Salted Caramel Cake
Deep, buttery-flavored brown sugar cake is the base of this from-scratch salted caramel cake. Top with homemade salted caramel frosting.
Servings 15
Calories 453kcal
Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 1/3 cups cake flour (plus 1 tablespoon) 290 grams
- 1 cup buttermilk
- 1 recipe caramel buttercream frosting
- 5 ounces Kraft caramel bits
- 3 tablespoons evaporated milk
- 1/2 teaspoon coarse sea salt
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl using a hand mixer (or a stand mixer), cream together the butter and sugars until fluffy.
- Add eggs and vanilla and beat thoroughly.
- In another bowl, whisk together the baking soda, salt, baking powder and cake flour.
- Add dry ingredients alternately with the buttermilk, beating thoroughly after each addition.
- Pour into two greased and floured 9" round cake pans.
- Bake at 350 degrees for 25 minutes.
- Allow the cakes to cool for 10 minutes, then loosen the edges and turn out on a wire rack to cool completely.
- Once the cakes are cooled, frost with homemade caramel buttercream.
- To decorate the top with caramel drizzle: Place 5 ounces of caramel bits in a microwave safe bowl and add the evaporated milk. Microwave in 20-30 second intervals, stirring between, until caramels are smooth and completely melted. This will take 2-3 minutes.
- Allow the caramel to cool completely to room temperature, then drizzle the caramel over the cake.
- Sprinkle with 1/2 teaspoon coarse sea salt.
- Refrigerate until serving.
Video
Nutrition
Calories: 453kcal | Carbohydrates: 73g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 384mg | Potassium: 145mg | Sugar: 56g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 0.5mg