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4.7 from 21 votes

Salted Caramel Cake

Outrageously delicious Salted Caramel Cake – four layers of rich chocolate cake filled with caramel buttercream. Watch the video tutorial on how to make salted caramel sauce and create this impressive - yet easy! - layer cake. If you are making the caramel sauce from scratch it is best to start this recipe a day ahead.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Servings: 10
Calories: 1320 kcal
Course: Dessert
Cuisine: American

Ingredients

Salted Caramel
  • 300 g | 1 ½ cups granulated sugar
  • 60 ml | ¼ cup water
  • 1 tsp lemon juice
  • 240 ml | 1 cup double (heavy) cream at room temperature
  • 2 tbsp unsalted butter at room temperature
  • 1 tsp sea salt or to taste
Chocolate Cake
  • 200 g | 7oz dark chocolate chopped or chocolate buttons
  • 200 g | 7oz (7/8 cup) unsalted butter cubed
  • 125 ml | ½ cup hot coffee or water
  • 75 ml | 5 tbsp buttermilk
  • 3 large eggs
  • 200 g | 7oz soft (1 cup) light brown sugar
  • 200 g | 7oz (1 cup) caster sugar
  • 200 g | 7oz (1 ½ cups) plain flour
  • 25 g | 4 level tablespoons cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 tsp salt
Salted Caramel Buttercream
  • 180 ml (3/4 cup) pasteurised egg whites or from 6 eggs
  • 500 g (6 cups) icing sugar
  • 500 g (3 cups) unsalted butter at room temperature
  • 1 tbsp vanilla extract or paste
  • 1/4 tsp salt
  • 3 tbsp salted caramel sauce (cooled)

Instructions

    Cup of Yum
  1. SALTED CARAMEL
  2. Combine sugar, water and lemon juice to a deep heavy saucepan. Cook over high heat until the sugar dissolves, brushing the sides of the pan with a wet pastry brush to get rid of any sugar crystals.
  3. Boil without stirring until the caramel turns a deep copper colour.
  4. Remove from the heat, add the cream and quickly step back. The cream will cause the caramel to bubble volcanically before settling again.
  5. Add the butter and use a small balloon whisk to stir until it melts.
  6. Bring back to the boil, add the sea salt and cook until the thermometer registers 116°C (240°F),
  7. Leave to cool slightly. Taste and adjust the salt if needed. Transfer to a clean jar and cool completely (in fridgbefore adding to buttercream.
  8. CHOCOLATE CAKE
  9. Preheat the oven to 160C (325F). Line 4x15cm (6 inccake pans with greaseproof paper and spray with cake release. You can also use 3x20cm (8 inccake tins.
  10. Place the chocolate and butter in a large bowl and microwave in short bursts, stirring, until melted. Stir until smooth.
  11. Add the coffee and use a hand whisk to mix it in.
  12. Combine the eggs and buttermilk in a measuring jug and briefly whisk together to combine. Add to the chocolate and whisk it in.
  13. Combine all the dry ingredients and then sift them over the chocolate. Use a hand whisk to mix the batter together until completely smooth.
  14. Divide evenly between your prepared cake tins and bake for 25-30 minutes until the cakes are firm on top and a skewer inserted in the centre comes out clean.
  15. Cool in the tins for 15 minutes and then carefully invert and cool on a wire rack. Be gentle as the cakes can be a little fragile.
  16. SALTED CARAMEL BUTTERCREAM
  17. Make sure to use room temperature butter when making the caramel frosting. The butter should be soft enough for your finger to leave a clear imprint if pressed. Use pasteurised egg whites from a carton for ease.
  18. Put the egg whites, icing sugar, vanilla paste and salt in the bowl of your stand mixer. Use the paddle attachment to beat together until thoroughly combined.
  19. Gradually add room temperature unsalted butter, one chunk at a time, beating on medium-low until all the butter is incorporated. Use a spatula to scrape the bottom and sides of the bowl as well as the paddle.
  20. Add 3 heaping tablespoons of the salted caramel (or more, to taste). Increase the speed slightly (not all the way to maximum, around 5 or 6 on diaand beat for about 5-10 minutes until the buttercream is fluffy, silky and holds peaks.
  21. Transfer the buttercream to a piping bag fitted with a large star tip to assemble the cake.
  22. ASSEMBLE THE SALTED CARAMEL CAKE
  23. Pipe an even layer of butter cream over the bottom cake layer, smooth with an offset spatula and sandwich with the second layer.
  24. Repeat the process with the third layer and top with the fourth. Make sure the stacked cake is flat on top and all the layers are even.
  25. Pipe more frosting over the top layer and use the offset spatula to smooth the buttercream so that it comes over the sides.
  26. Add more buttercream to the sides of the cake and smooth it to cover the cake completely. Use a pastry scraper (icing smootheto smooth the frosting. This is your crumb coating and you can stop here for a semi-naked cake effect where a hint of the sponge shows through. If you wish to completely cover the cake, chill for 15 minutes then add another layer of buttercream to completely cover the cake.
  27. If your caramel has set heat for just a few seconds in a microwave then stir until it slowly drips off a spoon. Drizzle the salted caramel around the perimeter of the cake, letting it drip prettily down the sides.
  28. Pipe rosettes of frosting over the top of the cake and sprinkle with a little sea salt or dust with finely grated chocolate.

Notes

  • TIPS FOR MAKING THIS CARAMEL CAKE RECIPEThe cake layers can be made in 3x8 inch pans or in 3x6 inch pans as I have done.
  • Use room temperature butter and cream when making caramel sauce. If the cream is cold you can microwave for a few seconds in a measuring jug and stir before using.
  • Always use room temperature butter when making Swiss Meringue buttercream. Add the butter gradually, allowing for each piece to be incorporated before adding the next.
  • Use room temperature ingredients when making the cake.
  • Level the cake layers if needed to ensure a perfectly level layer cake. Use a cake leveller or a serrated knife to trim any domed tops. If you are using a leveller, make sure you keep it straight and cut through the cake slowly using a sawing motion.
  • How to store the cake: put in a cake carrier and store at room temperature out of direct sunlight if weather is cool. Store in the fridge for up to 3 days but bring back to room temperature before serving.
  • Cake I bake the chocolate cake in advance? the cake layers can be made up to two days in advance and stored, wrapped in plastic, at room temperature.
  • How to store the buttercream: store the buttercream in the fridge for two weeks or freezer for up to 6 weeks. Bring back to room temperature and beat it again so that it is creamy and ready to use.

Nutrition Information

Calories 1320kcal (66%) Carbohydrates 151g (50%) Protein 9g (18%) Fat 79g (122%) Saturated Fat 49g (245%) Cholesterol 240mg (80%) Sodium 1258mg (52%) Potassium 333mg (10%) Fiber 4g (16%) Sugar 124g (248%) Vitamin A 2270IU (45%) Vitamin C 1mg (1%) Calcium 90mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 1320

% Daily Value*

Calories 1320kcal 66%
Carbohydrates 151g 50%
Protein 9g 18%
Fat 79g 122%
Saturated Fat 49g 245%
Cholesterol 240mg 80%
Sodium 1258mg 52%
Potassium 333mg 7%
Fiber 4g 16%
Sugar 124g 248%
Vitamin A 2270IU 45%
Vitamin C 1mg 1%
Calcium 90mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.