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Salted Caramel Bliss Cake

Indulge in this divine Salted Caramel Bliss Cake, featuring a moist and fluffy vanilla cake, topped with a luscious homemade salted caramel sauce. An irresistible treat for dessert lovers!
2
55 min
TOTAL TIME
445
CALORIES
$0.68
PER SERVING
Salted Caramel Bliss Cake
Directions
12 STEPS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
Preheat the oven to 350 degrees F (175 degrees C).
2
In a medium mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
3
Beat in the large eggs one at a time, mixing well after each addition.
4
In another bowl, whisk together all-purpose flour and baking powder.
5
Gradually add the dry ingredients to the butter-sugar-egg mixture, alternating with whole milk, beginning and ending with the dry ingredients. Mix until well combined.
6
Stir in pure vanilla extract.
7
Grease an 8-inch round cake pan and pour the batter into it, spreading evenly.
8
Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9
Let the cake cool in the pan for 5-10 minutes, then transfer it to a wire rack to cool completely.
10
While the cake is cooling, warm up store-bought caramel sauce and mix in the sea salt.
11
Pour salted caramel sauce evenly over the cooled cake.
12
Slice, serve, and enjoy this scrumptious Salted Caramel Bliss Cake!
Health Info
Macros
62g
CARBS
18g
FAT
5g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
Nutrition Facts
PER SERVING
8 SERVINGS
134G EACH
Calories
445 kcal
22%
Carbohydrates
62 g
23%
Fat
19 g
24%
Protein
6 g
12%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.
Frequently Asked Questions
How can I make my cake more flavorful?
Can I reduce the sugar in the cake recipe?
Why is my cake dry?
Why is my cake dense and not fluffy?
Can I make a cake without eggs?
Why is my cake not rising?
Can I substitute butter with oil in my cake recipe?
Why does my cake have a dome-like shape and is not flat?
How can I make a gluten-free cake?
What's the best way to frost a cake?