Salted Caramel Cake is a delightful dessert that has captured the hearts of many with its perfect balance of sweet and salty flavors. As I take a bite of this luscious cake, I am reminded of the rich history behind caramel, which dates back to ancient times when sugar was first crystallized. The combination of salted caramel has become a modern classic, elevating desserts to new heights and making them irresistible.

What I love most about Salted Caramel Cake is its incredible texture; the moist layers of cake paired with the creamy, decadent frosting create a symphony of flavors that dance on your palate. This cake is not only a feast for the taste buds but also a showstopper for any occasion, making it a favorite among friends and family. Whether it’s a birthday celebration or a simple gathering, this cake brings joy and satisfaction to everyone who indulges in it. Join me as we explore the steps to create this heavenly dessert that is sure to impress!

Ingredients:

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk

For the Salted Caramel Sauce:

1 cup granulated sugar
6 tbsp unsalted butter, cut into pieces
½ cup heavy cream
1 tsp sea salt

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup heavy cream
1 tsp vanilla extract
½ cup salted caramel sauce (from above)

Preparing the Cake

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. This will ensure that your cakes come out easily once baked.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial as it helps to evenly distribute the leavening agents throughout the flour.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 4-5 minutes. This process incorporates air into the batter, which helps the cake rise.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract. The mixture should be smooth and well combined.
Now, alternate adding the dry ingredients and buttermilk to the butter mixture. Start with one-third of the dry ingredients, mix until just combined, then add half of the buttermilk. Repeat this process, ending with the dry ingredients. Be careful not to overmix; a few lumps are okay.
Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale to ensure each pan has the same amount of batter for even baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as oven temperatures can vary.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.

Making the Salted Caramel Sauce

In a medium saucepan over medium heat, add the granulated sugar. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar melts and turns a deep amber color. This process takes about 5-7 minutes, so be patient and keep stirring to prevent burning.
Once the sugar has melted, carefully add the butter. The mixture will bubble up, so be cautious. Stir until the butter is completely melted and combined.
Slowly pour in the heavy cream while stirring continuously. The mixture will bubble again, so be careful. Continue stirring until the sauce is smooth.
Remove the saucepan from the heat and stir in the sea salt. Allow the caramel sauce to cool slightly before using it in the frosting. You can store any leftover sauce in an airtight container in the fridge for up to two weeks.

Preparing the Frosting

In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2-3 minutes.
Gradually add the powdered sugar, mixing on low speed until combined. This helps to prevent a sugar cloud from forming!
Once the sugar is incorporated, add the heavy cream and vanilla extract. Beat on medium speed for about 3-4 minutes until the frosting is light and fluffy.

Conclusion:

In summary, this Salted Caramel Cake is an absolute must-try for anyone who loves the perfect balance of sweet and salty flavors. The rich, moist layers of cake combined with the luscious salted caramel frosting create a dessert experience that is simply unforgettable. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cake is sure to impress your family and friends. For serving suggestions, I recommend pairing this delightful cake with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavors even further. You can also experiment with variations by adding a layer of chocolate ganache or incorporating nuts for an added crunch. The possibilities are endless! I encourage you to give this Salted Caramel Cake a try and share your experience with me. I would love to hear how it turned out for you and any creative twists you added to make it your own. So, roll up your sleeves, gather your ingredients, and lets bake something delicious together! Happy baking!