Description
Indulge in a decadent Luxurious Salted Caramel Cake featuring moist layers of rich vanilla cake infused with salted caramel sauce. Topped with a creamy salted caramel frosting and finished with a drizzle of extra caramel, this cake offers a perfect balance of buttery sweetness and a hint of saltiness for an unforgettable dessert experience.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar, packed
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 1/2 cup salted caramel sauce
- 1/2 cup heavy cream
For the Salted Caramel Frosting
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup salted caramel sauce
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and brown sugar with a mixer on medium speed for 3-4 minutes until light and fluffy.
- Add Eggs: Add eggs one at a time to the butter mixture, beating well after each addition and scraping the sides of the bowl to incorporate all ingredients.
- Incorporate Vanilla: Stir in the vanilla extract to enhance flavor.
- Combine Milk and Sour Cream: In a separate bowl, mix whole milk and sour cream together.
- Add Dry and Wet Ingredients Alternately: Add the dry ingredient mixture in three parts to the butter mixture, alternating with the milk-sour cream blend, beginning and ending with the dry ingredients. Mix each addition until just combined to maintain cake tenderness.
- Fold in Salted Caramel: Gently fold in the salted caramel sauce until evenly distributed throughout the batter.
- Divide Batter: Pour batter evenly into the prepared cake pans.
- Bake: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked but moist.
- Cool Cakes: Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make Frosting: While cakes cool, beat softened butter until creamy. Gradually add powdered sugar one cup at a time, beating until smooth. Add salted caramel sauce, vanilla, and salt, and beat until frosting is fluffy and light.
- Assemble Cake: Place one cake layer on a serving plate, spread a generous amount of frosting on top.
- Add Second Layer and Frost: Place the second cake layer on top and cover the entire cake (top and sides) with the salted caramel frosting.
- Decorate: Drizzle extra salted caramel sauce over the cake for an elegant finish.
- Set and Serve: Allow the cake to set for about 30 minutes so the frosting firms slightly, then slice and serve for the best flavor and texture.
Notes
- Ensure butter is softened to room temperature for smooth mixing.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- Using salted caramel sauce inside the batter and in the frosting enhances the flavor complexity.
- For cleaner cake slices, refrigerate the cake for 15-20 minutes before cutting.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.
