I absolutely love sharing this Salted Caramel Cake Recipe because it’s just the right balance of sweet and salty, with a luscious caramel sauce that feels indulgent but not overwhelming. It’s one of those cakes that really shines for special occasions or weekend baking adventures when you want to impress your family or friends with something homemade yet totally achievable.
When I first tried making this cake, I was amazed at how the homemade salted caramel took it to another level. You’ll find that the combination of tender vanilla cake layers with the rich caramel buttercream is so worth the little extra effort — this recipe really delivers on flavor and texture, making it your new go-to for a decadent dessert.
Why You’ll Love This Recipe
- Rich Homemade Caramel: The salted caramel sauce is made from scratch, giving the cake a fresh, luscious depth you won’t get from store-bought versions.
- Moist & Tender Cake Layers: Combining sour cream and vegetable oil keeps the vanilla cake layers perfectly soft and fluffy every time.
- Balanced Sweetness & Salt: The salted caramel sauce paired with the creamy buttercream frosting hits that dreamy sweet-and-salty balance.
- Impressive but Doable: Even if you’re intimidated by caramel, this recipe breaks it down step-by-step so you can make a bakery-quality cake at home.
Ingredients You’ll Need
Each ingredient plays an essential role in making this Salted Caramel Cake Recipe come together beautifully. From the flour blend for that sturdy but tender crumb to real butter for flavor and texture, everything works in harmony to create a showstopper of a dessert.
- Granulated sugar: For sweetness and the base of the caramel; opt for fine granulated sugar for even melting.
- Butter: Provides richness and moisture in both the cake and caramel sauce; use unsalted to control salt levels.
- Heavy cream: Essential for the caramel sauce, adding richness and creaminess.
- Salt (big pinch): Enhances the caramel’s flavor; sea salt or kosher salt works great here.
- All-purpose flour: Forms the structure of the cake layers; I sift it to prevent lumps and lighten the batter.
- Cornstarch: Helps to tenderize the cake, giving it a delightful softness.
- Baking powder and baking soda: Work together to give the cake a nice rise and fluffy texture.
- Butter (room temperature): Creamed with sugar to add lightness and flavor to the cake.
- Eggs (room temperature): Bind the ingredients and add richness; room temperature eggs whip up better.
- Sour cream: Key to keeping the cake moist and flavorful, plus it adds a slight tang that balances the sweetness.
- Vegetable oil: Adds extra moisture and helps keep the cake tender.
- Vanilla extract: Boosts the flavor in both cake and frosting; quality vanilla makes a difference.
- Powdered sugar: For a smooth and sweet caramel buttercream frosting.
Variations
I like to keep this Salted Caramel Cake Recipe pretty classic, but you can absolutely make it your own by tweaking a few things here and there. Whether you want to lighten it up or amp up the caramel factor, there’s room to experiment.
- Salted Caramel Apple Twist: Add diced cooked apples between cake layers for a fresh, fruity contrast — my family goes crazy over this seasonal tweak!
- Dairy-free Version: Substitute butter with plant-based margarine and heavy cream with coconut cream; I’ve tried this with good success for vegan friends.
- Espresso Kick: Stir a teaspoon of instant espresso powder into the caramel buttercream for a subtle mocha flavor that pairs beautifully with caramel.
- Chocolate Salted Caramel Cake: Swap 50g of the flour for cocoa powder to make a rich chocolate version that’s just as dreamy.
How to Make Salted Caramel Cake Recipe
Step 1: Perfect Your Salted Caramel Sauce
Start by melting granulated sugar and water in a medium saucepan over medium-high heat, stirring just enough to wet all the sugar. Once it starts to turn golden, keep an eye on it because it can go from golden to burnt fast — I like to stir gently and only after it starts browning to ensure even caramelization without hard crystals. When your caramel is a warm amber color, reduce the heat and carefully stir in the butter, followed slowly by the heavy cream. This part bubbles up dramatically, so take your time and stir constantly until it’s smooth, then add a generous pinch of salt. Transfer the caramel to a shallow bowl to cool quickly, ideally chilling it in the fridge until it reaches room temperature — it usually takes 30 to 60 minutes.
Step 2: Mix the Moist Vanilla Cake Layers
Preheat your oven to 170ºC (340ºF) and line three 20 cm pans with parchment paper. Sift together the dry ingredients — flour, cornstarch, baking powder, baking soda, and salt — to keep the cake light and crumb tender. Then, beat butter and sugar on high speed for about 3 minutes until fluffy; this aerates the batter and helps the layers rise beautifully. Add eggs two at a time, making sure each addition is fully integrated before adding the next.
