This salted caramel cake is light and fluffy with a rich salted caramel buttercream and salted caramel sauce infused into the cake.
I made this cake on Christmas Eve. Matt and I had no plans so it was definitely a dangerous move, one large cake, two people. We probably did more damage than I care to admit but the cake was so good, I don’t even regret it. The white cake layer is nice and light which balances well with the rich creamy salted caramel buttercream. Oh yes, and that salted caramel layer in between, that might have been my favorite part.
This would be a nice special occasion dessert as a layer cake as well, but baking a sheet cake is a little less overwhelming and definitely easier to put together. In fact, now that I think about it, this cake is so easy I might have to make another one…. soon!
- ¾ cup Salted Caramel, cooled (note that you will need additional for buttercream)
- 1 White Sheet Cake (recipe below), baked and cooled
- 1 batch Salted Caramel Buttercream (recipe below)
- Use a fork to poke holes in cake that go about an inch below the surface; go all the way across the cake (both ways) leaving about an inch between each set of holes
- Pour salted caramel evenly over cake
- Spread buttercream carefully over caramel layer
- Slice and serve! Leftover cake should be covered with seran wrap and eaten within four days; make sure to cover well or edges will get stale
- 8 fluid ounces (1 cup) milk (any type), at room temperature
- 6 egg whites, at room temperature
- ½ tablespoon vanilla extract
- 8⅝ ounces (~2¼) cups cake flour
- 13⅛ ounces (~1¾ cups) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoons salt
- 6 ounces (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
- Pre-heat oven to 350 degrees
- Grease and flour a 9x13 baking pan; set aside
- Whisk together milk, egg whites and vanilla; set aside
- In the large bowl of an electric mixer with paddle attachment, mix cake flour sugar, baking powder, and salt on low speed just until combined
- Add butter and beat on low speed just until the mixture looks like wet sand with small clumps; scrape the sides of the bowl with spatula
- Add half of milk mixture and beat on medium speed for 1½ minutes only; scrape sides of bowl with spatula and add remaining milk; mix on medium speed for just thirty seconds
- Pour cake batter into prepared pan and bake for 32-36 minutes or until a knife comes out clean from center
- Set cake aside to cool and prepare buttercream
- 8 ounces (1 cup / 2 sticks) unsalted butter, softened at room temperature
- 1 cup powdered sugar
- ¼ cup Salted Caramel
- In the large bowl of an electric mixer with paddle attachment, beat butter on medium-high speed until light and creamy; add powdered sugar and beat on medium-high speed for several minutes or until mixture is light and fluffy; add caramel sauce and beat on medium speed for one minute
- Use immediately or refrigerate in an airtight container for up to one week; bring to room temperature before using
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
You might also like:
Cookie Butter & Salted Caramel Cookie Sandwiches
Salted Caramel Rice Krispie Treats
Espresso Cookies with Salted Caramel Ganache
