Salted Caramel Layer Cake
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This salted caramel layer cake is my go to dessert when I want something special without spending hours in the kitchen. With a total time of just under an hour, it comes together quickly enough for a weeknight treat but tastes fancy enough for company. The combination of buttery cake and homemade caramel sauce creates pure indulgence, while the flaky sea salt on top adds a sophisticated contrast that keeps each bite interesting. Plus, eggs are packed with choline, which supports brain health, so you can almost convince yourself this is nutritious. The best part? This recipe uses simple pantry staples you probably already have, making it budget friendly and wonderfully straightforward to pull off.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 120 mlwhole milk
- 10 mlpure vanilla extract
- 20 gkosher salt
- 400 gunsalted caramel sauce
- 10 gflaky sea salt
- 50 gcaster sugar
- 100 mlheavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour eight 20cm (8in) round cake pans.
Tip: Use a silicone brush to prevent the cakes from sticking.
- 2
In a medium bowl, whisk together the flour, granulated sugar, and kosher salt.
Tip: Use a whisk attachment for the best results.
- 3
In a large mixing bowl, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 4
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.
Tip: Do not overmix the batter.
- 5
Divide the batter evenly among the prepared pans and smooth the tops.
Tip: Tap the pans gently to remove any air bubbles.
- 6
Bake for 15-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Tip: Rotate the pans halfway through the baking time for even cooking.
- 7
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Do not grease the wire rack.
- 8
To make the caramel drizzle, combine the unsalted caramel sauce, caster sugar, and flaky sea salt in a small saucepan.
Tip: Place the saucepan over medium heat and cook, stirring constantly, until the sugar has dissolved.
- 9
Bring the caramel mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the caramel has thickened slightly.
Tip: Use a spatula to scrape the sides of the saucepan.
- 10
To assemble the cake, place one cake layer on a serving plate and spread a thick layer of salted caramel filling on top.
Tip: Use a spatula to spread the filling evenly.
- 11
Repeat the process with the remaining cake layers and filling, ending with a layer of caramel drizzle on top.
Tip: Use a spatula to spread the drizzle evenly.
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