Salted Caramel Cake

rich and decadent dessert, this Salted Caramel Cake brings together the perfect balance of sweet and salty. Layers of moist vanilla or caramel-infused cake are filled and topped with luscious salted caramel buttercream, then finished with a silky drizzle of homemade salted caramel sauce. Perfect for celebrations or as a special treat, this cake is as beautiful as it is delicious.

Why You’ll Love This Recipe

This Salted Caramel Cake is a showstopper in both taste and appearance. It features layers of soft, tender cake complemented by the deep, complex flavor of caramel. The salty-sweet combination in the frosting and caramel drizzle enhances each bite, making it impossible to resist. Whether you’re baking for a party, a holiday, or just because, this cake delivers an elegant dessert that satisfies every craving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• Whole milk or buttermilk

• Heavy cream

• Powdered sugar

• Caramel sauce (homemade or store-bought)

• Sea salt (preferably flaky)

Directions

1. Prepare the cake batter: In a mixing bowl, whisk together the dry ingredients. In a separate bowl, cream the butter and sugars until light and fluffy. Add the eggs one at a time, then stir in the vanilla. Gradually add the dry ingredients, alternating with milk, until the batter is smooth.

2. Bake the cake: Divide the batter between greased and lined cake pans. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely on a wire rack.

3. Make the salted caramel: In a saucepan, heat granulated sugar over medium heat, stirring constantly until it melts and turns amber. Add butter and stir until melted, then pour in heavy cream. Stir in sea salt and let the mixture cool before using.

4. Prepare the frosting: Beat butter until creamy, then gradually add powdered sugar. Add cooled caramel sauce and beat until the mixture is fluffy and smooth.

5. Assemble the cake: Level the cake layers if needed. Spread frosting between each layer, stack them, and cover the outside with frosting. Drizzle extra salted caramel over the top, letting it drip down the sides for a dramatic finish.

6. Chill and serve: Refrigerate the cake for 20–30 minutes before serving to allow the layers to set.

Servings and timing

This recipe yields approximately 12 servings.
Prep time: 30 minutes
Cook time: 30 minutes
Cooling and decorating time: 1 hour
Total time: About 2 hours

Variations

• Chocolate caramel cake: Add cocoa powder to the batter for a chocolate twist.

• Nutty caramel cake: Sprinkle chopped pecans or walnuts between the layers.

• Salted caramel cupcakes: Use the same batter for cupcakes and pipe the frosting on top.

• Spiced caramel cake: Add cinnamon or nutmeg to the batter for a warm spice note.

• Caramel drip cake: Use a thicker caramel sauce for a bold drip effect.

storage/reheating

Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
To freeze, wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Reheating is not usually necessary for cake, but if preferred, microwave a slice for about 10 seconds to soften.

FAQs

What makes salted caramel different from regular caramel?

Salted caramel includes sea salt, which enhances the flavor and balances the sweetness of traditional caramel.

Can I use store-bought caramel sauce?

Yes, you can use store-bought caramel sauce, but homemade offers better flavor and texture.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and store them wrapped in plastic. Assemble and frost before serving.

What type of salt is best for the caramel?

Flaky sea salt or fleur de sel works best for topping the caramel, giving a pleasant crunch and saltiness.

Can I use salted butter for the cake?

Unsalted butter is preferred for better control of salt levels, especially since the caramel also contains salt.

How do I prevent my caramel from crystallizing?

Use a clean, heavy-bottomed pan and avoid stirring once the sugar dissolves until it turns amber.

Can I turn this into a sheet cake?

Yes, pour the batter into a greased 9×13 inch pan and adjust the baking time accordingly.

What’s the best way to get even cake layers?

Use a kitchen scale to evenly distribute the batter between pans and level them with a knife after baking.

Why is my frosting too runny?

If the caramel was too warm when added, it can melt the butter. Chill the mixture slightly and beat again.

Is this cake suitable for children?

Yes, it contains no alcohol or ingredients unsuitable for kids, though it’s rich and sweet.

Conclusion

This Salted Caramel Cake is a luxurious dessert that’s sure to impress. With its tender cake layers, rich frosting, and irresistible salted caramel, it delivers a harmonious blend of flavors in every bite. Whether for a birthday, a holiday, or a dinner party, this cake will quickly become a favorite

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