Salted Caramel Cake
An irresistible dessert that combines rich flavors with delightful sweetness, perfect for any occasion.
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.
Notes
Serve with vanilla ice cream or whipped cream. Store in an airtight container in the fridge for up to five days. Freeze cake layers without frosting for up to three months.