Description
Indulge in our irresistible Salted Caramel Cake Recipe, a delightful combination of moist sponge cake layered with rich caramel frosting and a luscious salted caramel drip. This decadent dessert is perfect for any occasion—birthdays, holidays, or simply to satisfy your sweet tooth. The harmonious blend of sweet and salty flavors makes it a true crowd-pleaser that will impress friends and family alike. With easy-to-follow instructions, even novice bakers can create this showstopper that looks as good as it tastes. Customize it with your favorite toppings or enjoy it as is; every slice promises an unforgettable experience.
Ingredients
Scale
- 225g unsalted butter (softened)
- 100g caster sugar
- 125g light brown sugar
- 225g self-raising flour
- 4 large eggs
- 2 teaspoons vanilla bean paste
- 1 tablespoon treacle
- 400g unsalted butter (for frosting)
- 800g icing sugar
- 1 tin of Carnation caramel (for frosting and drizzle)
- 1–3 tablespoons milk (for adjusting consistency)
- Flaky salt (for garnish and flavor balance)
- Additional caramel drizzle
- Crushed fudge pieces
- Extra flaky salt
Instructions
- Preheat the oven to 180°C (356°F).
- Grease and line two 6-inch round cake tins with parchment paper.
- Cream together the softened butter and sugars until pale and fluffy. Add vanilla, treacle, then eggs one at a time, mixing well.
- Sift in self-raising flour and gently fold into the batter.
- Divide the batter between tins and bake for 32–40 minutes or until a toothpick comes out clean. Cool completely.
- Trim tops for even layers, slice each cake in half horizontally.
- Prepare frosting by beating softened butter until fluffy, then gradually add icing sugar and Carnation caramel.
- Assemble the cake with layers of frosting in between, chill to set.
- Frost the exterior, drizzle with warmed caramel, and garnish as desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg