Salted Caramel Cake
Discover the delightful blend of sweet and salty with this irresistible Salted Caramel Cake Recipe. Perfect for any occasion, this cake guarantees delicious satisfaction for your taste buds.
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.
Notes
This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream. Store in the fridge in an airtight container for up to five days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil.