Salted Caramel Cake

Salted caramel heaven in a cake!

Course Dessert

Cuisine British

Keyword Cake

Prep Time 25

Cook Time 35

Decorating time 25

Total Time 1 25

Servings

Calories 774kcal

Author thebakingexplorer

Ingredients

For the sponge

500 g Butter or baking spread softened, unsalted
500 g Light brown soft sugar
9 Eggs large
500 g Self raising flour
3 tsp Vanilla extract

For the buttercream

300 g Butter softened, unsalted
600 g Icing sugar
150 g Salted caramel sauce good quality shop bought or homemade
2-3 tbsp Milk

For decoration

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

Metric - US Customary

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 soft sugar together until fluffy, ideally using an electric mixer
Add the eggs and vanilla 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 if you like
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, for best results use an electric mixer
When it starts to come together add the salted caramel sauce and milk, and whisk until smooth. If it is too stiff, you can add more milk
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

Video

Notes

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cake and unsalted butter for the buttercream.
If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
I really do recommend using light brown soft sugar for this cake, for a delicious caramelised flavour. If you can't get hold it, caster sugar will also work, but the cake will be lighter in colour.
For best results, use an electric mixer to make this recipe.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For a two layer cake, use 335g of butter/sugar/self raising flour, 6 eggs, and 2 tsp vanilla caramel extract. For the buttercream, 230g butter and 460g icing sugar. Use 100g caramel sauce to flavour the buttercream

For a one layer cake use 175g of butter/sugar/self raising flour, 3 eggs, and 1 tsp vanilla extract. For the buttercream, 115g butter and 230g icing sugar. Use 50g caramel sauce to flavour the buttercream.

Nutrition