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The most delicious Salted Caramel Cake! Layers of tender, moist vanilla cake are filled and frosted with rich homemade salted caramel and a silky caramel buttercream. The combination of creamy buttercream and slightly salty caramel creates a balanced, unforgettable dessert that works for birthdays, celebrations or any time you crave a special cake.
This salted caramel cake is built for caramel lovers. It features soft, moist vanilla layers with a tender crumb, layered with homemade caramel sauce and caramel-flavored buttercream. The cake is rich but balanced by the touch of sea salt in the caramel, which heightens the flavors. Serve it sliced with coffee or cream for an elegant dessert course.
If you enjoy layered cakes, try other favorites such as Nutella Cake, Chocolate Fudge Cake, or Chocolate Ganache Cake for more inspiration.
WHY THIS RECIPE WORKS
- Showstopper: Simple to assemble but impressive to look at, this cake is a showstopper for any event.
- Tender vanilla layers: The cake layers are soft, moist and have a light, even crumb that pairs well with rich fillings.
- Salted caramel everywhere: Homemade salted caramel is used both between the layers and in the buttercream for deep caramel flavor in every bite.
INGREDIENT NOTES
Below are notes on key ingredients used in this recipe to help you choose the best options and get consistent results. A full, precise ingredient list is included in the recipe card further down.
- All-purpose flour: Produces a light, tender cake. Aim for AP flour with 10–11% protein for the best texture.
- Granulated sugar: Provides sweetness and contributes to moisture; also used to make the caramel sauce.
- Baking powder and baking soda: Work together to leaven the cake and create a soft, airy crumb.
- Salt: Enhances flavor in both cake and caramel; the salted caramel uses a pinch to balance the sweetness.
- Eggs: Use room-temperature eggs for even mixing and structure. Remove from the fridge 1–2 hours before mixing if possible.
- Neutral oil: A light flavor oil such as canola or sunflower oil helps keep the cake moist without adding flavor.
- Sour cream: Adds moisture and a pleasant tender structure; full-fat sour cream gives the best texture and flavor.
- Butter: Use unsalted butter, brought to room temperature, for the buttercream to achieve smooth, fluffy frosting.
STEP-BY-STEP: CARAMEL AND CAKE LAYERS
This recipe requires a stand mixer with a paddle attachment or a hand mixer. You will also need three 20 cm (8 in) round cake pans lined with parchment paper.
Before you begin: Preheat the oven to 170ºC / 340ºF (conventional). Prepare three 20 cm cake pans by lining the bottoms with parchment and lightly greasing the sides.
SALTED CARAMEL — STEP 1: In a medium saucepan combine granulated sugar and water. Stir to moisten the sugar, then spread it into an even layer. Heat over medium-high until the sugar melts and turns golden brown; once it begins to color, stir occasionally to melt evenly.
SALTED CARAMEL — STEP 2: Reduce heat to medium and stir in the butter until fully incorporated. Gradually add the heavy cream, a little at a time, stirring after each addition. The mixture will bubble vigorously—use caution and stir until smooth and combined.
SALTED CARAMEL — STEP 3: Remove from heat, add a pinch of salt, then transfer the caramel to a shallow bowl to cool. Chill in the refrigerator until it reaches room temperature, about 30–60 minutes.
CAKE BATTER — STEP 4: Sift together the flour, cornstarch, baking powder, baking soda and salt; set aside. In the mixer bowl, beat butter and granulated sugar on high speed for 3 minutes until light and fluffy.
STEP 5: Add the eggs two at a time, mixing until combined after each addition. With the mixer on low, add half of the dry ingredients and mix until just combined.
STEP 6: Mix in the sour cream, vegetable oil and vanilla extract until just combined, then add the remaining dry ingredients and blend until smooth. Finish by folding gently with a spatula to ensure everything is incorporated without overmixing.
STEP 7: Divide the batter evenly between the prepared cake pans. Bake 19–23 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes on a wire rack. After 10 minutes, remove from pans and cool completely.
STEP-BY-STEP: CARAMEL BUTTERCREAM & ASSEMBLING
BUTTERCREAM — STEP 1: In a mixer fitted with the paddle attachment, beat the room-temperature butter on medium-high for 4 minutes until creamy. Scrape the bowl and mix an additional 2 minutes.
STEP 2: Sift the powdered sugar. Add the powdered sugar, vanilla and chilled caramel to the butter in two additions, whipping until each addition is fully incorporated and the buttercream is smooth.
