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Perfect Salted Caramel Virgo Birthday Cake – Easy Homemade Recipe

Salted Caramel Birthday Cake - featured image
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This Perfect Salted Caramel Virgo Birthday Cake is a quick and easy homemade dessert that feels special without being fussy. It features a moist vanilla cake infused with homemade salted caramel, topped with a salted caramel buttercream and a drizzle of caramel sauce.

Ingredients

Scale
  • For the Cake:
  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 ¼ cups (300ml) buttermilk, at room temperature
  • ½ cup (120ml) homemade salted caramel sauce, cooled slightly
  • For the Salted Caramel Sauce:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • ½ cup (120ml) heavy cream, at room temperature
  • 1 ½ teaspoons flaky sea salt
  • For the Salted Caramel Buttercream:
  • 1 ½ cups (340g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) salted caramel sauce, cooled
  • 2–3 tablespoons heavy cream (as needed)
  • 1 teaspoon vanilla extract
  • ½ teaspoon flaky sea salt
  • For the Garnish:
  • Extra salted caramel sauce for drizzling
  • Flaky sea salt for sprinkling
  • Optional: fresh figs or edible gold stars

Instructions

  1. Make the Salted Caramel Sauce: In a medium saucepan, spread 1 cup of sugar in an even layer over medium heat. Let it melt without stirring, swirling the pan occasionally when edges turn golden (6-8 minutes). Once deep amber, remove from heat and immediately add butter. Whisk until melted. Slowly pour in heavy cream while whisking constantly. Whisk until smooth, then stir in 1 ½ teaspoons flaky sea salt. Cool in pan for 10 minutes, then transfer to a jar.
  2. Prepare the Cake Pans: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray. Line bottoms with parchment paper circles and grease the paper.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Cream the Butter and Sugar: In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium-high until light and fluffy (3-4 minutes). Scrape down sides.
  5. Add the Eggs and Vanilla: Add eggs one at a time, beating well after each. Beat in vanilla extract.
  6. Alternate Dry Ingredients and Buttermilk: With mixer on low, add one-third of flour mixture, mixing until just combined. Add half of buttermilk, mixing until just combined. Repeat with another third of flour, remaining buttermilk, and last of flour. Stop mixing when no streaks of flour remain.
  7. Add Caramel to Batter: Gently fold in ½ cup of cooled salted caramel sauce with a rubber spatula until swirled through (do not overmix).
  8. Bake the Cakes: Divide batter evenly between prepared pans. Bake for 25-30 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Make the Salted Caramel Buttercream: In a large bowl, beat softened butter on medium speed until smooth (2 minutes). Gradually add sifted powdered sugar, one cup at a time, beating on low. Add ¼ cup cooled caramel sauce, vanilla extract, and ½ teaspoon flaky sea salt. Beat on medium-high for 2-3 minutes until light and fluffy. Add heavy cream one tablespoon at a time if too thick.
  10. Assemble the Cake: Place one cooled cake layer on serving plate. Spread a generous layer of frosting (about ¾ cup). Drizzle extra caramel sauce over frosting. Place second cake layer on top. Apply a thin crumb coat of frosting all over the cake. Refrigerate for 20 minutes to set.
  11. Frost the Cake: Apply remaining frosting to top and sides. Use offset spatula to create swirls or smooth finish. Drizzle top with extra salted caramel sauce, letting it drip over edges. Sprinkle generously with flaky sea salt. Add optional garnishes like fresh figs or edible gold stars.

Notes

Don’t rush the caramel; let sugar melt undisturbed to avoid crystallization. Use room temperature ingredients for best results. Start checking cake at 23 minutes to avoid overbaking. Chill cake for 20 minutes after crumb coat for smooth frosting. Cake keeps in refrigerator for up to 5 days; flavor improves on day two. Unfrosted layers can be frozen for up to 3 months.

Nutrition

Keywords: salted caramel cake, birthday cake, Virgo cake, homemade cake, easy cake recipe, caramel buttercream, vanilla cake

Find it online: https://lenatable.com/perfect-salted-caramel-virgo-birthday-cake-easy-homemade-recipe/