Salted Caramel Cake
Indulge in a lush, moist salted caramel cake drizzled with rich caramel sauce and topped with creamy buttercream frosting. A family favorite perfect for any occasion!
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar for sweetness
- 0.5 cups unsalted butter, softened
- 1 cup whole milk or half-and-half for a richer flavor
- 3 large eggs at room temperature
- 2.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt adjust to taste based on caramel level
- 1 cup homemade salted caramel sauce for filling and topping
- 1 cup caramel buttercream frosting for layering
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Mixing Dry Ingredients
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until combined.
Baking
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Assembly
- Once cooled, layer the cakes with caramel buttercream and drizzle salted caramel sauce between layers and on top.
- Serve and enjoy your delicious Salted Caramel Cake!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.