Salted Caramel Celebration Cake
Prep
30 mins
Cook
25 mins
Servings
6
Difficulty
Easy
There's something magical about bringing a homemade cake to the table, and this salted caramel celebration cake is my go to when I want to impress without spending hours in the kitchen. The whole thing comes together in under an hour, which means you can have a stunning dessert ready before dinner guests arrive. I love using yoghurt in the batter because it adds incredible moisture while boosting the protein content, making this indulgence just a little bit kinder to your body. The real star though is the salted caramel drizzle that takes this simple cake from everyday to absolutely showstopping. Whether you're celebrating a special occasion or just treating yourself, this recipe proves you don't need complicated techniques to create something truly memorable.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 3 nulllarge eggs
- 150 mlplain yoghurt
- 10 mlvanilla extract
- 5 gsalt
- 10 gflaky sea salt
- 50 gdark brown sugar
- 150 mlcaramel sauce
- 50 gunsalted caramelised sugar
- 20 gunsalted butter for caramelising
- 25 gcocoa powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20cm (8 inch) round cake pan.
Tip: Use a gentle touch to prevent overmixing.
- 2
In a medium bowl, whisk together flour, sugar, and salt. Set aside.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, whisk together butter, eggs, yoghurt, vanilla extract, and cocoa powder.
Tip: Beat the mixture until light and fluffy, about 2 minutes.
- 4
Add the dry ingredients to the wet ingredients and mix until combined.
Tip: Scrape down the sides of the bowl for an even mix.
- 5
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 6
Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Tip: Don't overbake, as this can cause the cake to dry out.
- 7
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: This will help the cake release from the pan.
- 8
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before filling and topping.
- 9
To make the salted caramel sauce, heat the caramel sauce in a saucepan over low heat until warm.
Tip: Add the flaky sea salt and stir until dissolved.
- 10
To make the caramelised sugar crust, melt the unsalted butter in a saucepan over medium heat.
Tip: Add the dark brown sugar and stir until dissolved.
- 11
Increase the heat to high and cook for 2-3 minutes or until the sugar is golden brown.
Tip: Be careful not to burn the sugar.
- 12
Remove the saucepan from the heat and stir in the unsalted caramelised sugar.
Tip: Let the sugar cool and harden slightly before topping the cake.
- 13
Assemble the cake by spreading the salted caramel sauce over the cooled cake.
Tip: Top with the unsalted caramelised sugar crust.
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