I ask my boyfriend every year what cake he would like for his birthday and this year he requested a Salted Caramel Cake, I do like that he requests something different every year as it’s a good excuse for me to create a new recipe to share with you! He also requested that it be three layers of sponge and salted caramel should be in every element of the cake. So this Salted Caramel Cake has a salted caramel sponge, a salted caramel buttercream and it’s got salted caramel sauce between each layer and on top! I don’t think I could have got any more salted caramel into this cake! Salted caramel extract and salted caramel sauce are pretty easy to find nowadays because the flavour is so popular. I found the sauce and extract easily in my local supermarket. Of course, you can make your own sauce if you prefer!
To start I mixed the butter and sugar together, then I whisked in eggs and salted caramel extract.
I added flour, then divided the batter between the cake tins, then baked and cooled them.
I made the buttercream by mixing icing sugar, butter and salted caramel extract together.
To fill the cake I piped the buttercream between each layer and drizzled the salted caramel sauce on top.
I decorated the Salted Caramel Cake with some fudge pieces and a generous drizzling of salted caramel sauce.
Our friends loved this cake and it didn’t last long, but most importantly my boyfriend loved his birthday cake and was so happy with the appearance and flavour!
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Salted Caramel Cake
Salted caramel heaven in a cake!
For the sponge
- 500 g Butter or baking spread
- 500 g Caster sugar
- 9 Eggs large
- 500 g Self raising flour
- 3 tsp Salted caramel extract
For the buttercream
- 300 g Butter or baking spread
- 600 g Icing sugar
- 2-3 tsp Salted caramel extract depending on strength/preference
- 200 g Salted caramel sauce good quality shop bought or homemade
- Fudge sprinkles
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins
Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
Add the eggs and salted caramel extract, and whisk until fully incorporated
Add the self raising flour and whisk in until you can't see any flour anymore
Divide the mixture between the tins, use scales for accuracy
Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
If the cakes have domed on top, level them off with a cake leveller
To make the buttercream, mix together the butter and icing sugar, you can use either an electric mixer or do this by hand with a spoon
When it starts to come together add the salted caramel extract, and whisk until smooth
Stack the sponges up on your plate or cake stand, piping or spreading buttercream between each layer and drizzling salted caramel sauce over the buttercream
When you get to the last layer, pipe large rosettes all around the edge
Drizzle over more salted carmel sauce, and add fudge sprinkles if using or any other sprinkles you like
Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cake recipes!
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