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Best Salted Caramel Cake Recipe with Moist Golden Layers

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A moist and tender salted caramel cake with golden layers, featuring rich salted caramel frosting woven throughout for a perfectly balanced sweet and salty flavor.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (200 g) granulated sugar (for caramel sauce)
  • 6 tbsp (85 g) unsalted butter, cubed (for caramel sauce)
  • ½ cup (120 ml) heavy cream, warmed (for caramel sauce)
  • 1 tsp sea salt (for caramel sauce)
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 3 ½ cups (440 g) powdered sugar, sifted (for frosting)
  • ½ cup salted caramel sauce (freshly made)
  • 1 tsp vanilla extract (for frosting)
  • 2–3 tbsp heavy cream (for frosting, as needed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Lower mixer speed to medium-low. Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined after each addition.
  6. Divide batter evenly into prepared pans and smooth tops gently with a spatula.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and cakes spring back when lightly pressed.
  8. Let cakes cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
  9. To make salted caramel sauce: In a medium saucepan over medium heat, melt granulated sugar without stirring, swirling pan occasionally until deep amber color.
  10. Carefully add cubed butter and stir until melted. Slowly whisk in warmed heavy cream until smooth.
  11. Remove from heat and stir in sea salt. Let cool to room temperature.
  12. For frosting: Beat softened butter until creamy. Gradually add powdered sugar on low speed.
  13. Add salted caramel sauce and vanilla extract. Beat on medium speed, adding heavy cream as needed for spreadable consistency.
  14. Assemble cake by placing one layer on a plate, spreading a generous layer of frosting over it, topping with second layer, and frosting top and sides evenly.
  15. Optionally drizzle reserved salted caramel sauce over the top.
  16. Refrigerate cake for at least 30 minutes before slicing to let frosting set. Bring to room temperature before serving.

Notes

Use room temperature ingredients for best results. Watch caramel closely to avoid burning. Fold batter gently to keep cake tender. Chill cake before slicing for cleaner cuts. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use vegan butter and coconut cream. Warm caramel sauce if it firms up before mixing into frosting.

Nutrition

Keywords: salted caramel cake, caramel cake, moist cake, dessert, easy cake recipe, homemade caramel, frosting, birthday cake

Find it online: https://larameals.com/best-salted-caramel-cake-recipe-with-moist-golden-layers-easy-step-by-step-guide/