This Salted Caramel Cake is an elegant dessert for celebrations. It features caramel in both the cake layers and the buttercream. Finish it with a drizzle of extra caramel sauce and a sprinkle of sea salt for a lovely sweet-and-salty contrast. Perfect for holidays, birthdays, or any special gathering.
This is a recipe you’ll return to often, so save it. Read on for the full ingredient list, step-by-step instructions, tips, and suggested variations to customize the cake.
Table of Contents
- Salted Caramel Cake Recipe
- Ingredients Needed
- Recipe Variations
- Substitutions
- How to Make Salted Caramel Cake
- Expert Tips
- Serving Suggestions
- How to Store Leftovers
- Recipe Card
Salted Caramel Cake Recipe
When caramel season arrives I love everything caramel — from dipped apple slices to coffee with caramel swirls. This Salted Caramel Cake joins that lineup: tender caramel-flavored sponge layers paired with a fluffy caramel buttercream. The combination delivers deep caramel flavor, soft texture, and a buttery finish that pairs beautifully with tea or coffee.
Ingredients Needed
Everything you need to make this caramel-forward cake:
- Self-rising flour: Provides built-in leavening for a light, airy sponge.
- Salted butter: Balances sweetness and adds richness.
- Eggs: Use room-temperature eggs for an even batter.
- Brown sugar: Adds depth and caramel notes; granulated sugar is also used.
- Caramel sauce: Use your favorite store-bought or homemade salted caramel to flavor the batter and buttercream.
See the recipe card below for exact ingredient amounts and measurements.
Salted Caramel Cake Recipe Variations
- Salted Caramel Chocolate Cake: Add a layer of chocolate ganache between sponge layers for a chocolate-caramel combination.
- Coffee Salted Caramel Cake: Stir a shot of espresso into the caramel or batter for a coffee-kissed caramel cake.
- Pecan Salted Caramel Cake: Fold chopped pecans into the batter or use candied pecans as a crunchy garnish.
Substitutions
If you need to swap ingredients, these work well:
- Flour: If you don’t have self-rising flour, use all-purpose flour plus 1½ teaspoons baking powder and a pinch of salt per cup.
- Butter: Margarine or coconut oil can replace butter for a dairy-free version; expect a small change in flavor and texture.
- Egg substitute: Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water for an egg-free option.
How to Make Salted Caramel Cake
Step 1: Preheat the Oven and Grease Pans
Preheat the oven to 350°F (180°C). Grease two 8-inch (20 cm) cake pans and line the bases with parchment paper.
Tip: Use light-colored aluminum pans lined with parchment for gentler, more even baking. Dark pans absorb more heat and can brown the crust faster, which can dry the cake.
Step 2: Sift Dry Ingredients
Sift the self-rising flour with the salt using a fine mesh sieve to remove lumps and aerate the flour.
Step 3: Cream Butter and Sugars
In a large bowl, beat the butter, granulated sugar, brown sugar, and caramel sauce together with an electric mixer until light and fluffy, about 2–3 minutes.
Step 4: Add Eggs and Wet Ingredients
Add the eggs one at a time, scraping down the bowl as needed. Mix in the vanilla extract and the milk (or a splash of cream for extra richness).
Step 5: Combine Wet and Dry Ingredients
Fold the sifted flour mixture into the wet ingredients with a spatula until just combined. Take care not to overmix to keep the sponge tender.
I recommend weighing ingredients in grams for accuracy. A kitchen scale ensures consistent results.
Step 6: Bake the Cakes
Divide the batter evenly between the two prepared pans. Bake for 20–25 minutes, or until the tops are golden and a skewer inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 7: Prepare the Buttercream
Beat the softened unsalted butter until very soft. Gradually add icing sugar, one third at a time, beating until light and fluffy. Stir in caramel sauce and a pinch of sea salt, then whisk until smooth.
Step 8: Assemble the Cake
Place one cake layer on a stand and spread one third of the buttercream on top. Level with an offset spatula, add the second layer, and spread another third of the buttercream. Finish the sides and top, smoothing with a bench scraper. Reserve any remaining buttercream for piping decorations.
Step 9: Decorate and Serve
Drizzle extra caramel over the top and sprinkle a few sea salt flakes. Serve slices with coffee or vanilla ice cream for an indulgent treat.
Expert Tips for Salted Caramel Cake
- If the buttercream is too thick, add a tablespoon of milk; if too soft, chill 5–10 minutes to firm it up.
- Level domed cake tops with a serrated knife for neat, even layers.
- Use a piping bag or spoon to create controlled caramel drizzles; a little swirl in the buttercream adds both flavor and texture.
- This cake is best the day it’s baked or within 24 hours. Store in an airtight container to preserve freshness.
- Always cool layers completely before frosting to avoid melting the buttercream.
Serving Suggestions
Pair this cake with:
- Hot coffee or espresso
- Vanilla ice cream
- A light fruit-based drink like lemonade
- Rich hot chocolate for colder days
How to Store Leftovers
Store the cake, covered, in the refrigerator in an airtight container. Bring slices to room temperature before serving for the best flavor and texture. Consume within 2–3 days for optimal taste.
Recipe Card
Salted Caramel Cake
Treat yourself to this irresistible Salted Caramel Cake with caramel in the sponge and frosting.
Ingredients (serves ~10)
- 200 g self-rising flour
- 1 tsp salt
- 200 g salted butter, softened (plus extra for pans)
- 75 g granulated sugar
- 75 g light brown sugar
- 50 g salted caramel sauce (store-bought or homemade)
- 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
Times
- Prep: 20 mins
- Cook: 30 mins
- Cooling time: 30 mins
- Total: 1 hr 20 mins
Instructions (summary)
- Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans.
- Sift flour and salt together.
- Cream butter, sugars, and 50 g caramel until light and fluffy.
- Add eggs one at a time, then vanilla and milk.
- Fold in flour mixture until just combined. Divide batter between pans.
- Bake 20–25 minutes until a skewer comes out clean. Cool completely on racks.
- For buttercream, beat softened butter, gradually add icing sugar, then mix in caramel and a pinch of sea salt.
- Assemble layers with buttercream, smooth sides, drizzle extra caramel and sprinkle sea salt to finish.
Notes
- If using all-purpose flour instead of self-rising, add 2 tsp baking powder per the recipe amount.
- Bring butter, eggs, and milk to room temperature before baking for best texture.
- Do not overmix when adding dry ingredients to avoid a dense cake.
- Test doneness with a toothpick—cake is done when it comes out clean or with a few crumbs.
- If buttercream looks curdled, continue beating until smooth.
Nutrition (per serving, approximate)
Calories: 583 kcal | Carbohydrates: 66 g | Protein: 5 g | Fat: 35 g
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