Salted Caramel Cake Recipe

Salted Caramel Cake Recipe – Rich, Sweet, and Buttery Bliss

ByYummy Recipes

Introduction

There’s something uniquely indulgent about salted caramel. That perfect balance of buttery sweetness and a hint of salt brings depth and sophistication to even the simplest of desserts. When you pair it with soft vanilla cake layers and a velvety caramel buttercream? You get something truly spectacular: a Salted Caramel Cake that’s rich, elegant, and undeniably delicious.

This cake is a showstopper. It’s the kind of dessert that’s made for celebrations—birthdays, holidays, or just when you feel like treating yourself to something extraordinary. I first made this cake for a family birthday, and it was met with wide eyes and silent bites (the ultimate compliment). Each layer melts into the next, with the salted caramel sauce cascading through fluffy vanilla cake and creamy buttercream like a dream.

This recipe includes a homemade salted caramel sauce (with the option to use store-bought if you’re short on time), ultra-soft vanilla cake layers, and a deeply flavorful caramel buttercream. It’s a little bit of work—but every single bite is worth it.

Why You’ll Love This Recipe

1. Homemade Salted Caramel Sauce

No shortcuts here (unless you want to!). The homemade caramel sauce is rich, silky, and packed with flavor. It’s not difficult—it just takes some care and a good eye on the stovetop.

2. Tender Vanilla Cake Layers

The vanilla sponge is soft, light, and perfectly moist thanks to sour cream and oil. These layers are sturdy enough to stack but still melt-in-your-mouth soft.

3. Luscious Caramel Buttercream

Made with real butter, powdered sugar, and a generous swirl of salted caramel, this frosting is smooth, silky, and not overly sweet. It complements the cake without overwhelming it.

4. Perfect Balance of Sweet and Salty

The pinch of salt in the caramel sauce keeps the entire cake from being too sweet and adds a gourmet touch.

5. Make-Ahead Friendly

The caramel, cake layers, and even the buttercream can be made ahead of time and assembled when needed. Great for party prep or special events.

Ingredients You’ll Need

Salted Caramel Sauce

  • 140 g granulated sugar
  • 1 ½ tbsp water
  • 40 g unsalted butter
  • 150 g heavy cream
  • Big pinch of salt

(Can be replaced with store-bought caramel sauce in a pinch)

Vanilla Cake Layers

  • 340 g all-purpose flour
  • 2 tbsp cornstarch
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp salt
  • 180 g butter, room temperature
  • 300 g granulated sugar
  • 4 large eggs, room temperature
  • 240 g sour cream (14–18% fat), room temperature
  • 60 g vegetable oil (canola or sunflower oil work well)
  • 2 tsp vanilla extract

Caramel Buttercream

  • 400 g unsalted butter, room temperature
  • 660 g powdered sugar
  • 2 tsp vanilla extract
  • 2–3 tbsp salted caramel sauce

Preparation (Step-by-Step Instructions)

Step 1: Make the Salted Caramel Sauce

  1. In a saucepan, add sugar and water. Stir to hydrate all the sugar and flatten into an even layer.
  2. Heat on medium-high without stirring until it starts to caramelize and turn golden.
  3. Stir gently to even out browning.
  4. Once fully golden, reduce to medium heat and stir in the butter until melted.
  5. Slowly add heavy cream in portions—be careful, it will bubble vigorously!
  6. Stir until smooth and remove from heat.
  7. Add a generous pinch of salt.
  8. Pour into a shallow bowl and chill in the fridge for 30–60 minutes until cool.

Step 2: Make the Vanilla Cake Layers

  1. Preheat your oven to 170ºC (340ºF). Prepare three 20 cm (8-inch) round pans with parchment paper.
  2. Sift together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar in a large bowl for 3 minutes until light and fluffy.
  4. Add eggs, two at a time, and mix until fully combined.
  5. On low speed, add half the dry ingredients. Mix until just combined.
  6. Add sour cream, oil, and vanilla. Mix gently.
  7. Add remaining dry ingredients and mix until just incorporated.
  8. Use a rubber spatula to fold and ensure the batter is evenly mixed.
  9. Divide batter between pans. Bake 19–22 minutes or until a toothpick comes out clean.
  10. Cool on a rack. After 10 minutes, remove from pans and cool completely.

