Salted Caramel Christmas Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing well after each addition.

Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.

Once the cake has cooled, use a serrated knife to slice it in half horizontally, creating two layers.

Spread 1/4 cup of caramel sauce over the bottom layer of the cake. Sprinkle with 1/4 teaspoon of sea salt. Place the top layer of the cake over the caramel filling.

To make the salted caramel frosting, beat the softened butter until creamy. Gradually add the powdered sugar, caramel sauce, and sea salt. Beat until light and fluffy.

Spread the salted caramel frosting over the top and sides of the cake, using an offset spatula to create a smooth finish.

For the salted caramel drizzle, warm the caramel sauce in the microwave or on the stovetop until pourable. Drizzle the caramel over the top of the cake, allowing it to drip down the sides.

Serve and enjoy!