Description
Moist, tender oil-based cake layered with luscious salted caramel buttercream — the perfect balance of sweet and salty for any occasion.
Ingredients
- All-Purpose Flour: 2 ½ cups – Forms the structure of the cake and absorbs the oil.
- Granulated Sugar: 1 ¾ cups – Sweetens the cake and helps it brown beautifully.
- Baking Powder: 2 ½ teaspoons – Gives the cake its rise.
- Baking Soda: ½ teaspoon – Works with the acid to tenderize and lift.
- Salt: ½ teaspoon – Balances the sweetness.
- Eggs: 3 large – Add richness and bind everything together.
- Whole Milk: 1 cup – Moistens the batter and activates leavening agents.
- Vegetable Oil: 1 cup – Keeps the cake soft and moist.
- Vanilla Extract: 2 teaspoons – Adds warmth and depth of flavor.
- Boiling Water: 1 cup – Helps bloom the cocoa for deeper flavor (optional).
- Granulated Sugar (Caramel): 1 cup – Caramelizes into golden, rich goodness.
- Unsalted Butter: 1 cup (softened) – Forms the base of the buttercream.
- Heavy Cream: ½ cup – Makes the caramel silky and luxurious.
- Salt: 1 teaspoon – The star of the show, balancing all the sweetness.
- Powdered Sugar: 2–3 cups – Sweetens and thickens the buttercream.
- Vanilla Extract: 1 teaspoon – Rounds out the caramel flavor.
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Combine Ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, mix eggs, milk, oil, and vanilla. Gradually add the wet ingredients to the dry, mixing until just combined. Stir in boiling water slowly (if using cocoa).
- Prepare Your Cooking Vessel: Divide the batter evenly between the prepared pans. Tap gently to release air bubbles.
- Assemble the Dish: Bake for 30–35 minutes until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to racks to cool completely.
- Cook to Perfection: In a saucepan, melt sugar over medium heat, stirring constantly. Once amber, remove from heat and whisk in butter and cream. Add salt and let cool.
- Finishing Touches: Whip softened butter until pale and fluffy. Add cooled caramel, vanilla, and powdered sugar until smooth and spreadable. Frost cooled cakes generously.
- Serve and Enjoy: Finish with a sprinkle of sea salt, slice, and serve.
Notes
- Use parchment paper for easy cake removal.
- Chill caramel before adding to buttercream for better consistency.
- Crumb coat cake before final frosting for a cleaner look.
- Store leftovers in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 46g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: oil cake, salted caramel buttercream, moist cake recipe, buttercream frosting, easy dessert