Table of Content
In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir by hand until all ingredients are well combined.
Continue this process until the toothpick comes out clean.Set on the counter to cool while still in the pan for 15 minutes. I trust that my cake will come out of the pan easily and it has a beautiful classic bundt pan shape. I trust Nordic Ware with my cakes and I’ve never looked back. The last thing you want is to bake a cake, work hard on it, and then it fails to come out of the pan.
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!
Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat, stir in the salt and allow to cool slightly before using. Over-mixing creates a more dense cake. Spread frosting on top of cooled cake, then drizzle with caramel and sprinkle with toffee bits and sea salt. Cover leftovers tightly and store in the refrigerator for up to 5 days.
I just with someone would’ve told me, years ago, what type of bundt pan to buy. So I’m passing along the knowledge before you even begin the recipe. Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Stir by hand until all ingredients are well combined.
Pumpkin Salted Caramel Layer Cake
Continue this process until the toothpick comes out clean. Whenever you’re making a glaze you want to be patient. If you need to make the cake ahead of time, the night before so you aren’t rushed, it might be best. One of the keys to creating fabulous cakes is the tools you use.

Once out of the pan let the cake cool completely. There is this store by my house that sells these individually wrapped chocolate covered caramels topped with sea salt. Every time I go there, I look forward to the checkout where I know they are sitting, patiently waiting for me to cave and buy one. I can barely make it to my car before its gone. They are seriously mouth-watering. I made this cake for a work Christmas party and got rave reviews.
Hy-Vee Recipes and Ideas
I hate to admit it, but the quality makes a difference in your baking and you don’t want to cheap out. This Salted Caramel Pound Cake is made in a classic bundt pan. The brand that stands the test of time (and it’s the best on the market) is the classic Nordic Ware Bundt Pan. To the genius out there who first discovered that a hint of salt makes sweet things exponentially more amazing, we salute you.

Place the balls on a parchment lined baking sheet. Use the palm of your hand to press down on the cookie slightly, so that the cookie dough ball creates a thin disk. Scoop the batter into the prepared bundt pan. Bake at 350 degrees for 60 minutes. Continue to bake for another 5 minutes and check again. If still not done, return to the oven.
Pour rest of caramel filling to cover the center of the cake’s top. In a large mixing bowl, add all ingredients. When the cakes have cooled, move them to your cake pedestal or icing turntable. Amber uses this turntable to make icing all her cakes so much easier.

The salt just brings out the richness of the gooey caramel and together they’re irresistible. My Husband adores anything salted caramel flavored and I created a cake that works for any occasion. This Salted Caramel Pound Cake recipe is the result and it’s to die for delicious! It’s moist and dense with a thick caramel topping.
Once the cakes are cooled, frost with homemade caramel buttercream. Add in the flour, cornstarch, baking powder, and salt into a bowl and combine using a whisk. Let the toffee sit for a few minutes to allow the chocolate to melt and then spread evenly over the toffee using an offset spatula or a butter knife. Sprinkle the chopped pecans on the chocolate and let cool completely.

I've never had southern salted caramel cake before. I'm putting this on my 'must bake' list right now. Spread cake batter into pan and smooth into a thin, even layer with a rubber spatula.
You’ve got to try it to believe it. Pour caramel mixture over warm cake and top with sea salt, chocolate chips, and toffee bits. Allow to cool, but not completely. Filling should be slightly warm when added to cakes to make it easier to spread. Honestly, I prefer buttercream for this cake because it gives it that real indulgent cake feel.

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