Decadent Salted Caramel Cheesecake Cake Recipe

This Salted Caramel Cheesecake Cake recipe combines the rich flavors of cheesecake and moist cake, topped with a luscious salted caramel sauce. It’s an indulgent dessert perfect for special occasions or when you want to treat yourself.

The cake recipe is straightforward, allowing you to create a stunning dessert that impresses with its layers and flavors. With a bit of patience, you can enjoy a slice of this delightful treat.

Irresistible Salted Caramel Cheesecake Cake

This cake features a creamy cheesecake layer sandwiched between two layers of moist vanilla cake, all drizzled with homemade salted caramel. The recipe takes about 2 hours from start to finish and serves 10-12 people.

Ingredients

For the Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
2 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Salted Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
1 teaspoon sea salt

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Cake Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Cheesecake Layer: In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla, mixing until well combined. Pour the cheesecake mixture into a greased 9-inch round cake pan.
Bake the Cheesecake: Bake the cheesecake at 325°F (160°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Allow it to cool completely in the pan before refrigerating for at least 4 hours or overnight.
Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt the sugar until it turns amber in color. Carefully add the butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Remove from heat and stir in the sea salt. Let cool.
Assemble the Cake: Once the cake and cheesecake layers are completely cool, place one cake layer on a serving plate. Top with the cheesecake layer, then add the second cake layer on top. Drizzle with salted caramel sauce before serving.