- Salted Caramel Cake

$- 2 cups all-purpose flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened - 1 cup buttermilk - 3 large eggs - 2 teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon vanilla extract - 1 cup granulated sugar - 6 tablespoons unsalted butter, cut into pieces - ½ cup heavy cream - 1 teaspoon sea salt (more for garnish) - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 tablespoons heavy cream - ½ cup salted caramel sauce (cooled) When I make salted caramel cake, I focus on the ingredients first. Each item plays a key role in taste and texture. For the cake, I use all-purpose flour for structure. Granulated sugar makes it sweet and tender. Softened butter adds rich flavor, while buttermilk keeps it moist. The eggs bind everything together, and both baking powder and baking soda help it rise. A pinch of salt enhances the sweetness, and vanilla extract adds depth. Now, let's talk about my favorite part: the salted caramel sauce. This sauce needs just four ingredients. Granulated sugar melts down to a deep color. I add butter for richness and heavy cream for creaminess. Sea salt gives that perfect salty twist. Finally, the frosting requires butter and powdered sugar for a sweet and creamy finish. Heavy cream makes it fluffy, and cooled salted caramel sauce takes it to the next level. For the complete recipe, check out the Full Recipe. - Preheat oven to 350°F (175°C). - Prepare two 9-inch round cake pans by greasing and flouring them. - In a large bowl, cream ½ cup of softened butter and 1 ½ cups of granulated sugar until light and fluffy. This takes about 5 minutes. - Add 3 large eggs one by one, mixing well after each. Then, mix in 1 teaspoon of vanilla extract. - In another bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. - Gradually add the dry mix to the butter mix, alternating with 1 cup of buttermilk. Mix until just combined. - Divide the batter evenly between the prepared pans. - Bake for 25-30 minutes. Use a toothpick to check if it comes out clean. Let the cakes cool for 10 minutes in the pans. Transfer them to wire racks to cool completely. - In a medium saucepan over medium heat, melt 1 cup of granulated sugar. Stir continuously until it turns a deep amber color. - Once melted, add 6 tablespoons of butter and stir until it is fully melted. - Carefully whisk in ½ cup of heavy cream until everything is mixed well. Remove from heat and stir in 1 teaspoon of sea salt. Let it cool slightly. - In a large mixing bowl, beat 1 cup of softened butter until creamy. - Gradually mix in 4 cups of powdered sugar on low speed until it's combined. - Add 2 tablespoons of heavy cream and the cooled salted caramel sauce (½ cup) and beat on high until the mixture is light and fluffy. - Start by placing one cake layer on a serving platter. Spread a layer of frosting on top. Drizzle a bit of salted caramel sauce over the frosting. - Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. - Finally, drizzle more salted caramel sauce on top and sprinkle a pinch of sea salt for garnish. You can find the full recipe at the beginning of this article. Enjoy your creation! To make a great cake, measuring ingredients is key. Use a scale for accuracy. This helps ensure your cake rises just right. Next, always use room temperature ingredients. Cold butter or eggs can lead to a dense cake. Let them sit out for about 30 minutes before mixing. Making salted caramel can be tricky. First, avoid crystallization by not stirring the sugar once it melts. Instead, gently swirl the pan. This helps the sugar melt evenly. As for color, aim for a deep amber. If it’s too light, the caramel may taste sugary. If it’s too dark, it can taste burnt. Your frosting needs to be the right thickness. If it’s too thin, add more powdered sugar. If it’s too thick, add a bit of heavy cream. To apply the frosting smoothly, use a spatula. It helps create an even layer on your cake. A good trick is to dip the spatula in hot water for a smooth finish. For the full recipe, refer to the Salted Caramel Bliss Cake section. {{image_2}} You can switch up the flavor of your salted caramel cake. One fun way is to make a chocolate salted caramel cake. Just add cocoa powder to your dry mix. This change gives it a rich, chocolatey twist. You can also add nutty flavors. Toss in some chopped pecans or almonds into the batter. This adds a nice crunch and depth to your cake. If you want a gluten-free version, it's easy. Swap the all-purpose flour with a gluten-free blend. Look for a blend that works well for baking. This change keeps your cake moist and delicious. When it comes to serving, think about pairing. A scoop of vanilla ice cream goes great with this cake. The cold ice cream contrasts well with the warm salted caramel. You might also add fresh fruits like strawberries or raspberries. They add brightness and balance the sweetness. Another option is to top your cake with whipped cream. This adds a light and airy texture. Each of these suggestions makes the cake even more delightful. To keep your salted caramel cake fresh, you have two options: refrigerating or freezing. If you plan to eat it within a few days, refrigerate it. Wrap it well in plastic wrap or foil to avoid drying out. Use an airtight container for extra protection. For longer storage, freeze the cake. Slice it first, then wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. This method helps preserve the cake's flavor and moisture. When you're ready to enjoy your cake again, reheating is easy. To warm individual slices, place them on a microwave-safe plate. Heat them for about 10-15 seconds. This warms them without drying them out. If you want to heat the entire cake, cover it with foil and place it in a preheated oven at 300°F (150°C) for about 10-15 minutes. This method keeps the cake moist. The salted caramel cake stays fresh for about 3-5 days when stored in the fridge. After this time, it starts to lose its flavor and texture. If you freeze it, the cake can last for up to three months. Just remember to wrap it well to prevent freezer burn. Enjoy your cake at its best by eating it within these time frames. If you want the full details on making this delicious cake, check out the Full Recipe. To make salted caramel, start with sugar in a pan. Heat the sugar on medium. Stir it often until it melts and turns brown. Once it is a deep amber color, add butter. Stir until the butter melts. Next, slowly add heavy cream while stirring. Be careful, as it may bubble. Finally, mix in sea salt. Let it cool before using it on your cake. Yes, you can make this cake ahead of time. Bake the cake layers and let them cool. Once cool, wrap each layer in plastic wrap. Store them in the fridge for up to three days. You can also freeze the layers for up to a month. Frost the cake right before serving for the best taste. If you don't have buttermilk, you can use regular milk. Add one tablespoon of vinegar or lemon juice to the milk and let it sit for five minutes. This will mimic buttermilk. You can also use yogurt or sour cream, diluted with a little water. Both options work well in baking. A sinking cake can happen for several reasons. First, ensure you measure your ingredients accurately. Too much liquid can cause sinking. Next, avoid opening the oven door while baking. This can change the temperature. Lastly, make sure to bake until a toothpick comes out clean. This helps you know when the cake is fully cooked. In this post, we explored making a delicious salted caramel cake. We covered the ingredients, from the cake to the frosting and salted caramel sauce. I also shared tips for perfect texture and variations to try. Remember, precise measuring and room temperature ingredients are key. Experimenting with flavors can add fun twists. Store leftovers properly to maintain freshness. Lastly, don’t hesitate to prep ahead. This cake will impress everyone, so enjoy baking and sharing!$

