Jump to Recipe Print RecipeAs I stepped into my kitchen, the sweet aroma of caramel filling the air instantly awakened my senses. There’s something magical about preparing a Salted Caramel Cake that’s both iconic and yet personal. It’s a treat that draws friends and family together, making it perfect for celebrations or quiet afternoons alike. With its soft and moist vanilla layers, complemented by smooth buttercream and a generous drizzle of homemade salted caramel, this cake is a delightful crowd-pleaser. Plus, it requires relatively quick prep, leaving you ample time to bask in the joy of sharing. Are you ready to elevate your dessert game and impress your loved ones? Let’s dive into this delicious adventure! Why is this Salted Caramel Cake special? Decadence Defined: Each bite of this cake delivers a heavenly experience, with layers of fluffy vanilla cake and luscious salted caramel that will leave you craving more. Quick Prep Time: With a straightforward method that saves you hours in the kitchen, this recipe fits perfectly into any busy schedule, making it ideal for last-minute gatherings. Crowd-Pleasing Appeal: Whether it’s a birthday party, a holiday feast, or just a cozy weekend treat, this Salted Caramel Cake will delight and impress your guests every time. Versatile Base: Feel free to experiment! Add a layer of chocolate ganache for an extra indulgent twist, or serve alongside a scoop of vanilla ice cream for the ultimate dessert experience. Discover more delightful desserts like the Blueberry Crisp Cheesecake or the Red Velvet Cake to keep your dessert table exciting! Salted Caramel Cake Ingredients • Get ready to create a masterpiece with these essential ingredients! For the Cake Granulated Sugar – Sweetness for both the caramel and cake layers; brown sugar can substitute for a deeper flavor. Butter – Adds richness and moisture; make sure it’s at room temperature for easy blending. Heavy Cream – Essential for a creamy caramel sauce; always use full-fat for the best results. All-Purpose Flour – Provides structure to the cake; gluten-free flour blend is a suitable substitute. Baking Powder & Baking Soda – Crucial leavening agents for that perfect rise. Sour Cream – Adds moisture and richness; Greek yogurt works as a 1:1 substitute. Vegetable Oil – Keeps the cake moist; feel free to use any neutral oil or extra butter. Vanilla Extract – Essential for enhancing flavor; adds aromatic notes to the cake. For the Salted Caramel Granulated Sugar – Used to create a rich, delightful caramel; watch for that golden color! Water – Helps dissolve the sugar as it caramelizes; no substitutions needed. Butter – Makes your caramel even richer; stir in after the sugar turns golden. Salt – A pinch of flaky sea salt enhances sweetness, creating that signature salted flavor. For the Buttercream Frosting Powdered Sugar – Sweetens the buttercream and gives it a smooth texture; confectioners’ sugar alternatives can be used if preferred. Vanilla Extract – Adds depth to the frosting; necessary for an aromatic finish. Now that you have all the ingredients laid out, it’s time to bring this Salted Caramel Cake to life and impress your loved ones! Step‑by‑Step Instructions for Salted Caramel Cake Step 1: Make Salted Caramel In a medium saucepan over low heat, combine equal parts of granulated sugar and water, stirring until the sugar dissolves. Increase the heat to medium and cook without stirring until the mixture turns a deep golden brown, about 8-10 minutes. Remove from heat, swiftly stir in the butter, then gradually whisk in the heavy cream. Allow the salted caramel to cool, adding a pinch of salt before setting aside. Step 2: Prepare Cake Batter Preheat your oven to 340ºF (170ºC). In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and cornstarch. In a separate bowl, beat room temperature butter and granulated sugar until light and fluffy, about 3-4 minutes. Incorporate the eggs, one at a time, followed by sour cream and vanilla extract. Gradually mix in the dry ingredients and vegetable oil alternately, ensuring a smooth batter forms. Step 3: Bake Cake Grease and flour two 9-inch round cake pans. Evenly distribute the vanilla cake batter into the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the layers cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. Step 4: Make Buttercream While the cake layers cool, prepare the buttercream frosting. In a mixing bowl, beat the softened butter until creamy, about 2 minutes. Gradually add the powdered sugar, followed by 2-3 tablespoons of the cooled salted caramel and a splash of vanilla extract. Continue mixing until light, fluffy, and well-combined, resembling a smooth frosting perfect for spreading. Step 5: Assemble the Cake Once the cake layers have cooled completely, place one layer on a serving plate. Spread a generous layer of buttercream over the top, then drizzle some salted caramel. Gently place the second cake layer on top, pressing down slightly. Apply a thin layer of buttercream around the sides and top of the cake as a crumb coat, then refrigerate for 30 minutes to set. Step 6: Frost the Cake After chilling, remove the cake from the refrigerator and apply the remaining buttercream using an offset spatula for a smooth finish. Drizzle the top with extra salted caramel and sprinkle a pinch of flaky sea salt if desired. Ensure the cake looks inviting and decadent, the salted caramel cake is now ready to impress! Salted Caramel Cake Variations & Substitutions Feel free to get creative with this delicious recipe—there’s no wrong way to enjoy a salted caramel cake! Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to cater to dietary needs without sacrificing flavor or texture. Dairy-Free: Use coconut oil in place of butter and almond milk instead of heavy cream for a dairy-free treat that’s still rich and delightful. Nutty Flavor: Add finely chopped walnuts or pecans between the cake layers for a crunchy contrast and a nutty twist that enhances the overall flavor. Chocolate Lovers: Incorporate cocoa powder into the cake batter or drizzle chocolate ganache over the top for an indulgent chocolate caramel experience. Fruit Fusion: Layer fresh fruit like sliced strawberries or bananas between the cake layers for a refreshing touch, balancing the sweetness of the caramel beautifully. Spice It Up: Add warm spices like cinnamon or nutmeg to the cake batter for a cozy autumn feel that pairs perfectly with the salted caramel. Make It Mini: Bake in mini cake pans for individual servings, perfect for parties or gifting; each little cake becomes a personal celebration. Don’t miss the chance to explore other delightful desserts like Zucchini Coffee Cake or Blueberry Cake Donuts to keep your dessert table vibrant! Make Ahead Options These Salted Caramel Cakes are perfect for meal prep enthusiasts! You can prepare the cake layers up to 3 days in advance; simply bake, cool, and wrap them tightly in plastic wrap to prevent drying out. The salted caramel sauce can be made up to 1 week ahead; refrigerate it in an airtight container and reheat gently before use to maintain that silky texture. As for the buttercream, it can also be stored in the fridge for up to 5 days. When you’re ready to assemble, allow the cake and frosting to come to room temperature, then layer and frost for a delicious dessert that’s just as impressive and satisfying as if you made it fresh that day! Expert Tips for Salted Caramel Cake • Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature. This helps achieve a smooth batter and fluffy cake layers. • Careful Caramelizing: Watch your sugar closely when making salted caramel. Once it starts to turn golden, remove it from heat immediately to prevent burning. • Right Cake Tester: Use a toothpick or cake tester to check doneness. Insert it into the center of the cake; it should come out clean or with a few moist crumbs, not wet batter. • Avoid Overmixing: When combining dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake, while the goal is a light and fluffy salted caramel cake. • Crumb Coat for Smooth Finish: After your first layer of frosting, chill the cake to set the crumb coat. This will lock in any crumbs and give you a smooth surface for the final frosting layer. What to Serve with Salted Caramel Cake Bring joy to your dessert table with delightful pairings that elevate the experience beyond just cake. Fresh Berries: Juicy strawberries or raspberries add a refreshing tartness, balancing the rich flavors of the cake. The pop of color also enhances presentation. Whipped Cream: A light, airy dollop of homemade whipped cream complements the dense layers, offering a delightful contrast in texture. Every bite feels like a cloud of sweetness. Vanilla Ice Cream: The creamy, cold ice cream melts beautifully against the warm cake and salted caramel, creating a blissful harmony of flavors and temperatures. Coffee or Espresso: A rich cup of coffee enhances the cake’s sweet notes while grounding the indulgent experience with its robust flavor. Chocolate Ganache: If you desire extra decadence, drizzle warm chocolate ganache over the cake. The deep chocolate flavor offers a luxurious twist to this sweet masterpiece. Lemon Sorbet: For a refreshing finish, serve lemon sorbet. Its citrusy zing cuts through the sweetness, cleansing the palate beautifully after each bite. Mint Tea: A soothing cup of mint tea serves as a warm, aromatic accompaniment, making every bite of salted caramel cake feel like a cozy embrace. Serve your salted caramel cake with these thoughtful complements for an unforgettable dessert experience that your loved ones will savor! Storage Tips for Salted Caramel Cake Room Temperature: If left uneaten, the salted caramel cake can be stored at room temperature for up to 1 day, covered with a cake dome or plastic wrap to keep it moist and fresh. Fridge: Store any leftover cake in an airtight container in the fridge for up to 3 days to preserve its flavor and texture; let it reach room temperature before serving for the best experience. Freezer: For longer storage, wrap each slice tightly in plastic wrap and aluminum foil; it can be frozen for up to 2 months. Thaw in the fridge overnight before enjoying again. Reheating: If you