Picture this: soft, buttery cake layers kissed with golden caramel and crowned with a cloud of salted caramel buttercream. That's exactly what you'll create with this Salted Caramel Cake Recipe. Whether it's a birthday bash or just Tuesday night, this Salted Caramel Cake Recipe turns any moment into something worth celebrating.
I've spent years perfecting this Salted Caramel Cake Recipe, and I'm thrilled to share every secret with you. The magic happens when sweet caramel meets that perfect pinch of sea salt; creating a flavor combination that keeps everyone coming back for seconds. This isn't just another dessert; it's the cake that'll have your friends texting you for the recipe days later.
What Makes This Sweet and Salty Dessert Truly Special
This moist caramel layer cake stands out because it balances three essential elements perfectly: texture, flavor, and presentation. The vanilla sponge cake base stays incredibly tender thanks to buttermilk and a touch of brown sugar, while the homemade salted caramel sauce weaves through every layer. Unlike store-bought alternatives that taste one-dimensional, this gourmet caramel frosting brings depth and complexity to each bite.
The real game-changer? Layering the caramel throughout instead of just drizzling it on top. This easy caramel butter cake technique ensures every forkful delivers that signature sweet-and-salty punch. It pairs beautifully with coffee, vanilla ice cream, or stands proudly on its own as the star of your dessert table. Plus, this decadent caramel dessert looks absolutely stunning with its signature caramel drip cake aesthetic; perfect for Instagram-worthy celebrations.
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Ingredients
For the Cake Layers
- All-purpose flour
- Baking powder
- Baking soda
- Sea salt
- Unsalted butter, room temperature
- Granulated sugar
- Light brown sugar
- Large eggs, room temperature
- Vanilla extract
- Buttermilk, room temperature
For the Salted Caramel Sauce
- Granulated sugar
- Heavy cream, warmed
- Unsalted butter
- Sea salt
- Vanilla extract
For the Salted Caramel Buttercream
- Sea salt
- Unsalted butter, softened
- Powdered sugar
- Homemade salted caramel sauce, cooled
- Heavy cream
- Vanilla extract
See recipe card for quantities.
Instructions
Prepare Your Cake Batter
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, then line them with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set this dry mixture aside.
- Beat butter and both sugars in a large bowl using an electric mixer on medium-high speed for 4-5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients (dry-wet-dry-wet-dry pattern).
- Mix each addition just until combined; overmixing creates a dense cake.
- Divide batter evenly among prepared pans and smooth the tops with a spatula.
Bake and Make the Caramel Sauce
- Bake cakes for 25-30 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely.
- While cakes cool, heat sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula.
- Continue stirring as sugar melts and turns a deep amber color (about 8-10 minutes); watch carefully to prevent burning.
- Remove from heat and carefully whisk in warmed heavy cream (mixture will bubble vigorously, so stand back).
- Stir in butter until completely melted and smooth, then add sea salt and vanilla extract.
- Pour caramel sauce into a heat-safe bowl and let it cool to room temperature, then refrigerate until slightly thickened (about 1 hour).
Create the Buttercream Frosting
- Beat softened butter in a large bowl with an electric mixer on medium speed for 3-4 minutes until pale and creamy.
- Gradually add powdered sugar one cup at a time, beating on low speed after each addition to prevent a sugar cloud in your kitchen.
- Pour in ¾ cup of your cooled salted caramel sauce and mix until fully incorporated.
- Add heavy cream one tablespoon at a time until you reach your desired spreading consistency.
- Mix in vanilla extract and sea salt, then beat on high speed for 2 minutes until light and fluffy.
- Taste and adjust salt if needed; the buttercream should have a perfect sweet-salty balance for this party caramel cake recipe.
Assemble Your Caramel Drip Cake
- Warm remaining caramel sauce slightly until pourable, then drizzle over the top edge of the cake, letting it drip down the sides naturally for that signature caramel drizzle cake look.
- Level cake layers with a serrated knife if they have domed tops (save scraps for snacking).
- Place first cake layer on your serving plate or cake board and spread ¾ cup buttercream evenly across the top.
- Drizzle 2-3 tablespoons of thickened caramel sauce over the buttercream layer.
- Add second cake layer and repeat the buttercream and caramel drizzle process.
- Top with final cake layer and apply a thin crumb coat of buttercream over the entire cake.
- Refrigerate for 30 minutes to set the crumb coat, then apply the final layer of buttercream frosting smoothly.
Expert Cooking Tips
- Temperature Matters Room temperature ingredients are crucial for this easy salted caramel cake from scratch. Cold eggs and butter won't incorporate properly, creating a lumpy batter that bakes unevenly. Take ingredients out of the fridge 1-2 hours before baking.
- Perfect Caramel Every Time The secret to foolproof caramel sauce lies in your sugar's color. Stop cooking when it reaches a deep amber (think copper penny). Too light means weak flavor; too dark tastes burnt. Keep a cup of water nearby just in case you need to stop the cooking process quickly.
