My experience with salted caramel butter cake recipe started when I saw a stunning cake recipe online that looked irresistible. I decided to try making it myself because the rich flavors of caramel and butter seemed like a great match.
This salted caramel butter cake recipe main specialty lies in its balance between a moist, tender crumb and a luscious salted caramel glaze that adds a subtle salty sweetness.
Watching the process carefully inspired me to recreate it step-by-step. Now, I want to share this salted caramel butter cake recipe with others so they can enjoy the delicious taste and texture of this homemade salted caramel butter cake.
Ina Garten Salted Caramel Butter Cake Recipe
Ina Garten’s salted caramel butter cake recipe offers a rich and indulgent taste, combining a tender, buttery cake with a luscious salted caramel glaze.
The sweetness of caramel perfectly balances with a subtle hint of salt, creating a delightful contrast that melts in your mouth.
This salted caramel butter cake recipe reflects Ina Garten’s signature style comforting yet elegant desserts inspired by classic American baking traditions.
The salted caramel trend has grown popular over the years, adding a modern twist to traditional cakes. This salted caramel butter cake recipe captures that history by blending timeless flavors with contemporary flair, making it a favorite for special occasions.
How To Prepare Salted Caramel Butter Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert / Cake
Cuisine: American
Yield: about 12 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan
- Saucepan (for caramel glaze)
- Cooling rack
Ingredients
For the Cake:
- 2 ½ cups granulated sugar
- 1 ¼ cups salted butter, softened
- 5 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon butter extract
- ½ teaspoon rum extract
- 2 ½ cups cake flour
- ¼ teaspoon baking soda
- 1 cup full-fat sour cream
For the Salted Caramel Glaze:
- 6 tablespoons salted butter
- 1 cup sugar
- ½ cup heavy cream
- ½ teaspoon kosher salt
- Flaky sea salt, for garnish
Instructions
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened salted butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla, butter, and rum extracts.
2. Combine Dry Ingredients:
In a separate bowl, whisk together the cake flour and baking soda. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing just until incorporated. Avoid overmixing to keep the cake tender.
3. Bake the Cake:
Grease and flour your 9-inch cake pan. Pour the batter evenly into the pan and smooth the top. Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
4. Make the Salted Caramel Glaze:
In a medium saucepan over medium heat, melt the 6 tablespoons of salted butter. Add the sugar and stir constantly until it dissolves and turns a deep amber color. Carefully whisk in the heavy cream (it will bubble up), then add the kosher salt. Stir until smooth and remove from heat. Let the glaze cool slightly until it thickens but is still pourable.
5. Glaze the Cake:
Once the cake is fully cooled, pour the salted caramel glaze evenly over the top, letting it drip down the sides naturally. Sprinkle with flaky sea salt to enhance the caramel flavor and add a beautiful finish.
6. Serve and Enjoy:
Allow the glaze to set for about 15 minutes before slicing. Serve your salted caramel butter cake as a decadent dessert with a cup of coffee or tea.
Notes: Make sure eggs and butter are at room temperature for the best texture. Cake flour gives a lighter crumb; do not substitute with all-purpose flour without adjustment. The caramel glaze is best poured warm for a glossy finish and better absorption. Flaky sea salt on top adds a nice crunch and balance to the sweetness.
Nutrition Facts Of Salted Caramel Butter Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 25g |
| Saturated Fat | 15g |
| Carbohydrates | 55g |
| Sugar | 45g |
| Protein | 5g |
Why You Should Try This Recipe Today
Trying this salted caramel butter cake recipe brings a rich, buttery cake topped by a smooth, salted caramel glaze that highlights the balance between sweet and salty.
Baking this salted caramel butter cake recipe results in a moist, tender crumb enhanced by the deep flavors of caramel and a touch of sea salt. The process offers a chance to create an impressive dessert that delights the senses.
Sharing this salted caramel butter cake recipe at gatherings or enjoying it solo adds a special touch to any moment. This recipe promises a memorable taste experience worth making today.
Why You’ll Love This Recipe
This salted caramel butter cake recipe delivers a wonderful blend of rich, buttery cake and a luscious salted caramel glaze. The moist texture pairs beautifully with the sweet and salty flavors, creating a dessert that feels both indulgent and comforting.
