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This salted caramel cake made with real caramel sauce and frosted with caramel frosting could seriously challenge chocolate cake for the title of ultimate dessert. The combination of tender moist layers with toasted pecans and flaky sea salt creates a symphony of flavors that caramel lovers will adore.
I first made this cake for my sister's birthday when she requested "anything but chocolate," and it's now become our family's most requested celebration dessert. The look on people's faces when they take their first bite makes all the effort worthwhile.
Ingredients
- Sugar: For creating the base of your caramel sauce look for pure cane sugar for the cleanest flavor
- Cream of tartar: A tiny amount prevents sugar crystallization for silky smooth caramel
- Heavy cream: Adds richness to both the caramel and frosting choose full-fat for best results
- Fine sea salt: Enhances the caramel flavor in every component of the cake
- Unsalted butter: Use high-quality butter at proper room temperature for the best texture
- All-purpose flour: The foundation of the cake provides structure without being too heavy
- Dark brown sugar: Creates a deep molasses note in the frosting that complements the caramel
- Toasted pecans: Adds essential crunch and nutty flavor toast them yourself for maximum flavor
- Flaky sea salt: The finishing touch that makes the flavors pop use Maldon for best results
Step-by-Step Instructions
- Make the Caramel Sauce:
- Combine sugar cream of tartar and water in a medium deep saucepan over medium heat stirring until sugar completely dissolves. Once boiling stop stirring reduce heat to medium-low and swirl occasionally until the mixture turns a golden amber color. This is the most crucial part of the recipe watch carefully as caramel can burn in seconds. Remove from heat immediately once golden.
- Add Fats to Caramel:
- Add butter one piece at a time while stirring constantly until completely incorporated. The mixture may bubble vigorously. Slowly pour in room temperature heavy cream continuing to stir. If the caramel seizes return to low heat and stir until smooth. Finish with fine sea salt and optional bourbon for depth.
- Prepare the Cake Batter:
- Position rack in lower third of oven and preheat to 350°F. Prepare a 9x13 pan with butter and parchment paper leaving overhang for easy removal. Sift dry ingredients together. Combine caramel sauce and water in a separate bowl. In your stand mixer cream butter and sugar until light and fluffy about 35 minutes. Add eggs one at a time incorporating fully after each addition.
- Mix and Bake:
- Add the flour mixture in thirds alternating with caramel mixture beginning and ending with flour. Mix just until combined scraping bowl as needed. Pour batter into prepared pan and bake 2025 minutes until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before transferring to wire rack.
- Create Frosting:
- In a medium saucepan combine brown sugar 8 tablespoons butter and salt over medium heat stirring constantly until mixture comes to a gentle boil about 58 minutes. Whisk in cream bring back to boil then remove from heat and add vanilla. Transfer to stand mixer bowl and gradually incorporate powdered sugar. Beat until lighter in color and just warm then add remaining butter piece by piece until frosting becomes light and fluffy.
- Assemble and Decorate:
- Apply a thin crumb coat of frosting and refrigerate for 20 minutes until tacky. Add final layer of frosting creating decorative swirls with your spatula. Top with chopped toasted pecans and a generous sprinkle of flaky sea salt for that perfect sweet-salty contrast.
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You Must Know
The caramel sauce is the heart of this recipe and worth making from scratch This cake keeps for 35 days but tastes significantly better at room temperature Each component can be made ahead giving you flexibility for special occasions
The caramel making process terrified me the first time I attempted this cake. I actually burned my first batch watching it like a hawk on the second try was the secret to success. Now that golden moment when the caramel reaches perfect amber color feels like a small victory every time.
Storage Tips
This cake stays fresh at room temperature in an airtight container for up to 3 days. For longer storage refrigerate but always bring to room temperature before serving to allow the flavors and textures to fully develop. The caramel sauce can be made up to two weeks ahead and stored in the refrigerator just warm slightly before using in the cake batter.
Clever Shortcuts
While homemade caramel sauce creates the most authentic flavor a high-quality store-bought caramel sauce can be substituted when time is limited. Look for one with minimal ingredients and real cream. For the frosting having all ingredients measured and ready before starting helps tremendously as timing is critical for proper texture.
Troubleshooting Guide
If your caramel crystallizes start over adding a bit more cream of tartar to prevent crystallization. When the frosting seems too loose after adding all ingredients refrigerate for 10-15 minutes then beat again until proper consistency is achieved. If the cake seems dry you likely overbaked it use a timer and check early especially if your oven runs hot.
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Frequently Asked Questions
- → How do I avoid burning the caramel sauce?
Cook the sugar mixture on medium-low heat and watch closely for a golden amber hue. Remove from heat immediately to prevent burning.
- → Can I use store-bought caramel sauce?
Yes, high-quality store-bought caramel sauce works well and simplifies the process.
- → How do I prevent lumps in the caramel sauce?
Ensure the heavy cream is at room temperature before adding to the caramel. If lumps form, return the mixture to low heat and stir until smooth.
- → What’s the best way to frost the cake?
Start with a crumb coat, chill the cake for 20 minutes, then apply the final layer of frosting using an offset spatula for smooth or textured swirls.
- → Can the cake be made in advance?
Yes, the cake can be made up to 3–5 days ahead. Store it at room temperature or in the fridge but serve at room temperature for the best texture.
- → What’s the role of bourbon in the caramel sauce?
Bourbon adds a subtle depth of flavor to the sauce. It’s optional and can be omitted if desired.