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Decadent Salted Caramel Cake with Homemade Buttercream Bliss

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A rich and indulgent layered cake featuring buttery layers, luscious salted caramel, and velvety buttercream, perfect for any occasion.

Ingredients

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  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1/2 cup Butter
  • 1 cup Heavy Cream
  • 1 teaspoon Salt
  • 2 cups All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 3 large Eggs
  • 1 cup Sour Cream
  • 1/2 cup Vegetable Oil
  • 1 cup Butter
  • 4 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Prepared Caramel Sauce

Instructions

  1. Prepare the Salted Caramel Sauce: In a medium saucepan, combine granulated sugar and water. Cook over medium heat, swirling gently until amber color. Stir in heavy cream and salt; let cool.
  2. Combine Dry Ingredients: In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients: In another bowl, beat together eggs and sour cream. Add vegetable oil and vanilla extract; mix until smooth.
  4. Cream the Butter: In a large mixing bowl, cream the room-temperature butter. Gradually add sifted powdered sugar, mixing until combined. Split in half; mix one half with cooled caramel sauce.
  5. Combine Wet and Dry Mixtures: Gradually add wet ingredients to dry ingredients; mix until just combined.
  6. Bake the Cake: Pour batter into prepared pans and bake at 350°F (175°C) for 25-30 minutes. Check with a toothpick.
  7. Cool the Cakes: Remove cakes from oven; cool in pans for 10 minutes before transferring to wire racks.
  8. Frost with Buttercream Bliss: Spread salted caramel buttercream between layers and frost outside with plain buttercream. Decorate as desired.

Notes

Store leftovers in an airtight container for up to 3 days. Refrigerate for up to a week.

Nutrition

Find it online: https://lunarecipez.com/salted-caramel-cake-with-homemade-buttercream/

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