👩🍳 Instructions:
1. Make the cake:
- Preheat oven to 175 °C / 350 °F. Grease and line two 8-inch (20 cm) round pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and brown sugar until fluffy.
- Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and buttermilk, mixing gently.
- Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
2. Make the salted caramel sauce:
- Heat sugar in a medium saucepan over medium heat, stirring until melted and golden.
- Carefully add butter, stirring until melted.
- Slowly pour in cream while whisking constantly.
- Stir in sea salt. Cool before using.
3. Make the buttercream:
- Beat butter until creamy.
- Gradually add powdered sugar, vanilla, and 2–3 tbsp salted caramel sauce. Beat until smooth.
4. Assemble the cake:
- Place one cake layer on a plate. Spread a layer of buttercream and drizzle some salted caramel sauce.
- Top with the second layer and frost the top and sides with buttercream.
- Drizzle additional caramel sauce over the top and sprinkle a pinch of sea salt.
👉 Tips:
- For extra indulgence, add crunchy caramel shards or chopped nuts on top.
- Let the cake chill for an hour to set the buttercream before slicing.
If you want, I can also give you a simpler 1-bowl version that’s quicker to make but still tastes like a bakery-level salted caramel cake.
Do you want me to do that?
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