Salted Caramel Chiffon Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This salted caramel chiffon cake is my go to when I want something impressive without spending hours in the kitchen. The whole thing comes together in just forty five minutes, and honestly, it's so simple that even baking beginners will nail it. What I love most is how the airy chiffon texture paired with that rich caramel sauce feels totally indulgent while eggs provide quality protein to keep you satisfied. Plus, it's surprisingly budget friendly since you probably have most of these pantry staples on hand already.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 120 mlsalted caramel sauce
- 5 mlvanilla extract
- 10 gbaking powder
- 5 gkosher salt
- 120 mlunsalted milk
- 2 gflaky sea salt
- 50 gunsalted butter, softened
Detail level
Instructions
- 1
Preheat the oven to 170°C (335°F) and position a rack in the lower third of the oven. Prepare a 20cm (8in) round cake pan by greasing and dusting with flour.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a large mixing bowl, whisk together the milk, vanilla extract, and salted caramel sauce.
- 4
Add the softened butter to the wet ingredients and whisk until smooth.
- 5
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
- 6
Gradually pour the dry ingredients into the wet ingredients and whisk until just combined.
- 7
Pour the batter into the prepared cake pan and smooth the top.
- 8
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Remove from the oven and let cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
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