Next, add half the dry ingredients on low speed, just until combined, then fold in the sour cream, oil, and vanilla extract gently. Finish mixing in the remaining dry ingredients, then fold the batter softly with a spatula to make sure everything’s evenly incorporated but without overmixing. Divide the batter evenly in your pans and bake for about 19-22 minutes; the cakes should feel springy and a tester should come out clean. Let them cool in the pans for 10 minutes before transferring to a rack to cool completely.
Step 3: Whip Up the Caramel Buttercream
Start by sifting the powdered sugar to avoid any lumps in your buttercream. Beat room temperature butter for around 4 minutes until creamy and pale — this fluffy base is key for a silky frosting. Gradually add your powdered sugar, vanilla extract, and 2 to 3 tablespoons of that homemade caramel, beating well after each addition. After everything is incorporated, scrape down the sides and beat again briefly on low speed for a smooth, spreadable buttercream.
Step 4: Assemble Your Salted Caramel Cake Recipe Like a Pro
Set one cake layer on your serving plate or a cake board. Using an offset spatula, spread two big scoops of buttercream evenly over the top, then drizzle 2-3 tablespoons of caramel, spreading carefully but leaving a little space around the edges to prevent drips. Repeat with the second layer, then add the third and cover the entire cake with a thin crumb coat of buttercream. Refrigerate for about 20 minutes to firm up before adding your final smooth coat. Finish by drizzling the remaining caramel over the top; if you feel fancy, use a skewer to swirl it into the frosting for a lovely marbled look.
Pro Tips for Making Salted Caramel Cake Recipe
- Patience with Caramel: Don’t rush caramelizing the sugar; watch closely to avoid burning — I learned this the hard way, and no burnt caramel ever again!
- Room Temperature Ingredients: Using room temp eggs, butter, and sour cream always gives me the smoothest batter and evenly baked layers.
- Gentle Folding: Folding in dry ingredients with a spatula helps keep the batter light and prevents dense cakes.
- Chill Before Final Frosting: The crumb coat chills firm up the cake and makes frosting the final layer so much easier and cleaner.
How to Serve Salted Caramel Cake Recipe
Garnishes
I usually keep garnishes simple — extra drizzles of caramel sauce and a sprinkle of flaky sea salt on top highlight the salted caramel flavor beautifully. Sometimes I toss on a few toasted nuts like pecans or walnuts for a bit of crunch and visual contrast, which always gets compliments.
Side Dishes
This cake pairs wonderfully with lightly whipped cream or vanilla bean ice cream to balance the richness. A cup of freshly brewed coffee or strong black tea also complements the caramel notes nicely, rounding out the dessert experience.
Creative Ways to Present
For birthdays or special gatherings, I love piping a caramel buttercream border around the base and topping the cake with edible gold flakes or chocolate shards for that wow factor. If you’re feeling whimsical, adding homemade caramel popcorn over the top creates a playful and delicious garnish that’s sure to be a conversation starter!
Make Ahead and Storage
Storing Leftovers
I keep leftover slices wrapped tightly in plastic wrap and store them in the fridge — they stay moist and flavorful for 3 to 4 days. Bringing slices to room temperature before eating really lets the caramel and buttercream shine.
Freezing
This Salted Caramel Cake freezes really well, especially if you freeze the layers separately before assembly. Wrap each layer tightly in plastic, then foil, and thaw fully in the fridge before frosting. I’ve done this when prepping ahead for parties, and it didn’t lose any of that fresh-baked taste.
Reheating
Since this is a frosted cake, reheating isn’t usually necessary or recommended. But if you do want your slice slightly warm, let it sit at room temperature for an hour or so. If you want it warm, zap the slice in short bursts (10-15 seconds) in the microwave to avoid melting the frosting.
FAQs
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Can I use store-bought caramel sauce instead of making the salted caramel?
Yes, you can substitute with a good quality store-bought salted caramel sauce if you’re short on time. Just keep in mind homemade caramel usually has a fresher and richer flavor, and you might want to adjust the added salt accordingly to prevent it from being too salty.
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How long does this Salted Caramel Cake Recipe stay fresh?
When stored in the refrigerator wrapped tightly or in an airtight container, the cake stays fresh for 3 to 4 days. For longer storage, freezing is a great option and can keep it delicious for up to 2 months.
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Is it necessary to sift the dry ingredients?
Sifting helps aerate the flour and evenly distributes baking powder, soda, and salt, resulting in a lighter, evenly textured cake. I never skip this step because it makes mixing easier and the final crumb so much better.
