why make this recipe
Salted Caramel Cake is a delightful dessert that brings together rich flavors of caramel and the light sweetness of the cake. It’s perfect for celebrations, birthdays, or just a sweet treat at home. The combination of the moist cake, creamy buttercream, and a salty kick from the caramel makes it irresistible. Making this cake is easier than it sounds, and the reward is well worth the effort!
how to make Salted Caramel Cake
Ingredients:
- 180 g unsalted butter, softened
- 180 ml vegetable oil
- 375 g soft light brown sugar
- 2 teaspoons vanilla extract
- 6 eggs
- 375 g self-raising flour
- 80 ml whole milk
- 400 ml whole milk (for caramel)
- 2 tablespoons soft light brown sugar (for caramel)
- 2 teaspoons vanilla extract (for caramel)
- 300 g granulated sugar (for caramel)
- 150 g unsalted butter, softened (for caramel)
- 180 ml double cream, warm (just heat it in your microwave for 30-60 seconds)
- 1/4 teaspoons salt (for caramel)
- 1 batch Swiss meringue buttercream, replace the granulated sugar with light brown sugar
Directions:
Making the cake layers:
- Preheat your oven to 180°C (350°F).
- In a large bowl, cream together the softened butter, vegetable oil, and light brown sugar until light and fluffy.
- Add the vanilla extract and eggs one by one, mixing well after each addition.
- Slowly add self-raising flour into the mixture, alternating with whole milk, until everything is combined.
- Divide the batter into prepared cake pans and bake for 25-30 minutes. Let it cool completely.
Making the sweet milk:
- In a bowl, mix together 400 ml of whole milk with 2 tablespoons of soft light brown sugar and 2 teaspoons of vanilla extract until smooth.
Making the caramel:
- In a saucepan over medium heat, combine granulated sugar and cook until it melts and turns golden brown.
- Remove from heat and carefully stir in the softened butter and warm double cream (be cautious, it will bubble).
- Add 1/4 teaspoons of salt and stir until fully mixed. Let it cool down.
The buttercream:
- Prepare the Swiss meringue buttercream. Replace the granulated sugar in your usual recipe with an equal amount of light brown sugar for a richer flavor.
Putting the cake together:
- Once the cake layers are cool, level them if necessary.
- Place one cake layer on a plate. Poke holes in the surface and pour some sweet milk over it, allowing it to soak in.
- Spread a layer of buttercream on top.
- Add the second cake layer and repeat the milk soaking and icing steps.
- Finish with caramel sauce on top and drizzle around the sides.
how to serve Salted Caramel Cake
Slice the Salted Caramel Cake into generous pieces. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also garnish with extra caramel sauce and a sprinkle of sea salt for added flavor.
how to store Salted Caramel Cake
Store the cake in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days. If you want to keep it longer, freeze slices wrapped in plastic wrap and foil for up to 3 months. Just thaw in the fridge before serving!
tips to make Salted Caramel Cake
- Make sure all ingredients are at room temperature for best results.
- Don’t rush the caramel; cook it slowly to avoid burning.
- You can add nuts like pecans or walnuts for extra crunch.
- For an extra salty kick, sprinkle some flaky sea salt on top of the caramel.
variation
Try adding chocolate chips to the cake batter for a chocolate twist, or swap the salted caramel for a chocolate ganache for a different take on flavor. You can also adapt the recipe to make cupcakes!
FAQs
Q: Can I use a different flour?
A: You can try using gluten-free flour if needed, but results may vary.
Q: What can I substitute for eggs?
A: You can use flax eggs or applesauce as a substitute, but the texture may differ slightly.
Q: How can I make it dairy-free?
A: Use dairy-free butter, plant-based milk, and a dairy-free whipping cream for the buttercream and caramel.
Enjoy making your Salted Caramel Cake and savor every delightful bite!
Salted Caramel Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F).
- In a large bowl, cream together the softened butter, vegetable oil, and light brown sugar until light and fluffy.
- Add the vanilla extract and eggs one by one, mixing well after each addition.
- Slowly add self-raising flour into the mixture, alternating with whole milk, until everything is combined.
- Divide the batter into prepared cake pans and bake for 25-30 minutes. Let it cool completely.
- In a bowl, mix together 400 ml of whole milk with 2 tablespoons of soft light brown sugar and 2 teaspoons of vanilla extract until smooth.
- In a saucepan over medium heat, combine granulated sugar and cook until it melts and turns golden brown.
- Remove from heat and carefully stir in the softened butter and warm double cream, being cautious as it will bubble.
- Add 1/4 teaspoons of salt and stir until fully mixed. Let it cool down.
- Prepare the Swiss meringue buttercream, replacing the granulated sugar in your usual recipe with an equal amount of light brown sugar for a richer flavor.
- Once the cake layers are cool, level them if necessary.
- Place one cake layer on a plate. Poke holes in the surface and pour some sweet milk over it, allowing it to soak in.
- Spread a layer of buttercream on top.
- Add the second cake layer and repeat the milk soaking and icing steps.
- Finish with caramel sauce on top and drizzle around the sides.
