Salted Caramel Cake

Salted Caramel Cake

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!

Jump straight to the recipe!

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.

Salted Caramel Cake

I decorated the Salted Caramel Cake with some fudge pieces and a generous drizzling of salted caramel sauce.

Salted Caramel Cake

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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I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, Fiesta Fridays hosted by The Not So Creative Cook and Parsi Cuisine.

Salted Caramel Cake
5 from 2 votes
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Salted Caramel Cake

Salted caramel heaven in a cake!

Course Dessert
Cuisine British
Keyword Cake
Prep Time 25 minutes
Cook Time 35 minutes
Decorating time 25 minutes
Total Time 1 hour 25 minutes
Servings 16
Author thebakingexplorer

Ingredients

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

For decoration

  • 200 g Salted caramel sauce good quality shop bought or homemade
  • Fudge sprinkles

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. 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

  3. Add the eggs and salted caramel extract, and whisk until fully incorporated

  4. Add the self raising flour and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. 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

  7. If the cakes have domed on top, level them off with a cake leveller

  8. 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

  9. When it starts to come together add the salted caramel extract, and whisk until smooth

  10. 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

  11. When you get to the last layer, pipe large rosettes all around the edge

  12. Drizzle over more salted carmel sauce, and add fudge sprinkles if using or any other sprinkles you like

  13. Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days

You can find more of my Cake recipes by clicking here!

Salted Caramel Cake

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16 comments / Add your comment below

  1. This cake is absolutely stunning – I love salted caramel and it certainly looks like just the right amount of it! I’ve never seen the salted caramel extract in stores but I’ll have to keep looking out for it too – it sounds so versatile!

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