Making this salted caramel butter cake recipe allows you to enjoy a homemade treat that stands out in taste and presentation.
Sharing it with friends or family brings smiles and compliments. The balanced flavors and delightful finish make this recipe one to return to again and again.
Serving Ideas For Salted Caramel Butter Cake Recipe
Slice the salted caramel butter cake recipe and serve alongside fresh berries like raspberries or sliced pears to add a refreshing contrast. Drizzle a little extra warm caramel sauce on the plate for an elegant touch.
A sprinkle of toasted nuts, such as pecans or walnuts, adds a satisfying crunch. For a cozy twist, serve with a warm chai latte or spiced hot chocolate.
If you want to make it extra special, add a scoop of salted caramel or butter pecan ice cream on the side. These options elevate the cake and create a memorable dessert experience.
Best Variations
1. Chocolate Salted Caramel Butter Cake
Add ½ cup cocoa powder to the dry ingredients and fold in 1 cup of chocolate chips for a rich chocolate twist. Top with the salted caramel glaze and sprinkle chopped toasted pecans.
2. Apple Cinnamon Salted Caramel Cake
Fold in 1 cup of finely chopped apples and 1 teaspoon cinnamon into the batter. The caramel glaze pairs perfectly with warm spices and fruit. Great for fall!
3. Maple Pecan Salted Caramel Cake
Replace granulated sugar with pure maple syrup (use 2 cups) and add 1 cup chopped toasted pecans to the batter. Use the salted caramel glaze and garnish with extra pecans.
4. Salted Caramel Coffee Butter Cake
Add 1 tablespoon instant espresso powder to the dry ingredients for a subtle coffee flavor that complements the caramel. Drizzle glaze and dust with cocoa powder for extra depth.
5. Coconut Salted Caramel Butter Cake
Add 1 cup shredded unsweetened coconut to the batter and sprinkle some toasted coconut flakes on top after glazing. The caramel and coconut combo is tropical and delicious.
How To Make With More Delicious
To make this salted caramel butter cake recipe even more delicious, start by using high-quality salted butter and fresh, full-fat sour cream to boost richness.
Toasting the cake flour lightly before mixing can add a subtle nutty depth. When making the caramel glaze, cook the sugar slowly and watch carefully to develop a deep amber color without burning.
Adding a pinch of flaky sea salt right before serving enhances the flavors perfectly. For extra indulgence, serve warm with a scoop of vanilla ice cream or a drizzle of homemade caramel sauce on top.
Expert Tips
1. Make sure your eggs, butter, and sour cream are at room temperature before starting. This helps everything blend smoothly, resulting in a tender, even crumb.
2. Take the extra step to brown the butter until it has a rich nutty aroma. Cool it slightly before mixing to avoid cooking the eggs. This adds a deep, complex flavor layer.
3. Sift your cake flour and measure it using the spoon-and-level method (spoon flour into measuring cup, level off with a knife) to avoid packing. This keeps the cake light and fluffy.
4. When combining the flour mixture and sour cream with the wet ingredients, add them alternately (start and end with dry). Mix gently after each addition overmixing can make the cake dense.
5. Start checking your cake around 25 minutes. Insert a toothpick in the center if it comes out with just a few moist crumbs, it’s done. Avoid overbaking to keep it moist.
6. Allow your cake layers to cool fully on a wire rack before glazing. Warm cake can melt the caramel glaze and make it runny, losing that perfect glossy finish.
Additions
➤ Chopped Nuts: Adding toasted pecans, walnuts, or almonds to the batter introduces a delightful crunch that contrasts the cake’s tender crumb, enhancing texture and flavor.
➤ Warm Spices: Incorporating spices like cinnamon, nutmeg, or even a pinch of ground ginger can add a cozy, aromatic depth that complements the caramel beautifully.
➤ Chocolate Chips or Chunks: Folding in semi-sweet or milk chocolate pieces creates pockets of melted chocolate throughout the cake, enriching every bite.
➤ Fruit Preserves: Swirling in a spoonful of raspberry or apricot jam before baking gives the cake a subtle fruity brightness that balances the caramel’s richness.