Step 3: Make the Caramel Buttercream

  1. Sift powdered sugar and set aside.
  2. Beat butter in a stand mixer with paddle attachment for 4 minutes. Scrape down sides and beat for another 2 minutes.
  3. Add powdered sugar in two parts, beating until fully combined each time.
  4. Add vanilla extract and 2–3 tbsp caramel. Mix until smooth.
  5. Scrape down the bowl and mix on low speed for 1 final minute.

Assembling the Cake

  1. Place the first cake layer on a cake board or plate.
  2. Spread 2 large scoops of buttercream over the layer.
  3. Add 2–3 tbsp of salted caramel on top. Smooth gently, leaving a small border.
  4. Repeat with second layer.
  5. Top with third cake layer. Apply a thin crumb coat and chill for 20 minutes.
  6. Apply final coat of buttercream and smooth with offset spatula.
  7. Drizzle remaining caramel on top and let it gently drip down the sides.
  8. Optional: Swirl the caramel into the frosting on top for a marbled effect.

Variations & Substitutions

  • Shortcut Caramel: Use store-bought high-quality caramel if you’re in a hurry.
  • Chocolate Layers: Substitute 1/3 of the flour with cocoa powder for a chocolate-caramel combo.
  • Nutty Twist: Add chopped pecans between layers for crunch.
  • Salted Caramel Drip: Thicken caramel slightly more and use as a drip cake finish.
  • Cupcake Version: Use the same batter to make 24 cupcakes, bake 15–18 minutes.

How to Serve Salted Caramel Cake

  • Room Temperature: Always best to serve at room temp so the buttercream is soft and creamy.
  • With Ice Cream: Vanilla or caramel ice cream pairs beautifully.
  • Holiday Dessert Table: Adds elegance and richness to your celebration spread.
  • Birthday Showstopper: Pipe extra frosting and caramel on top for flair.
  • Coffee or Tea: Pair with a strong espresso or spiced tea.

Recipe Tips

  • Use room temperature ingredients for even mixing and better texture.
  • Don’t overbake the cake layers—they should remain pale and springy.
  • Chill your caramel before using it in the frosting.
  • Use a cake turntable for easier assembly, but a flat plate works too.
  • For smoother sides, use a bench scraper or cake smoother on the final buttercream coat.

Storage & Freezing Tips

  • Room Temp: Store cake in an airtight container for up to 2 days.
  • Refrigerated: Lasts up to 5 days in the fridge. Bring to room temp before serving.
  • Freezer: Freeze cake layers and buttercream separately for up to 3 months. Assemble once thawed.

Cooking Notes

  • Caramel sauce can be made a day or two ahead.
  • Let cake layers cool completely before frosting.
  • For taller layers, divide between two pans and slice each layer in half after baking.
  • Use salted butter for an extra layer of flavor in the frosting.

Nutritional Information (Per Slice, based on 12 slices)

  • Calories: 580
  • Fat: 38g
  • Carbohydrates: 58g
  • Sugar: 42g
  • Protein: 5g
  • Sodium: 210mg

Recipe Details

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Cooling Time: 60 minutes
  • Assemble Time: 30 minutes
  • Total Time: 2½ hours
  • Yield: 12 slices

FAQs

1. Can I make the caramel in advance?

Yes! The caramel sauce can be made 3–5 days ahead and stored in the fridge.

2. Can I use store-bought caramel?

Absolutely. Just make sure it’s thick and of good quality.

3. My caramel crystallized. What went wrong?

Try not to stir too early. Let the sugar melt evenly before stirring.

4. Can I make this cake in two layers instead of three?

Yes, just increase baking time by 5–7 minutes and slice each in half if needed.

5. How do I get clean cake slices?

Wipe your knife clean between slices and use a sharp, hot knife for neat layers.

6. Can I turn this into a drip cake?

Yes! Just thicken the caramel slightly and pour it over the top after chilling.

7. What’s the best way to transport this cake?

Chill it first. Transport in a cake box on a flat surface in the car.

Conclusion

This Salted Caramel Cake is everything a celebration cake should be—rich, indulgent, show-stopping, and absolutely unforgettable. From the luxurious homemade caramel to the cloud-like buttercream and perfectly balanced vanilla cake, every element sings in harmony. Whether you’re baking for a party, a loved one, or simply to treat yourself, this cake will make you the star baker in everyone’s eyes.

Go ahead and indulge. This cake is worth every whisk, stir, and swirl.

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