- Frosting Consistency Guide Your salted caramel buttercream should hold soft peaks but spread smoothly. Too thick? Add cream one teaspoon at a time. Too thin? Add more powdered sugar (¼ cup at a time) or refrigerate for 15 minutes. The frosting firms up as it cools.
- Layer Cake Stability Always let your cake layers cool completely before assembling. Warm cake layers will melt your buttercream, causing the layers to slide. For best results, bake layers the day before and wrap them tightly in plastic wrap overnight.
- Preventing Dry Cake Don't overbake! Check your cake 5 minutes before the minimum baking time. The toothpick test should show a few moist crumbs, not completely clean. Cakes continue cooking slightly as they cool in the pan.
Recipe Variations & Substitutions
Chocolate Caramel Layer Cake
- Transform this into a chocolate lover's dream by replacing ½ cup of flour with unsweetened cocoa powder. The result is a rich chocolate caramel layer cake that pairs incredibly well with the salted caramel buttercream. Add chocolate chips between layers for extra indulgence.
Dietary Modifications
- Gluten-Free Option: Use a quality 1:1 gluten-free flour blend (I recommend Bob's Red Mill). Add ½ teaspoon xanthan gum if your blend doesn't include it. The texture stays wonderfully moist.
- Dairy-Free Version: Substitute butter with vegan butter sticks and use full-fat coconut milk instead of buttermilk and heavy cream. Coconut cream works perfectly in the caramel sauce and creates rich, creamy results.
- Lower Sugar: You can reduce granulated sugar in the cake by ¼ cup without sacrificing texture. The caramel sauce and frosting provide plenty of sweetness anyway.
Flavor Twists
- Add 1 teaspoon of espresso powder to the cake batter for a subtle coffee undertone that makes the caramel flavor pop. For fall gatherings, mix in ½ teaspoon cinnamon and ¼ teaspoon nutmeg. Create salted caramel cupcakes recipe variations by dividing the batter into 24 cupcake liners and baking for 18-20 minutes.
Size Adjustments
- This recipe scales beautifully. For a smaller celebration, use two 9-inch pans and reduce baking time to 22-25 minutes. Want cupcakes? This makes approximately 30 standard cupcakes. Sheet cake lovers can pour everything into a 9x13-inch pan and bake for 35-40 minutes.
Equipment Recommendations
- Three 8-inch round cake pans ; aluminum pans with straight sides create the most professional-looking layers (light-colored pans prevent over-browning)
- Heavy-bottomed saucepan ; essential for making smooth caramel sauce without hot spots or burning
- Electric mixer ; stand mixer or handheld mixer makes quick work of buttercream (KitchenAid or Cuisinart work great)
- Offset spatula ; this tool creates beautifully smooth frosting and perfect caramel drips
- Wire cooling racks ; allows air circulation for even cooling
- Kitchen thermometer ; optional but helpful for monitoring caramel temperature (aim for 350°F)
- Parchment paper ; prevents sticking and makes cake removal foolproof
Budget-friendly tip: If you don't own three cake pans, bake in batches using one or two pans. Just keep the remaining batter at room temperature, covered with a kitchen towel.
Storage & Meal Prep Tips
Room Temperature Storage
- A finished moist salted caramel cake can sit at room temperature for up to 2 days if kept in a cool, dry place. Cover it loosely with plastic wrap or place it under a cake dome. Avoid direct sunlight or warm spots in your kitchen.
Refrigerator Storage
- Store leftover cake in an airtight container in the refrigerator for up to 5 days. The buttercream frosting stays fresh and the cake remains wonderfully moist. Bring slices to room temperature 20 minutes before serving for the best flavor and texture.
Freezing Instructions
- This best salted caramel cake recipe freezes beautifully! Wrap unfrosted cake layers individually in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before assembling. You can also freeze the finished cake; just freeze it uncovered for 30 minutes until the frosting firms up, then wrap carefully. Thaw in the refrigerator overnight.
Make-Ahead Strategy
- Bake cake layers up to 2 days ahead and store them wrapped at room temperature. Make caramel sauce up to 1 week ahead and refrigerate (rewarm gently before using). Prepare buttercream 3 days ahead and store refrigerated; rewhip before using to restore fluffiness. Assemble the cake the day before your event for maximum freshness.
The One Secret That Changed Everything
Here's my grandmother's secret that transformed this homemade salted caramel cake from good to absolutely unforgettable: brush each cake layer with a simple syrup before adding frosting. Mix equal parts water and sugar, heat until dissolved, then cool completely. This moisture-locking trick keeps your cake incredibly soft for days.
The second secret? Don't skimp on quality sea salt. Cheap table salt tastes harsh and chemical. Flaky sea salt or Maldon salt creates those perfect little bursts of saltiness that make people close their eyes and sigh. Sprinkle extra flakes on top of your finished cake for both beauty and that gourmet touch. These two simple tricks separate homemade from bakery-quality every single time, and they work with virtually any layer cake you bake.
