Description
This decadent layered cake features a moist vanilla base, rich salted caramel sauce, and creamy frosting, making it perfect for celebrations or a delightful everyday treat.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 cup granulated sugar (for salted caramel sauce)
- 6 tablespoons unsalted butter, cut into pieces (for salted caramel sauce)
- ½ cup heavy cream (for salted caramel sauce)
- 1 teaspoon sea salt (for salted caramel sauce)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- ¼ cup heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- ½ cup salted caramel sauce (from above)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with a third of the dry ingredients, mixing until just combined, then adding half of the buttermilk. Repeat, ending with the dry ingredients.
- Divide the batter evenly among the three prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a deep amber color, about 10 minutes.
- Carefully add the butter, stirring until melted and combined.
- Slowly pour in the heavy cream while stirring continuously. Keep stirring until well combined.
- Remove from heat and stir in the sea salt. Allow to cool slightly before using in the frosting.
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the heavy cream and vanilla extract, beating on medium speed for about 3-4 minutes until the frosting is light and fluffy.
- Mix in the salted caramel sauce until well combined.
Notes
- Ensure all ingredients are at room temperature for the best results.
- The salted caramel sauce can be made ahead of time and stored in the fridge.
- This cake can be decorated with additional caramel sauce and sea salt for an extra touch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes