Salted Caramel Cake Recipe

If you are on the lookout for a showstopping dessert that blends sweet and salty notes in perfect harmony, this Salted Caramel Cake is an absolute treasure. Layers of moist vanilla cake generously filled and frosted with homemade salted caramel and a luscious caramel buttercream make every bite a celebration of flavor and texture. Whether for a special occasion or a weekend treat, the Salted Caramel Cake brings that magical feeling of dessert paradise right to your table.

Ingredients You’ll Need

This Salted Caramel Cake relies on simple, high-quality ingredients that each play a crucial role in building its rich taste and delightfully tender texture. From flour to butter, every element is indispensable in creating a cake that looks stunning and tastes out of this world.

• Granulated sugar: Essential for caramelizing and sweetening both the caramel sauce and cake batter.
• Water: Helps dissolve the sugar evenly for a smooth caramel base.
• Butter: Adds richness, moisture, and depth to the cake layers, caramel sauce, and buttercream.
• Heavy cream: Creates a smooth, creamy caramel sauce with a luxurious texture.
• Salt: Balances the sweetness to achieve that irresistible salted caramel flavor.
• All-purpose flour: The backbone of the cake’s structure, providing a tender crumb.
• Cornstarch: Lightens the flour to ensure the cake is soft and not dense.
• Baking powder and baking soda: Leavening agents to help the cake rise beautifully.
• Eggs: Bind ingredients together and lend the cake a moist texture.
• Sour cream: Adds tang and moisture, keeping the cake incredibly tender.
• Vegetable oil: Enhances moistness without weighing the cake down.
• Vanilla extract: Lifts the flavor with its sweet aromatic notes.
• Powdered sugar: Provides smooth sweetness perfect for the buttercream’s texture.

How to Make Salted Caramel Cake

Step 1: Make the Salted Caramel Sauce

Begin by gently melting sugar and water over medium-high heat. Watching carefully, let the sugar transform into a golden amber caramel, stirring occasionally to ensure it melts evenly and doesn’t scorch. Once the caramel reaches the perfect golden brown, reduce the heat and stir in butter until fully combined. Next, add the heavy cream slowly, stirring constantly as the mixture bubbles up beautifully. Finish by folding in a pinch of salt to awaken that signature salty-sweet magic. Let it cool in the fridge until room temperature before using.

Step 2: Prepare the Vanilla Cake Layers

Meanwhile, preheat your oven and prepare three 8-inch pans with parchment. Sift together the dry ingredients—flour, cornstarch, baking powder, baking soda, and salt—so the cake layers bake up light and tender. Cream butter and sugar at high speed until fluffy, then incorporate eggs two at a time for structure and moisture. Alternate adding the dry mix with sour cream, oil, and vanilla, folding gently to preserve airiness. Divide the batter evenly and bake until a toothpick comes out clean. Allow the layers to cool fully before assembling.

Step 3: Whip Up the Caramel Buttercream

For that smooth, dreamy frosting, beat softened butter on medium-high until silky and pale. Gradually add sifted powdered sugar, vanilla, and several tablespoons of your cooled salted caramel sauce. Continue whipping until fluffy and luscious, scraping the bowl as needed. The caramel buttercream is where salt and sugar unite with creamy richness, making it nearly impossible to stop tasting.

Step 4: Assemble Your Salted Caramel Cake

Place one cooled cake layer on your serving plate or a cake turntable if you have one. Spread a thick layer of caramel buttercream, then drizzle a few tablespoons of salted caramel in the center, keeping the edges clear to avoid spillover. Repeat with the second layer, then cap with the final layer. Apply a thin crumb coat all over, chilling the cake to set it. Finally, frost with the remaining buttercream and drizzle or swirl more salted caramel on top—creating the perfect inviting finish that will have guests eager to dig in.

How to Serve Salted Caramel Cake

Garnishes

To really make your Salted Caramel Cake shine, consider adding a sprinkle of flaky sea salt on top—that little extra salt crunch elevates the buttercream and caramel’s sweet bite. Toasted nuts like pecans or almonds add delightful texture and nutty notes, while delicate edible gold leaf or caramel shards can turn your cake into an elegant masterpiece.

Side Dishes

While this cake is a star on its own, serving it with a scoop of silky vanilla bean ice cream or a dollop of lightly whipped cream balances richness with refreshing coolness. Fresh berries like raspberries or sliced pears provide a bright contrast that enhances the salted caramel’s warmth. For coffee lovers, a rich espresso or smooth latte pairs perfectly.

Creative Ways to Present

Go beyond the classic round shape by cutting the cake into petite layers for individual mini cakes or elegant layered cupcakes. A rustic naked cake style showcasing the caramel drip on the sides brings a trendy, casual vibe. You can also sandwich cake cubes into dessert glasses with whipped cream and extra caramel for an impressive parfait twist on the Salted Caramel Cake.

Make Ahead and Storage

Storing Leftovers

If you have any cake left over (though you might not!), store it airtight in the refrigerator. The caramel buttercream stays smooth and the cake retains its moistness beautifully for up to 4 days. Bring it to room temperature before serving for best results.

Freezing

Want to prepare the cake in advance? You can freeze the cooled, unfrosted cake layers tightly wrapped in plastic wrap and foil for up to one month. Thaw overnight in the fridge before frosting and assembling. If the cake is fully assembled and frosted, flash freeze until firm, then wrap and freeze; thaw gently before serving to preserve the buttercream texture.

Reheating

Salted Caramel Cake is best enjoyed chilled or at room temperature, but if you prefer a slightly warm slice, let it sit out until just under room temp or gently warm in the microwave for a few seconds—no more than 10—so you don’t melt the frosting. This way, the caramel sauce feels gooey and inviting.

FAQs

Can I use store-bought caramel sauce for the Salted Caramel Cake?

Absolutely! While homemade salted caramel sauce adds a unique freshness and depth, a high-quality store-bought sauce works well to save time without compromising flavor.

How do I prevent the cake from drying out?

Using sour cream and oil in the batter helps keep the cake moist, and storing leftovers properly wrapped and refrigerated also preserves its tenderness.

Can I make this cake gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free blend suited for baking, but be sure to test the batter as some adjustments may be necessary for texture.

Is it okay to skip the cornstarch?

Cornstarch helps tenderize the cake crumb, but if you don’t have it, you can omit it; just expect a slightly denser cake.

Why does the caramel bubble up so much when adding cream?

Hot caramel and cold cream react vigorously causing bubbling. Adding cream slowly while stirring helps manage the bubbling safely and ensures a smooth sauce.

Final Thoughts

Making this Salted Caramel Cake is like bringing a little piece of dessert heaven into your kitchen. Its perfect balance of salty and sweet, combined with moist layers and rich buttercream, will delight everyone lucky enough to taste it. Trust me, once you make it, this cake will become one of your absolute favorites to bake and share. So go ahead, treat yourself—you deserve it!