There’s something magical about a slice of Salted Caramel Cake. The way the soft vanilla sponge melts into the velvety caramel buttercream, punctuated by that gentle kiss of sea salt—it’s not just a dessert, but a memory waiting to be made. Growing up, caramel was always the flavor that signaled something special in our household. Whether it was drizzled over ice cream during summer barbecues or swirled into holiday treats, caramel carried warmth, love, and a touch of indulgence.

This cake takes that nostalgia a step further, transforming simple ingredients into a showstopping centerpiece. It’s a cake that belongs at birthdays, anniversaries, or cozy weekend gatherings, perfect for those moments when you want to slow down and savor something sweet with loved ones. With layers of tender vanilla cake, rich caramel buttercream, and a homemade salted caramel sauce dripping down the sides, Salted Caramel Cake feels like a hug on a plate.

Caramel desserts have a long history across different cuisines, but the combination of sweet caramel and sea salt is a more modern twist, balancing richness with complexity. Inspired by that balance, this cake brings together the best of both worlds—sweet and salty, soft and decadent. Every bite tells a story of tradition, celebration, and comfort.

Why You’ll Love This Salted Caramel Cake

• Unforgettable Flavor: The salty-sweet contrast elevates every layer, making each bite exciting and satisfying.
• A True Showstopper: Dripping caramel and pillowy frosting create an irresistible centerpiece for any table.
• Tender and Moist: Thanks to sour cream and oil, the cake layers stay soft and flavorful.
• Versatile for Any Occasion: From birthdays to cozy autumn gatherings, it’s a dessert that fits any celebration.

Ingredients You’ll Need

For the Salted Caramel Sauce:

• 140g granulated sugar
• 1½ tablespoons water
• 40g butter
• 150g heavy cream
• A generous pinch of salt

For the Vanilla Cake Layers:

• 340g all-purpose flour
• 2 tablespoons cornstarch
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 180g butter, at room temperature
• 300g granulated sugar
• 4 large eggs, at room temperature
• 240g sour cream (14-18% fat), at room temperature
• 60g vegetable oil
• 2 teaspoons vanilla extract

For the Caramel Buttercream:

• 250g butter, softened
• 400g powdered sugar
• 4 tablespoons salted caramel sauce (from above)
• 2 tablespoons heavy cream

How to Make Salted Caramel Cake

Step-by-Step Instructions

1. Make the Salted Caramel Sauce
In a medium saucepan, stir together the sugar and water until the sugar is evenly moistened. Place over medium-high heat and let it cook without stirring, watching as it turns a deep amber color. I always tell people not to walk away during this part—caramel can turn from perfect to burnt in seconds!

Lower the heat to medium and carefully whisk in the butter. Then slowly pour in the cream, stirring constantly as it bubbles up. Add a pinch of salt, stir well, and let the caramel cool to room temperature before using.

2. Bake the Vanilla Cake Layers
Preheat the oven to 170°C (340°F). Grease and line three 20cm (8-inch) round cake pans. In a bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. On low speed, mix in half the dry ingredients, followed by the sour cream, oil, and vanilla. Finally, mix in the remaining dry ingredients just until smooth.

Divide the batter evenly between the pans. I like to use a kitchen scale to ensure each layer is even—it makes stacking the cake so much easier later! Bake for 20–23 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

3. Make the Caramel Buttercream
Beat the softened butter until creamy. Gradually add powdered sugar, beating until fluffy. Add the salted caramel sauce and cream, then beat on high for 2–3 minutes until light and spreadable. Taste and adjust with more caramel or salt if needed.

4. Assemble the Cake
Place one cake layer on a cake stand. Spread a generous layer of caramel buttercream, followed by a drizzle of salted caramel sauce. Repeat with the second layer. Top with the final cake layer and frost the entire cake with the remaining buttercream.

Pour extra salted caramel sauce over the top, letting it drip naturally down the sides for a rustic, irresistible finish.

Helpful Tips

• Chill Between Layers: If the frosting feels too soft while assembling, pop the cake into the fridge for 10-15 minutes between steps.
• Room Temperature Ingredients: This ensures a smoother batter and frosting.
• Decorate Just Before Serving: For the prettiest caramel drips, pour the sauce shortly before serving so it stays glossy and fresh.

Details

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Yield: One 3-layer 20cm (8-inch) cake
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes

This cake keeps beautifully for a couple of days, and the flavors deepen over time as the caramel infuses the layers. If you have leftover caramel sauce, drizzle it over coffee, pancakes, or even warm apple slices for an extra treat.

Nutritional Information

Nutritional values will vary depending on portion size, but this cake is definitely an indulgence—perfect for sharing at special gatherings.

Frequently Asked Questions

Q: Can I make the caramel sauce in advance?
A: Absolutely! Store it in a jar in the refrigerator for up to two weeks. Gently warm it before using.

Q: How do I store leftovers?
A: Keep the cake covered in the fridge for up to 3 days. Bring to room temperature before serving for the best flavor and texture.

Q: Can I freeze the cake?
A: Yes. Freeze the unfrosted layers wrapped tightly in plastic for up to 3 months. Thaw completely before frosting and assembling.

Storage Instructions

Wrap unfrosted cake layers in plastic and store at room temperature for up to 2 days or freeze for up to 3 months. Store the assembled cake in the refrigerator in an airtight container for up to 3 days.

Related Recipes

If you loved this salted caramel cake, you might also enjoy:

• Salted Caramel Kentucky Butter Cake
• Decadent Salted Caramel Cheesecake Cookies – Crumbl Copycat
• Salted Caramel Cake: A Sweet and Salty Celebration
• Banana Upside-Down Cake

Conclusion

A homemade Salted Caramel Cake isn’t just a dessert—it’s a celebration in every bite. Whether you’re marking a milestone or simply treating yourself, this cake brings joy, comfort, and a little bit of luxury to the table. From its buttery vanilla layers to its silky caramel buttercream and signature caramel drizzle, it’s sure to become a cherished favorite.

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