt and slide.
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Moisture is Key: Using room temperature eggs and sour cream helps create a tender, moist Salted Caramel Cake; avoid cold ingredients.
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Sift Powdered Sugar: Sifting prevents lumps in your buttercream, ensuring a smooth and creamy texture.
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Storing Tips: Store leftovers in an airtight container in the fridge for up to three days; allow to come to room temperature before serving.
How to Store and Freeze Salted Caramel Cake
Room Temperature: Keep your Salted Caramel Cake in a cool, dry place, but it’s best consumed within 1 day for optimal freshness.
Fridge: Store leftover cake in an airtight container in the fridge for up to 3 days. Allow it to come to room temperature before serving to enjoy its full flavor and texture.
Freezer: For longer storage, wrap the cake layers tightly in plastic wrap and then aluminum foil, freezing for up to 2 months. Thaw in the fridge overnight before reassembling.
Reheating: If you have frozen slices, you can warm them slightly in the microwave for about 10-15 seconds for that fresh-baked taste!
Salted Caramel Cake Recipe FAQs
What type of sugar should I use for the caramel sauce?
Granulated sugar is the way to go! It’s the primary sweetener for both the salted caramel and the cake. It melts beautifully to create that rich, golden caramel you’re aiming for.
How can I tell if my cake layers are done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs clinging to it. This usually takes about 20-23 minutes at 340°F (170ºC). Watching for a light golden color on top is also a good sign that they are ready!
How should I store leftover Salted Caramel Cake?
You can keep your cake in an airtight container in the fridge for up to 3 days. Before serving, let it sit at room temperature for about 30 minutes for the best flavor and texture. If you have any leftovers, that’s a treat for another day!
Can I freeze Salted Caramel Cake for later?
Absolutely! To freeze, wrap each cake layer tightly in plastic wrap and then in aluminum foil. This helps to prevent freezer burn. You can freeze the layers for up to 2 months. When you’re ready to enjoy, thaw them in the fridge overnight, then assemble the cake when they’re nice and chilled.
How do I prevent my caramel from burning?
Caramel can be sensitive to heat, so watch it closely while cooking! Stir gently over medium heat until it turns golden brown. If it starts to darken too quickly, reduce the heat to prevent it from burning and develop a bitter taste. Always be patient and keep an eye on it!
Decadent Salted Caramel Cake That Will Wow Your Guests
Ingredients
Equipment
Method
- Prepare Caramel Sauce: In a medium saucepan, combine granulated sugar and water. Cook over medium heat, stirring gently until it turns golden brown. Stir in butter and heavy cream gradually, then mix in fine sea salt. Allow to cool.
- Preheat Oven: Set your oven to 340°F (170ºC) and prepare three 8-inch pans by lining them with baking paper.
- Make Cake Batter: Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Cream butter and granulated sugar until light and fluffy. Incorporate eggs one at a time, alternating with the dry ingredients and sour cream, mixing until just combined.
- Bake: Distribute batter among prepared pans and bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Allow layers to cool completely.
- Prepare Buttercream: Beat softened butter until creamy. Gradually add sifted powdered sugar and mix until smooth. Fold in cooled salted caramel.
- Assemble Cake: Layer cake on a serving platter with buttercream and salted caramel between layers. Coat the entire cake with remaining buttercream and drizzle more caramel on top.
- Refrigerate: Chill the assembled cake for about 30 minutes to let flavors meld.