This Salted Caramel cake is absolutely decadent. 

This indulgent and beautiful soft tender cake starts with three moist and fluffy layers of brown sugar cake layered with rich, buttery salted caramel sauce and smothered with a Salted Caramel buttercream. 

If you have never had a salted caramel cake, you are in for a treat! There is a number of ways to make caramel, but this is one of my favourite and easy  ways to do it. It just requires a few ingredients and a bit of patience. But it will be worth it... trust me. This cake is the ultimate salted caramel cake. A delicious tender brown sugar sponge cake layered in between a silky salted caramel buttercream and oozy caramel sauce.




This recipe is super easy and straight forward and definitely worth baking this showstopper for your friends and family.


Important tips in making this Salted Caramel Cake:

All ingredients are at room temperature.

Make sure all your caramel ingredients are at room temperature.

A caramel drip is difficult to work with when the caramel thickens when cooled, so warm it up in the microwave for a few seconds until pourable. Its super important that the cake is super chilled too before you do the caramel drip.

The recipe is for a two 8 inch cake tin, but can be divided into three 6 inch cake tins.

You can use shop brought caramel in this cake to speed things up (But why not give it a go by making it yourself!)



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Prep time: 25 minutes

Cook time: 25 - 30 minutes
Serves: 9 - 12 

SALTED CARAMEL CAKE

Ingredients

225g Unsalted Butter 

450g Golden Syrup 

225g Dark Brown Sugar 

300ml Milk 

2 Large Eggs 

450g Self Raising Flour 


For the Salted Caramel 

125ml Water 

225g Caster Sugar

250ml  Double Cream 

1 tsp Vanilla 

1 tsp Salt


For the Buttercream 

400g Soft Unsalted Butter 

540g Icing Sugar 

1/3 Batch of Salted Caramel


Method

Grease and line 2 x 8 inch cake tins (or 3 x 6 inch cake tins). Preheat the oven to 170 C degrees. 

In a large saucepan gently melt the butter, sugar and golden syrup until the sugar is dissolved. Take off the heat & leave to cool. 

Whisk the eggs and milk together and pour into the butter syrup mixture and whisk till combined.

Sift half the flour into the mixture, gently mix together, add the remaining flour and whisk until just combined. Divide the mixture into the cake tins, smooth the tops of the cake mixture. Bake for about 25 mixtures, until a toothpick inserted into the centre of the cakes comes out clean. If not, bake for another 5 minutes.

Leave to cool for 5 minutes in the tins, before turning out onto a wire rack to cool completely.


For the Salted Caramel...

In a medium sized saucepan add the water and sugar. Do not stir and on a medium high heat boil until golden brown in colour. Take off the heat and add the cream and stir until combined. Stir in the vanilla and salt and leave to cool. The mixture will thicken when cooled.


For the Buttercream...

Beat the butter in a stand mixer or with a handheld whisk until light in colour, add half the icing sugar and mix till combined. Add the remaining icing sugar and beat the mixture on medium high for 5 minutes until the buttercream is light and fluffy.


Assembling the cake...

Place one layer of the cake on a plate or stand, spread a layer of butter cream on top, then spread a layer of the salted caramel on top. Place another layer of cake. Frost the entire cake with a thin layer of buttercream, this is a crumb coat. Leave in the fridge for about 30 minutes to set.

Take the cake out of the fridge and frost another layer of icing all around the cake in an even layer. Smooth the cake with a palette knife or cake smoother. Next drizzle the salted caramel around the top of the cake. Note: The caramel maybe a little thick so warm it up gently until its a pourable consistency. Use the remaining buttercream in a piping bag and with a rose tip nozzle, make some spirals on top of the cake. Decorate with some edible cake toppings to finish.

This cake can be stored in a air tight container at room temperature for 3 - 4 days or in the fridge for up to 5 days.