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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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Prep Time 30 minutes
Cook Time 30 minutes
Cooling & Frosting Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American, Western
Calories: 520
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven to 350°F (175°C) and prepare pans.
  2. Whisk dry ingredients together.
  3. Cream butter and sugars until fluffy.
  4. Add eggs and vanilla.
  5. Alternate adding dry mix and buttermilk.
  6. Divide batter into pans and bake 25–30 mins.
  7. Make caramel sauce by melting sugar to amber, add cream, butter, salt, and vanilla.
  8. Cool cakes and caramel completely.
  9. Beat butter and sugar to make frosting, add caramel and cream.
  10. Layer cakes with buttercream and caramel drizzle.
  11. Chill and add final drip.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.