There’s something magical about the aroma of caramel bubbling on the stove, its golden hue deepening as it transforms into a rich, velvety sauce. Every time I make this Salted Caramel Cake, I’m reminded of cozy autumn afternoons in my grandmother’s kitchen, where the warmth of the oven mingled with the scent of sugar and butter. This cake isn’t just dessert—it’s a story baked into every layer, a balance of sweet and salty that invites you to slow down and savor each bite.
The Salted Caramel Cake holds a special place in family gatherings. It has graced birthdays, Thanksgiving tables, and quiet Sundays alike. Its layers of moist vanilla cake, slathered with creamy salted caramel buttercream and drizzled with homemade caramel sauce, are both indulgent and comforting. For me, it represents the perfect harmony of flavors, a treat that feels familiar yet sophisticated, casual yet elegant. Whether you’re baking it for a special occasion or simply because you crave something extraordinary, this cake promises to create lasting memories.
Why You’ll Love This Salted Caramel Cake
- Balanced Sweet and Salty Flavor: The gentle saltiness enhances the caramel’s sweetness, creating an irresistible depth of flavor.
- Moist, Tender Cake Layers: Each layer is soft and buttery, perfectly complementing the rich frosting.
- Homemade Caramel Magic: Making caramel from scratch adds a luxurious, authentic touch.
- A Showstopper Dessert: Its glossy caramel drizzle and beautiful layers make it the centerpiece of any celebration.
- Make-Ahead Friendly: The caramel and cake layers can be prepared ahead for stress-free assembly.
Ingredients You’ll Need
For the Vanilla Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream
- ¼ cup vegetable oil
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon sea salt
For the Salted Caramel Buttercream:
- 1½ cups unsalted butter, softened
- 5 cups powdered sugar
- ½ cup salted caramel sauce (from above)
- 2 teaspoons vanilla extract
- 2–4 tablespoons heavy cream
How to Make Salted Caramel Cake
Step-by-Step Instructions
1. Make the Salted Caramel Sauce
Start by preparing the salted caramel sauce, as it needs time to cool. In a medium saucepan, combine the sugar and water over medium heat, stirring gently until the sugar dissolves. Stop stirring and let it simmer until it turns a deep amber color—watch closely, as caramel can quickly burn. Carefully whisk in the butter; the mixture will bubble vigorously. Slowly pour in the heavy cream, whisking until smooth. Stir in the sea salt, then set the caramel aside to cool completely.
2. Bake the Cake Layers
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Slowly mix in the vegetable oil until the batter is smooth. Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
3. Prepare the Salted Caramel Buttercream
In a large bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Pour in the cooled salted caramel sauce and vanilla extract, then beat until light and fluffy. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach the desired consistency.
4. Assemble the Cake
Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of salted caramel buttercream over the top, then drizzle with salted caramel sauce. Repeat with the second cake layer. Top with the final cake layer and frost the top and sides of the cake with the remaining buttercream. Drizzle extra salted caramel sauce over the top, letting it drip beautifully down the sides.
Helpful Tips
- Patience with Caramel: Keep an eye on the caramel’s color—amber is perfect, but going too dark can make it bitter.
- Cool Caramel Fully: Adding warm caramel to buttercream can cause it to melt; make sure it’s completely cooled.
- Chill Before Frosting: If the cake feels too soft, refrigerate the layers for 30 minutes before frosting to make assembly easier.
- Even Layers: For professional-looking results, level your cake layers with a serrated knife if needed.
Details
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
You can make the salted caramel sauce up to a week in advance and store it in the refrigerator. Just be sure to bring it to room temperature before using it in the buttercream or for drizzling.
Nutritional Information (Per Serving)
- Calories: 650
- Total Fat: 35g
- Saturated Fat: 22g
- Cholesterol: 150mg
- Sodium: 350mg
- Total Carbohydrates: 80g
- Sugars: 60g
- Protein: 5g
Frequently Asked Questions
Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce can work in a pinch, though homemade adds richer flavor.
How long does this cake stay fresh?
It keeps well for 2 days at room temperature or up to 5 days in the refrigerator. Bring to room temperature before serving.
Can I freeze Salted Caramel Cake?
Yes! Wrap slices tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
Storage Instructions
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months.
Related Recipes
If you loved this Salted Caramel Cake, try:
- Salted Caramel Kentucky Butter Cake
- Biscoff Salted Caramel Cheesecake
- Salted Caramel Kentucky Butter Cake
- Decadent Salted Caramel Cheesecake Cookies – Crumbl Copycat
Conclusion
Salted Caramel Cake is more than just a dessert—it’s a warm hug, a nostalgic treat, and a sweet-and-salty masterpiece that’s sure to steal the show at any gathering. Whether you’re baking for family or simply to treat yourself, each bite will remind you why homemade cakes are worth every minute.
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Salted Caramel Cake: A Sweet and Salty Celebration
Description
There’s something magical about the aroma of caramel bubbling on the stove, its golden hue deepening as it transforms into a rich, velvety sauce. Every time I make this Salted Caramel Cake, I’m reminded of cozy autumn afternoons in my grandmother’s kitchen, where the warmth of the oven mingled with the scent of sugar and butter. This cake isn’t just dessert—it’s a story baked into every layer, a balance of sweet and salty that invites you to slow down and savor each bite.
The Salted Caramel Cake holds a special place in family gatherings. It has graced birthdays, Thanksgiving tables, and quiet Sundays alike. Its layers of moist vanilla cake, slathered with creamy salted caramel buttercream and drizzled with homemade caramel sauce, are both indulgent and comforting. For me, it represents the perfect harmony of flavors, a treat that feels familiar yet sophisticated, casual yet elegant. Whether you’re baking it for a special occasion or simply because you crave something extraordinary, this cake promises to create lasting memories.
Ingredients
For the Vanilla Cake:
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup usalted butter, softened
1¾ cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup sour cream
¼ cup vegetable oil
For the Salted Caramel Sauce:
1 cup granulated sugar
¼ cup water
6 tablespoons unsalted butter
½ cup heavy cream
1 teaspoon sea salt
For the Salted Caramel Buttercream:
1½ cups unsalted butter, softened
5 cups powdered sugar
½ cup salted caramel sauce (from above)
2 teaspoons vanilla extract
2–4 tablespoons heavy cream
Instructions
1. Make the Salted Caramel Sauce
Start by preparing the salted caramel sauce, as it needs time to cool. In a medium saucepan, combine the sugar and water over medium heat, stirring gently until the sugar dissolves. Stop stirring and let it simmer until it turns a deep amber color—watch closely, as caramel can quickly burn. Carefully whisk in the butter; the mixture will bubble vigorously. Slowly pour in the heavy cream, whisking until smooth. Stir in the sea salt, then set the caramel aside to cool completely.
2. Bake the Cake Layers
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Slowly mix in the vegetable oil until the batter is smooth. Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
3. Prepare the Salted Caramel Buttercream
In a large bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Pour in the cooled salted caramel sauce and vanilla extract, then beat until light and fluffy. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach the desired consistency.
4. Assemble the Cake
Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of salted caramel buttercream over the top, then drizzle with salted caramel sauce. Repeat with the second cake layer. Top with the final cake layer and frost the top and sides of the cake with the remaining buttercream. Drizzle extra salted caramel sauce over the top, letting it drip beautifully down the sides.
Notes
You can make the salted caramel sauce up to a week in advance and store it in the refrigerator. Just be sure to bring it to room temperature before using it in the buttercream or for drizzling.