Description
A delightful treat combining rich flavors of salted caramel and fluffy vanilla cake, perfect for special occasions or sweet cravings.
Ingredients
- 140 g granulated sugar
- 1 1/2 tbsp water
- 40 g butter
- 150 g heavy cream
- big pinch of salt
- 340 g all-purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 180 g butter (room temperature)
- 300 g granulated sugar
- 4 large eggs (room temperature)
- 240 g sour cream (room temperature)
- 60 g vegetable oil
- 2 tsp vanilla extract
- 400 g butter (room temperature)
- 660 g powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp caramel
Instructions
- In a small saucepan, combine 140 g of granulated sugar and 1 1/2 tbsp of water. Heat over medium heat until the sugar dissolves. Let it cook without stirring until it turns a rich amber color. Remove from heat and carefully whisk in 40 g of butter and then 150 g of heavy cream. Add a big pinch of salt and set aside to cool.
- Preheat your oven to 175°C (350°F). In a bowl, mix together 340 g of all-purpose flour, 2 tbsp of cornstarch, 3/4 tsp of baking powder, 3/4 tsp of baking soda, and 3/4 tsp of salt. Set this aside.
- In another bowl, cream together 180 g of room temperature butter and 300 g of granulated sugar until light and fluffy. Add in the 4 large eggs one by one, mixing well after each addition. Mix in 240 g of sour cream, 60 g of vegetable oil, and 2 tsp of vanilla extract. Gradually add the dry mixture to the wet ingredients until combined.
- Divide the batter evenly into cake pans and smooth the tops. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Allow to cool completely.
- In a large bowl, beat 400 g of room temperature butter until creamy. Gradually add 660 g of powdered sugar and mix until well blended. Mix in 2 tsp of vanilla extract and add in 2-3 tbsp of the prepared salted caramel to taste.
- Once the cake layers are cool, place one layer on a serving plate. Spread a layer of caramel buttercream on top. Place the second layer on top and frost the top and sides of the cake with the remaining caramel buttercream. Drizzle more salted caramel over the top for decoration if desired.
Notes
Use room temperature ingredients for a smoother batter. Don’t rush the caramel cooking process to avoid burning. Chill the cake layers to reduce crumbs when frosting.