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Glazed Salted Caramel Cake With Velvety Buttercream Layers

A showstopping layered cake with homemade salted caramel sauce and silky caramel buttercream.
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Prep Time 35 minutes
Cook Time 35 minutes
Cooling & Assembly time 1 hour
Total Time 2 hours 10 minutes
Servings: 14 slices/people
Calories: 610
Ingredients Equipment Method

Ingredients
  

Cake Ingredients:
2 and 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup full-fat sour cream
1/2 cup whole milk
Salted Caramel Sauce:
1 and 1/2 cups granulated sugar
1/4 cup water
3/4 cup heavy cream, warmed
6 tbsp unsalted butter, cubed
1 and 1/2 tsp flaky sea salt
Caramel Buttercream:
1 and 1/2 cups unsalted butter, softened
3 cups powdered sugar, sifted
1/2 cup salted caramel sauce
2 tbsp heavy cream
Pinch of fine sea salt

Equipment

  • 2 9-inch round cake pans
  • 1  One medium heavy-bottomed saucepan
  • 1 stand mixer or hand mixer
  • 2 Mixing bowls
  • 1 rubber spatula
  • 1 offset spatula
  • 1 cooling rack, cake board or serving plate

Method
 

Make caramel sauce and cool completely.
    Preheat oven to 350F. Grease and line two 9-inch pans.
      Whisk dry ingredients. Beat butter and sugar until fluffy. Add eggs and vanilla.
        Alternate flour mixture with sour cream and milk. Bake 30 to 35 minutes. Cool fully.
          Beat buttercream with cooled caramel sauce until smooth and glossy.
            Layer, crumb coat, chill 20 minutes, frost, and drizzle with remaining caramel.
              Finish with flaky sea salt on top before serving.