I have a tried and true caramel mudcake recipe that I use and love. I need to bake a salted caramel cake for an upcoming order. Would it work to use salted butter in the cake, instead of unsalted butter? - would this make the caramel cake salty enough, or should I actually add salt?!
I'll use a salted caramel buttercream in-between layers and under the fondant.
Some more advanced mind hopefully will help, but salted carmel isn't really done with just boxed salt. Find a real salted caramel recipe, and tweak.
Bumping this for you.
I use unsalted butter, but add crushed sea salt in to my dry ingredients, I do the same when I am making salted caramel.
Thanks for the bump and tips! :)