Sweets & Desserts

Salted caramel cake

Salted caramel cake | casaveneracion.com
When I saw a recipe for dulce de leche pound cake, my heart jumped. I adore anything with dulce de leche and I so wanted to make that cake. The problem is that it has gotten more and more difficult to make dulce de leche at home. For some reason, sweetened condensed milk is no longer what it used to be. There was a time when we would drop a whole unopened can of sweetened condensed milk in a pot of gently boiling water for an hour and, once the can has cooled, we’d open it and we would have dulce de leche. These days, even if you boil the unopened can for two hours, the liquid inside stays thin and hardly changes color. I even tried making dulce de leche in the oven, David Lebovitz style, and the sweetened condensed milk was still sweetened condensed milk after an hour and a half. I just gave up. When we see dulce de leche in jars in food markets, we’d buy, but not too often because they are not inexpensive.

Still I wanted to make that cake. I thought for a few moments and realized that I had something that was equally good — salted caramel. I often keep a jar of the stuff in the fridge. Homemade salted caramel. I decided I’d use it. And I’m glad I followed my instinct because my salted caramel cake turned out wonderfully. It’s Old World and old school — something your grandmother would have baked when you were a kid before the age of fancy-looking cakes that often look better than they taste. The recipe is very simple — ideal for bakers who are just learning the rudiments of baking. It will also make a wonderful baking project with kids. I baked this cake with Sam although her participation consisted of taking photos. Thank you, sweetie, love the step-by-step photos.

Adapted from Technicolor Kitchen’s Dulce de Leche Pound Cake.

Recipe: Salted caramel cake


  • 1/2 c. of butter plus more for greasing the pan, at room temperature
  • 1/2 c. of salted caramel (recipe)
  • 1 c. of dark brown sugar
  • 1/2 c. of white sugar
  • 1 vanilla bean or 1/2 tsp. of vanilla extract
  • 3 large eggs
  • 1 and 1/2 c. of all-purpose flour
  • 1/2 tsp. of baking powder
  • 1/4 tsp. of salt
  • powdered sugar, cinnamon and cocoa powder for dusting


  1. Preheat the oven to 350F.
  2. Butter the sides and bottom of a 7″x11″ pan.
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  4. Place the butter, sugars and salted caramel in a mixing bowl.
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  6. With an electric mixer or a wire whisk, beat until smooth.
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  8. Add the eggs, one at a time, mixing after each addition.
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  10. Add the vanilla or vanilla extract, baking powder and salt.
  11. Add the flour, little by little, mixing after each addition.
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  13. The cake batter will be heavy.
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  15. Scrape the cake batter into the buttered baking pan.
  16. Bake for 30 minutes at 350F or until a toothpick inserted at the center comes out clean.
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  18. Cool the cake in the pan. The sides will pull away from the pan as the cake cools.
  19. Cut the cake into six to eight portions. Place a portion on a plate, sprinkle with powdered sugar, cinnamon and cocoa powder. Serve.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6 to 8

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