Butter Cake with Salted Caramel Buttercream Frosting Recipe
User Reviews
4.9
93 reviews
Excellent
Butter Cake with Salted Caramel Buttercream Frosting Recipe
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Southern Caramel Cake is always a favorite. This version with Salted Caramel Buttercream is out of this world!
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Ingredients
Butter Cake Recipe
- 3 3 cups flour all-purpose
- 2 2 teaspoons baking powder
- 1 1 teaspoon baking soda
- pinch kosher salt
- 1 1 cup softened butter 2 sticks
- 2 2 cups sugar
- 4 4 eggs room temperature
- 1 1 cup buttermilk room temperature
- 2 2 teaspoons vanilla extract
Salted Buttercream Frosting Recipe
First Stage
- 2 2 cups sugar
- 1 1 cup buttermilk
- 1/2 1/2 cup shortening
- 1/2 1/2 cup butter
- 1 1 teaspoon baking soda
Second Stage
- 1/2 1/2 cup butter
- 1/2 1/2 teaspoon sea salt
- 2 2 cups confectioner's sugar
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Instructions
Butter Cake Recipe
- Preheat oven to 350 degrees.
- Prepare 3 9-inch cake pans with shortening and flour.
- Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside.
- Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
- Add eggs, 1 at a time, and cream together after each.
- Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition of flour and then turn mixer on high to add air into the batter.
- Add vanilla and beat well. Turn mixer on high once vanilla has been incorporated for about 10 seconds to lighten batter.
- Divide among pans and bake for 25-30 minutes until set. You can follow my tips for how to tell when your cake is done.
- Turn out of pans onto cooling racks and allow to cool completely.
Salted Caramel Buttercream Recipe
- Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
- Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
- Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
- Add the butter and salt from the second stage of the frosting recipe to the mixing bowl and whip.
- Add confectioner's sugar in 1/2 cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer onto high for about 10 seconds after each addition to incorporate air into the frosting.
- Adjust the amount of confectioner's sugar to result in a frosting that will hold shape.
- Frost cake and store on a cake plate covered with a dome or an airtight container.
- Best served within 1-3 days.
Notes
- For easier frosting of cake, wrap tightly in parchment and aluminum foil and freeze overnight. Brush the cake with a pastry brush to remove loose crumbs and then frost the cake with a light layer of frosting to create a crumb coating. Then, frost the cake as normal.
Nutrition Information
Show Details
Calories
422kcal
(21%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
294mg
(12%)
Potassium
93mg
(3%)
Fiber
0.4g
(2%)
Sugar
44g
(88%)
Vitamin A
545IU
(11%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 294mg | 12% |
| Potassium | 93mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 44g | 88% |
| Vitamin A | 545IU | 11% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
93 reviews
Excellent
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