Discover the delightful blend of sweet and salty with this irresistible Salted Caramel Cake Recipe. Perfect for any occasion, this cake is not only simple to whip up but also guarantees delicious satisfaction for your taste buds. Its rich flavors are complemented by the gentle hint of salt, making it an elegant and crowd-pleasing dessert.
Recipe Information
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Difficulty Level: Medium
Nutrition Information (per serving)
Calories: 650
Protein: 5g
Carbohydrates: 90g
Fat: 30g
Fiber: 1g
Sugar: 70g
Sodium: 300mg
Why Make Salted Caramel Cake Recipe
This Salted Caramel Cake Recipe is not only a feast for the senses but also a wonderful way to impress your family and friends. Rich in flavor yet deceptively easy to prepare, this cake can be customized to suit any preference. The salted caramel adds a unique twist, balancing sweetness with a savory touch, making each bite a delight.
How to Make Salted Caramel Cake Recipe Step by Step
Ingredients
225 grams unsalted butter (softened)
100 grams caster sugar
125 grams light brown sugar
225 grams self-raising flour
4 large eggs
2 teaspoons vanilla bean paste
1 tablespoon treacle
400 grams unsalted butter (softened)
800 grams icing sugar
2 teaspoons vanilla bean paste
1 tin of Carnation caramel (for frosting, filling, and drizzle)
1-3 tablespoons milk (for adjusting consistency)
Flaky salt (for garnish and flavor balance)
Additional caramel drizzle
Crushed fudge pieces
Extra flaky salt
Directions
Preheat the oven to 180°C (356°F) or 160°C (320°F) for fan ovens. Grease and line 2 x 6-inch round cake tins with parchment paper. In a large mixing bowl, cream together 225 grams of softened butter, 100 grams of caster sugar, and 125 grams of light brown sugar until pale and fluffy (about 4-5 minutes). Add 2 teaspoons of vanilla bean paste and 1 tablespoon of treacle; mix until combined. Incorporate 4 eggs one at a time, mixing well after each addition. Sift in 225 grams of self-raising flour and gently fold it into the batter. Divide the batter evenly between the prepared tins. Bake for 32-40 minutes or until a toothpick inserted into the center comes out clean. The cake should spring back when pressed. Allow the cakes to cool in the tins for 10-15 minutes, then transfer them to a wire rack to cool completely. Once cooled, trim the tops to ensure they are flat, and slice each cake in half horizontally to create four layers. In a mixing bowl, beat 400 grams of softened butter using an electric whisk until very pale and fluffy (about 5 minutes). Gradually add 800 grams of icing sugar in three batches, mixing until fully incorporated. Stir in 2 teaspoons of vanilla bean paste and about 4 tablespoons of Carnation caramel. Adjust to taste. If the buttercream is too thick, add milk one tablespoon at a time until you reach the desired spreadable consistency. Place a small dollop of buttercream on your serving board to keep the cake in place. Place the first layer of cake on the board and pipe a border of buttercream around the edges. Inside the border, drizzle in Carnation caramel and sprinkle with flaky salt. Repeat layering with the remaining cake layers until you reach the top. Save the flattest layer to ensure a smooth top. Chill the assembled cake in the fridge for about 20 minutes to set. Apply a thin layer of buttercream all over the cake to seal in crumbs (known as a crumb coat). Chill for another 20 minutes until firm. Apply a thicker layer of buttercream, smoothing it with a palette knife or cake scrapper for your desired finish. Warm the remaining Carnation caramel in a bowl to loosen it up. Using a spoon or piping bag, drizzle it along the edges of the cake, allowing it to drip down naturally. Decorate the top with more caramel, crushed fudge pieces, or a sprinkle of flaky salt. Chill the finished cake for at least 30 minutes before slicing and serving.
How to Serve Salted Caramel Cake Recipe
This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream for a truly indulgent experience. For a lighter option, serve with a side of fresh fruit or a simple salad to create a contrast in flavors. A drizzle of coffee or chocolate sauce can also enhance the overall taste.
How to Store Salted Caramel Cake Recipe
Keep your Salted Caramel Cake in the fridge in an airtight container for up to five days. If you want to enjoy it later, you can freeze individual slices by wrapping them tightly in plastic wrap and then in aluminum foil. When you’re ready to devour, allow it to thaw in the fridge or at room temperature.
Expert Tips for Cooking Salted Caramel Cake Recipe
- Ensure your ingredients, especially butter and eggs, are at room temperature for better incorporation.
