Nigella Salted Caramel Cake Recipe

This rich and moist salted caramel cake is made with soft brown sugar layers soaked in sweet milk, covered with caramel buttercream, and finished with a caramel drizzle. A dreamy cake for any occasion!

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Ingredients Needed:

For the Cake Layers:

• 180 g unsalted butter, softened
• 180 ml vegetable oil
• 375 g soft light brown sugar
• 2 teaspoons vanilla extract
• 6 eggs
• 375 g self-raising flour
• 80 ml whole milk

For the Sweet Milk:

• 400 ml whole milk
• 2 tablespoons soft light brown sugar
• 2 teaspoons vanilla extract

For the Caramel:

• 300 g granulated sugar
• 150 g unsalted butter, softened
• 180 ml double cream, warm (heated in the microwave for 30-60 seconds)
• 1/4 teaspoon salt

For the Buttercream:

• 1 batch of Swiss meringue buttercream (replace the granulated sugar with light brown sugar)

How To Make Salted Caramel Cake Recipe?

1. Prepare the cake layers: Preheat your oven to 180°C and grease two 8-inch cake tins with parchment paper. In a large bowl, beat together the butter, oil, brown sugar, and vanilla for 5 minutes until creamy. Add 3 eggs, mix, then add the other 3 eggs and mix again. Gently fold in the flour and milk until smooth. Divide the batter between the cake tins and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
2. Make the sweet milk: Heat the milk, brown sugar, and vanilla in a saucepan over medium heat until it simmers. Remove from heat and set aside. While the cakes are hot, pour the sweet milk over them and let them cool completely.
3. Prepare the caramel: Add 1/3 of the sugar to a pan over medium heat. Stir until it melts, then add another 1/3 of the sugar and stir again. Repeat with the last part. Keep stirring until the sugar turns amber. Remove from heat, stir in the butter, then slowly add the warm cream, mixing constantly. Stir in the salt, then return to low heat for 1-2 minutes until slightly thickened. Strain and let it cool completely.
4. Make the buttercream: Prepare the Swiss meringue buttercream, replacing the sugar with light brown sugar. Once made, mix in some of the cooled caramel to taste.
5. Assemble the cake: Trim the tops of the cakes for a flat surface (optional). Place one cake layer on a plate, spread a layer of buttercream, and pipe a border around the edge. Fill the center with a thin layer of caramel. Place the second cake layer on top and chill the cake for 20 minutes.
6. Decorate the cake: Cover the cake with buttercream, drizzle leftover caramel down the sides, and pipe buttercream swirls on top. Slice and enjoy!

Recipe Tips:

• Use room temperature ingredients: Make sure the butter, eggs, and milk are at room temperature before mixing. This helps the batter mix smoothly and makes the cake soft and fluffy.
• Melt the sugar slowly for the caramel: When making the caramel, melt the sugar on medium heat and stir constantly. If the heat is too high, the sugar can burn and become bitter.
• Let the caramel cool completely before using: If the caramel is warm, it will melt the buttercream and make it runny. Always wait until the caramel is completely cool before adding it to the buttercream or using it as a filling.
• Chill the cake before decorating: After layering the cake with buttercream and caramel, place it in the fridge for 20 minutes. This helps the cake stay firm and makes decorating easier.
• Pipe a buttercream border to hold the caramel: When adding caramel between the cake layers, first pipe a ring of buttercream around the edge. This prevents the caramel from leaking out and keeps the layers neat.

How To Store Leftovers?

• Refrigerate: Let the Salted Caramel Cake cool completely before storing. Keep it in an airtight container in the fridge for up to 5 days. Before eating, let it sit at room temperature for about 30 minutes to soften.
• Freeze: After the cake has cooled, wrap slices in plastic wrap and put them in a container. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 520 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 130mg
• Sodium: 180mg
• Potassium: 140mg
• Total Carbohydrate: 65g
• Dietary Fiber: 1g
• Sugars: 50g
• Protein: 6g

Try More Nigella Lawson Recipes:

• Nigella Savoury Muffins Recipe
• Nigella Coconut Loaf Cake Recipe