Salted Caramel Cake Recipe

If you’re a fan of the perfect combo of sweet and salty, then this Salted Caramel Cake Recipe is about to become your new obsession. Picture layers of moist vanilla cake married to a luscious salted caramel buttercream, with ribbons of sticky, golden caramel running through every bite. It’s a celebration of contrasting flavors and textures that will leave your taste buds dancing and your friends begging for seconds. Whether it’s for a special occasion or a weekend treat, this cake delivers that wow factor with every forkful.

Ingredients You’ll Need

The magic of this Salted Caramel Cake Recipe lies in the simplicity and quality of its ingredients. Each component plays a vital role — from the all-purpose flour that gives structure to the cake, to the butter and sugar that introduce richness and sweetness, and of course, the salted caramel that adds its signature delightful punch.

• Granulated sugar (140 g for caramel): Essential for creating that deep, golden caramel flavor without bitterness.
• Water (1 1/2 tbsp): Helps the sugar dissolve evenly for smooth caramelization.
• Butter (40 g for caramel + 180 g for cake + 400 g for frosting): Adds creaminess to the caramel, cake batter, and buttercream alike.
• Heavy cream (150 g): Makes the caramel luxuriously smooth and silky.
• Salt (big pinch for caramel + 3/4 tsp for cake): Enhances the sweetness and amplifies all flavors with a perfect balance.
• All-purpose flour (340 g): Provides the cake’s structure with a tender crumb.
• Cornstarch (2 tbsp): Keeps the cake delicate and light.
• Baking powder (3/4 tsp) and baking soda (3/4 tsp): Give the cake lift and airiness.
• Granulated sugar (300 g for cake): Sweetens the layers evenly.
• Large eggs (4, room temperature): Bind ingredients and add moisture and richness.
• Sour cream (240 g, 14-18% fat, room temperature): Contributes tang and tenderness.
• Vegetable oil (60 g, e.g., canola oil): Keeps the cake moist.
• Vanilla extract (4 tsp total): Brings warmth and depth to the cake and frosting.
• Powdered sugar (660 g for frosting): Sweetens and stabilizes the buttercream.
• Caramel (2-3 tbsp for frosting): Delivers that signature salted caramel flavor in the frosting.

How to Make Salted Caramel Cake Recipe

Step 1: Prepare the Salted Caramel

To start, get your caramel going by combining granulated sugar with water in a medium saucepan. Evenly wet the sugar so it melts smoothly. As it heats on medium-high, watch closely as the sugar transitions to a beautiful golden brown without burning, stirring gently. Once the caramel reaches the perfect color, lower the heat and swirl in butter until melted, then slowly pour in heavy cream, being careful as it bubbles vigorously. Finish by adding a pinch of salt, which perfectly balances the sweetness, then let this golden goodness cool to room temperature in the fridge.

Step 2: Make the Vanilla Cake Layers

While the caramel chills, preheat your oven to 170ºC (340ºF) and prepare three 20cm cake pans with parchment paper. Sift together your dry ingredients including flour, cornstarch, baking powder, baking soda, and salt, so every layer of this Salted Caramel Cake Recipe has a tender crumb. Cream butter with granulated sugar on high speed until light and fluffy, then add eggs two at a time, making sure everything is well combined. Alternate mixing in the dry ingredients with the sour cream, oil, and vanilla extract for a batter that’s smooth, moist, and ready to bake to perfection. Divide batter evenly among pans and bake for 19 to 22 minutes or until a tester comes out clean.

Step 3: Whip Up the Caramel Buttercream

While the cakes cool, sift powdered sugar to avoid any lumps in your frosting. Beat the butter on medium-high speed for several minutes until fluffy, then gradually add powdered sugar, vanilla, and cooled caramel in parts. This method ensures a silky, luscious buttercream that’s not overly sweet but bursting with rich caramel flavor. Give it a final gentle mix and you’re ready to assemble.

Step 4: Assemble Your Salted Caramel Cake Recipe

Start with one cake layer on your serving plate and spread two generous scoops of buttercream evenly. Dollop 2 to 3 tablespoons of your cooled caramel over the buttercream, carefully spreading it toward the center while leaving the edges clear to prevent spillover. Repeat this layering for all three cakes. Once stacked, cover the entire cake with a thin crumb coat and chill for 20 minutes to set. Finish by generously frosting the top and sides with the remaining buttercream, then drizzle with extra caramel, swirling it into the frosting if you like for an artistic touch.

How to Serve Salted Caramel Cake Recipe

Garnishes

For an extra touch of elegance, sprinkle flaky sea salt over the top of the cake to amplify that wonderful salted caramel flavor. You can also add caramel shards, toasted nuts, or even a few edible gold flakes to make the presentation just as special as the taste.

Side Dishes

This cake pairs beautifully with lightly whipped cream or a scoop of vanilla bean ice cream. For coffee lovers, a rich dark roast or espresso makes the perfect companion, balancing out the buttery sweetness with its deep, bitter notes.

Creative Ways to Present

Try serving individual slices with a drizzle of warm salted caramel sauce and a sprig of fresh mint. For a dinner party, plate portions alongside fresh berries or poached pears, turning this Salted Caramel Cake Recipe into a sophisticated dessert experience.

Make Ahead and Storage

Storing Leftovers

Once fully assembled, store your cake in an airtight container in the fridge to keep the buttercream firm and fresh. Leftover slices stay delicious for up to 4 days, giving you plenty of chances to savor every bite.

Freezing

You can freeze the cake layers before assembly for up to 3 months, tightly wrapped in plastic and foil. For best results, thaw them overnight in the refrigerator before frosting and assembling the cake.

