- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the two prepared cake pans. Smooth the top and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the salted caramel sauce:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring to a boil, stirring constantly.
- Let it boil for 2 minutes, then carefully stir in the heavy cream. The mixture will bubble up, so be cautious.
- Once the cream is fully incorporated, reduce the heat and let the sauce simmer for an additional 2-3 minutes, or until it thickens slightly.
- Remove the sauce from the heat and stir in the vanilla extract and sea salt. Let it cool before using it in the frosting.
3. Make the salted caramel frosting:
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, and beat until smooth and fluffy.
- Add 1/2 cup of the cooled salted caramel sauce and vanilla extract. Beat until fully combined and creamy.
- If the frosting is too thick, add a little milk to achieve your desired consistency. Add a pinch of sea salt and mix well.
4. Assemble the cake:
- Once the cakes have cooled, place the first cake layer on a serving plate. Spread a layer of salted caramel frosting over the top.
- Place the second cake layer on top and frost the entire cake with the remaining salted caramel frosting.
- Drizzle the remaining salted caramel sauce over the top of the cake and sprinkle with a little extra sea salt for garnish.
5. Serve:
- Let the cake set for 10-15 minutes to allow the frosting and caramel to firm up slightly. Slice and enjoy the rich, sweet, and salty goodness of this incredible dessert!
Serving and Storage Tips:
- Serve fresh: This cake is best enjoyed within a day or two of making it, as the frosting can lose its texture over time.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness, but let it come to room temperature before serving for the best flavor and texture.
Variants:
- Chocolate Salted Caramel Cake: Add cocoa powder to the cake batter to create a chocolate version of this dessert.
- Caramel Drizzle: For extra caramel flavor, drizzle additional caramel sauce between the layers of cake or on top of the frosting.
- Nutty Version: Add chopped pecans or walnuts to the cake batter or as a topping for added texture and flavor.
FAQ:
1. Can I use store-bought caramel sauce?
Yes, if you’re in a hurry, you can use store-bought caramel sauce, but homemade caramel adds a richer, more flavorful taste to the cake.
2. Can I make the salted caramel cake in advance?
Yes, you can bake the cake and make the frosting ahead of time. Store the layers wrapped in plastic wrap and the frosting in the refrigerator for up to 2 days. Assemble the cake before serving.
3. Is the salted caramel sauce necessary for the frosting?
Yes, the salted caramel sauce is a key ingredient that gives the frosting its rich flavor. You can adjust the amount of salt in the frosting to your taste, but the caramel sauce is essential.
