Layers of brown sugar cake filled and topped with caramel frosting and a drizzle of fresh caramel & fleur de sel make this Salted Caramel Layer Cake a decadent, delicious and almost sinful dessert.
Recipe type: Dessert
Serves: 1 3 layer 8-inch cake
Ingredients
Caramel Cake
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- ¾ cup firmly packed dark brown sugar
- 3 large eggs
- 1 tsp vanilla
- 2 cups flour, sifted
- 1 cup buttermilk
- 1 tsp baking soda
- 1 Tbsp white vinegar
Salted Caramel Sauce
- 2 cups sugar
- 12 Tbsp (3/4 cup) unsalted butter, cubed & room temperature
- 1 cup heavy cream, room temperature
- 1 Tbsp fleur de sel (I used sea salt and crushed it down into smaller flakes)
Caramel Frosting
- ½ cup firmly packed dark brown sugar
- 5oz (approx 10 Tbsp) unsalted butter, room temperature, divided
- ⅓ cup heavy cream
- 8oz cream cheese, softened
- ¼ tsp salt
- 2 cups powdered sugar, sifted