FAQ
How long can a caramel cake sit out?
A fully frosted salted caramel cake recipe can safely sit at room temperature for up to 48 hours when stored under a cake dome or covered loosely with plastic wrap. The buttercream acts as a protective barrier. However, if your kitchen is particularly warm (above 75°F), refrigerate it after 12 hours to maintain freshness.
How to bake a salted caramel cake recipe ?
Baking this salted caramel cake recipe from scratch involves three main steps: prepare your vanilla cake batter with buttermilk for moisture, make homemade salted caramel sauce while cakes cool, and whip up salted caramel buttercream. Layer everything together with caramel between each tier, frost smoothly, and finish with a gorgeous caramel drizzle. Follow the detailed instructions above for foolproof results every time.
Do I need to refrigerate salted caramel?
Yes, homemade salted caramel sauce should be refrigerated in an airtight container where it keeps for up to 2 weeks. The cream and butter in the sauce can spoil at room temperature. Rewarm it gently in the microwave (10-second intervals) or in a saucepan over low heat before drizzling over your cake.
Do you refrigerate cake or leave it out?
For this particular decadent caramel dessert, you can leave it at room temperature for up to 2 days since the buttercream frosting is stable. Refrigerate it if your kitchen is warm, if you live in a humid climate, or if you need to store it longer than 48 hours. Always bring refrigerated cake to room temperature 20-30 minutes before serving for the best texture and flavor.
Your Next Baking Adventure Awaits
Now that you’ve mastered this Salted Caramel Cake Recipe, your dessert game will never be the same. This Salted Caramel Cake Recipe combines moist vanilla layers, silky salted caramel buttercream, and a rich caramel drip for a show-stopping result. Every slice of this Salted Caramel Cake Recipe delivers the perfect balance of sweet and salty flavors that everyone will crave. Whether you’re baking it for a birthday, a cozy weekend, or just because you love caramel, this homemade Salted Caramel Cake Recipe will always impress. Keep this Salted Caramel Cake Recipe in your favorites — it’s the one you’ll come back to time and time again!
Once you've conquered this caramel drip cake idea, expand your baking repertoire with our Lemon Cake Roll Recipe for a bright, citrusy twist, or try the Strawberry Cheesecake Cake Roll Recipe for a fruity, creamy alternative. Both make stunning presentations and are easier than you might think. Don't forget to snap a photo of your finished salted caramel cake recipe masterpiece and share it in the comments below; I can't wait to see your beautiful creations come to life!
With love and a little caramel drizzle
By Lisa Johnson 💕
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Pairing
These are my favorite dishes to serve with Salted Caramel Cake Recipe
Salted Caramel Cake Recipe
Equipment
- 3 8-inch round cake pans Aluminum, light-colored recommended
- 1 Heavy-bottomed saucepan For smooth caramel sauce
- 1 Electric mixer Handheld or stand mixer
- 1 Offset spatula For frosting and caramel drips
- 2 Wire cooling racks For even cooling
- 1 Kitchen thermometer Optional, for caramel (350°F)
- 1 Parchment paper Prevents sticking
Ingredients
Cake Layers
- 2¾ cups all-purpose flour Provides structure
- 2½ teaspoon baking powder Helps cake rise
- ½ teaspoon baking soda Adds tenderness
- ¾ teaspoon sea salt Balances sweetness
- 1 cup unsalted butter Room temp, adds moisture
- 1¾ cups granulated sugar Sweetens cake
- ½ cup light brown sugar Adds caramel notes
- 4 large eggs Room temp, binds ingredients
- 2 teaspoon vanilla extract Enhances flavor
- 1¼ cups buttermilk Room temp, for moisture and tenderness
Salted Caramel Sauce
- 1½ cups granulated sugar Caramel base
- ¾ cup heavy cream Warmed, for silky smoothness
- 6 tablespoon unsalted butter Adds richness
- 1½ teaspoon sea salt Key flavor
- 1 teaspoon vanilla extract Rounds flavor
Salted Caramel Buttercream
- 1½ cups unsalted butter Softened, base for frosting
- 5 cups powdered sugar Thickens frosting
- ¾ cup homemade salted caramel sauce Infuses flavor
- 2–3 tablespoon heavy cream Adjust consistency
- 1 teaspoon vanilla extract Adds aroma
- ½ teaspoon sea salt Enhances flavor
Instructions
- Preheat oven to 350°F (175°C) and prepare pans.
- Whisk dry ingredients together.
- Cream butter and sugars until fluffy.
- Add eggs and vanilla.
- Alternate adding dry mix and buttermilk.
- Divide batter into pans and bake 25–30 mins.
- Make caramel sauce by melting sugar to amber, add cream, butter, salt, and vanilla.
- Cool cakes and caramel completely.
- Beat butter and sugar to make frosting, add caramel and cream.
- Layer cakes with buttercream and caramel drizzle.
- Chill and add final drip.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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