Reheating

Since this is a frosted cake, reheating isn’t typically recommended. However, if you want to warm a slice slightly, pop it in the microwave for 10-15 seconds. This brings out more of that ooey-gooey caramel warmth without melting the frosting completely.

FAQs

Can I make this Salted Caramel Cake Recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture might be slightly different but the flavor will stay wonderfully intact.

Is it possible to use store-bought caramel sauce?

You can, but making your own caramel from scratch as described in this recipe offers a fresher, richer taste and better control over the salt level. Store-bought versions tend to be sweeter and less complex.

How do I prevent the caramel from crystallizing?

Ensure sugar dissolves fully before it starts to boil, avoid stirring too much while it caramelizes, and adding a bit of butter and cream helps keep it smooth and prevent crystallization.

Can I make this cake in advance for a party?

Yes! You can bake the cake layers and prepare the caramel buttercream up to two days ahead. Assemble and frost the day of your event for the freshest presentation.

What if my caramel turns out too dark or bitter?

If the caramel becomes too dark or tastes burnt, it’s best to start over to avoid bitterness. Watch closely as the sugar melts and remove from heat as soon as it reaches a golden amber color.

Final Thoughts

Every baker deserves to have a Salted Caramel Cake Recipe as their go-to for impressing friends and family. This cake is a true crowd-pleaser, with layers that feel light but rich, a caramel buttercream that’s irresistibly creamy, and that perfect salty-sweet finish that makes you savor each bite. So grab your apron, dive into this recipe, and get ready to enjoy one unforgettable slice after another!

Salted Caramel Cake Recipe

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A luscious Salted Caramel Cake featuring moist vanilla layers paired with rich salted caramel sauce and a smooth caramel buttercream frosting, perfect for any celebration or special occasion.

• Author: Paula
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Salted Caramel Sauce

• 140 g granulated sugar
• 1 1/2 tbsp water
• 40 g butter
• 150 g heavy cream
• big pinch of salt

Vanilla Cake Layers

• 340 g all-purpose flour
• 2 tbsp cornstarch
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 180 g butter (room temperature)
• 300 g granulated sugar
• 4 large eggs (room temperature)
• 240 g sour cream 14-18% (room temperature)
• 60 g vegetable oil (e.g. canola oil)
• 2 tsp vanilla extract

Caramel Buttercream

• 400 g butter (room temperature)
• 660 g powdered sugar
• 2 tsp vanilla extract
• 2–3 tbsp caramel (prepared salted caramel from above)

Instructions

1. Make Salted Caramel: In a medium saucepan, combine granulated sugar and water, stirring to moisten the sugar completely and flatten into an even layer. Over medium-high heat, melt the sugar until golden brown, stirring occasionally once it starts to brown for even melting.
2. Add Butter and Cream: Reduce heat to medium and stir in butter until melted and incorporated. Slowly add heavy cream in small increments, stirring constantly as the mixture bubbles vigorously. Continue stirring until smooth.
3. Season and Cool: Remove from heat, stir in a big pinch of salt, then transfer caramel to a shallow bowl to cool quickly. Chill in the fridge until caramel reaches room temperature, about 30-60 minutes.
4. Prepare Cake Pans and Oven: Preheat oven to 170ºC (340ºF) conventional. Line three 20 cm round cake pans with parchment paper.
5. Sift Dry Ingredients: Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
6. Cream Butter and Sugar: In a large bowl, beat together room temperature butter and granulated sugar on high speed for 3 minutes until light and fluffy.
7. Add Eggs: Add eggs two at a time, mixing well after each addition until combined.
8. Combine Dry and Wet Ingredients: Add half of the dry ingredients on low speed, mixing until just combined. Then add sour cream, vegetable oil, and vanilla extract, mixing until incorporated. Add the remaining dry ingredients and mix until just combined.
9. Fold Batter: Using a rubber spatula, gently fold the batter to ensure all ingredients are fully combined without overmixing.
10. Divide and Bake: Evenly divide batter among prepared pans. Bake for 19-22 minutes or until a toothpick inserted comes out clean. The cakes will stay light and not brown heavily.
11. Cool Cakes: Cool cakes on wire racks. After 10 minutes, carefully remove from pans and allow to cool completely.
12. Make Caramel Buttercream: Sift powdered sugar. Beat butter in a stand mixer with paddle attachment or hand mixer on medium-high for 4 minutes until creamy. Scrape bowl sides and beat an additional 2 minutes.
13. Add Sugar, Vanilla, and Caramel: Add powdered sugar, vanilla extract, and caramel in two parts, beating until fully incorporated after each addition. Scrape down sides and mix on low speed for 1 minute to finish.
14. Assemble Cake: Place first cake layer on serving plate or turntable. Spread 2 large scoops of buttercream evenly over the layer. Drizzle 2-3 tbsp of caramel on top, spreading evenly but leaving outer edges free to prevent dripping.
15. Repeat Layers: Add next cake layer and repeat spreading buttercream and caramel. Add the final cake layer and cover entire cake with a thin crumb coat of buttercream.
16. Chill Crumb Coat: Refrigerate for 20 minutes to set crumb coat, making final frosting easier.
17. Final Frosting and Decoration: Apply remaining buttercream, smoothing evenly over cake. Drizzle remaining salted caramel on top, optionally swirling it into the buttercream for a decorative finish.

Notes

• Ensure all dairy ingredients are at room temperature for even mixing.
• Be cautious when adding heavy cream to caramel as the mixture will bubble violently.
• Do not overbake cake layers to keep them light and moist.
• Use an offset spatula for smooth spreading of buttercream and caramel.
• Chilling the crumb-coat layer helps achieve a clean, smooth final finish.