Salted Caramel Naked Cake
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
This salted caramel naked cake is my go to when I want something impressive without all the fuss. The beauty of a naked cake is that it's actually simpler to pull off than a frosted one, plus you get those lovely exposed layers that look so elegant. Eggs provide wonderful protein to keep you satisfied, and honestly, the whole thing comes together in just an hour from start to finish. The contrast between the buttery cake and that drizzle of caramel topped with flaky sea salt is pure magic. It's become my favorite dessert to make when friends are coming over because it looks fancy but tastes even better than it looks.
Ella x
Ingredients
- 200butter
- 400sugar
- 4eggs
- 250flour
- 10baking powder
- 10salt
- 200caramel sauce
- 20sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a 20cm round cake pan with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, and salt.
- 3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
- 4
Beat in the eggs one at a time, then gradually add the flour mixture.
- 5
Pour in the caramel sauce and mix until just combined.
Tip: Be careful not to overmix.
- 6
Pour the batter into the prepared cake pan and smooth the top.
- 7
Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
Tip: Let the cake cool in the pan for 5 minutes.
- 8
Sprinkle the sea salt over the top of the cake.
Tip: Use a pinch or a few grinds of flaky sea salt for best flavor.
- 9
Slice and serve.
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