Substitutions
✔ Sour Cream Alternatives: Greek yogurt or crème fraîche can replace sour cream to maintain moisture and add a slight tang, which enhances the cake’s flavor without changing texture.
✔ Flour Options: If you don’t have cake flour, use all-purpose flour but reduce it slightly and add 1 tablespoon of cornstarch per cup to replicate cake flour’s fine texture and keep the cake light and tender.
✔ Heavy Cream Replacement: For a dairy-free glaze, substitute heavy cream with full-fat coconut milk, which adds a subtle coconut flavor while keeping the caramel smooth and creamy.
✔ Sugar Alternatives: Brown sugar can replace granulated sugar in the batter or glaze for a deeper, richer caramel flavor thanks to its molasses content. Coconut sugar is another option that adds a mild caramel note and is less processed.
Frequently Asked Questions (FAQs)
Can I use salted butter instead of unsalted butter in the cake batter?
Yes, you can use salted butter in the cake batter. However, if you do, you might want to reduce or omit the additional salt in the recipe to prevent the cake from becoming too salty. Alternatively, using unsalted butter allows you to control the salt content more precisely.
How can I make the caramel sauce less sweet?
To reduce the sweetness of the caramel sauce, you can add a small amount of lemon juice or a pinch of sea salt. The acidity from the lemon juice or the salt will balance out the sweetness and enhance the overall flavor profile.
Can I make the cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature. When ready to serve, drizzle with the caramel sauce and enjoy.
What can I use if I don’t have cake flour?
If you don’t have cake flour, you can make a substitute by measuring out 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift the mixture together several times to ensure it’s well combined. This will mimic the lower protein content of cake flour, resulting in a lighter cake.
Conclusion
This amazing salted caramel butter cake recipe is truly a crowd-pleaser that everyone loves and enjoys. After making it myself, I was thrilled by how delicious and rich it turned out.
Sharing salted caramel butter cake recipe with my family brought so much joy, and their compliments made the effort even more rewarding.
I made this salted caramel butter cake recipe specially for you, hoping it brings the same happiness to your kitchen and loved ones.
I’m confident you’ll enjoy baking and tasting this salted caramel butter cake recipe just as much as I did.
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Salted Caramel Butter Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan
- Saucepan (for caramel glaze)
- Cooling rack
Ingredients
For the Cake:
- 2 ½ cups granulated sugar
- 1 ¼ cups salted butter softened
- 5 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon butter extract
- ½ teaspoon rum extract
- 2 ½ cups cake flour
- ¼ teaspoon baking soda
- 1 cup full-fat sour cream
For the Salted Caramel Glaze:
- 6 tablespoons salted butter
- 1 cup sugar
- ½ cup heavy cream
- ½ teaspoon kosher salt
- Flaky sea salt for garnish
Instructions
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened salted butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla, butter, and rum extracts.
Combine Dry Ingredients:
- In a separate bowl, whisk together the cake flour and baking soda. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing just until incorporated. Avoid overmixing to keep the cake tender.
Bake the Cake:
- Grease and flour your 9-inch cake pan. Pour the batter evenly into the pan and smooth the top. Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Make the Salted Caramel Glaze:
- In a medium saucepan over medium heat, melt the 6 tablespoons of salted butter. Add the sugar and stir constantly until it dissolves and turns a deep amber color. Carefully whisk in the heavy cream (it will bubble up), then add the kosher salt. Stir until smooth and remove from heat. Let the glaze cool slightly until it thickens but is still pourable.
Glaze the Cake:
- Once the cake is fully cooled, pour the salted caramel glaze evenly over the top, letting it drip down the sides naturally. Sprinkle with flaky sea salt to enhance the caramel flavor and add a beautiful finish.
Serve and Enjoy:
- Allow the glaze to set for about 15 minutes before slicing. Serve your salted caramel butter cake as a decadent dessert with a cup of coffee or tea.
Notes
Nutrition Facts Of Salted Caramel Butter Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 25g |
| Saturated Fat | 15g |
| Carbohydrates | 55g |
| Sugar | 45g |
| Protein | 5g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.