Name: Salted Caramel Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 cup whole milk; 1 cup granulated sugar (for caramel); 6 tablespoons unsalted butter, room temperature (for caramel); 1/2 cup heavy cream, room temperature (for caramel); 1/2 to 1 teaspoon sea salt, to taste (for caramel); 1 cup unsalted butter, softened (for buttercream); 3 1/2 cups powdered sugar (for buttercream); 1/3 cup salted caramel sauce (from above, for buttercream); 1–2 tablespoons heavy cream, as needed (for buttercream); Pinch of salt, to taste (for buttercream)

A rich and decadent dessert, this Salted Caramel Cake is the perfect balance of sweet and salty, built with tender vanilla sponge layers, homemade salted caramel sauce, and a silky caramel buttercream. I love serving this showstopper at celebrations—it’s elegant, indulgent, and always leaves guests asking for seconds.

Why You’ll Love This Recipe

I can’t get enough of the deep, buttery flavor that comes from the homemade caramel sauce—it’s far superior to anything from a jar. The cake layers are soft and moist, thanks to whole milk and a rich butter base, and the caramel buttercream ties everything together with a luxurious finish. This cake is ideal for birthdays, holidays, or whenever I want to impress with something beautiful and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup whole milk

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, room temperature

1/2 cup heavy cream, room temperature

1/2 to 1 teaspoon sea salt, to taste

For the Caramel Buttercream:

1 cup unsalted butter, softened

3 1/2 cups powdered sugar

1/3 cup salted caramel sauce (from above)

1–2 tablespoons heavy cream (as needed for consistency)

Pinch of salt, to taste

Directions

Make the Salted Caramel Sauce:
I start by melting granulated sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until it turns into a smooth amber liquid. Then I add the butter and mix until it’s fully melted. Carefully, I pour in the heavy cream—it bubbles up fast, so I stir quickly. After boiling for a minute, I remove it from the heat and stir in the sea salt. I always make sure it cools completely before using.

Prepare the Cake:
I preheat the oven to 350°F (175°C), grease three 8-inch cake pans, and line the bottoms with parchment paper. In one bowl, I whisk together flour, baking powder, and salt. In another large bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one by one. I stir in vanilla and alternate adding the dry ingredients and milk, starting and ending with the dry.

I divide the batter evenly among the pans and bake them for 25 to 30 minutes, or until a toothpick comes out clean. Once done, I let them cool in the pans for 10 minutes before moving them to wire racks.

Make the Buttercream:
To make the frosting, I beat the butter until smooth, then slowly mix in the powdered sugar. I add in the cooled salted caramel sauce and a pinch of salt, adjusting the consistency with heavy cream as needed.

Assemble the Cake:
Once the cakes are completely cool, I level them if needed and layer them with the caramel buttercream. I frost the outside and drizzle more salted caramel over the top. A sprinkle of flaky sea salt at the end gives it a beautiful and tasty finish.

Servings and timing

Servings: 12 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Calories: 565 kcal per serving

Variations

When I want a twist, I sometimes use brown butter in the cake batter for a nuttier flavor. For a chocolate version, I swap out part of the flour for cocoa powder. I’ve also tried layering it with sliced bananas or crushed pretzels for an extra salty crunch. If I’m baking for someone who doesn’t like a lot of frosting, I go with a semi-naked cake finish.

Storage/Reheating

I keep the cake in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days. Before serving from the fridge, I let it sit at room temperature for about 30 minutes to soften the buttercream. The cake can be frozen (whole or in slices) for up to 2 months—just make sure it’s tightly wrapped. Thaw in the fridge overnight before enjoying.

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FAQs

How do I prevent my caramel from crystallizing?

I avoid stirring the sugar too early when melting it, and I always use a clean, dry pan. A splash of lemon juice or corn syrup can help prevent crystals from forming.

Can I make the caramel sauce in advance?

Yes, I often make it up to a week ahead and store it in the fridge. I just warm it slightly before using so it’s pourable.

Can I use store-bought caramel sauce?

I prefer homemade for the flavor, but store-bought works in a pinch. I choose a thick, high-quality one with real butter and cream when possible.

How do I know when the cake is fully baked?

I insert a toothpick into the center of the cake layers. If it comes out clean or with just a few crumbs, it’s ready. I also gently press the top—if it springs back, it’s done.

What if my buttercream is too soft?

If it’s too soft, I chill it in the fridge for 10–15 minutes, then rewhip. Adding more powdered sugar can also help stiffen it up.

Conclusion

This Salted Caramel Cake is a crowd-pleaser that never fails to impress. I love how the homemade caramel adds depth and richness, while the buttery vanilla sponge keeps things soft and balanced. Whether I’m baking for a birthday, holiday, or just because, this is the kind of cake that brings joy in every bite.

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