Sea Salt Caramel Cake Recipe: How to Make a Delicious and Decadent Dessert

Sea Salt Caramel Cake Recipe (Salted Caramel Cake Recipe)

Ingredients:

– For the cake:

– 225g unsalted butter, at room temperature

– 225g caster sugar

– 275g all-purpose flour

– Pinch of sea salt

– ½ teaspoon baking powder

– ¾ cup milk

– For the caramel layer:

I – 210g granulated sugar

II – 120ml double cream

III – 60g unsalted butter, cubed

IV – ½ teaspoon sea salt

– For the decoration:

– Flake sea salt

Instructions:

To make the cake, preheat the oven to 350F (175C) and line a round baking tin with parchment paper. In a bowl, cream the butter and sugar together until light and fluffy. Sift in the flour, salt, and baking powder, then add the milk and mix until everything is well combined. Pour mixture into the prepared tin and bake for 30-35 minutes or until an inserted skewer comes out clean.

To make the caramel layer, place sugar, cream, butter, and sea salt into a heavy-based saucepan over medium heat. Stir constantly until the sugar has dissolved then turn up the heat and bring to a boil. Allow it to boil for about 15 minutes or until it thickens and turns a light golden brown color. Pour the caramel over the cake while still warm and sprinkle with sea salt flakes. Allow cooling before serving.

This sea salt caramel cake recipe will make one round cake that serves about eight people. Enjoy!

Chocolate Caramel Cake Recipe

Ingredients:

– ¾ cup all-purpose flour

– ½ teaspoon baking powder

– ⅛ teaspoon baking soda

– ¼ teaspoon sea salt

Caramel layer:

– ½ cup granulated sugar

– ⅓ cup corn syrup or light corn syrup

– ⅓ cup unsalted butter, cut into small pieces

– ½ cup heavy cream

– ½ teaspoon sea salt

Frosting:

– ¾ cup semisweet chocolate chips

– ⅓ cup unsalted butter, cut into small pieces

– ¼ cup light corn syrup or corn syrup

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one layer cake pan, or spray with a nonstick vegetable cooking spray.

Sift together the flour, baking powder, baking soda, and sea salt; set aside.

In a medium saucepan over medium heat, combine the sugar, corn syrup, butter, cream, and sea salt. Cook until the mixture comes to a boil, stirring constantly.

Pour the mixture over the flour mixture; stir until well blended. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool cake completely before frosting.

To Make Frosting:

In a small saucepan over low heat, melt chocolate chips and butter; stir until smooth. Add corn syrup; stir well. Frost cake with chocolate mixture.

Serves 16-20 slices.

Notes: – Cake can be stored, covered, at room temperature for up to three days or in the refrigerator for up to five days.

– If desired, garnish the cake with sea salt before serving.

– For a neater appearance, frost cake sides with a knife. Then use an offset spatula to spread frosting over top and down the sides of the cake. Finally, run a metal spatula along the bottom edge of the cake to create a smooth border.

Caramel Pudding Cake Recipe

Ingredients:

For the cake:

– ½ cup (112 grams) unsalted butter, at room temperature

– ¾ cup (150 grams) granulated sugar

– ⅓ cup (38 grams) light brown sugar, tightly packed

– eggs, at room temperature*

– ½ teaspoon pure vanilla extract

– ⅔ cup (85 grams) all-purpose flour

– ½ teaspoon baking powder

– ¼ teaspoon baking soda

– ⅛ teaspoon salt

For the caramel:

– ½ cup (120 ml) heavy cream

– ¾ cup (150 grams) granulated sugar

– ⅓ cup (38 grams) light brown sugar, tightly packed

– ¼ cup (60 grams) unsalted butter, at room temperature

– ½ teaspoon pure vanilla extract

– sea salt, for sprinkling on top

Instructions:

To make the cake:

Preheat oven to 350°F (180°C). Butter and flour an eight-inch square baking pan.

In a bowl, cream the butter and sugars together until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture and mix just until blended. Spread batter evenly into prepared pan.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan on a wire rack.

To make the caramel:

In a small saucepan, heat the cream over medium heat just until it begins to simmer. Do not let it boil.

Meanwhile, combine the sugars, butter, and vanilla in a medium saucepan over medium heat. Cook, stirring constantly until the sugars are melted and the mixture is bubbling. Add the cream and cook, stirring constantly, for about two minutes, or until thickened.

Pour the caramel over the cake and sprinkle it with sea salt. Serve warm or at room temperature.

Makes one eight-inch cake.

This sea salt caramel cake recipe is the perfect dessert for any occasion. The cake is fluffy and moist, while the caramel is rich and decadent. And best of all, it’s easy to make! So next time you have a special event or just want something delicious to satisfy your sweet tooth, give this recipe a try. Enjoy!

Frequently Asked Questions

Is baking with caramel easy?

Caramel is not hard to make, but it can be a bit tricky. It is easy to go from “almost there” to burn in a hurry, so be careful.

The great thing about caramel is that it can be used in both sweet and savory dishes. It pairs well with salty foods, like bacon or ham, as well as sweet flavors, like chocolate or fruit.

