Salted Caramel Marble Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Every time I make this salted caramel marble cake, my kitchen smells absolutely divine. The beauty of this recipe is how quick and simple it is, ready in just 45 minutes total. I love that eggs provide natural protein and choline, which supports brain health, making this indulgence a little bit more wholesome. The swirled combination of rich chocolate and buttery caramel with that perfect hint of sea salt creates such an elegant dessert without any fussy techniques. It's become my go to when I want something impressive but don't have hours to spend in the kitchen.
Ella x
Ingredients
- 250 gall-purpose flour
- 300 ggranulated sugar
- 150 gunsalted butter, softened
- 2large eggs
- 10 mlvanilla extract
- 5 gsalt
- 5 gflaky sea salt
- 100 mlheavy cream
- 50 gunsalted butter, melted
- 200 gcaramel sauce
- 100 gconfectioners' sugar
- 100 gsemi-sweet chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour three 8-inch round cake pans.
- 2
In a medium bowl, whisk together flour, sugar, and salt. Set aside.
Tip: Use a digital scale for accurate measurements.
- 3
In a large mixing bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl.
- 4
With the mixer still running, gradually add the flour mixture, then the vanilla extract.
Tip: Be careful not to overmix.
- 5
Divide the batter evenly among three bowls.
- 6
Add a few drops of caramel sauce to each bowl and mix until just combined.
Tip: Use a spatula to distribute the caramel evenly.
- 7
Pour each batter into a prepared cake pan and smooth the tops.
Tip: Use a rubber spatula for even distribution.
- 8
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Check the cakes frequently to avoid overcooking.
- 9
Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Tip: Let the cakes cool completely before assembling the cake.
- 10
For the glaze, melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Be careful not to overheat the chocolate.
- 11
Once the cakes are completely cool, place one cake layer on a serving plate. Drizzle with caramel sauce and top with another cake layer.
Tip: Use a piping bag or a spatula to create a marbled effect.
- 12
Repeat the process with the remaining two cake layers.
Tip: Drizzle with caramel sauce and top with the final cake layer.
- 13
Glaze the top of the cake with the melted chocolate glaze.
Tip: Use a spatula to spread the glaze evenly.
- 14
Sprinkle with flaky sea salt and confectioners' sugar.
Tip: Use a fine-mesh sieve to sprinkle the toppings evenly.
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