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Salted Caramel Cake
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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
Calories 774kcal
Author thebakingexplorer

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Light brown sugar
  • 9 Eggs large
  • 500 g Self raising flour
  • 3 tsp Salted caramel extract or vanilla extract

For the buttercream

  • 300 g Butter or baking spread
  • 600 g Icing sugar
  • 2-3 tsp Salted caramel extract depending on strength/preference, check recipe notes if you don't have this ingredient

For decoration

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

Instructions

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep
  • Make the sponge by mixing the butter and light brown sugar ideally using an electric mixer
  • Add the eggs and salted caramel extract, and whisk until fully incorporated
  • Add the self raising flour and whisk in gently 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

Notes

If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
If you can't get caramel extract, add 150g caramel sauce to the buttercream instead, you may also need 1-2 tbsp milk if it is too stiff.
For a two layer cake, use 335g of butter/sugar/self raising flour, 6 eggs, and 2 tsp salted caramel extract (or vanilla extract). For the buttercream, 230g butter and 460g icing sugar. If using caramel sauce to flavour the buttercream, use 100g, or 2 tsp salted caramel extract.
 
For a one layer cake use 175g of butter/sugar/self raising flour, 3 eggs, and 1 tsp salted caramel extract (or vanilla extract). For the buttercream, 115g butter and 230g icing sugar. If using caramel sauce to flavour the buttercream, use 50g, or 1 tsp salted caramel extract.

Nutrition

Calories: 774kcal | Carbohydrates: 92g | Protein: 7g | Fat: 43g | Saturated Fat: 27g | Cholesterol: 200mg | Sodium: 394mg | Potassium: 77mg | Fiber: 1g | Sugar: 68g | Vitamin A: 1383IU | Calcium: 31mg | Iron: 1mg