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caramel cake

Salted Caramel Cake

Soft, moist vanilla layers filled and frosted with rich salted caramel buttercream and finished with a silky caramel drizzle.

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 4 minutes
Course: cake, Dessert
Cuisine: Américaine
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • For the Vanilla Cake Layers
  • 2 ½ cups 315g all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup 225g unsalted butter, softened
  • 1 ¾ cups 350g granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup 240ml whole milk (room temperature)
  • For the Salted Caramel Sauce
  • 1 cup 200g granulated sugar
  • 6 tbsp 90g unsalted butter, cubed
  • ½ cup 120ml heavy cream (room temperature)
  • 1 tsp sea salt adjust to taste
  • For the Salted Caramel Buttercream
  • 1 ½ cups 340g unsalted butter, softened
  • 4 –5 cups 500–600g powdered sugar
  • ½ cup salted caramel sauce cooled
  • 1 tsp vanilla extract
  • 2 –3 tbsp heavy cream as needed
  • Pinch of salt

Equipment

  • 2 × 8-inch round cake pans
  • Parchment paper
  • Mixing bowls (large & medium)
  • Electric hand mixer or stand mixer
  • Measuring cups & spoons
  • Kitchen scale (recommended for accuracy)
  • Rubber spatula
  • Whisk
  • Saucepan (heavy-bottomed, for caramel)
  • Offset spatula (for frosting)
  • Cake turntable (optional, but helpful)
  • Wire cooling rack
  • Serrated knife or cake leveler
  • Piping bag (optional, for decorative finish)

Method
 

  1. 1️⃣ Make the Cake Layers
  2. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  3. In a bowl, whisk flour, baking powder, and salt.
  4. In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes).
  5. Add eggs one at a time, mixing well after each. Stir in vanilla.
  6. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
  7. Divide batter evenly between pans.
  8. Bake 30–35 minutes or until a toothpick inserted comes out clean.
  9. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
  10. 2️⃣ Make the Salted Caramel
  11. Heat sugar in a saucepan over medium heat, stirring constantly until melted and amber in color.
  12. Add butter carefully (it will bubble). Stir until combined.
  13. Slowly pour in heavy cream while stirring.
  14. Remove from heat and stir in sea salt.
  15. Let cool completely before using.
  16. 3️⃣ Make the Buttercream
  17. Beat butter until creamy (2–3 minutes).
  18. Gradually add powdered sugar, mixing well.
  19. Add caramel sauce and vanilla.
  20. Add cream as needed for smooth, spreadable consistency.
  21. Beat 2–3 minutes until fluffy.
  22. 4️⃣ Assemble the Cake
  23. Level cake layers if needed.
  24. Spread a thick layer of buttercream on the first layer.
  25. Drizzle salted caramel on top.
  26. Place second layer and frost entire cake.
  27. Chill 20–30 minutes.
  28. Finish with caramel drip and sprinkle flaky sea salt on top.

Notes

  • Room Temperature Ingredients: Butter, eggs, and milk should be at room temperature for a smooth batter and even baking.
  • Caramel Safety: Melted sugar is extremely hot. Stir carefully and avoid splashes when adding butter and cream.
  • Caramel Thickness: If caramel becomes too thick, gently reheat for a few seconds until pourable.
  • Frosting Consistency: Add heavy cream 1 tablespoon at a time to reach a smooth, spreadable texture.
  • Extra Moist Cake: Brush cake layers lightly with simple syrup before frosting if desired.
  • Clean Caramel Drip: Chill the frosted cake 20–30 minutes before adding the caramel drip.
  • Salt Level: Start with less salt in the caramel and adjust to taste. Flaky sea salt on top enhances flavor.
  • Make Ahead: Caramel sauce can be made up to 1 week in advance and stored in the refrigerator.