Salted Caramel Cake

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with simple, comforting ingredients. The caramel is homemade and deeply flavorful, the cake layers are moist, and the buttercream is smooth and satisfying. Whether I’m baking it for a birthday, holiday, or just because I want a slice of something decadent, this cake always hits the mark.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Whole milk or buttermilk

For the salted caramel sauce:

• Granulated sugar

• Unsalted butter

• Heavy cream

• Sea salt

For the caramel buttercream:

• Unsalted butter, softened

• Powdered sugar

• Salted caramel sauce (cooled)

• Milk or cream (optional, for texture)

directions

1. I preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. I also line the bottoms with parchment paper for easy release.

2. In a bowl, I whisk the flour, baking powder, and salt.

3. In a separate bowl, I beat the butter and sugar until light and fluffy, then add the eggs one at a time and mix in the vanilla.

4. I add the dry ingredients to the wet in batches, alternating with milk, mixing until smooth.

5. I divide the batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean. I cool the cakes completely.

6. To make the caramel, I melt sugar in a saucepan until amber, then stir in butter, cream, and sea salt until smooth. I let it cool to room temperature.

7. For the buttercream, I beat butter until creamy, then add powdered sugar gradually, followed by the cooled caramel. I mix until smooth and fluffy.

8. I level the cooled cakes if needed, spread a layer of buttercream and caramel between them, frost the outside, and drizzle with more caramel and a pinch of flaky sea salt.

Servings and timing

This cake makes about 10–12 servings. It takes 30 minutes to prep, 30 minutes to bake, and another 30 minutes to cool and decorate. I usually plan for around 1.5 to 2 hours total.

Variations

Sometimes I use brown sugar in the cake for a deeper flavor or add a pinch of cinnamon for warmth. I’ve made it as a three-layer cake for special occasions or as cupcakes for easier serving. When I want extra texture, I sprinkle chopped toffee or pecans between layers.

storage/reheating

I store the cake covered at room temperature for up to 2 days or in the fridge for up to 5. If chilled, I let it sit out for 30 minutes before serving to let the buttercream soften. I also freeze individual slices wrapped in plastic and foil, then thaw before eating.

FAQs

Can I make the caramel sauce ahead of time?

Yes, I often make it a day or two ahead and store it in the fridge. I warm it slightly before using so it’s pourable.

What can I use instead of homemade caramel?

I’ve used high-quality store-bought salted caramel sauce and it works great in a pinch.

Can I use boxed cake mix?

Absolutely. I use a yellow or butter cake mix and layer it with the homemade caramel and buttercream to save time.

How do I keep the cake from drying out?

I don’t overbake the layers and sometimes brush them with a little milk or caramel syrup before frosting to keep them moist.

Can I make this cake in advance?

Yes, I bake the cake and make the caramel a day ahead, then frost and assemble it the next day. The flavors get even better after resting.

Conclusion

Salted Caramel Cake is a decadent, show-stopping dessert that combines buttery cake with creamy caramel and just the right touch of salt. I love how each bite delivers the perfect blend of sweet, rich, and savory. It’s a go-to cake that feels special, tastes incredible, and always leaves everyone asking for another slice.

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