Salted Caramel Cake

Categories: Recipes // Tags: , , .

Oct 7, 2016 // By:Robin // No Comment

This is now a favorite!  Since I made this recipe, I have had so many people tell me how they loved these cupcakes.  I think that the cake tasted like the best part of the cookie… the dough.  Then I also chose the easier way to make the salted caramel, being certain to use a higher quality flaked sea salt.  Then, I added that cooled salted caramel to the buttercream.  And, wow!

As is the habit, I checked different recipes and adapted the best of both versions.

The original recipes that I referenced:

So, folks, here it is — my version of the Salted Caramel Cake.

Until next time…

Print Recipe
Salted Caramel Cake
My friend Terry says he likes his cakes to be like his friends... "salty and sweet."
Salted Caramel Cake
Course Desserts
Servings
dozen cupcakes
Ingredients
Brown Sugar/Caramel Cake
Salted Caramel
Salted Caramel Buttercream
Course Desserts
Servings
dozen cupcakes
Ingredients
Brown Sugar/Caramel Cake
Salted Caramel
Salted Caramel Buttercream
Salted Caramel Cake
Instructions
Brown Sugar/Caramel Cake
  1. Prepare your cake pans or your muffins tins. Preheat the oven to 350 degrees.
  2. Cream the butter and the sugars together until light a fluffy.
  3. Add the eggs -- one at a time. Mixing just until incorporated. Scrape the sides of the bowl often.
  4. Add the vanilla.
  5. Add the flour and the buttermilk in alternating batches. Mixing just until combined.
  6. In a separate bowl, combine the baking soda and the vinegar. Stir only until the baking soda is dissolved into the vinegar.
  7. Fold the soda/vinegar into the batter. Do not overmix!
  8. Pour batter into baking vessel. Bake at 350 degrees for 20 minutes - or - until a toothpick comes out clean.
  9. Cool in pans for 5 - 10 minutes. Remove from pans and place on cooling rack to completely cool.
Salted Caramel
  1. Combine the cream and the sea salt. Set aside.
  2. In a heavy bottomed saucepan, dissolve the sugar into the water.
  3. Let it bubble (not quite a full boil) over medium heat until it turns a lovely golden 'caramel' color. Resist the urge to stir during this stage. The edges will crystallize and your caramel will not be smooth.
  4. Once it is the color that you want, remove from heat. Get yourself situated and ready to vigorously whip the mixture.
  5. Whip the cream/salt mixture into the sugar water ... fast, fast, fast. The mixture will want to harden very quickly and you want a smooth sauce.
  6. Transfer sauce into a small bowl, and place in the refrigerator to cool.
Salted Caramel Buttercream
  1. Beat the butter until lighter in color and fluffy.
  2. Add the cream cheese and beat until there are no lumps.
  3. Add the cornstarch and the sea salt flakes.
  4. Add 2-3 cups of the powdered sugar, 1 cup at a time and beating until smooth.
  5. Add some of cooled salted caramel. Beat until incorporated.
  6. Add the powdered sugar and salted caramel alternately until it is the desired taste and texture. I wanted a richer caramel taste to the frosting, so I added quite a lot.
Assembly
  1. With a butter knife, slice an 'X' into the cupcake.
  2. Pipe a small amount of the caramel sauce into the center of the cupcake. (Remember to reserve some caramel for drizzle.)
  3. Pipe the buttercream onto the cupcake.
  4. Drizzle the caramel over the top of the buttercream.
  5. Lightly sprinkle sea salt flakes on top.
    Lightly sprinkle sea salt flakes on top.
Recipe Notes

The original recipes that I referenced:

my-sisters-kitchen-copy

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About Robin

So what do I do? I am a librarian by degree, a data geek - er Institutional Researcher by profession, an all-around Arts lover and a home cook by passion. It's all about having fun and spreading happiness.

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