Salted Caramel Cake: A Sweet & Salty Showstopper Dessert

There’s something magical about the blend of sweet and salty, especially regarding cake. I still remember the first time I tried a salted caramel cake at a friend’s birthday party. I was skeptical at first. Salt? In dessert? But I was hooked by one bite of that soft, buttery cake layered with rich, golden caramel and a hint of salt.

Since then, salted caramel cake has become my go-to dessert for everything from birthdays to cozy Sunday dinners. It’s comforting yet elevated, indulgent but not overwhelming, and best of all, it’s surprisingly simple to make at home with the right ingredients and a few pro tips.

What Is Salted Caramel Cake?

Salted caramel cake is a layered dessert that pairs buttery cake with rich caramel sauce and a subtle salty twist. It draws inspiration from French caramel au beurre salé (salted butter caramel), a trend in the U.S. around the early 2000s.

This cake typically features:

• Moist vanilla or brown sugar sponge
• Homemade salted caramel sauce
• Salted caramel buttercream or cream cheese frosting
• A final drizzle of caramel on top

The real magic lies in the balance of flavors: the deep sweetness of the caramel, the savory edge of the sea salt, and the richness of the butter and cream.

Why You’ll Love This Recipe

Salted caramel cake isn’t just another dessert—it’s an experience. Here’s why it stands out:

Flavor Explosion

• Buttery, moist cake layers
• Deep caramel richness
• Perfect hit of sea salt to balance the sweetness

Perfect for Special Occasions

• Birthdays, Thanksgiving, Christmas, or even casual weekend baking
• Looks elegant without the need for expert decorating skills

Easy to Make from Scratch

• No fancy tools required
• Beginner-friendly with detailed steps

Versatile Presentation

• Can be made into a layer cake, sheet cake, or cupcakes

Essential Ingredients for Salted Caramel Cake

Here’s what you’ll need to build your showstopper cake from scratch.

For the Cake Layers:

For the Salted Caramel Sauce:

Try using coarse sea salt for a deeper flavor impact and crunch.

For the Frosting (Salted Caramel Buttercream):

Step-by-Step Instructions

How to Make the Cake Layers

1. Preheat your oven to 350°F. Grease and line three 8-inch cake pans.
2. In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
3. Cream the butter and sugars until light and fluffy in a separate bowl. Add eggs one at a time, followed by the vanilla.
4. Mix in the sour cream.
5. Alternatively, add the dry mixture and the milk to the batter. Mix until just combined.
6. Divide evenly into cake pans and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Let cakes cool completely.

How to Make the Salted Caramel Sauce

1. Melt the sugar in a heavy-bottomed saucepan over medium heat without stirring. Swirl the pan as it liquefies and turns amber.
2. Add the butter and whisk until thoroughly combined.
3. Slowly pour in the cream and stir. It will bubble up—this is normal.
4. Remove from the heat and stir in the salt.
5. Cool before using. Refrigerate leftovers in a sealed jar.

Use a candy thermometer if you’re new to caramel making—it helps avoid burning.

Make the Frosting

1. Beat the butter until fluffy.
2. Add powdered sugar gradually, then mix in the salted caramel and cream until smooth.
3. Adjust the thickness by adding more cream if needed.

Assemble the Cake

1. Level the cooled cake layers.
2. Spread frosting between each layer, then frost the outside.
3. Drizzle extra salted caramel sauce over the top.
4. Optional: sprinkle with flaky sea salt or crushed toffee for texture.

Tips for Making the Perfect Salted Caramel

Avoid Crystallization

• Don’t stir the sugar—swirl the pan instead
• Use a wet pastry brush to wash down sugar crystals on the pan’s sides

Control the Heat

• Medium heat is best—don’t rush
• Remove caramel from the heat once it’s golden amber

Use the Right Salt

• Kosher salt or fleur de sel is best for flavor and texture
• Avoid table salt—it can taste too harsh

Salted Caramel Buttercream vs. Other Frostings

Salted caramel buttercream is the best balance of creamy texture and bold flavor.

Variations You Can Try

• Salted Caramel Cupcakes: Use the same batter and bake in cupcake liners for 18–20 minutes.
• Chocolate Salted Caramel Cake: Swap ½ cup flour for cocoa powder in the cake.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend.
• Vegan Version: Substitute eggs with flax eggs, use vegan butter, and plant-based cream.

What to Serve with Salted Caramel Cake

Drink Pairings

• Espresso or cold brew coffee
• Chai tea or black tea
• Sparkling wine or sweet white wine

Sides & Toppings

• Vanilla ice cream
• Whipped cream
• Sliced bananas or roasted pecans

This cake is decadent on its own, but these extras elevate the entire dessert experience.

Make-Ahead and Storage Tips

• Make Ahead: Bake layers and prepare caramel sauce up to 2 days in advance.
• Refrigeration: Store the frosted cake in the fridge for 5 days. Cover to prevent drying out.
• Freezing: Wrap unfrosted cake layers in plastic and freeze for up to 3 months.

Troubleshooting Common Issues

Cake Sinks in the Middle?

• The batter may have been overmixed
• Oven temperature may be too low

Caramel Crystallizes or Seizes?

• Avoid stirring the sugar as it melts
• Add a small splash of lemon juice to prevent crystallization

Frosting Too Runny?

• Add more powdered sugar.
• Chill before using

Salted Caramel Cake: A Sweet & Salty Showstopper Dessert

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• Author: Rasha Annan
• Total Time: 1 hour
• Yield: 12 servings

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Description

This Salted Caramel Cake is a rich and indulgent dessert featuring soft, moist cake layers infused with caramel flavor and a luscious salted caramel buttercream. Perfect for special occasions or when you’re craving something decadently sweet and salty

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Ingredients

• For the Cake:

• 2½ cups (312g) all-purpose flour

• 2½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (226g) unsalted butter, softened

• 1½ cups (300g) granulated sugar

• ½ cup (110g) light brown sugar

• 4 large eggs

• 1 tbsp vanilla extract

• 1 cup (240ml) buttermilk

• For the Salted Caramel Sauce:

• 1 cup (200g) granulated sugar

• 6 tbsp (85g) unsalted butter, room temperature

• ½ cup (120ml) heavy cream, room temperature

• 1 tsp sea salt

• For the Buttercream:

• 1½ cups (340g) unsalted butter, softened

• 5 cups (600g) powdered sugar

• ½ cup (120ml) salted caramel sauce (from above)

• 1–2 tbsp heavy cream (as needed for consistency)

• Pinch of salt (to taste)

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Instructions

• Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans.

• Whisk together flour, baking powder, baking soda, and salt. Set aside.

• In a large bowl, beat butter and sugars until light and fluffy. Add eggs one at a time, mixing well after each. Add vanilla.

• Alternate adding the dry ingredients and buttermilk, beginning and ending with dry. Mix just until combined.

• Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.

• For the caramel sauce: Heat sugar in a saucepan over medium heat until melted and amber. Stir in butter until melted. Slowly whisk in cream, then salt. Cool.

• For the buttercream: Beat butter until creamy. Gradually add powdered sugar. Mix in cooled caramel sauce and cream until smooth and spreadable.

• Assemble the cake by layering with buttercream and a drizzle of caramel between each layer. Frost the outside and decorate as desired

Notes

Use room temperature ingredients for best results.

Cake layers can be baked ahead and frozen.

Caramel sauce can be made 3–4 days in advance and stored in the fridge.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: salted caramel cake, caramel dessert, layer cake, buttercream, homemade cake, caramel buttercream