Salted Caramel Cake is a modern classic that perfectly balances the rich sweetness of caramel with a touch of sea salt, creating a flavor profile that’s both indulgent and sophisticated. This cake has gained immense popularity for its moist, tender layers paired with creamy salted caramel frosting, making it a favorite for special occasions and everyday indulgence alike. Crafted with care and attention to detail, Salted Caramel Cake offers a luscious experience where every bite delivers the perfect harmony of salty and sweet, wrapped in a moist, buttery cake that melts in your mouth. Liv for Cake’s version stands out by combining traditional baking techniques with a refined caramel recipe, producing a dessert that is as visually stunning as it is delicious.
The history of salted caramel as a flavor traces back to French origins in the 1970s when chef Henri Le Roux invented salted butter caramel, inspired by the unique Breton sea salt. This innovation brought a new dimension to caramel desserts by incorporating salt to enhance and contrast the sweetness. Over the decades, salted caramel spread worldwide and became a beloved flavor in candies, sauces, and baked goods. Its adaptation into cake form is relatively recent but has quickly become a staple in bakeries and home kitchens, particularly in American and European dessert culture. The salted caramel cake pays homage to this rich culinary heritage by combining time-honored cake baking with the nuanced flavor complexity of salted caramel.
The ingredient breakdown of Salted Caramel Cake centers around a few key components that work in harmony to produce its distinctive flavor and texture. The cake layers typically include all-purpose or cake flour, baking powder, and baking soda to ensure a light yet sturdy crumb. Unsalted butter and granulated sugar provide richness and sweetness, while eggs add structure and moisture. Vanilla extract enhances the aromatic profile. The salted caramel is made from granulated sugar, butter, heavy cream, and sea salt, which balances the caramel’s deep sweetness with a savory touch. The frosting often features a Swiss meringue or buttercream base enriched with homemade salted caramel, blending creamy texture with an intense flavor punch. Each ingredient is chosen for its role in texture, flavor depth, and overall harmony of the finished cake.
Step-by-step, making Salted Caramel Cake begins with preparing the caramel sauce by melting sugar until it reaches a deep amber color, then carefully whisking in butter and cream, followed by a pinch of sea salt. This caramel is cooled and used both within the cake batter and the frosting. The cake batter is made by creaming butter and sugar, adding eggs and vanilla, and alternating dry ingredients with liquids like milk or cream for a tender crumb. Once baked and cooled, the cake layers are leveled and assembled with generous layers of salted caramel frosting. The cake is then frosted entirely and can be finished with additional caramel drizzle or sea salt flakes for visual appeal and flavor contrast. Patience during caramel preparation and precise mixing techniques ensure a smooth, moist cake and perfectly creamy frosting.
Tips for achieving the perfect Salted Caramel Cake include using room temperature ingredients to ensure even mixing and a consistent texture. When cooking the caramel, avoid stirring while the sugar melts to prevent crystallization and watch closely to avoid burning. Allow the caramel to cool fully before incorporating it into the batter or frosting to maintain ideal texture. Use a kitchen scale for precise measurement of ingredients, especially flour and sugar. For frosting, beat the butter until fluffy and add caramel gradually to avoid curdling. Chill the cake layers before frosting to reduce crumbs and make assembly easier. Finally, allow the finished cake to rest slightly before serving so flavors meld beautifully.
Variations and customizations for Salted Caramel Cake abound to suit different tastes and dietary preferences. Adding chopped toasted pecans or walnuts to the batter or as a garnish introduces a pleasant crunch and nutty flavor. For chocolate lovers, incorporate a layer of ganache or swirl cocoa powder into the cake layers for a caramel-chocolate combination. The salted caramel can be intensified by using smoked sea salt or infused with spices such as cinnamon or cardamom for a warm, aromatic twist. For lighter options, substitute some butter with Greek yogurt or use coconut cream in the caramel for a dairy-free version. Vegan adaptations are possible by using plant-based butter and egg replacers, though texture and flavor may vary slightly.
Health considerations and nutritional value are important when enjoying Salted Caramel Cake. While undeniably delicious, this cake is rich in sugars, fats, and calories, which should be consumed in moderation. The caramel and buttercream contribute significant amounts of saturated fat and sugar, which can impact heart health and blood glucose levels if eaten excessively. Eggs provide protein and essential nutrients, while dairy ingredients supply calcium and vitamins. For those with dietary restrictions, gluten-free flours or sugar substitutes may be used, but this can affect the cake’s texture and flavor. Balancing indulgent desserts like this with a well-rounded diet and physical activity is advised to maintain overall health.
