This Salted Caramel Cake is ideal for celebrations. It features caramel both in the cake layers and in the buttercream, giving every bite a rich, buttery caramel flavor.
For an extra touch, drizzle warm caramel sauce over the top before serving. It makes a beautiful centerpiece for Thanksgiving, Christmas, birthdays, and other special occasions.
This is a recipe you’ll return to again and again — save it and follow the tips below for the best results.
Table of Contents
- Salted Caramel Cake Recipe
- Ingredients Needed
- Recipe Variations
- Substitutions
- How to Make Salted Caramel Cake
- Step 1: Preheat and Prepare Pans
- Step 2: Sift Dry Ingredients
- Step 3: Cream Butter and Sugars
- Step 4: Add Eggs and Wet Ingredients
- Step 5: Combine Wet and Dry
- Step 6: Bake the Cakes
- Step 7: Make the Buttercream
- Step 8: Assemble
- Step 9: Decorate
- Expert Tips
- Serving
- How to Store Leftovers
- More Cake Recipes
- Recipe Card
Salted Caramel Cake Recipe
When autumn arrives I embrace anything caramel — from apple slices dipped in caramel to caramel coffee. This Salted Caramel Cake is my latest favorite: soft caramel sponge layers filled and frosted with caramel buttercream.
The sponge is tender, the buttercream fluffy, and the caramel flavor comes through nicely. It’s perfect with a hot cup of tea or coffee and makes a thoughtful homemade gift.
Ingredients Needed
Caramel lovers — here are the essentials for this cake:
- Self-Rising Flour: This gives the cake lift and a light texture.
- Salted Butter: Adds richness and balances sweetness.
- Eggs: Use room-temperature eggs for a smooth batter.
- Brown Sugar: Provides depth of flavor; the recipe also uses granulated sugar.
- Caramel Sauce: Use your favorite store-bought or homemade salted caramel for flavor in both the batter and the frosting.
See the recipe card below for exact measurements and the full ingredient list.
Salted Caramel Cake Recipe Variations
- Salted Caramel Chocolate Cake: Add a chocolate ganache layer between the sponges for a chocolate-caramel combination.
- Coffee Salted Caramel Cake: Stir a shot of espresso into the caramel or batter for a coffee note.
- Pecan Salted Caramel Cake: Fold chopped pecans into the batter or top the cake with candied pecans for crunch.
Substitutions
If you’re missing an ingredient, these swaps work well:
- Flour: If you don’t have self-rising flour, use all-purpose flour and add 1½ teaspoons baking powder plus a pinch of salt per cup of flour.
- Butter: For a dairy-free option, substitute margarine or coconut oil, keeping an eye on texture.
- Egg Substitute: For an egg-free version, replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
Use a basic vanilla sponge if you prefer a different base.
How to Make Salted Caramel Cake
Step 1: Preheat and Prepare Pans
Preheat the oven to 350°F (180°C). Grease two 8-inch cake pans and line the bases with parchment paper.
For even baking, use light-colored aluminum pans, well-buttered and lined with parchment. Dark pans can brown cakes faster and may cause drier edges.
Step 2: Sift Dry Ingredients
Sift the flour and salt together using a fine mesh sieve.
Step 3: Cream Butter and Sugars
Beat the butter, granulated sugar, light brown sugar, and caramel sauce together for 2–3 minutes until light and fluffy.
Step 4: Add Eggs and Wet Ingredients
Add eggs one at a time, scraping down the bowl as needed. Mix in vanilla extract and milk (or a splash of cream for extra richness).
Step 5: Combine Wet and Dry
Fold the sifted flour mixture into the wet ingredients with a spatula. Mix until combined but avoid overmixing to keep the sponge tender.
I recommend weighing ingredients in grams for accuracy — a kitchen scale gives the most consistent results.
