Butter Cake with Salted Caramel Buttercream Frosting Recipe
Southern Caramel Cake is always a favorite. This version with Salted Caramel Buttercream is out of this world!
Servings: 24
Ingredients
Butter Cake Recipe
- 3 cups (360 g) all-purpose flour (spoon + level)
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) baking soda
- pinch (0.4 g) kosher salt
- 1 cup (226 g) softened butter 2 sticks
- 2 cups (396 g) sugar
- 4 (200 g) eggs room temperature
- 1 cup (227 g) buttermilk room temperature
- 2 teaspoons (9.4 g) vanilla extract
Salted Buttercream Frosting Recipe
First Stage
- 2 cups (396 g) sugar
- 1 cup (227 g) buttermilk
- 1/2 cup (92 g) shortening
- 1/2 cup (113 g) butter
- 1 teaspoon (6 g) baking soda
Second Stage
- 1/2 cup (113 g) butter
- 1/2 teaspoon (3.25 g) sea salt
- 2 cups (227 g) confectioner's sugar
Instructions
Butter Cake Recipe
- Preheat oven to 350 degrees.
- Prepare 3 9-inch cake pans with shortening and flour.
- Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside.
- Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
- Add eggs, 1 at a time, and cream together after each.
- Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition of flour and then turn mixer on high to add air into the batter.
- Add vanilla and beat well. Turn mixer on high once vanilla has been incorporated for about 10 seconds to lighten batter.
- Divide among pans and bake for 25-30 minutes until set. You can follow my tips for how to tell when your cake is done.
- Turn out of pans onto cooling racks and allow to cool completely.
Salted Caramel Buttercream Recipe
- Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
- Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
- Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
- Add the butter and salt from the second stage of the frosting recipe to the mixing bowl and whip.
- Add confectioner's sugar in 1/2 cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer onto high for about 10 seconds after each addition to incorporate air into the frosting.
- Adjust the amount of confectioner's sugar to result in a frosting that will hold shape.
- Frost cake and store on a cake plate covered with a dome or an airtight container.
- Best served within 1-3 days.
Notes
For easier frosting of cake, wrap tightly in parchment and aluminum foil and freeze overnight. Brush the cake with a pastry brush to remove loose crumbs and then frost the cake with a light layer of frosting to create a crumb coating. Then, frost the cake as normal.
Nutrition
Calories: 422kcal | Carbohydrates: 56g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 294mg | Potassium: 93mg | Fiber: 0.4g | Sugar: 44g | Vitamin A: 545IU | Calcium: 49mg | Iron: 1mg