Created on September 27th, 2025 at 07:05 pm
Salted caramel cake is a delightful treat that combines sweet and salty flavors. This cake is moist and rich, with layers of fluffy vanilla cake and creamy salted caramel buttercream. It’s perfect for celebrations or just a sweet indulgence on a lazy afternoon.
Why Make This Recipe
This recipe is worth trying for its unique blend of tastes. The combination of moist cake and smooth caramel is simply irresistible. Plus, making this cake is easier than it looks. You’ll impress your friends and family without spending all day in the kitchen!
Recipe Time
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking pans
- Whisk
How to Make Salted Caramel Cake
To create this salted caramel cake, start by making the salted caramel sauce. Then prepare the vanilla cake layers, followed by the caramel buttercream. Once everything is cool, assemble the cake and add finishing touches with more caramel. It’s a simple yet rewarding process!
Ingredients
- 140 g granulated sugar
- 1 1/2 tbsp water
- 40 g butter
- 150 g heavy cream
- Big pinch of salt
- 340 g all-purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 180 g butter (room temperature)
- 300 g granulated sugar
- 4 large eggs (room temperature)
- 240 g sour cream 14-18% (room temperature)
- 60 g vegetable oil (e.g. canola oil)
- 2 tsp vanilla extract
- 400 g butter (room temperature)
- 660 g powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp caramel
Directions
- Salted Caramel: In a saucepan, combine 140 g sugar and 1 1/2 tbsp water. Cook over medium heat until it turns a golden color. Remove from heat, then stir in 40 g butter, 150 g cream, and a big pinch of salt. Set aside to cool.
- Vanilla Cake Layers: Preheat the oven to 350°F (175°C). In a bowl, mix together the flour, cornstarch, baking powder, baking soda, and salt. In another bowl, beat 180 g butter and 300 g sugar until creamy. Add eggs one at a time, mixing well. Then add sour cream, vegetable oil, and vanilla extract. Gradually blend in the dry ingredients.
- Bake: Pour the batter into greased baking pans and bake for 25 minutes or until a toothpick comes out clean. Let the cakes cool completely.
- Caramel Buttercream: Beat 400 g of room temperature butter until smooth. Gradually add 660 g powdered sugar and 2 tsp vanilla extract. Mix in 2-3 tbsp of cooled caramel sauce.
- Assembling: Place one cake layer on a serving plate. Spread a layer of caramel buttercream on top, then drizzle with salted caramel. Repeat with the second layer and top with the last layer. Frost the outside with remaining buttercream and decorate as desired.
How to Serve Salted Caramel Cake
Slice the cake into generous pieces and serve on dessert plates. Pair it with a cup of coffee or tea for a cozy treat.
How to Store Salted Caramel Cake
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. If you can, let it sit at room temperature for a bit before serving again.
Tips to Make Salted Caramel Cake
- Make caramel sauce a day ahead for easier handling.
- Ensure all ingredients are at room temperature for a smoother batter.
- Whip the buttercream for extra fluffy frosting.
- Don’t skip the cooling time for the cake layers — it helps with frosting.
Variation
This recipe is already complete and can stand as is, but you could add nuts, sliced apples, or other fruits for a twist.
FAQs
1. Can I use store-bought caramel sauce?
Yes, store-bought caramel can save time and still taste great.
2. How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean, the cake is ready.
3. Can I freeze the cake?
Yes, you can freeze the cake layers before frosting for up to three months.
