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Overhead view of a homemade salted caramel cake recipe with caramel drips and sea salt flakes on a white kitchen counter.

Salted Caramel Cake Recipe

This Salted Caramel Cake Recipe features soft vanilla sponge layers, silky salted caramel buttercream, and a rich caramel drizzle. It’s the perfect blend of sweet and salty — ideal for celebrations or cozy nights at home.
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Course: Dessert
Cuisine: American, Western
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling & Frosting Time: 1 hour
Total Time: 2 hours
Servings: 12 slices
Calories: 520kcal
Cost: $12

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.

Nutrition

Serving: 120g | Calories: 520kcal | Carbohydrates: 63g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7g | Cholesterol: 115mg | Sodium: 320mg | Potassium: 180mg | Fiber: 0.6g | Sugar: 48g | Vitamin A: 980IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 1.2mg