Salted Caramel Vanilla Cake (Print-Friendly Format)

Moist vanilla layers meet homemade salted caramel and creamy buttercream for an irresistible treat.

# Required Ingredients:

→ Salted Caramel Sauce

01 - 140 g granulated sugar
02 - 22 ml water
03 - 40 g unsalted butter
04 - 150 g heavy cream
05 - large pinch of salt

→ Vanilla Cake Layers

06 - 340 g all-purpose flour
07 - 16 g cornstarch
08 - 3.5 g baking powder
09 - 3.5 g baking soda
10 - 3.5 g salt
11 - 180 g unsalted butter, room temperature
12 - 300 g granulated sugar
13 - 4 large eggs, room temperature
14 - 240 g sour cream (14–18% fat), room temperature
15 - 60 g vegetable oil (e.g. canola oil)
16 - 10 ml vanilla extract

→ Caramel Buttercream

17 - 400 g unsalted butter, room temperature
18 - 660 g powdered sugar, sifted
19 - 10 ml vanilla extract
20 - 30–45 ml salted caramel sauce

# How to Make It:

01 - Combine granulated sugar and water in a medium saucepan, stir until the sugar is evenly moistened. Spread into an even layer and heat over medium-high until the sugar dissolves and begins to turn golden. Stir occasionally as it browns evenly.
02 - Once the caramel reaches a golden amber color, reduce to medium heat. Stir in butter until melted, then gradually add heavy cream, stirring constantly as the mixture bubbles vigorously. Incorporate a pinch of salt, mix until smooth, then transfer to a shallow bowl and chill in the refrigerator until cooled to room temperature.
03 - Preheat oven to 170°C (conventional). Line three 20 cm round baking pans with parchment paper.
04 - Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set aside.
05 - In a large mixing bowl, beat butter and granulated sugar using a mixer on high for 3 minutes until pale and fluffy.
06 - Add eggs two at a time, mixing until just incorporated. Scrape down the bowl as needed.
07 - Add half the sifted dry ingredients and mix on low until nearly combined. Add sour cream, vegetable oil, and vanilla extract, mixing until just blended. Incorporate remaining dry ingredients and mix until no flour streaks remain. Fold the batter gently with a spatula.
08 - Divide batter evenly among prepared pans and smooth the tops. Bake for 19–22 minutes, or until a cake tester inserted in the centre comes out clean and the cakes remain pale in color. Cool cakes in the pans for 10 minutes, then remove and cool completely on a wire rack.
09 - Place butter in a stand mixer fitted with the paddle attachment. Beat on medium-high for 4 minutes. Scrape down the bowl, then beat for 2 more minutes. Gradually add sifted powdered sugar, vanilla extract, and salted caramel in two additions, beating until fully incorporated. Mix on low for 1 minute to finish.
10 - Place one cake layer on a serving plate or turntable. Spread a generous layer of caramel buttercream over the surface. Drizzle 2–3 tablespoons salted caramel on top and gently spread, leaving a border to prevent caramel from spilling out. Repeat with remaining cake layers.
11 - Cover the assembled cake with a thin layer of buttercream to trap crumbs. Chill in the refrigerator for 20 minutes until set.
12 - Cover the cake with the remaining buttercream, smoothing evenly around the sides and top. Optionally, swirl extra caramel on top for a decorative effect. Slice and serve.

# Additional Information:

01 - Weigh all ingredients with a digital scale for precise results; cup measures can vary and affect texture.
02 - Allow cake layers to cool completely before assembly to prevent melting the buttercream.

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