Low Sodium Caramel Cake

Indulge in the rich, buttery decadence of a Low Sodium Caramel Cake, a perfect dessert for those seeking to reduce salt without sacrificing flavor. This homemade cake features tender, moist layers infused with a hint of vanilla and buttermilk, then drenched in a luscious caramel sauce crafted from scratch with unsalted butter, brown sugar, and cream. Each layer is soaked in sweetened condensed milk, adding an irresistibly moist, melt-in-your-mouth texture. With a prep time of just 20 minutes and a stunning presentation of caramel drizzling over the sides, this dessert is a showstopper ideal for any special occasion. Low in sodium but high in indulgence, it’s proof that flavor and dietary balance can coexist beautifully!

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 1 tablespoon Baking powder
• 1 cup Unsalted butter, softened
• 1.5 cups Granulated sugar
• 3 pieces Large eggs
• 2 teaspoons Vanilla extract
• 1 cup Buttermilk
• 1 14 oz can Sweetened condensed milk
• 1 cup Brown sugar
• 4 tablespoons Unsalted butter for caramel sauce
• 0.5 cup Heavy cream
• 1 teaspoon Vanilla extract for caramel sauce

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2

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

Step 3

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Step 4

Add the eggs to the butter mixture, one at a time, beating well after each addition.

Step 5

Stir in the vanilla extract.

Step 6

Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

Step 7

Divide the batter evenly between the prepared cake pans.

Step 8

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 10

While the cake cools, make the caramel sauce: in a saucepan over medium heat, melt the four tablespoons of unsalted butter.

Step 11

Add the brown sugar and stir constantly until the sugar is dissolved and the mixture is bubbly, about 2 minutes.

Step 12

Slowly whisk in the heavy cream and bring to a gentle boil. Cook for about 1 minute, then remove from heat.

Step 13

Stir in the vanilla extract and allow the caramel sauce to cool slightly.

Step 14

To assemble the cake, place one layer on a serving plate and poke holes with a skewer or fork all over the cake surface.

Step 15

Pour half of the sweetened condensed milk over the cake, allowing it to soak in.

Step 16

Spread some of the caramel sauce over the condensed milk-soaked cake layer.

Step 17

Place the second cake layer on top and repeat the process with the remaining sweetened condensed milk and a layer of caramel sauce.

Step 18

Finish the cake by drizzling the remaining caramel sauce over the top and letting it drip down the sides.

Step 19

Allow the cake to set for at least 30 minutes before serving to let the flavors meld together.

Nutrition Facts

Serving size	(1975.9g)

Amount per serving	% Daily Value*
Calories	6985.1

Total Fat 339.2g	0%
Saturated Fat 206.5g	0%
Polyunsaturated Fat 1.8g
Cholesterol 1482.3mg	0%
Sodium 2441.0mg	0%
Total Carbohydrate 910.0g	0%
Dietary Fiber 8.2g	0%
Total Sugars 670.9g
Protein 90.6g	0%

Vitamin D 315.2IU	0%
Calcium 1716.6mg	0%
Iron 18.9mg	0%
Potassium 2604.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 5.1%

Carbs: 51.6%