Recipe For Salted Caramel Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add the buttermilk, hot water, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and well combined.

4. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.

5. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

6. While the cakes are baking, make the salted caramel filling. In a medium saucepan, heat the granulated sugar over medium heat. Stir constantly until the sugar melts and turns a golden amber color.

7. Add the butter to the pan and stir until melted. Slowly pour in the heavy cream while stirring constantly. Be careful as the mixture will bubble.

8. Stir in the sea salt and remove the pan from the heat. Let the caramel cool slightly.

9. Once the cakes are done, allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

10. To make the salted caramel frosting, beat the softened butter until creamy. Gradually add the confectioners' sugar and beat until smooth. Mix in the salted caramel and vanilla extract.

11. Place one cake layer on a serving plate. Spread a layer of the salted caramel filling on top. Repeat with the remaining layers.

12. Frost the top and sides of the cake with the salted caramel frosting. Sprinkle a little sea salt on top for garnish.

13. Chill the cake for at least 1 hour before slicing and serving.