Name: Salted Caramel Cake Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 140 g granulated sugar; 1 ½ tablespoon water; 40 g butter; 150 g heavy cream; big pinch of salt; 340 g all-purpose flour; 2 tablespoon cornstarch; ¾ teaspoon baking powder; ¾ teaspoon baking soda; ¾ teaspoon 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 teaspoon vanilla extract; 400 g butter, room temperature; 660 g powdered sugar; 2 teaspoon vanilla extract; 2-3 tablespoon caramel sauce (prepared or store-bought)

Jump to Recipe

If you’re searching for a dessert that perfectly balances rich sweetness with just the right touch of saltiness, look no further than this Salted Caramel Cake. Every bite offers layers of moist vanilla cake soaked in luscious homemade salted caramel sauce, wrapped in a dreamy caramel buttercream that will have you swooning. The harmony between silky caramel, tender cake, and a hint of salt creates a celebration-worthy treat that’s both nostalgic and utterly irresistible. Whether it’s for a special occasion or an anytime indulgence, this Salted Caramel Cake is bound to become your new favorite sweet escape.

Salted Caramel Cake Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the list intimidate you—this Salted Caramel Cake relies on simple, everyday ingredients that come together beautifully. Each element plays a crucial role, whether it’s achieving the tender crumb of the vanilla cake, the deep flavor of the homemade caramel, or the silky texture of the buttercream.

Granulated sugar: Essential for creating both the caramel sauce and the base sweetness of the cake layers.
Water: Helps melt the sugar evenly when preparing the salted caramel sauce.
Butter: Adds richness and moisture to the cake and creaminess to the caramel and frosting.
Heavy cream: Vital for a smooth, luxurious salted caramel sauce texture.
Salt: A pinch enhances the caramel’s flavor and brings balance to the sweetness.
All-purpose flour: The backbone of the cake, providing structure without heaviness.
Cornstarch: Softens the cake layers, resulting in an extra tender crumb.
Baking powder and baking soda: Leavening agents that ensure your cake rises perfectly.
Eggs: Add moisture and help bind the ingredients for a light, fluffy texture.
Sour cream: Provides tanginess and keeps the cake moist over time.
Vegetable oil: Enhances moisture without weighing down the cake.
Vanilla extract: Delivers a warm, inviting flavor in the cake and frosting.
Powdered sugar: Sweetens and lightens the caramel buttercream.

How to Make Salted Caramel Cake

Step 1: Prepare the Salted Caramel Sauce

Start by melting granulated sugar and water together in a saucepan, stirring only until the sugar is evenly moistened to ensure a smooth melt. Watch carefully as the sugar slowly transforms into a golden caramel; this step needs patience because caramel can quickly switch from perfect to burnt. Stir in butter to add depth and silkiness, then slowly stream in heavy cream, stirring constantly to prevent the mixture from seizing. Finally, finish with a generous pinch of salt, balancing the sweetness beautifully. Let it cool to room temperature, which is best achieved by transferring to a shallow bowl and chilling briefly in the fridge.

Step 2: Bake the Vanilla Cake Layers

Preheat your oven and prepare three 20 cm pans lined with parchment paper. Sift together flour, cornstarch, baking powder, baking soda, and salt—this ensures even distribution and light texture. Cream butter and sugar until fluffy, then incorporate eggs two at a time to build structure. Alternate adding your dry ingredients with sour cream, oil, and vanilla extract, mixing gently to keep your batter tender. Pour evenly into pans and bake until a tester comes out clean, about 19-22 minutes. Be patient as the layers cool on a rack, an important step for easy assembly and crumb-free frosting later on.

Step 3: Whip Up the Caramel Buttercream

This is where your salted caramel cake truly shines. Beat softened butter until light and airy before gradually adding powdered sugar and vanilla. Then, slowly incorporate your homemade caramel sauce in two parts to build a luscious, silky frosting with a perfect balance of creamy sweetness and the signature salted caramel flavor. Keep mixing until smooth and spreadable, scraping the bowl often to prevent any clumps.

Step 4: Assemble Your Salted Caramel Cake

Place your first cake layer on a serving plate or turntable to make decoration easier. Spread a generous scoop of buttercream, then drizzle a few tablespoons of caramel sauce over it, careful to leave a clean edge so it doesn’t drip. Repeat with remaining layers, building that signature stacked effect. Apply a thin crumb coat over the assembled cake and chill for 20 minutes; this sets the base and makes the final frosting layer smooth and flawless. Finish by spreading the rest of the buttercream evenly, then top with as much caramel drizzle as you like—swirling it into the buttercream for that stunning marble effect is a beautiful touch.

How to Serve Salted Caramel Cake

Garnishes

Enhance your Salted Caramel Cake’s beauty with simple yet elegant touches like flaky sea salt crystals sprinkled on top, delicate caramel shards, or a handful of toasted nuts for crunch. Fresh berries or edible flowers add a pop of color and contrast nicely against the warm tones of the caramel and buttercream.

Side Dishes

Pair each slice with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to lighten the richness. For an indulgent experience, offer a cup of strong coffee or black tea—the bitterness cuts beautifully through the sweet, creamy layers.

Creative Ways to Present

For a whimsical twist, serve mini versions as cupcakes with a caramel drizzle and a sprinkle of sea salt. Alternatively, create an elegant dessert platter with sliced cake alongside small ramekins of warm salted caramel sauce for guests to drizzle themselves. Presentation really brings this Salted Caramel Cake from delicious to unforgettable.

Make Ahead and Storage

Storing Leftovers

Your leftovers will keep well in the refrigerator wrapped tightly with plastic wrap or stored in an airtight container to preserve the moisture and flavor. The rich salted caramel and buttercream taste even better the next day once the flavors meld together.

Freezing

You can freeze the cake layers and frosting separately for up to three months. Wrap layers securely in plastic wrap and aluminum foil, and store buttercream in a sealed container. When ready to use, thaw layers overnight in the fridge and bring buttercream to room temperature before mixing gently to restore its texture.

Reheating

Reheat individual slices gently by microwaving for 10-15 seconds to soften the buttercream and amplify the aroma of the salted caramel. Be cautious not to overheat, or the frosting may separate. Enjoy warm for a cozy, comforting experience.

FAQs

Can I use store-bought caramel sauce instead of making it?

Absolutely! While the homemade salted caramel sauce really elevates the cake’s flavor, a high-quality store-bought caramel sauce works perfectly if you’re short on time or prefer a shortcut.

Can I make this cake dairy-free or vegan?

This recipe relies heavily on dairy for richness and texture, but you can experiment with dairy-free substitutes like coconut cream for the caramel and plant-based butter for the frosting. Keep in mind, the texture and flavor may vary slightly.

How do I prevent the caramel from crystallizing?

Be sure to avoid stirring the sugar and water mixture excessively while it’s cooking; instead, gently swirl the pan. Also, using fresh sugar and a clean pan helps achieve that perfect smooth caramel.

Can I make this cake gluten-free?

Yes, substituting the all-purpose flour with a gluten-free flour blend should work, but make sure it includes xanthan gum or similar to maintain structure. The cornstarch helps with tenderness, so keep that part the same.

What’s the best way to slice this cake neatly?

Use a serrated knife warmed in hot water and wiped dry before slicing. This helps create clean, even cuts without dragging through the buttercream and caramel layers.

Final Thoughts

This Salted Caramel Cake isn’t just a dessert—it’s an experience that wraps comfort, elegance, and downright addictive flavor into every bite. I promise that once you’ve made it, you’ll want to share it with everyone you love. So grab your apron and dive into the world of luxurious salted caramel—your next favorite cake awaits!