Decadent Salted Caramel Cake Recipe

This Salted Caramel Cake Recipe features layers of moist vanilla cake drizzled with rich salted caramel sauce, creating a delightful balance of sweet and salty flavors. Perfect for special occasions or as a delicious dessert to impress your guests.

The recipe is straightforward and utilizes basic baking techniques. It pairs wonderfully with a variety of dishes, including a savory chicken recipe for a complete meal experience.

Indulgent Salted Caramel Layer Cake

This cake consists of fluffy vanilla layers filled with creamy salted caramel frosting and topped with a generous drizzle of caramel. The preparation time is about 1 hour, and it serves 8-10 people.

Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
1 cup salted caramel sauce (store-bought or homemade)
2 cups heavy cream
1/2 cup powdered sugar
Sea salt for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Frosting: In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in 1/2 cup of salted caramel sauce.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of salted caramel frosting on top, then add the second layer and repeat. Top with the final layer and frost the top and sides of the cake.
Decorate: Drizzle the remaining salted caramel sauce over the top of the cake and sprinkle with sea salt. Slice and serve.