Description
Indulge in a luxurious Salted Caramel Cake that combines moist, tender layers with a rich salted caramel flavor. This cake features a perfectly balanced batter made with brown sugar, sour cream, and salted caramel sauce, topped with a creamy salted caramel frosting. It’s an elegant dessert that’s perfect for special occasions or anytime you crave a decadent treat.
Ingredients
Scale
Cake Batter
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar, packed
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup salted caramel sauce
Salted Caramel Frosting
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup salted caramel sauce
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar with a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Add eggs one at a time, beating well after each addition, scraping the bowl sides as needed. Then stir in the vanilla extract.
- Combine milk and sour cream: In a separate bowl, mix the whole milk and sour cream.
- Alternate dry and wet ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the milk-sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Fold in salted caramel: Pour in the salted caramel sauce and gently fold it into the batter until evenly distributed.
- Pour into pans and bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting: Beat the softened butter until creamy and smooth. Gradually add powdered sugar one cup at a time, beating until smooth.
- Add caramel and flavorings: Mix in the salted caramel sauce, vanilla extract, and salt, beating on medium speed until the frosting is light and fluffy.
- Assemble cake: Place one cake layer on a serving plate, spread a generous layer of frosting on top, then place the second layer on. Frost the top and sides of the entire cake evenly.
- Decorate: Drizzle extra salted caramel sauce over the top for a luxurious finish.
- Set and serve: Allow the cake to sit for about 30 minutes to let the frosting firm up slightly before slicing and serving.
Notes
- You can substitute salted caramel sauce with homemade caramel sauce and a pinch of sea salt for a personalized touch.
- Ensure the butter and eggs are at room temperature for optimal batter consistency.
- For an extra moist cake, avoid overmixing once the dry ingredients are added.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Let the cake warm to room temperature before serving for the best flavor and texture.
