If you are on the lookout for a stunning dessert to impress friends, family, or simply treat yourself, then this Salted Caramel Cake Recipe is exactly what you need. This luscious cake layers the perfect balance of sweet and salty flavors wrapped up in velvety buttercream and a rich homemade salted caramel sauce. From the tender vanilla-infused cake to the glossy drizzle of salted caramel, every bite promises a decadent experience that feels both comforting and elegant. Whether it’s a special occasion or just a craving for something extraordinary, this Salted Caramel Cake Recipe will quickly become your go-to indulgence.

Ingredients You’ll Need

A white rectangular baking dish filled with a smooth, shiny caramel layer that is spread evenly with visible soft swirls on the surface, covering the entire bottom of the dish; the caramel has a rich golden-brown color with a slightly thick texture. The dish is placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Salted Caramel Cake Recipe lies in its simplicity and quality of ingredients. Each component plays a vital role: from creating tender cake layers to crafting the signature salted caramel that ties everything together with a perfect kick. Gathering these essentials ensures a beautifully balanced flavor, irresistible texture, and stunning appearance.

140 g granulated sugar: This is the foundation for the luscious salted caramel, crucial for that golden, chewy goodness.
1 1/2 tbsp water: Helps dissolve the sugar evenly for smooth caramelization.
40 g butter: Adds richness and smoothness to the caramel sauce.
150 g heavy cream: Creates a creamy texture in the caramel that melts beautifully on the cake.
Big pinch of salt: Enhances the caramel’s sweetness with a satisfying salty contrast.
340 g all-purpose flour: The structure for the cake layers; sifted for tenderness.
2 tbsp cornstarch: Adds extra softness to the crumb, ensuring a melt-in-your-mouth effect.
3/4 tsp baking powder: Helps the cake rise to light perfection.
3/4 tsp baking soda: Works with the acidic sour cream to create a tender bite.
3/4 tsp salt: Balances the sweetness and boosts flavor depth in the cake.
180 g butter (room temperature): The base for a rich, smooth cake batter.
300 g granulated sugar: Sweetens the cake layers beautifully without overpowering.
4 large eggs (room temperature): Provide stability and moisture to the cake.
240 g sour cream (14-18%, room temperature): Keeps the cake moist and adds a tender crumb with a subtle tang.
60 g vegetable oil (e.g. canola oil): Adds extra moisture and richness to the batter.
2 tsp vanilla extract: Enhances every element with warm, cozy notes.
400 g butter (room temperature): For the luscious salted caramel buttercream that envelops the cake layers.
660 g powdered sugar: Sweetens and lightens the buttercream for a silky finish.
2 tsp vanilla extract: Adds depth and complexity to the frosting flavor.
2-3 tbsp caramel: A final boost of rich salted caramel folded into the buttercream and drizzled on top.

How to Make Salted Caramel Cake Recipe

Step 1: Crafting the Salted Caramel

Begin your journey with the heart of this cake — the homemade salted caramel. In a saucepan, wet the granulated sugar evenly with water, which helps it melt uniformly into a beautiful golden brown. Be patient and stir occasionally as the sugar transitions from clear to caramel to avoid burning. Once golden, blend in the butter and slowly add heavy cream while stirring constantly; this will create a silky, bubbling sauce full of flavor. A final pinch of salt turns the caramel into that perfect sweet-salty treasure. Transfer it to a bowl and chill until it reaches room temperature to prevent melt-down when used in frosting.

Step 2: Preparing the Vanilla Cake Layers

While the caramel cools, preheat your oven and prep your pans. Sifting the dry ingredients together ensures lightness and smooth texture. Creaming the butter and sugar until fluffy builds the cake’s tender crumb. Gradually folding in eggs, sour cream, oil, vanilla, and dry ingredients combines richness with moisture, resulting in soft yet sturdy cake layers. Divide the batter evenly and bake carefully; these layers remain pale and tender rather than browned, so rely on a cake tester for doneness. Cooling completely is key before decoration.

Step 3: Making the Caramel Buttercream

The frosting is where the salted caramel magic fully unfolds. Whip softened butter until airy, then slowly blend in powdered sugar, vanilla, and that luscious caramel you made. Mixing in the caramel in stages ensures an even, silky texture loaded with flavor. The result is a spreading dream, sweet but balanced with that rich salty note that sets this buttercream apart from the ordinary.

