Let me tell you about my absolute favorite dessert—Salted Caramel Cake! This cake is pure bliss with its rich, moist layers and that delightful combination of sweet and salty. The moment you take a bite, it’s like a warm hug for your taste buds. I remember the first time I made this for a family gathering; everyone couldn’t stop raving about it! My cousin even asked for the recipe right away. What I love most is how the creamy frosting pairs perfectly with the drizzled caramel sauce, making it a showstopper at any event. Trust me, once you whip this up, it will become your go-to dessert too!
Ingredients List
To make this luscious Salted Caramel Cake, you’ll need the following ingredients. Make sure your butter is softened to room temperature for that perfect creamy texture, and don’t forget to grab large eggs for the best results!
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup salted caramel sauce
Gather these ingredients, and you’ll be on your way to creating a cake that’s not just a dessert, but an experience! Trust me, it’s worth every bit of effort!
How to Prepare Salted Caramel Cake
Now, let’s dive into making this decadent Salted Caramel Cake! It’s a straightforward process that’s oh-so-rewarding. Just follow these steps, and you’ll be in cake heaven in no time!
Preparing the Cake Batter
First off, preheat your oven to 350°F (175°C) and get those two 9-inch round cake pans ready by greasing and flouring them. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes, so don’t rush it! Next, add in the eggs one at a time, mixing well after each addition. Then, stir in that delightful vanilla extract which adds a lovely aroma. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, alternating with the milk. This helps keep the batter smooth and prevents clumping. Finally, fold in the salted caramel sauce until it’s all beautifully combined. Yum!
Baking the Cake
Once your batter’s ready, pour it evenly into the prepared cake pans and smooth the tops with a spatula. Slide those pans into the preheated oven and bake for 25-30 minutes. Keep an eye on them! To check for doneness, insert a toothpick in the center; if it comes out clean, they’re ready to come out. Let them cool in the pans for about 10 minutes, then carefully transfer them to wire racks to cool completely. This cooling step is crucial, so don’t skip it!
Cooling and Frosting
Once your cakes are completely cool, it’s time for the fun part—frosting! If you want to make your own caramel frosting, I recommend whipping it up while the cakes cool. Generously spread the frosting between the layers and then on top and around the sides of the cake. For an extra touch of indulgence, drizzle more salted caramel sauce on top of the frosted cake. Just imagine the deliciousness! Make sure to let it sit for a few minutes before slicing, so the frosting sets just a bit.
Why You’ll Love This Recipe
- Rich and indulgent flavor that perfectly balances sweet and salty
- Moist and fluffy texture that melts in your mouth
- Simple ingredients and straightforward steps make it easy to whip up
- A crowd-pleaser that’s sure to impress at any gathering
- Versatile for any occasion—birthdays, holidays, or just because!
- Leftovers (if there are any!) stay delicious for days
Trust me, this Salted Caramel Cake will quickly become your new favorite dessert to share and savor!
Tips for Success
To ensure your Salted Caramel Cake turns out perfectly, here are some pro tips you won’t want to miss! First, make sure all your ingredients are at room temperature before you start. This helps everything blend together smoothly for that ideal texture. When creaming the butter and sugar, take your time—aim for light and fluffy, which usually takes about 3-5 minutes. Also, be gentle when mixing in the dry ingredients; overmixing can lead to a dense cake, and nobody wants that! Finally, keep an eye on the baking time—ovens can vary, so start checking a few minutes early. And remember, patience is key during cooling; letting the cake cool completely will help the frosting set beautifully. Happy baking!
Storage & Reheating Instructions
To keep your delicious Salted Caramel Cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, but be sure to let it come to room temperature before serving for the best flavor and texture.
If you’re in the mood for a warm slice, simply pop it in the microwave for about 10-15 seconds. Just be careful not to overdo it, or you might end up with a cake that’s a bit too warm for your liking. Enjoy every delightful bite!
Nutritional Information
Here’s a general idea of the nutritional values for each slice of this delicious Salted Caramel Cake. Keep in mind that these figures are estimates and can vary based on specific ingredients and portion sizes.
- Calories: 350
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 52g
- Sugar: 30g
- Fiber: 1g
- Protein: 4g
These values give you a good sense of what to expect from this indulgent treat. Enjoy with a smile, knowing you’re savoring something special!
FAQs
Can I use a different type of caramel sauce?
Absolutely! While homemade salted caramel sauce is fabulous, store-bought works just as well. Just make sure it’s the right consistency for drizzling. You’ll still get that delicious flavor!
Can I make this cake ahead of time?
Yes, you can! This Salted Caramel Cake actually tastes even better after a day or two as the flavors meld. Just make sure to store it in an airtight container to keep it fresh.
What if I don’t have 9-inch round pans?
No problem! You can use 8-inch pans or even a rectangular pan if that’s what you have. Just adjust the baking time slightly, checking for doneness with a toothpick.
How should I store leftover cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerating is fine too, just let it come back to room temp before you dig in!
Can I freeze the cake?
Yes, you can freeze the cake! Just wrap it tightly in plastic wrap and foil. It can last for about 2-3 months in the freezer. Thaw it in the fridge overnight before serving.
Salted Caramel Cake: 7 Reasons to Indulge Today
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
A rich and moist salted caramel cake topped with creamy frosting and drizzled with caramel sauce.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup salted caramel sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, mix flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in salted caramel sauce until well combined.
- Pour batter into prepared pans and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with caramel frosting and drizzle with additional caramel sauce before serving.
Notes
- For best results, use room temperature ingredients.
- You can use store-bought caramel sauce if you prefer.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Salted Caramel Cake, Dessert, Cake, Baking