Description
This Luxurious Salted Caramel Cake is a decadent dessert that combines moist, tender layers of vanilla cake with rich salted caramel sauce and a smooth, creamy salted caramel frosting. Perfectly balanced between sweet and salty, this elegant cake is ideal for special occasions or whenever you crave a luscious 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) and 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. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating thoroughly after each addition. Then stir in the vanilla extract.
- Combine wet ingredients: In a separate bowl, mix the whole milk and sour cream together.
- Alternate mixing dry and wet: Add the dry ingredients to the butter mixture in three additions, alternating with the milk and sour cream mixture. Begin and end with the dry ingredients, mixing each addition just until combined.
- Fold in caramel: Gently fold the salted caramel sauce into the batter until evenly distributed.
- Fill pans and bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare frosting: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, beating until smooth and fully incorporated. Mix in salted caramel sauce, vanilla extract, and salt, and beat on medium speed until light and fluffy.
- Assemble cake: Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
- Add second layer and frost: Place the second layer on top and cover the entire cake with frosting on top and sides.
- Finish with caramel drizzle: Drizzle additional salted caramel sauce over the top of the cake.
- Set cake before serving: Allow the frosted cake to set for about 30 minutes to let the frosting firm slightly before slicing and serving.
Notes
- To ensure even layers, weigh the batter before dividing between pans.
- If salted caramel sauce is not available, you can make homemade caramel sauce and add sea salt for the salted caramel effect.
- This cake is best served at room temperature for optimal flavor and texture.
- Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- You can substitute sour cream with Greek yogurt for a slight tang and moisture.
