Salted Caramel Sour Cream Cake is a delightful dessert that combines the rich, buttery flavor of caramel with the tangy taste of sour cream, creating a perfect balance of sweetness and tartness. This cake is not only delicious but also incredibly easy to make, making it an ideal choice for both novice and experienced bakers. The salted caramel enhances the flavor profile, adding a touch of sophistication and depth that is sure to impress your family and friends.

The origins of caramel date back to ancient times when Arabs used sugar and water to create a hard, crunchy candy. Over the centuries, this evolved into the smooth, creamy caramel sauce we know today. When combined with the slightly acidic and creamy sour cream, it creates a harmonious blend of flavors that is both indulgent and refreshing.

Ingredients:

1 box of white cake mix

1 jar (12 oz) of caramel sauce or topping

1 container (16 oz) of white frosting

1/2 cup of sour cream

A pinch of salt for sprinkling

Directions:

Prepare the Cake Mix: Follow the instructions on the box to prepare the cake batter. Once mixed, stir in the sour cream to add moisture and a slight tanginess to the cake.

Bake the Cake: Pour the batter into a parchment-lined baking pan and bake according to the box instructions. Once done, let the cake cool completely.

Infuse with Caramel: Use a fork to gently poke holes all over the cooled cake. Pour half of the caramel sauce over the cake, allowing it to seep into the holes. Let it sit for about 5 minutes.

Prepare the Frosting: In a medium bowl, mix the remaining caramel sauce with the white frosting until well combined.

Frost the Cake: Spread the caramel-infused frosting over the entire cake, ensuring an even coating.

Finish with Salt: Lightly sprinkle salt over the frosted cake to enhance the flavors and add a unique twist.

Serve: Cut the cake into pieces and serve. Enjoy the delightful combination of sweet and salty flavors with a moist, tender crumb.