Salted Caramel Cake is an irresistible dessert that combines rich flavors with a delightful sweetness. This cake is perfect for any occasion, whether you’re celebrating or simply treating yourself on a busy day. With its luscious buttercream and a hint of flakiness from the salt, this cake is not only delicious but also surprisingly easy to make at home.
Recipe Information
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 10
Difficulty Level: Medium
Nutrition Information (per serving)
Calories: 550
Protein: 3 grams
Carbohydrates: 78 grams
Fat: 25 grams
Fiber: 1 gram
Sugar: 55 grams
Sodium: 200 mg
Why Make Salted Caramel Cake
Salted Caramel Cake is not just a treat for the taste buds; it’s also a wonderful crowd-pleaser. The balance of sweet and salty makes for a unique and unforgettable experience. Plus, this cake can easily be customized with different flavors or decorations, making it versatile for any event. Whether you’re looking for a centerpiece for a birthday party or a sweet ending to a casual dinner, Salted Caramel Cake rises to the occasion.
How to Make Salted Caramel Cake Step by Step
Ingredients
- 225 grams Butter
- 100 grams Caster sugar
- 125 grams Light brown sugar
- 225 grams Self-raising flour
- 4 Eggs
- 2 tsp Vanilla Bean Paste
- 1 Tbsp Treacle
- 400 grams Unsalted butter
- 800 grams Icing sugar
- 2 tsp Vanilla Bean Paste
- 1 tin of Carnation caramel (for buttercream, filling and drip)
- 1-3 tbsp Milk
- Flaky salt
Directions
Cake
- Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake tins.
- In a large mixing bowl, cream the butter, caster sugar, and light brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste and treacle.
- Gradually add the self-raising flour, mixing until just combined.
- Pour the mixture evenly into the prepared tins and bake in the preheated oven for 25 minutes or until a skewer comes out clean. Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Buttercream
- In a bowl, beat 400 grams of unsalted butter until creamy.
- Gradually add the icing sugar, beating until fluffy.
- Mix in the Carnation caramel and 2 teaspoons of vanilla bean paste. If the buttercream is too thick, add 1-3 tablespoons of milk until you achieve the desired consistency.
Assembly
- Place one cake layer on a serving plate. Spread a layer of buttercream and drizzle with additional Carnation caramel.
- Top with the second cake layer and frost the top and sides with the remaining buttercream.
- For the drip effect, warm some additional Carnation caramel and drizzle it over the edges. Finish with a sprinkle of flaky salt on top.
How to Serve Salted Caramel Cake
Salted Caramel Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside a fresh fruit salad for a refreshing contrast. For a special touch, consider drizzling some extra caramel sauce over the plate.
How to Store Salted Caramel Cake
To store your Salted Caramel Cake, keep it in an airtight container in the fridge for up to five days. If you want to save it for a later date, you can freeze the cake layers without frosting for up to three months. Just ensure they are well-wrapped to prevent freezer burn. To reheat, let the cake thaw in the fridge overnight and serve at room temperature.
Expert Tips for Cooking Salted Caramel Cake
- Use room temperature ingredients for better mixing and a fluffier cake.
- Make sure to check your cakes for doneness a few minutes before the time’s up.
- For a more intense caramel flavor, use homemade caramel sauce instead of store-bought.
- Experiment with different types of salt, such as smoked sea salt, for a unique twist.
- Decorate with fresh flowers or edible gold leaf for a beautiful presentation.
Delicious Variations of Salted Caramel Cake
- Chocolate Salted Caramel Cake: Add cocoa powder to your cake batter for a chocolatey twist.
- Spiced Salted Caramel Cake: Incorporate cinnamon and nutmeg to the batter for a warm, spiced flavor.
- Citrus Salted Caramel Cake: Add lemon or orange zest to brighten the flavor and complement the caramel.
Frequently Asked Questions about Salted Caramel Cake
Is Salted Caramel Cake difficult to make?
Making Salted Caramel Cake is manageable for bakers at various skill levels, especially with our step-by-step guide.
Can I use a different type of flour?
For best results, stick to self-raising flour, but all-purpose flour with a leavening agent can also work.
How far in advance can I make Salted Caramel Cake?
You can prepare the cake layers a day in advance; just keep them well-wrapped in the fridge.
Conclusion
Give your taste buds a treat by trying out this Salted Caramel Cake. Its delightful balance of flavors and simple preparation makes it an excellent choice for any occasion. Once you make this cake, it’s sure to become a favorite in your home!
Salted Caramel Cake
Ingredients
For the Cake
- 225 grams Butter Room temperature
- 100 grams Caster sugar
- 125 grams Light brown sugar
- 225 grams Self-raising flour
- 4 pieces Eggs Room temperature
- 2 tsp Vanilla Bean Paste
- 1 Tbsp Treacle
For the Buttercream
- 400 grams Unsalted butter Room temperature
- 800 grams Icing sugar
- 2 tsp Vanilla Bean Paste
- 1 tin Carnation caramel For buttercream, filling and drip
- 1-3 Tbsp Milk Adjust for desired consistency
For Assembly
- Flaky salt
Instructions
Cake
- Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake tins.
- In a large mixing bowl, cream the butter, caster sugar, and light brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste and treacle.
- Gradually add the self-raising flour, mixing until just combined.
- Pour the mixture evenly into the prepared tins and bake for 25 minutes or until a skewer comes out clean. Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Buttercream
- In a bowl, beat the unsalted butter until creamy.
- Gradually add the icing sugar, beating until fluffy.
- Mix in the Carnation caramel and vanilla bean paste. Add milk if the buttercream is too thick.
Assembly
- Place one cake layer on a serving plate. Spread a layer of buttercream and drizzle with additional Carnation caramel.
- Top with the second cake layer and frost the top and sides with the remaining buttercream.
- For the drip effect, warm some additional Carnation caramel and drizzle it over the edges. Finish with a sprinkle of flaky salt on top.
