Description
A moist and decadent Salted Caramel Cake with rich caramel cream, perfect for impressing friends and family.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 4 large eggs
- 1 cup salted caramel sauce
- 2 cups caramel buttercream
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk, until smooth.
- Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for a few minutes, then move to wire racks to cool completely.
- Layer the cakes with caramel buttercream, drizzle with salted caramel, and finish with more cream and caramel on top.
Notes
For a lighter cake, sift the dry ingredients first. Refrigerate cakes for easier layering before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg