Salted Caramel Cake
Moist vanilla layer cake filled with homemade salted caramel and topped with silky salted caramel buttercream.
Ingredients
Ingredients
- 140 g granulated sugar for caramel
- 1 1/2 tbsp water
- 40 g unsalted butter cubed (for caramel)
- 150 g heavy cream at room temperature
- 1/2 tsp fine sea salt
- 340 g all-purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 180 g unsalted butter room temperature (for cake)
- 300 g granulated sugar for cake
- 4 large eggs room temperature
- 240 g sour cream room temperature
- 60 g vegetable oil
- 2 tsp vanilla bean paste
- 400 g unsalted butter room temperature (for buttercream)
- 660 g powdered sugar
- 3 tbsp cooled salted caramel from above for buttercream
- 1 tsp vanilla bean paste
- Additional cooled salted caramel for filling and drizzling
- Flaky sea salt for garnish optional
Instructions
- Make the salted caramel by adding 140 g sugar and 1 1/2 tbsp water to a medium heavy saucepan and cook over medium heat, swirling occasionally, until the sugar melts and turns a deep amber color.
- Remove the pan from the heat and carefully whisk in 150 g heavy cream, then 40 g butter, whisking until smooth.
- Stir in 1/2 tsp fine sea salt, then pour the caramel into a shallow bowl and refrigerate until thickened and at room temperature, about 30 to 60 minutes.
- Preheat the oven to 340°F and line three 8 inch round cake pans (20 cm) with parchment paper on the bottoms and lightly grease the sides.
- In a medium bowl sift together the flour, cornstarch, baking powder, baking soda, and salt, then set aside.
- In a large mixing bowl beat 180 g butter and 300 g sugar on high speed for 3 minutes until light and fluffy, scraping the bowl once.
- Add the eggs one at a time, beating on medium after each addition until fully combined.
- On low speed mix in half of the dry ingredients just until combined.
- Add the sour cream, vegetable oil, and vanilla bean paste and mix on low until just combined.
- Add the remaining dry ingredients and mix on low until the batter is smooth with no dry streaks.
- Use a rubber spatula to gently fold the batter once or twice to make sure everything is evenly combined.
- Divide the batter evenly among the three prepared pans and smooth the tops.
- Bake for 19 to 22 minutes, or until the centers spring back lightly to the touch and a tester inserted in the center comes out clean.
- Cool the cakes on a rack for 10 minutes, then run a knife around the edges, turn them out onto the rack, and let them cool completely.
- For the buttercream, sift the powdered sugar into a large bowl and set aside.
- In a stand mixer fitted with the paddle, beat 400 g butter on medium high speed for 4 minutes, scraping down the sides once, then beat 2 minutes more until very light and creamy.
- On low speed add half of the powdered sugar, then the vanilla bean paste and 3 tbsp cooled salted caramel, mixing until fully incorporated.
- Add the remaining powdered sugar and mix on low until combined, then beat 1 minute on low to smooth the buttercream.
- If needed, level the cooled cake layers with a serrated knife so the tops are flat.
- Place the first cake layer on a serving plate and spread a thin layer of buttercream over the top.
- Pipe or spread a buttercream border around the edge of the layer, then spoon some cooled caramel inside the border and spread it gently.
- Top with the second cake layer and repeat the buttercream and caramel filling.
- Place the third cake layer on top and spread a thin crumb coat of buttercream over the top and sides of the cake.
- Chill the crumb coated cake in the refrigerator for 20 minutes to set the frosting.
- Add the remaining buttercream over the top and sides of the chilled cake and smooth or swirl as desired.
- Drizzle additional cooled salted caramel over the top, letting some drip down the sides, and garnish with flaky sea salt just before serving.
Notes
- Make the caramel first so it has time to cool before you mix the buttercream and fill the cake.
- The caramel should be a deep amber color, not pale, for the best flavor.
- If the buttercream feels too soft, chill it for 10 minutes and beat briefly before using.
- Chilling the stacked but unfrosted cake for 20 to 30 minutes helps keep the caramel filling from squeezing out.
- Store the finished cake covered in the refrigerator for up to 3 days and let it sit at room temperature for 20 to 30 minutes before serving.
- The caramel should be a deep amber color, not pale, for the best flavor.
- If the buttercream feels too soft, chill it for 10 minutes and beat briefly before using.
- Chilling the stacked but unfrosted cake for 20 to 30 minutes helps keep the caramel filling from squeezing out.
- Store the finished cake covered in the refrigerator for up to 3 days and let it sit at room temperature for 20 to 30 minutes before serving.