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Can I make this cake dairy-free or vegan?
With some substitutions — like plant-based butter, dairy-free cream alternatives, and egg replacers — you can adapt this recipe to a dairy-free or vegan version. It may take a few tries to get the texture just right, but it’s definitely doable.
Final Thoughts
This Salted Caramel Cake Recipe holds a special place in my heart because it strikes that perfect balance between everyday comfort and elegant indulgence. Whether you’re baking it for a family celebration or just to treat yourself on a quiet afternoon, it’s a recipe I trust to bring smiles. Give it a try — I think you’ll love how the flavors come together, and the little moments of homemade joy it creates.
Print
Salted Caramel Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Salted Caramel Cake features moist vanilla cake layers paired with a rich, buttery caramel buttercream and a luscious homemade salted caramel sauce. Perfectly balanced between sweet and salty, this decadent dessert is ideal for special occasions and cake lovers who adore a classic flavor twist.
Ingredients
Salted Caramel Sauce
- 140 g granulated sugar
- 1 1/2 tablespoon water
- 40 g butter
- 150 g heavy cream
- big pinch of salt
Vanilla Cake Layers
- 340 g all-purpose flour
- 2 tablespoon cornstarch
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon 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 (e.g. canola oil)
- 2 teaspoon vanilla extract
Caramel Buttercream
- 400 g butter, room temperature
- 660 g powdered sugar
- 2 teaspoon vanilla extract
- 2-3 tablespoon salted caramel sauce
Instructions
- Make Salted Caramel Sauce: In a medium saucepan, combine the granulated sugar and water, stirring just enough to wet all the sugar. Spread the sugar in an even layer and melt over medium-high heat until the sugar turns golden brown. Stir occasionally to ensure even melting. Reduce heat to medium and stir in the butter until melted. Gradually add heavy cream, stirring constantly as the sauce bubbles vigorously. Remove from heat and stir in a big pinch of salt. Transfer to a shallow bowl and cool in the fridge for 30-60 minutes until room temperature.
- Prepare Oven and Pans: Preheat your oven to 170ºC (340ºF) using a conventional setting. Line three 20 cm (8-inch) cake pans with parchment paper.
- Mix Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar on high speed for 3 minutes until light and fluffy.
- Add Eggs: Incorporate eggs two at a time into the butter-sugar mixture, mixing well after each addition until just combined.
- Combine Dry and Wet Ingredients: Add half of the dry ingredients to the batter on low speed, mixing until just combined. Then add the sour cream, vegetable oil, and vanilla extract, mixing gently. Finally, add the remaining dry ingredients and mix until the batter is fully combined. Use a rubber spatula to gently fold the batter ensuring everything is incorporated.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 19-22 minutes or until a toothpick inserted in the center comes out clean. The cakes will remain light in color and soft. Cool the cakes on wire racks for 10 minutes, then gently remove them from pans and allow to cool completely.
- Make Caramel Buttercream: Sift the powdered sugar and set aside. In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the butter on medium-high speed for 4 minutes until creamy. Scrape down the bowl and beat for another 2 minutes. Add the powdered sugar, vanilla extract, and 2 tablespoons of salted caramel in two additions, fully incorporating each time. Scrape down the sides once more and mix on low speed for 1 minute until smooth and fluffy. Add additional caramel (up to 3 tablespoons total) if a stronger caramel flavor is desired.
- Assemble the Cake: Place one cake layer on a serving plate or cake board. Spread 2 large scoops of caramel buttercream evenly over the top using an offset spatula, then drizzle 2-3 tablespoons of salted caramel, keeping a gap around the edges to avoid caramel spilling. Repeat with the second layer. Add the final cake layer on top and apply a thin crumb coat of buttercream over the entire cake. Refrigerate for 20 minutes to set.
- Final Frosting and Decoration: Remove the cake from the fridge and cover it with the remaining buttercream, smoothing evenly. Drizzle as much salted caramel sauce on top as desired. Optionally, use an offset spatula or spoon to swirl caramel into the buttercream for an artistic finish. Serve at room temperature for best flavor.
Notes
- You can substitute homemade salted caramel sauce with a quality store-bought caramel sauce if short on time.
- Room temperature ingredients, especially butter, eggs, and sour cream, help the batter mix more smoothly and yield a tender crumb.
- Be careful when adding cream to hot caramel, as it will bubble up vigorously and can cause burns.
- Use a digital scale to measure ingredients accurately for the best cake texture and taste.
- If you don’t have a cake turntable, assembling and frosting the cake on a flat surface will work just as well.
- Store cake leftovers covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
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