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Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Yield: One 8-inch two-layer cake

This scrumptious caramel cake offers a delightful balance of flavors that's sure to satisfy your sweet tooth. It features a rich, moist cake layered and frosted with a smooth caramel icing, then finished with a sprinkle of sea salt for that perfect bite. Whether you're celebrating a special event or just indulging yourself, this cake hits the spot!

Ingredients

Cake Base

¾ cup (1½ sticks) - Unsalted butter (room temperature, cut into 1" pieces), plus more for pans
2 cups (250 g) - Bleached cake flour
1½ cups (300 g) - Granulated sugar
1½ tsp. or 1 tsp. - Diamond Crystal or Morton kosher salt
1½ tsp. - Baking powder
½ tsp. - Baking soda
1 cup - Buttermilk
1 tsp. - Vanilla bean paste or vanilla extract
3 - Large eggs

Caramel Frosting

1 cup (2 sticks) - Unsalted butter, room temperature, divided
2 cups (400 g) - Dark brown sugar (packed)
½ cup - Heavy cream
2 cups (220 g) - Powdered sugar
1½ tsp. or 1 tsp. - Diamond Crystal or Morton kosher salt
2 tsp. - Distilled white vinegar
to sprinkle - Flaky sea salt

Step 1 Set your oven rack in the middle and preheat to 325°F. Lightly butter two 8-inch cake pans and line with parchment paper rounds.
Step 2 In a stand mixer with paddle attachment, combine the cake flour, granulated sugar, salt, baking powder, and baking soda at low speed for about a minute. Add the butter pieces, increase the speed to medium-low, and beat till the mixture resembles wet sand, around 1 minute.
Step 3 Pour in the buttermilk and vanilla, then beat until the batter is pale and fluffy, about 2 minutes.
Step 4 Add the eggs one at a time, beating after each addition for 30 seconds. Scrape down the bowl as needed till the batter is smooth.
Step 5 Divide the batter equally into the prepared cake pans (about 530 g per pan) and smooth the surface. Bake for 30-35 minutes or until golden and the tops spring back when pressed.
Step 6 Let the cakes cool in the pans for 10-15 minutes before turning them out onto a wire rack to cool completely. Leave the parchment rounds on.
Step 7 For the frosting, cook half of the butter in a saucepan over medium heat, stirring until it foams and browns, about 5-8 minutes. Add the dark brown sugar and heavy cream (be careful, it will spatter). Stir until the sugar dissolves, about 5 minutes.
Step 8 Transfer the caramel mixture to a clean stand mixer bowl, and add the powdered sugar and salt. Beat on medium-low speed until smooth and slightly cooled, 6-8 minutes.
Step 9 Gradually beat in the remaining butter until the frosting is smooth and creamy. Add the vinegar and mix to combine. Use the frosting while it's still slightly warm.
Step 10 Remove the parchment rounds from the cooled cakes. Place one cake on a stand or plate, right side up, and spread 1 cup of frosting on top. Add the second cake layer, upside down. Spread the remaining frosting over the top and sides. Create decorative swirls if desired and sprinkle with flaky sea salt.
Step 11 Allow the cake to sit at room temperature for at least 15 minutes before serving to let the frosting firm up slightly.
Step 12 You can make the cake up to 12 hours ahead. Just cover it with a cake dome or an inverted bowl and store at a cool room temperature.

Ingredients

Cake Base

¾ cup (1½ sticks) - Unsalted butter (room temperature, cut into 1" pieces), plus more for pans
2 cups (250 g) - Bleached cake flour
1½ cups (300 g) - Granulated sugar
1½ tsp. or 1 tsp. - Diamond Crystal or Morton kosher salt
1½ tsp. - Baking powder
½ tsp. - Baking soda
1 cup - Buttermilk
1 tsp. - Vanilla bean paste or vanilla extract
3 - Large eggs

Caramel Frosting