Step 4: Assembling the Cake

Layering the cake is pure joy. Place the first cake layer on your serving plate or board, spread a generous amount of buttercream, and drizzle additional salted caramel evenly. Repeat this process carefully, keeping edges clear to avoid overflow. A thin crumb coat seals in the cake crumbs for a clean finish after chilling briefly in the fridge. Then, cover the cake with a final thick layer of buttercream and adorn with remaining caramel drizzles, swirling for a show-stopping design. This method guarantees a stunning cake that tastes as good as it looks.

How to Serve Salted Caramel Cake Recipe

A slice of cake on a white plate with three layers of light yellow sponge cake separated by two layers of thick, golden caramel sauce and white creamy frosting. The top layer is covered with white frosting, and caramel sauce drips down the side, pooling slightly at the base. The texture of the cake looks soft and moist, with the caramel smooth and shiny, contrasting with the fluffy frosting. The plate sits on a white marbled surface with a spoon holding caramel sauce nearby, and a white cloth is partly visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your Salted Caramel Cake Recipe is an opportunity to add personal flair and extra texture. Consider sprinkling flaky sea salt crystals on top to amplify the caramel’s salty allure. For a touch of elegance, chopped toasted pecans or walnuts contrast beautifully with the creamy frosting. Edible gold leaf or delicate caramel shards elevate the cake for special celebrations and picture-perfect moments.

Side Dishes

This cake shines best when served alongside something light to balance its richness. Fresh berries like raspberries or sliced pears complement the cake’s buttery sweetness with refreshing acidity. A simple cup of black coffee or a robust black tea cuts through the layers of buttercream and caramel perfectly, making every bite feel refreshingly indulgent.

Creative Ways to Present

Presentation can truly enhance the enjoyment of your Salted Caramel Cake Recipe. Try serving individual slices with an artistic drizzle of extra caramel on the plate and a dollop of whipped cream. Small caramel sauce jars as party favors or a rustic cake display adorned with fresh flowers create a warm, inviting atmosphere. For a playful twist, incorporate caramel popcorn or caramelized nuts piled high on top to surprise and delight your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, no worries — this cake keeps wonderfully in the fridge. Store it covered tightly with plastic wrap or in an airtight container to preserve moisture and prevent it from absorbing other odors. It will remain delicious for up to 4 days, giving you ample time to savor every slice.

Freezing

Want to prepare in advance or save for a later date? The Salted Caramel Cake Recipe freezes beautifully. Wrap the cake tightly in plastic wrap, then cover with aluminum foil to protect it from freezer burn. When stored properly, it can last up to 2 months. Thaw overnight in the fridge before serving to ensure that creamy buttercream stays silky smooth.

Reheating

This cake is best enjoyed chilled, so no reheating is necessary. However, if you prefer a slightly softer texture, let slices come to room temperature for 20-30 minutes before serving. Avoid microwaving as it can cause the buttercream to separate and caramel to lose its glossy charm.

FAQs

Can I make the salted caramel in advance?

Absolutely! The salted caramel can be made a day or two ahead and refrigerated. Just bring it back to room temperature and stir well before folding it into your buttercream or drizzling over the cake.

What if I don’t have heavy cream for the caramel?

Heavy cream is essential for that creamy texture in the caramel. If needed, a full-fat coconut milk can be a substitute for a slightly different but delicious twist, especially for dairy-free versions.

Can I use different types of flour for the cake layers?

All-purpose flour works best for this recipe’s texture. Using cake flour will result in a lighter crumb, but the cake might be too delicate. Avoid whole wheat as it can affect the moistness and rise.

How do I prevent the caramel from crystallizing?

Make sure to evenly dissolve the sugar in water before heating and resist stirring too much while it melts. Using a clean pan and adding a bit of butter and cream after caramelization also helps maintain its smooth consistency.

Is it possible to make this cake without eggs?

Eggs provide structure and moisture, so skipping them can be tricky. For egg-free adaptations, use commercial egg replacers or applesauce, but note the texture and rise might differ from the original.

Final Thoughts

This Salted Caramel Cake Recipe is a celebration of flavors and textures that you’ll want to make over and over again. Its luscious layers of vanilla cake, smooth salted caramel, and creamy buttercream combine into a dessert that everyone will rave about. I hope you enjoy baking and sharing this cake as much as I love making it—there’s truly nothing like the warm embrace of homemade caramel and cake all in one bite!