This Salted Caramel Cake is a show-stopping dessert featuring tender, buttery layers, luscious salted caramel sauce, and a silky caramel buttercream frosting. Perfect for birthdays, celebrations, or when you just need a sweet-salty fix!

Ingredients:
(Serves 10–12)

For the cake:

2 1/2 cups (315 g) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (225 g) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup (240 ml) buttermilk (room temperature)

For the salted caramel sauce:

1 cup (200 g) granulated sugar
6 tablespoons (85 g) unsalted butter, cut into cubes
1/2 cup (120 ml) heavy cream (warm)
1 teaspoon flaky sea salt (plus extra for topping!)

For the caramel buttercream:

1 cup (225 g) unsalted butter, softened
2 1/2 cups (300 g) powdered sugar, sifted
1/2 cup salted caramel sauce (from above)

Instructions:

1. Bake the cake:

Preheat oven to 350°F (175°C).
Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar together until light and fluffy (about 3–5 minutes).
Beat in the eggs one at a time, then add vanilla.
Add the flour mixture in 3 parts, alternating with the buttermilk, beginning and ending with flour. Mix just until combined.
Divide the batter evenly between the pans and smooth the tops.
Bake for 25–30 minutes, until a toothpick comes out clean. Cool completely before frosting.

2. Make the salted caramel sauce:

In a heavy saucepan, heat the sugar over medium heat, stirring constantly until it melts into an amber-colored liquid.
Carefully add the butter — it will bubble up! Stir until melted.
Slowly pour in the warm cream while stirring (again, expect bubbling!) until smooth.
Remove from heat and stir in sea salt.
Let cool to room temperature. It should thicken as it cools.

3. Whip up the buttercream:

Beat the butter until creamy (about 2 minutes).
Add the powdered sugar gradually, beating until fluffy.
Pour in 1/2 cup cooled salted caramel sauce and beat until smooth and delicious.

To Assemble:

Place one cake layer on your serving plate.
Spread a generous layer of caramel buttercream on top.
Drizzle with a little extra salted caramel.
Place the second cake layer on top.
Frost the entire cake with the remaining buttercream.
Drizzle more caramel over the top and sprinkle with flaky sea salt.

Tips & Variations:
✔️ Use a piping bag to drizzle caramel in elegant patterns.
✔️ Want a triple threat? Add a layer of caramel sauce between the cake layers, along with the buttercream!
✔️ Store the cake covered at room temperature for 1 day or in the fridge for up to 4 days. Bring to room temp before serving for the best flavor.

Would you also like a quick version for cupcakes? ????????