Description
A rich, moist cake layered with sweet and salty caramel frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup granulated sugar (for caramel)
- 1/2 cup heavy cream
- 1/4 cup unsalted butter (for caramel)
- 1/2 teaspoon sea salt (for caramel)
- 2 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 1/4 cup reserved caramel sauce (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Beat in the softened butter until the mixture resembles coarse crumbs.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add buttermilk, mixing until just combined. Do not overmix.
- Divide batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- To make the caramel sauce: Combine 1 cup sugar in a saucepan over medium heat. Cook without stirring until the sugar melts and turns a deep amber color.
- Remove from heat. Carefully whisk in heavy cream (it will bubble). Whisk in 1/4 cup butter and sea salt until smooth. Let cool slightly. Reserve 1/4 cup for frosting.
- To make the frosting: Beat 2 cups powdered sugar and 1/2 cup butter until smooth. Gradually beat in the reserved 1/4 cup cooled caramel sauce until the frosting is light and fluffy.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread a layer of frosting. Top with the second layer. Frost the top and sides of the cake.
- Drizzle the remaining caramel sauce over the top of the cake before serving.
Notes
- For a moister cake, you can substitute sour cream for half of the buttermilk.
- Make sure the caramel sauce cools before adding it to the frosting, or the frosting will melt.
- Store the cake covered at room temperature for up to two days.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 65g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: salted caramel cake, southern cake, layer cake, sweet and salty, homemade frosting