A showstopping caramel cake featuring three moist and tender vanilla cake layers filled and covered in rich, decadent caramel icing. The light, tender cake contrasts beautifully with the deep, intense caramel flavor, making it perfect for any occasion.
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1
Preheat the oven to 350°F (175°C).
2
In a large bowl, combine flour, sea salt, and baking powder. Whisk together thoroughly until evenly distributed, then set aside.
3
Using a stand mixer with the paddle attachment, cream the room temperature butter until smooth. The butter should be soft enough to indent with a finger but not completely melted.
4
Add the granulated sugar to the butter and beat on medium speed for about 5 minutes until the mixture becomes light, fluffy, and pale. Scrape down the bowl as needed.
5
Add the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the bowl multiple times during this process.
6
Add the flour mixture in three batches, alternating with the milk. Add one-third of the flour, then half the milk, and repeat. Finish by folding gently by hand to avoid overmixing.
7
Prepare three 9-inch cake pans by buttering and flouring them. Coat the bottom and sides with butter, dust with flour, and rotate to distribute evenly.
8
Divide the batter evenly among the prepared pans. Use soaked cake strips around the edges to help the cakes bake flat. Level the surface of each pan with a spatula.
9
Bake for 30 to 35 minutes until the centers are springy to the touch. Cool in the pans for 15 to 20 minutes, then turn out onto cooling racks.
10
In a medium saucepan, combine unsalted butter, brown sugar, salt, heavy cream, and milk. If the butter is very cold, soften it slightly beforehand.
11
Heat the mixture over medium heat. Stir occasionally at first until the butter melts, then stir frequently to prevent the edges from scorching. Heat until the mixture reaches a boil and reaches 230 to 235°F (soft ball stage).
12
If you don't have a candy thermometer, use the cold water test: drop a small amount of caramel into cold water. It should form soft balls that hold their shape but are not hard.
13
Pour the caramel into the bowl of a stand mixer and let cool for about 20 minutes until it reaches approximately 150°F. Stir occasionally for even cooling, or refrigerate to speed up the process while stirring more frequently.
14
Using the whisk attachment on the stand mixer, beat the caramel on medium-high speed for about 10 minutes to incorporate air and thicken it. Add powdered sugar and mix on low until combined, then return to medium-high speed and beat until it reaches the desired consistency—thick enough to hold shape but still pourable.
15
Prepare your serving plate. Place the first cake layer and spread about half a cup of caramel frosting on top. Stack the second layer and repeat. Place the third layer on top.
16
Apply a thin crumb coat: spread a thin layer of frosting over the top and sides of the cake to seal in any crumbs.
17
Frost the top with the remaining caramel frosting, allowing some to cascade down the sides. Create texture with a spatula—you can make a swirl pattern or leave it naturally dripped and rustic.
18
If desired, refrigerate the cake briefly to set the frosting, then slice and serve.
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