Indulge in the ultimate dessert with this Salted Caramel Bliss Cake recipe! This decadent treat features layers of fluffy cake, rich salted caramel sauce, and a creamy frosting that will delight your taste buds. Perfect for special occasions or a sweet finish to any meal, this cake is sure to impress. Don't miss out on the step-by-step guide to creating this delightful masterpiece—click through to explore the full recipe and make your own blissful creation!

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Ingredients

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk

3 large eggs

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cut into pieces

½ cup heavy cream

1 teaspoon sea salt (more for garnish)

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons heavy cream

½ cup salted caramel sauce (cooled)

Instructions

Make the Cake:

- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.

- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.

- In another bowl, whisk together the flour, baking powder, baking soda, and salt.

- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, mixing until just combined.

- Divide the batter evenly between the prepared pans.

- 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.

Prepare the Salted Caramel Sauce:

- In a medium saucepan over medium heat, melt the sugar, stirring continuously until it turns a deep amber color.

- Once melted, add the butter and stir until completely melted.

- Carefully whisk in the heavy cream until fully incorporated. Remove from heat and stir in sea salt. Let cool slightly.

Make the Frosting:

- In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low until combined.

- Add the heavy cream and the cooled salted caramel sauce and beat on high until light and fluffy.

Assemble the Cake:

- Place one cake layer on a serving platter. Spread a layer of frosting on top, followed by a drizzle of salted caramel sauce.

- Top with the second layer of cake and frost the top and sides of the cake with the remaining frosting.

- Drizzle additional salted caramel sauce over the top and sprinkle with a pinch of sea salt for garnish.

- Prep Time, Total Time, Servings: 30 minutes | 1 hour | 10 servings

Presentation Tips: Slice the cake and serve it on elegant plates, drizzling extra caramel sauce around the slice for an enticing look. Optionally, garnish with a sprig of mint for added color.