FAQ:
Can I prepare the caramel ahead of time? Yes, caramel can be made in advance and stored in the refrigerator for up to two weeks; warm gently before use. Is it necessary to use sea salt? Sea salt is preferred for its texture and flavor but kosher salt can be substituted. Can I freeze the cake? Yes, the cake freezes well when wrapped tightly and thawed overnight in the fridge before serving. How do I avoid caramel crystallization? Avoid stirring while sugar melts and ensure your pan is clean to prevent crystals forming. Is Swiss meringue buttercream safe? The egg whites are heated during preparation to a safe temperature, making it safe to consume.
Salted Caramel Cake by Liv for Cake
Ingredients
Caramel (prepare in advance):
- 1 1/2 cups granulated sugar
- 1/3 cup water
- 225 ml heavy cream at room temperature
- 3/4 cup unsalted butter at room temperature
- 1/2 teaspoon sea salt optional, adjust to taste for salted caramel
Caramel Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup caramel at room temperature
- 1 cup milk at room temperature
Caramel Swiss Meringue Buttercream:
- 5 large egg whites
- 1 2/3 cups packed dark brown sugar
- 2 cups unsalted butter cubed and softened to room temperature
- 1/2 cup caramel at room temperature
- Salt optional, to taste for salted caramel
Instructions
Caramel (make in advance):
- Combine sugar and water in a medium saucepan, stirring just to mix. Once combined, avoid stirring further. Cook over high heat, using a pastry brush dipped in water to wash down the sides of the pot as needed to prevent sugar crystals from forming. Continue cooking until the caramel reaches a deep amber color, then immediately remove from heat. Slowly pour in the room-temperature heavy cream while whisking rapidly — expect the mixture to bubble vigorously and boil. Add the room-temperature butter, return the pot to heat, and bring the mixture back to a boil. Reduce heat and simmer for 2 minutes, whisking constantly. If you want salted caramel, stir in sea salt now, starting with less than you think is needed. Taste the caramel after it cools slightly on a spoon and add more salt if desired. Remove from heat and allow the caramel to cool to room temperature (about 2 hours). Transfer to a container and refrigerate to thicken.
Caramel Cake:
- Preheat your oven to 350°F. Grease and flour three 6-inch cake pans, then line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract and the cooled caramel until combined. Alternately add the flour mixture and milk, beginning and ending with the flour, incorporating fully after each addition (three flour additions and two milk additions). Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool the cakes in their pans on wire racks for 10 minutes, then invert them onto wire racks to cool completely.
Caramel Swiss Meringue Buttercream:
- Combine egg whites and sugar in the bowl of a stand mixer and whisk to combine. Place the bowl over a pot of simmering water (1-2 inches deep), whisking constantly until the mixture is hot to the touch, no longer grainy, and reaches 160°F on a candy thermometer (about 3 minutes). Transfer the bowl back to the stand mixer and whip on medium-high speed until stiff peaks form and the mixture has cooled so the bowl is no longer warm to the touch (about 5-10 minutes). Switch to the paddle attachment and gradually add the cubed butter, mixing until smooth and creamy. Add the cooled caramel and whip until fully incorporated and smooth. If desired, add additional salt to make a salted caramel buttercream.
Assembly:
- Trim the cake layers slightly to level them. Place one cake layer on a cake stand or serving plate. Spoon 1-2 tablespoons of the cooled caramel over the layer, spreading it evenly and pressing gently so the cake absorbs the sauce. Spread about 2/3 cup of the buttercream evenly on top. Repeat this process with the remaining layers. Apply a thin crumb coat of frosting over the entire cake and chill for 20 minutes. Then, frost the outside of the cake generously, focusing on smoothing the sides with an icing smoother. Use a cake comb on the sides, scraping off excess frosting as you go, until the sides are smooth. Using a small spoon, place dollops of caramel around the top edges of the chilled cake, allowing some to drip down the sides. Fill the center of the cake top with more caramel and spread evenly with an offset spatula. Finally, pipe rosette dollops using a 1M piping tip with the remaining frosting.
Notes
-
The caramel can be prepared a day in advance and stored in the refrigerator overnight.
** Make sure there are no traces of egg yolks in your egg whites, and that both your mixer bowl and whisk are completely free of grease, or the meringue will not whip up stiff.
*** At times, the buttercream may appear curdled—continue mixing until it becomes completely smooth.
**** If the caramel becomes too thick, gently warm it in the microwave in 5 to 10-second bursts until it’s pourable but not hot. The caramel should be thick enough for drips, and it will continue to slowly drip down the sides of the cake.