Salted Caramel Butter Cake
Salted Caramel Butter Cake is a rich, indulgent dessert that combines the warmth of buttery cake with the sweet, slightly salty notes of caramel. Moist and tender, this cake features a luscious caramel glaze, perfectly balanced with a hint of sea salt, creating a delightful treat for any occasion.
Equipment
- 1 9-inch round cake pan (or an 8×8-inch square pan if preferred)
- Mixing bowls
- Electric mixer (or a whisk)
- Saucepan
- Measuring spoons and cups
- Cooling rack
- Spatula
- Parchment paper (optional for lining the cake pan)
Ingredients
For the Cake:
- 4 ½ cups cake flour
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 ½ cups salted butter room temperature
- 1 ½ cups granulated sugar
- 5 large eggs
- ¾ tsp rum extract
- ½ tsp almond extract
- 2 tsp vanilla extract
- 1 ⅛ cups sour cream room temperature
- ⅓ cup whole milk room temperature
- ¾ cup butter-flavored shortening
- 4 tsp butter vanilla emulsion or butter extract
For the Salted Caramel Sauce:
- 1 ½ cups granulated sugar
- 9 tbsp unsalted butter cut into pieces
- ¾ cup heavy cream
- 1 ½ tsp sea salt or to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, cream together the salted butter and granulated sugar until light and fluffy.
- Add Eggs and Extracts: Beat in the eggs, one at a time, followed by rum, almond, and vanilla extracts.
- Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, milk, and butter-flavored shortening until smooth.
- Alternate Adding Dry & Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Make the Salted Caramel Sauce: In a medium saucepan, heat the sugar over medium heat, stirring constantly, until it melts and turns amber. Add the butter, stirring until smooth, then slowly add the heavy cream and continue stirring until the sauce thickens. Stir in the sea salt to taste.
- Assemble the Cake: Once the cake has cooled, drizzle the salted caramel sauce over the top. Slice and serve.
Notes
❖ Storage: You can store any leftover cake at room temperature for up to 3 days, or in the fridge for up to a week. The salted caramel sauce can be stored in an airtight container in the fridge for up to a week as well.
❖ Salted Caramel: If you prefer a stronger salted flavor, feel free to add a little more sea salt to the caramel sauce. Just be cautious not to overdo it!
❖ Make Ahead: This cake can be made ahead of time and stored in the fridge. Just warm it up slightly before serving, and drizzle with fresh caramel sauce for an extra touch.