Salted Caramel Cake
Salted Caramel Cake is a rich, indulgent dessert combining moist layers of cake with a decadent salted caramel frosting. Perfect for any occasion, this cake offers a delightful balance of sweet and savory flavors, making it a show-stopping treat.
Ingredients
Buttercream
- 2 tbsp Milk
- 300 g Softened Butter
- 150 g Salted caramel sauce
- 600 g Icing sugar
Cake Base
- 3 tsp Vanilla extract
- 500 g Butter or baking spread
- 500 g Self-raising flour
- 500 g Light brown soft sugar
- 9 Eggs
Decoration
- Fudge sprinkles (optional)
- 200 g Salted caramel sauce
Instructions
- Preheat your oven to 160C Fan/180C/350F/Gas Mark 4.
- Grease and line three 8" cake tins, at least 2" deep.
- To make the sponge, cream together the butter and light brown sugar until fluffy, preferably with an electric mixer.
- Add the eggs and vanilla extract, mixing until fully combined. Gradually add the self-raising flour and mix until just incorporated.
- Divide the batter evenly between the tins, using scales for accuracy if desired.
- Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Let the cakes cool completely in the tins or on cooling racks.
- If the cakes dome, level them with a cake leveller.
- For the buttercream, beat together the butter and icing sugar, using an electric mixer for best results.
- Add the salted caramel sauce and milk, mixing until smooth.
- Add more milk if the buttercream is too stiff.
- Assemble the cake by stacking the sponges on a plate or cake stand, spreading buttercream between each layer and drizzling salted caramel sauce over it.
- For the top layer, pipe large rosettes around the edge, drizzle more salted caramel sauce, and add fudge sprinkles or any desired toppings.