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Salted Caramel Fall Cake Design Recipe

Emily Carter
A moist and rich cake layered with velvety salted caramel frosting, topped with a decadent salted caramel drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10 servings

Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup milk

For the Salted Caramel Frosting

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 2 cups powdered sugar

For the Caramel Drizzle

  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/4 teaspoon sea salt

Instructions
 

  • Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
  • In a bowl, combine flour, baking powder, salt, and cinnamon.
  • Beat butter and sugar until fluffy, then add eggs and vanilla.
  • Alternate adding dry ingredients and milk, beating until smooth.
  • Pour batter into pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  • While cakes cool, make the frosting: melt butter and brown sugar in a saucepan.
  • Stir in cream, vanilla, and sea salt. Simmer for 3-4 minutes, then let cool.
  • Gradually add powdered sugar to the cooled caramel, beating until smooth.
  • Frost the cooled cakes with salted caramel frosting.
  • Drizzle with caramel sauce and sprinkle a little extra sea salt on top.

Notes

Nutritional Information (Per Serving)

  • Calories: 380
  • Total Fat: 22g
  • Saturated Fat: 10g
  • Carbohydrates: 47g
  • Fiber: 1g
  • Protein: 3g
Vitamins and Minerals (Per Serving)
  • Vitamin A: 8%
  • Calcium: 4%
  • Iron: 5%
  • Potassium: 3%
  • Vitamin C: 2%

Additional Notes/Tips

  1. Add a touch of bourbon to the frosting for an extra layer of flavor.
  2. For a crunchy texture, sprinkle chopped pecans on top before serving.
  3. Make sure the caramel sauce is slightly cooled before drizzling to avoid melting the frosting.
  4. Store leftovers in an airtight container for up to 3 days—if it lasts that long.
  5. For a stronger salty kick, use a bit more sea salt in the frosting and drizzle.