ASSEMBLING — STEP 3: Place the first cake layer on a serving plate or cake board. Spread a generous layer of buttercream, smooth with an offset spatula, then spoon 2–3 tablespoons of caramel in the center and spread carefully, leaving a clean outer ring so the caramel doesn’t run over the edge.
STEP 4: Repeat with the second layer, then place the final layer on top. Apply a thin crumb coat of buttercream around the cake and chill for 20 minutes to set.
STEP 5: Finish with the remaining buttercream, smoothing it evenly. Drizzle additional caramel over the top as desired and finish with a sprinkle of flaky sea salt for contrast and decoration.
EXPERT BAKING TIPS
- Use a kitchen scale: Weights in grams give the most consistent results. If possible, weigh ingredients rather than using volume measurements.
- Don’t overmix the batter: Mix until ingredients are just incorporated. Finish by folding the batter gently with a spatula to avoid a dense cake.
- Choose light-colored pans: Aluminum or light pans reflect heat and allow even baking. Dark pans bake faster on the outside and can create a darker crust and drier cake.
FAQ
Yes. Substitute sour cream 1:1 with full-fat Greek yogurt for similar moisture and texture.
Yes. You can prepare the caramel, cake layers and frosting a day in advance. Wrap cooled cake layers in plastic and store at room temperature away from sunlight. Refrigerate the caramel and buttercream in airtight containers; bring the buttercream to room temperature and re-whip briefly before assembling.
Use a cake tester or toothpick inserted into the center. If it comes out clean with no wet batter, the cake is done. The layers should still be light in color and not browned heavily.
HOW TO STORE
Store the finished cake in the refrigerator in an airtight container. Remove the cake about 30–60 minutes before serving to bring it to room temperature so the buttercream softens and the flavors open. Best enjoyed within 2–3 days.
Other Layer Cake Recipes To Try
-
Black Forest Cake (Soft & Easy Recipe)
-
Strawberry Blueberry Layer Cake with Whipped White Chocolate Ganache
-
Blueberry Lemon Layer Cake (Soft & Moist)
-
Peach Coffee Cake
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Salted Caramel Cake
Equipment
- 3 x 20 cm (8 in) baking pans
- Stand mixer or hand mixer
- Offset spatula and turntable (optional)
Ingredients
SALTED CARAMEL SAUCE (can be replaced with store-bought caramel)
- 140 g granulated sugar
- 1 ½ tablespoon water
- 40 g butter
- 150 g heavy cream
- Big pinch of salt
VANILLA CAKE LAYERS
- 340 g all-purpose flour
- 2 tablespoon cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon 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)
- 2 teaspoon vanilla extract
CARAMEL BUTTERCREAM
- 400 g butter, room temperature
- 660 g powdered sugar
- 2 teaspoon vanilla extract
- 2–3 tablespoon caramel (or more to taste)
Instructions
SALTED CARAMEL
- In a medium saucepan combine sugar and water, stirring until the sugar is moistened and in an even layer. Heat over medium-high until the sugar melts and turns golden brown. Stir occasionally once it begins to color so it melts evenly.
- Reduce heat to medium and stir in butter until melted. Slowly add heavy cream a little at a time, stirring after each addition; the mixture will bubble vigorously. Stir until smooth.
- Remove from heat, add a pinch of salt, and transfer to a shallow bowl. Chill in the refrigerator until it reaches room temperature, about 30–60 minutes.
VANILLA CAKE LAYERS
- Preheat oven to 170ºC / 340ºF (conventional). Line three 20 cm pans with parchment.
- Sift the flour, cornstarch, baking powder, baking soda and salt and set aside.
- Beat butter and sugar on high for 3 minutes until light and fluffy. Add eggs two at a time, mixing after each addition.
- Add half the dry ingredients on low speed and mix until just combined.
- Mix in sour cream, oil and vanilla, then add the remaining dry ingredients and mix until just combined. Fold gently with a spatula.
- Divide batter among pans and bake 19–23 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
CARAMEL BUTTERCREAM
- Sift powdered sugar. In a mixer, beat butter for 4 minutes on medium-high, scrape the bowl and beat 2 more minutes.
- Add powdered sugar, vanilla and caramel in two additions, whipping until smooth after each addition. Scrape down the bowl and mix 1 minute on low to finish.
ASSEMBLING
- Place the first cake layer on a board. Spread buttercream, then add 2–3 tablespoons caramel, leaving the outer edge clear. Repeat with the second layer and top with the final layer.
- Apply a thin crumb coat and chill 20 minutes. Finish with remaining buttercream, smooth and drizzle extra caramel on top. Optionally sprinkle flaky sea salt for decoration.
Nutrition
Protein: 6 g
Fat: 57 g
Sugar: 93 g