Salted Caramel Cake

A Salted Caramel Cake is a deliciously rich dessert that combines the flavors of sweet caramel and a hint of salt. This cake features layers of moist caramel-flavored cake, salted caramel sauce, and a decadent caramel buttercream frosting. Here’s a detailed recipe to make a Salted Caramel Cake:

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1/2 cup sour cream

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon sea salt

For the Caramel Buttercream Frosting:

• 1 cup unsalted butter, softened
• 1/2 cup salted caramel sauce (cooled)
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   • In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
3. Bake the Cake:
   • Divide the batter evenly among the prepared cake pans.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let them cool completely on a wire rack.
4. Prepare the Salted Caramel Sauce:
   • In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.
   • Add the butter and stir until melted and combined.
   • Slowly add the heavy cream, continuing to stir until the mixture is smooth.
   • Remove from heat and stir in the sea salt. Allow the caramel sauce to cool before using.
5. Prepare the Caramel Buttercream Frosting:
   • In a large bowl, beat the butter until creamy.
   • Add the cooled salted caramel sauce and beat until well combined.
   • Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
   • Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy.
6. Assemble the Cake:
   • Place one cake layer on a serving plate or cake stand. Spread a layer of caramel buttercream frosting on top.
   • Drizzle a small amount of salted caramel sauce over the frosting.
   • Repeat with the second cake layer.
   • Place the third cake layer on top and frost the top and sides of the cake with the remaining frosting.
7. Garnish the Cake:
   • Drizzle more salted caramel sauce over the top of the cake, allowing it to drip down the sides.
   • Optionally, sprinkle a pinch of sea salt over the top for extra flavor.
8. Serve:
   • Slice the cake and serve. Enjoy the rich, sweet, and slightly salty flavors of the Salted Caramel Cake.

Tips:

• Make sure to let the caramel sauce cool completely before adding it to the frosting to avoid melting the butter.
• If you prefer a more intense caramel flavor, you can add a bit more caramel sauce to the frosting.
• Store any leftover cake in an airtight container in the refrigerator for up to 5 days.

This Salted Caramel Cake is perfect for special occasions or any time you want to indulge in a decadent dessert. Enjoy!