Salted Caramel Cake (Print Version)

# Ingredients:

→ Caramel Sauce

01 - 1 cup sugar
02 - 1/8 teaspoon cream of tartar
03 - 3 tablespoons water
04 - 4 tablespoons unsalted butter, cut into 1-inch cubes
05 - 1/2 cup heavy cream, at room temperature
06 - 1 teaspoon fine sea salt
07 - 1 tablespoon bourbon (optional)

→ Caramel Cake

08 - 2 1/2 cups unbleached all-purpose flour
09 - 2 1/2 teaspoons baking powder
10 - 1 teaspoon fine sea salt
11 - 1 cup Salted Caramel Sauce, at room temperature
12 - 1/2 cup water
13 - 8 tablespoons unsalted butter, at room temperature
14 - 1 1/3 cups sugar
15 - 3 large eggs, at room temperature

→ Salted Caramel Frosting

16 - 1 cup toasted pecans, chopped
17 - Maldon Flaky Sea Salt
18 - 2 cups packed dark brown sugar
19 - 1 1/2 sticks unsalted butter, cut into tablespoon-sized pieces
20 - 1/2 teaspoon fine sea salt
21 - 1/2 cup heavy cream
22 - 1 1/2 teaspoons vanilla extract
23 - 2 cups powdered sugar, sifted or run through a sieve

# Instructions:

01 - Combine sugar, cream of tartar, and water in a medium saucepan. Bring to a boil over medium heat while stirring until sugar dissolves. Stop stirring and reduce heat to medium-low. Cook until caramel turns golden amber, swirling pan occasionally. Remove from heat, add butter one cube at a time, stirring until smooth. Slowly add heavy cream while stirring. If lumps form, return to low heat and stir until smooth. Stir in salt and bourbon (if using).
02 - Preheat oven to 175°C (350°F). Butter a 9x13-inch baking pan and line with parchment paper. Sift together flour, baking powder, and salt. In a separate bowl, mix caramel sauce and water until smooth. In a stand mixer, cream butter and sugar on medium-high speed until fluffy. Add eggs one at a time, beating after each addition. Alternately add dry mixture and caramel mixture in thirds, beginning and ending with dry ingredients. Mix until just combined.
03 - Pour batter into prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cake cool in pan on wire rack for 20 minutes. Lift the cake out using parchment paper and let it cool completely on the rack.
04 - In a saucepan over medium heat, combine brown sugar, 8 tablespoons of butter, and salt. Stir until sugar dissolves and mixture reaches a gentle boil (5-8 minutes). Whisk in cream and bring back to boil. Remove from heat, add vanilla, and transfer to a stand mixer. Gradually add powdered sugar on low speed. Increase speed to medium and mix until frosting lightens in color and reaches a warm consistency. Add remaining 4 tablespoons of butter, one piece at a time, and beat until frosting is light and fluffy.
05 - Spread a thin crumb coat of frosting over cooled cake using an offset spatula. Refrigerate for 20 minutes until set. Apply the remaining frosting, creating swirls with the spatula. Garnish with chopped pecans and Maldon Flaky Sea Salt. Serve at room temperature.

# Notes:

01 - For best results, use room temperature ingredients where specified.
02 - This cake can be stored at room temperature or in the fridge for 3-5 days. Serve at room temperature for optimal flavor.

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