The combination of brown sugar cake and salted caramel frosting is simply, sweet. For the past few years, I’ve indulged in the salted caramel phase, often requesting a salted caramel cake from one of my favorite bakers. It was time to perfect my own. I’m dividing this recipe into 3 easy parts – cake, frosting and topping.
Ingredients
- 1 1/2 c flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 stick butter softened
- 1 c plus 2 Tbsp packed brown sugar
- 2 eggs
- 1 tsp vanilla
- just over 1/2 c milk mixed with 2 tsp lemon or 1/2 c + 2 Tbsp buttermilk
- ICING
- 1/4 c sugar
- 2 Tbsp water
- 1/4 c heavy cream
- 1 tsp vanilla
- 2 sticks butter softened
- 1/2 tsp course sea salt
- 2 1/2 c powdered sugar
Instructions
- Preheat oven to 325 degrees.
- Combine flour, baking powder and salt. Set aside.
- Cream butter and add brown sugar. Mix well. Add eggs and vanilla. Alternate adding buttermilk and dry mixture until well combined.
- Bake 25 minutes.
- Over medium heat, add sugar and water, stir. Watch closely until it becomes a deep amber. Remove from heat and add heavy cream and vanilla. Whisk until smooth and allow to cool {10 minutes or so}.
- Using a mixer, combine butter, sea salt and powdered sugar. Add caramel and combine well. Frost cooled cake.
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Notes: because this cake was made for just 4, I made a single layer. If you want a thicker/double stack cake, just double the cake portion of the recipe.
This looks amazing! Love salted caramel anything!
Thank you, Eden! I love that you found this old recipe – so good!