Step 6: Bake the Cakes
Divide the batter evenly between the two prepared pans and bake 20–25 minutes, until golden and a skewer inserted into the center comes out clean. Cool in the pans 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Buttercream
Beat softened unsalted butter until very soft. Gradually add icing sugar in thirds, beating until light and fluffy. Mix in caramel sauce and a pinch of sea salt, then beat until smooth.
Step 8: Assemble
Place one sponge on a cake stand and spread one third of the buttercream over it. Level with an offset spatula, add the second sponge, and spread another third. Apply the remaining buttercream to the sides and top, smoothing with a bench scraper. Pipe any remaining buttercream for decoration.
Step 9: Decorate and Serve
Finish with an extra drizzle of caramel and a sprinkle of sea salt flakes for contrast.
If you enjoy baking, explore other favorites like Old Fashioned Carrot Cake, Classic Chocolate Cake, and Pear Almond Cake.
Expert Tips for Salted Caramel Cake
- If the buttercream is too stiff, add 1 tablespoon milk at a time. If it’s too soft, chill it for 5–10 minutes before spreading.
- Level domed layers with a serrated knife for a neat, professional stack.
- Use a piping bag or spoon to create clean caramel drizzles. Swirling caramel into the buttercream adds texture and flavor.
- The cake tastes best the day it’s baked or within 24 hours. Store in an airtight container if prepping ahead.
- Always cool the cakes completely before applying buttercream to prevent melting and sliding.
Serving
Serve this Salted Caramel Cake with coffee, vanilla ice cream, or another beverage you enjoy.
How to Store Leftovers
Store leftover cake in an airtight container in the refrigerator. Bring slices to room temperature before serving. Consume within 2–3 days for the best flavor.
More Cake Recipes
Love baking? Try these other popular cake recipes.
Pumpkin Roll Cake
Plain Cake Recipe
Classic Chocolate Cake
Mango Upside Down Cake
Southern Lemon Pound Cake
Plantain Cake
If you try this recipe, please leave a rating — it helps others find it and I love your feedback. Thank you!
Salted Caramel Cake
Ingredients
- 200 g self-rising flour
- 1 tsp salt
- 200 g salted butter, softened
- 75 g granulated sugar
- 75 g light brown sugar
- 50 g salted caramel sauce
- 4 eggs, room temperature
- ¾ tsp vanilla extract
- 1 tbsp whole milk
Buttercream:
- 200 g unsalted butter, softened
- 300 g icing sugar
- ¼ cup caramel sauce
- sea salt flakes and extra caramel for decorating
Instructions
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Preheat oven to 350℉ (180°C). Grease two 8-inch cake pans and line the bases with parchment paper.
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Sift the flour and salt together.
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In a large bowl, beat the butter, granulated sugar, light brown sugar, and caramel sauce until light and fluffy, about 2–3 minutes.
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Add the eggs one at a time, scraping the bowl as needed. Mix in vanilla and milk.
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Fold in the dry ingredients with a spatula until just combined. Avoid overmixing.
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Divide batter between the pans and bake 20–25 minutes, until golden and a skewer comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
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For the buttercream, beat softened unsalted butter until soft. Gradually add icing sugar in thirds, beating until light. Mix in caramel and a pinch of sea salt, beating until smooth.
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Assemble the cake: spread one third of the buttercream on the first sponge, level, add the second sponge, and spread more buttercream. Smooth the sides and pipe or decorate as desired.
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Finish with extra caramel and sea salt flakes before serving.
Notes
- If you don’t have self-rising flour, substitute all-purpose flour plus 2 teaspoons baking powder for the required amount.
- Use room-temperature butter, eggs, and milk for a smooth batter and tender crumb.
- Don’t overmix when combining dry and wet ingredients to keep the cake light.
- Check doneness with a skewer: it should come out clean or with a few crumbs.
- If the buttercream looks curdled, keep whipping until it becomes smooth.
- Sprinkle high-quality sea salt flakes sparingly to enhance the sweet-salty contrast.