prefer a warm slice, gently reheat individual portions in the microwave for about 10-15 seconds. Avoid overheating to keep the buttercream from melting excessively. Salted Caramel Cake Recipe FAQs How do I choose ripe ingredients for the Salted Caramel Cake? Absolutely! For the best results in your salted caramel cake, make sure your butter is at room temperature — it should be soft yet sturdy enough to hold its shape. When it comes to eggs, look for fresh ones that are stored in the fridge. Fresh eggs make a significant difference in texture when baked; they’ll help your cake rise beautifully. What are the best storage methods for leftover Salted Caramel Cake? Very! To store your leftover salted caramel cake, place it in an airtight container at room temperature for up to 1 day if eaten quickly. If not, transfer it to the fridge, where it will stay fresh for up to 3 days. Always allow it to come back to room temperature before serving to regain that lovely moist texture. Can I freeze the Salted Caramel Cake? Sure! To freeze your salted caramel cake for up to 2 months, wrap each slice tightly in plastic wrap followed by aluminum foil. This double wrapping helps prevent freezer burn. When you’re ready to enjoy a slice, simply thaw it in the fridge overnight. For a warm treat, you can microwave individual portions for about 10-15 seconds but be cautious not to melt the frosting. What should I do if my salted caramel turns grainy? Very! If your salted caramel becomes grainy, it might have crystallized. To fix this, try swirling the saucepan gently during cooking, and avoid stirring once the sugar has dissolved. If it still grains, you can strain it through a fine mesh sieve to remove the crystallized bits before using. Always remember to keep the heat steady and never rush the caramelization process. Is there a specific dietary consideration I should be aware of with this recipe? Yes! If you’re serving your salted caramel cake to guests with dietary restrictions, be mindful of using gluten-free flour in place of all-purpose flour if necessary. Additionally, ensure your buttercream’s powdered sugar does not contain corn starch if anyone has a corn allergy. Always check ingredient labels to be sure! Can I use store-bought caramel for this recipe instead of homemade? Absolutely! In a pinch, you can use store-bought caramel sauce for the salted caramel layers instead of making your own. Just ensure it’s a good quality sauce that complements the flavors of your cake. You can also enhance it by adding a pinch of sea salt before layering it onto the cake. Irresistibly Moist Salted Caramel Cake For Every Celebration No ratings yet This Salted Caramel Cake is a delightful crowd-pleaser, perfect for every celebration with its moist layers and rich buttery frosting. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 23 minutes minsCooling Time 30 minutes minsTotal Time 1 hour hr 23 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake1 cup Granulated Sugar1/2 cup Butter At room temperature1 cup Heavy Cream Full-fat2 cups All-Purpose Flour Gluten-free blend as substitute1 tbsp Baking Powder1 tsp Baking Soda1 cup Sour Cream Greek yogurt as substitute1/2 cup Vegetable Oil Neutral oil or extra butter2 tsp Vanilla ExtractFor the Salted Caramel1 cup Granulated Sugar For caramel1/4 cup Water1/4 cup Butter1 tsp Salt Flaky sea saltFor the Buttercream Frosting4 cups Powdered Sugar Confectioners' sugar alternative can be used2 tsp Vanilla Extract Equipment Medium saucepanLarge mixing bowl9-inch Round Cake PansMixing BowlSpatulatoothpick Method Salted Caramel PreparationIn a medium saucepan over low heat, combine granulated sugar and water, stirring until the sugar dissolves. Increase heat to medium and cook until mixture turns golden brown, about 8-10 minutes.Remove from heat, stir in butter, then whisk in heavy cream gradually. Allow to cool and add a pinch of salt.Cake Batter PreparationPreheat oven to 340ºF (170ºC). Sift together flour, baking powder, baking soda.In a mixing bowl, beat butter and sugar until fluffy. Incorporate eggs, sour cream, and vanilla. Mix in dry ingredients and oil alternately.BakingGrease two 9-inch round cake pans and distribute batter evenly. Bake for 20-23 minutes until toothpick inserted comes out clean.Cool layers in pans for 10 minutes, then transfer to wire rack to cool completely.Buttercream PreparationBeat softened butter until creamy. Gradually add powdered sugar and cooled salted caramel. Mix until fluffy.Assembling the CakeOnce cooled, place one layer on plate, spread buttercream, drizzle salted caramel, place second layer on top.Apply a thin buttercream crumb coat, refrigerate for 30 minutes to set.Final FrostingRemove cake from refrigerator and apply remaining buttercream for a smooth finish. Drizzle with extra salted caramel and sprinkle sea salt on top. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 40gVitamin A: 700IUCalcium: 20mgIron: 0.7mg NotesEnsure all ingredients are at room temperature for optimal results. Watch sugar closely when making salted caramel to avoid burning. Tried this recipe?Let us know how it was!
