Salted Caramel Cake Irresistible and Decadent Delight

Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups unsalted butter, softened
• 1 cups buttermilk
• 3 large eggs
• 2 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt
• 1 tsp vanilla extract
• 1 cups granulated sugar (for sauce)
• 6 tbsp unsalted butter, cut into pieces
• 0.5 cups heavy cream
• 1 tsp sea salt (more for garnish)
• 1 cups unsalted butter (for frosting), softened
• 4 cups powdered sugar
• 2 tbsp heavy cream (for frosting)
• 0.5 cups salted caramel sauce (cooled)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.
3. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, mixing until just combined.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
8. In a medium saucepan over medium heat, melt the sugar, stirring continuously until it turns a deep amber color.
9. Once melted, add the butter and stir until completely melted.
10. Carefully whisk in the heavy cream until fully incorporated. Remove from heat and stir in sea salt. Let cool slightly.
11. In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low until combined.
12. Add the heavy cream and the cooled salted caramel sauce and beat on high until light and fluffy.
13. Place one cake layer on a serving platter. Spread a layer of frosting on top, followed by a drizzle of salted caramel sauce.
14. Top with the second layer of cake and frost the top and sides of the cake with the remaining frosting.
15. Drizzle additional salted caramel sauce over the top and sprinkle with a pinch of sea salt for garnish.