Snack Cake
This Snack Cake with Salted Caramel Frosting is perfect for cravings or when you want to whip up a quick and delicious treat just for you and your loved ones to share.
Servings: 8 servings
Calories: 541kcal
Ingredients
Cake
- ½ cup (1 stick or 113g) butter, softened
- 1 cup (200g) granulated sugar
- 1½ cups (187.5g) all-purpose flour
- 2 teaspoons corn starch
- 2 teaspoons baking powder
- ½ cup (122.5g) whole milk, room temperature
- 3 large eggs, room temperature
Salted Caramel Buttercream
- ½ cup (1 stick or 113g) unsalted butter, room temperature
- 2 cups (250g) confectioners' sugar, sifted
- ½ teaspoon salt
- ¼ cup (82g) caramel topping
- 1½ teaspoons whole milk, as needed
Instructions
Cake
- Preheat the oven to 350°F. Prepare an 8-inch square pan with butter and flour or baking spray.
- Beat the butter at medium speed with a handheld mixer until creamy, roughly 3-4 minutes.
- Gradually add the sugar, beating until light and fluffy.
- Sift together the flour, corn starch, and baking powder.
- Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat at a low speed just until blended after each addition.
- In a separate bowl, beat the eggs with a fork and then gently fold the beaten eggs into batter. Pour batter into prepared pan.
- Bake for 35-38 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool before adding the frosting.
Salted Caramel Buttercream
- Combine the butter, sugar, salt, and caramel topping in the bowl of a stand mixer fitted with a paddle attachment.
- Start mixing on low speed until the sugar is incorporated with the butter.
- Increase the mixing speed to high and beat until smooth and fluffy (about 2 minutes).
- Adjust the consistency with milk, as needed.
- Frost the cake with the buttercream after the cake has cooled completely.
Nutrition
Calories: 541kcal