Salted Caramel Cake

Sharing one of our classic cake recipes today! This Salted Caramel Cake has been a best seller for years.


Recipe by Mimi Council.



salted caramel cake

salted caramel cake

Salted Caramel Cake

Makes 3-layer 6-inch cake


Batter

1/2 cup (113 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar

1 teaspoon organic vanilla extract

2 organic large eggs

1/2 cup organic milk

57 grams (1/4 cup) organic sour cream

170 grams organic cake flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt


Frosting

Organic Caramel Sauce (make ahead of time)

1 cup (226 grams) organic salted butter, softened

1 pound organic powdered sugar, sifted

57 grams (1/4 cup) organic caramel sauce

fine sea salt


Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.


To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix no low until combined and there are no chunks of butter. Add the eggs, milk, and sour cream and mix on low until combined, scraping down the sides of the bowl.


In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture. Continue to mix on low until you don’t see any specs of flour, scraping down the sides of the bowl. Divide the batter evenly into the prepared pans, about 226 grams each.


Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.


To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, and caramel sauce. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.


To assemble the cake: Place a dollop of frosting on a cake stand or cake spinner and add the first cake layer. Using a cake spatula add a thin layer of frosting to the top of the cake.

Add a generous amount of frosting onto the first cake layer and spread evenly. Drizzle with caramel sauce and sprinkle it with sea salt. Place the second cake layer on top, and repeat this process.


Crumb coat the cake. Frost the cake with some texture and add caramel sauce all over the top. Sprinkle the top with sea salt.


Store in a cake dome for up to 3 days.


Gluten Free - Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend. Use gluten free pretzels.


High Altitude - Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.