- Use high-quality vanilla bean paste for depth in flavor.
- Don’t skip the chilling steps; they help the layers set properly and make icing easier.
Delicious Variations of Salted Caramel Cake Recipe
- Add a sprinkle of cinnamon to the cake batter for a warm spice flavor.
- Consider incorporating layers of chocolate ganache between the cake layers for a delightful surprise.
- Substitute flaked sea salt with crushed pistachios for a different crunch and flavor profile.
Frequently Asked Questions about Salted Caramel Cake Recipe
Can I use salted butter instead of unsalted butter?
Yes, but it may alter the overall taste slightly. You might want to reduce the additional salt used in the recipe.
How do I make my cake layers more flavorful?
Try adding citrus zest or spices to the batter for an extra kick.
What’s the best way to transport the cake?
If you’re taking the cake somewhere, chill it well and use a cake carrier. If it’s a birthday cake, consider using dowels for stability.
Conclusion
This Salted Caramel Cake Recipe is an absolute must-try for flavor lovers and baking novices alike. Its sweet, sumptuous layers filled with caramel and topped with a plush buttercream make it a standout dessert for any gathering. Dive into the deliciousness and enjoy the delightful journey of creating this masterpiece!
Salted Caramel Cake
Ingredients
For the Cake
- 225 grams unsalted butter (softened) Softened for better mixing
- 100 grams caster sugar
- 125 grams light brown sugar
- 225 grams self-raising flour Sifted before incorporating
- 4 large eggs
- 2 teaspoons vanilla bean paste For flavor
- 1 tablespoon treacle Adds moisture and flavor
For the Frosting
- 400 grams unsalted butter (softened) Softened for better mixing
- 800 grams icing sugar Gradually added to avoid lumps
- 2 teaspoons vanilla bean paste For flavor
- 1 tin Carnation caramel For frosting, filling, and drizzle
- 1-3 tablespoons milk For adjusting consistency
- to taste Flaky salt For garnish and flavor balance
- as needed Additional caramel drizzle
- as needed Crushed fudge pieces For decoration
- as needed Extra flaky salt For topping
Instructions
Preparation
- Preheat the oven to 180°C (356°F) or 160°C (320°F) for fan ovens. Grease and line 2 x 6-inch round cake tins with parchment paper.
- In a large mixing bowl, cream together 225 grams of softened butter, 100 grams of caster sugar, and 125 grams of light brown sugar until pale and fluffy (about 4-5 minutes).
- Add 2 teaspoons of vanilla bean paste and 1 tablespoon of treacle; mix until combined.
- Incorporate 4 eggs one at a time, mixing well after each addition.
- Sift in 225 grams of self-raising flour and gently fold it into the batter.
- Divide the batter evenly between the prepared tins.
- Bake for 32-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the tins for 10-15 minutes, then transfer them to a wire rack to cool completely.
Assembly
- Once cooled, trim the tops to ensure they are flat, and slice each cake in half horizontally to create four layers.
- In a mixing bowl, beat 400 grams of softened butter using an electric whisk until very pale and fluffy (about 5 minutes).
- Gradually add 800 grams of icing sugar in three batches, mixing until fully incorporated.
- Stir in 2 teaspoons of vanilla bean paste and about 4 tablespoons of Carnation caramel. Adjust to taste.
- If the buttercream is too thick, add milk one tablespoon at a time until you reach the desired spreadable consistency.
- Place a small dollop of buttercream on your serving board to keep the cake in place.
- Place the first layer of cake on the board and pipe a border of buttercream around the edges.
- Inside the border, drizzle in Carnation caramel and sprinkle with flaky salt.
- Repeat layering with the remaining cake layers until you reach the top.
- Save the flattest layer to ensure a smooth top.
- Chill the assembled cake in the fridge for about 20 minutes to set.
- Apply a thin layer of buttercream all over the cake to seal in crumbs (known as a crumb coat).
- Chill for another 20 minutes until firm.
- Apply a thicker layer of buttercream, smoothing it with a palette knife or cake scrapper for your desired finish.
- Warm the remaining Carnation caramel in a bowl to loosen it up.
- Using a spoon or piping bag, drizzle it along the edges of the cake, allowing it to drip down naturally.
- Decorate the top with more caramel, crushed fudge pieces, or a sprinkle of flaky salt.
- Chill the finished cake for at least 30 minutes before slicing and serving.