If you are new to using caramel, try a simple recipe first.

Is salted caramel cake difficult to make?

A salted caramel cake is a delicious and decadent dessert that can be made relatively easily at home. There are a few key steps to follow, but overall this is a cake that even novice bakers can make with success.

The most important part of making sea salt caramel cake is ensuring that the caramel is cooked correctly. This means cooking it until it reaches a deep amber color and has a slightly smoky taste. If the caramel is overcooked, it will be too bitter; if it is undercooked, it will be too sweet.

Once the caramel is made, the rest of the cake comes together quickly. The batter is simple to put together and can be baked in a single layer or multiple layers. The frosting is also easy to make and can be flavored with sea salt or other spices as desired.

Overall, sea salt caramel cake is a relatively simple dessert to make that will impress guests with its complex flavors and beautiful presentation. With a few key steps, anyone can create this delicious masterpiece in their own kitchen.

How do you make a salted caramel frosting

Salted caramel frosting is made with sea salt, unsalted butter, light brown sugar, vanilla extract, and heavy cream. The ingredients are combined in a saucepan over medium heat and cooked until the mixture thickens and becomes a caramel color. The frosting is then cooled before being used to frost the cake.

The salty-sweet flavor of the frosting pairs perfectly with the rich and moist cake. The sea salt gives the frosting a slight crunch, which contrasts nicely with the softness of the cake.

If you are looking for an impressive dessert that is sure to impress your guests, then look no further than the sea salt caramel cake recipe above. With its layers of delicious flavor and beautiful presentation, this cake is sure to be a hit at any gathering.

How do you make caramel sauce?

Caramel sauce is made by heating sugar and water until the sugar caramelizes. The resulting sauce is thick, flavorful, and perfect for drizzling over cakes or ice cream.

To make sea salt caramel cake, you’ll need a batch of caramel sauce. Be sure to make extra – this sauce is also great on vanilla ice cream or poured over slices of fresh fruit.

How would the cake and icing keep overnight?

When you keep the cake and icing overnight, the cake will become a little bit dry. The icing, however, will still be moist and delicious. You can either store the cake and icing separately or together in an airtight container. Make sure to refrigerate them if you decide to store them together. Otherwise, they can last for up to two days at room temperature.

How is it best to store the frosting?

The frosting can be stored in the fridge for up to a week. Make sure to keep it covered so that it doesn’t absorb any unpleasant odors from the fridge. You can also store it in the freezer for up to two months. Just make sure to thaw it out before using it so that it’s at the right consistency.

The frosting is an important part of the cake, so it’s crucial to store it properly. If you don’t, the cake will taste terrible.

What’s the purpose of light corn syrup?

When baking a sea salt caramel cake, it’s important to use light corn syrup. Corn syrup is a thickener, and it helps to create a smooth caramel sauce. Without it, your sauce would be gritty and grainy.

How much caramel do I add to the chocolate ganache?

The amount of caramel you add to the chocolate ganache will determine how much of a sea salt flavor your cake has. If you want a pronounced sea salt flavor, add more caramel than if you want just a hint of it. Play around with the amounts until you find what you like best.

The great thing about this recipe is that it’s very forgiving, so don’t worry if it’s not perfect the first time. Just keep tweaking it until you get the sea salt caramel cake of your dreams.

How long do I need to cool the frosted cake?

The frosted cake should be cooled for at least two hours before serving. This will ensure that the frosting is set and the cake is not too moist. Cooling the frosted cake for a longer period of time will not have any adverse effects. In fact, the cake may even taste better if it is allowed to cool for a few more hours.

If you are in a hurry and need to serve the cake immediately after frosting it, you can place it in the refrigerator for about 30 minutes. However, make sure that the cake is not cold when you serve it. The frosting should be soft and creamy, and the cake should have a slightly moist texture.

What kind of issues would you encounter with the icing?

Adding the icing to the cake can be a bit tricky. If it’s too thick, you might have trouble getting it to spread evenly. And if it’s too thin, it will run right off the cake. A good way to fix this is to add a little more powdered sugar until you reach the desired consistency.

Another issue that can come up is if the icing is too sweet. In this case, you can add a touch of salt to counteract the sweetness.

Finally, if your icing is too runny, you can add some more powdered sugar until it thickens up.

How do you make the caramel icing less sweet?

A sea salt caramel cake can be too sweet for some people, so here are a few tips to make the icing less sweet.

– Use sea salt instead of table salt to give the cake more flavor.

– Reduce the amount of sugar in the caramel by half.

– Add a tablespoon of cream or milk to thin out the icing.

– Make sure that the caramel is at room temperature before adding it to the cake.

If you follow these tips, your sea salt caramel cake will be less sweet and more delicious!

How do you make the caramel icing less sweet?

A sea salt caramel cake can be too sweet for some people, so here are a few tips to make the icing less sweet.

– Use sea salt instead of table salt to give the cake more flavor.

– Reduce the amount of sugar in the caramel by half.

– Add a tablespoon of cream or milk to thin out the icing.

– Make sure that the caramel is at room temperature before adding it to the cake.

If you follow these tips, your sea salt caramel cake will be less sweet and more delicious!