Indulge in the perfect balance of sweet and salty with this showstopping Salted Caramel Cake.
This decadent dessert combines layers of moist vanilla cake with rich caramel buttercream, finished with a dramatic caramel drip and a sprinkle of flaky salt.
Perfect for special occasions or when you’re craving something truly extraordinary, this cake promises to satisfy even the most discerning sweet tooth.
Ingredients List
Cake Components
- 225 grams Butter for a rich, deep flavor profile
- 100 grams Caster sugar
- 125 grams Light brown sugar
- 225 grams Self-raising flour
- 4 Eggs
- 2 tsp Vanilla Bean Paste
- 1 Tbsp Treacle
Buttercream and Decoration
- 400 grams Unsalted butter
- 800 grams Icing sugar
- 2 tsp Vanilla Bean Paste
- 1 tin of Carnation caramel for buttercream, filling, and drip
- 1-3 tbsp Milk for consistency
- Flaky salt for that perfect sweet-salty balance
Required Kitchen Tools
Creating this magnificent cake requires specific tools to achieve professional results. Here’s what you’ll need:
- Stand Mixer or Hand Mixer: Essential for creating light, fluffy cake batter and smooth buttercream
- 3 x 8-inch Cake Tins: For even layers
- Digital Scale: For precise measurements
- Offset Spatula: For smooth frosting application
- Turntable: Helps achieve even frosting coverage
- Piping Bags and Tips: For decorative finishing touches
- Cake Board: For presentation
- Palette Knife: For spreading and smoothing
- Squeeze Bottle: For creating the perfect caramel drip
Having these tools ready before starting will ensure a smooth baking process and professional-looking results.
Cake Preparation
Making the Cake Layers
Achieving the perfect cake texture requires careful attention to detail. Follow these steps for success:
- Prepare Your Workspace:
- Preheat oven to 180°C (350°F)
- Grease and line three 8-inch cake tins with parchment paper
- Allow all ingredients to reach room temperature
- Cream the Base:
- Beat butter until soft and creamy (about 2-3 minutes)
- Gradually add both sugars, beating until light and fluffy (5-7 minutes)
- Add treacle and mix until fully incorporated
- Add Wet Ingredients:
- Beat in eggs one at a time, mixing well after each addition
- Add vanilla bean paste
- Scrape down bowl sides frequently to ensure even mixing
- Incorporate Dry Ingredients:
- Sift self-raising flour
- Fold into the mixture gently using a spatula
- Mix until just combined – do not overmix
- Batter should be smooth and have a dropping consistency
Tips for Perfect Cake Layers
For the best results, keep these crucial points in mind:
- Ensure all ingredients are at room temperature before starting
- Don’t open the oven door during the first 20 minutes of baking
- Test doneness with a skewer inserted into the center – it should come out clean
- Allow layers to cool completely before frosting
Assembly and Decoration
Making the Caramel Buttercream
Create a smooth, luxurious buttercream that perfectly complements the cake:
- Prepare the Base:
- Beat unsalted butter until very pale and fluffy (5-7 minutes)
- Gradually add sifted icing sugar, beating well between additions
- Add vanilla bean paste and mix thoroughly
- Beat in half the tin of Carnation caramel
- Adjust consistency with milk if needed – buttercream should be smooth but firm
- Layer Assembly:
- Place first cake layer on cake board or serving plate
- Spread with a layer of buttercream
- Add a generous drizzle of caramel
- Repeat with second layer
- Top with final layer, ensuring layers are level
Creating the Decoration
Follow these steps for a professional finish:
- Crumb Coat:
- Apply thin layer of buttercream all over cake
- Chill for 15-20 minutes until firm
- This prevents crumbs from showing in final coating
- Final Coating:
- Apply thick, even layer of buttercream
- Smooth sides and top using bench scraper
- Chill until firm (about 30 minutes)
- Caramel Drip:
- Warm remaining caramel slightly until pourable
- Fill squeeze bottle with caramel
- Create controlled drips around edge of cake
- Fill center with remaining caramel
- Sprinkle with flaky salt just before serving
Serving and Storage
Serving Suggestions
Transform your Salted Caramel Cake into a memorable dessert experience with these serving tips:
- Temperature:
- Serve at room temperature for optimal flavor and texture
- Remove from refrigerator 30-60 minutes before serving
- This allows the buttercream to soften slightly and the caramel to become more fluid
- Presentation Ideas:
- Garnish with additional caramel shards
- Add a final sprinkle of flaky salt just before serving
- Consider serving with a scoop of vanilla ice cream for special occasions
- Pair with hot coffee or cold milk for the perfect balance
Storage Instructions
To maintain freshness and quality, follow these storage guidelines:
- Short-term Storage:
- Store at room temperature for up to 24 hours under a cake dome
- Refrigerate for up to 5 days in an airtight container
- Always protect from direct sunlight and heat
- Long-term Storage:
- Individual slices can be frozen for up to 3 months
- Wrap each slice in plastic wrap, then aluminum foil
- Thaw overnight in refrigerator before serving
Conclusion
This Salted Caramel Cake is more than just a dessert—it’s a celebration of flavors and textures that come together to create something truly special.
The combination of moist vanilla cake layers, rich caramel buttercream, and that perfect hit of salt makes this cake an unforgettable treat for any occasion.
Whether you’re an experienced baker or trying your hand at layer cakes for the first time, this recipe provides all the guidance needed for success.
Remember, patience is key when working with caramel, and taking your time with each step will result in a stunning cake that tastes as amazing as it looks.
Share this cake with loved ones, and watch as it becomes their new favorite dessert request.
