The warm scent of vanilla and caramel wafting through my kitchen has a magical way of transforming any ordinary day into a special occasion. Today, I’m excited to share my go-to recipe for Salted Caramel Cake, a delightful treat that combines layers of moist vanilla cake with a rich, homemade salted caramel filling and silky buttercream. Not only is this cake an eye-catching centerpiece for any celebration, but it’s also incredibly satisfying to make—even if you’re just craving a little indulgence at home. Plus, it’s freezer-friendly, so you can prepare it ahead of time without a hitch. Ready to impress your family and friends with this sweet sensation? Let’s dive into the recipe that will have everyone asking for seconds!
Why Is This Cake So Irresistible?
Decadent Layers: This Salted Caramel Cake features multiple layers of moist vanilla cake, ensuring every bite is packed with flavor and texture. Homemade Caramel: There’s nothing like the taste of rich, homemade caramel, perfectly balanced with a hint of salt. Visually Stunning: The beautiful layers and creamy frosting make it an eye-catching centerpiece for any gathering. Perfect for Celebrations: Whether it’s a birthday, anniversary, or a simple family gathering, this cake guarantees a sweet spotlight. And if you’re adventurous, try it with a scoop of vanilla ice cream for an extra treat!
Salted Caramel Cake Ingredients
For the Caramel Sauce
• Granulated Sugar – Sweetness and caramelization, use light brown sugar for a richer flavor.
• Water – Helps dissolve sugar for a smooth caramel.
• Butter – Adds richness to the caramel flavor.
• Heavy Cream – Creates that silky texture; use full-fat for the best results.
• Salt – Enhances the caramel flavor; coarse sea salt gives a nice texture.
For the Cake
• All-purpose Flour – Provides the structure of the cake; gluten-free flour can be used if needed.
• Cornstarch – Adds tenderness to the cake; can be omitted if you don’t have it.
• Baking Powder & Baking Soda – Ensure freshness for optimal rise.
• Butter – Imparts moisture and flavor; consider substituting part with vegetable oil.
• Granulated Sugar – Ensures sweetness and moisture retention in the cake.
• Large Eggs – Bind everything together; use room temperature for better incorporation.
• Sour Cream – Adds moisture and a hint of tang; Greek yogurt can be a good substitute.
• Vegetable Oil – Keeps the cake moist; melted coconut oil or applesauce can work too.
• Vanilla Extract – A must for flavor; choose pure vanilla for the best results.
For the Buttercream
• Powdered Sugar – Brings sweetness and texture; sift it for a smooth frosting.
• Butter – Whipped until fluffy, it’s the base for our creamy buttercream.
• Vanilla Extract – Enhances the flavor profile of the frosting.
• Caramel Sauce – Mix in the cooled caramel for that irresistible salted caramel flavor.
Now that you have all the delicious ingredients ready for your Salted Caramel Cake, let’s move on to the exciting part—making this heavenly dessert!
Step‑by‑Step Instructions for Salted Caramel Cake
Step 1: Make the Caramel Sauce
In a medium saucepan, combine 1 cup of granulated sugar with ¼ cup of water over medium heat. Stir gently until the sugar dissolves, then let it cook without stirring until it turns a deep amber color, about 10 minutes. Remove from heat and whisk in ½ cup of butter and ½ cup of heavy cream until smooth. Allow to cool in the fridge while you prepare the rest of the Salted Caramel Cake.
Step 2: Prepare the Cake Batter
Preheat your oven to 340°F (170°C) and grease three 8-inch round cake pans. In a bowl, sift together 2 cups of all-purpose flour, ¼ cup of cornstarch, 2 tsp of baking powder, and ½ tsp of baking soda. In a separate large bowl, cream ¾ cup of butter with 1 ½ cups of granulated sugar until fluffy. Add 3 large eggs, 1 cup of sour cream, ½ cup of vegetable oil, and 2 tsp of vanilla extract, mixing well. Gradually incorporate the dry ingredients until combined.
Step 3: Bake Cake Layers
Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 20-23 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cakes and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely. The layers should be light and springy to the touch.
Step 4: Prepare Caramel Buttercream
In a mixing bowl, beat 1 cup of softened butter using an electric mixer until creamy and fluffy, about 3-4 minutes. Gradually add 3-4 cups of sifted powdered sugar and 1 tsp of vanilla extract, mixing on low until incorporated. Slowly pour in the cooled caramel sauce, continuing to beat until the mixture is smooth and spreadable. Set the buttercream aside while you assemble the cake.
Step 5: Assemble Cake
Once the cake layers are completely cooled, place one layer on a serving plate. Spread a layer of caramel buttercream on top, followed by a drizzle of the homemade caramel. Repeat with the second layer, adding more buttercream and caramel. Place the final layer on top and apply a crumb coat of buttercream around the entire cake. Chill in the fridge for 20 minutes to set before finishing the exterior.
Step 6: Final Frosting
After chilling, spread the remaining buttercream over the top and sides of the Salted Caramel Cake, smoothing it evenly with a spatula. Drizzle additional cooled caramel on top, allowing it to cascade gently over the sides. For a decorative touch, sprinkle with coarse sea salt on top. Your decadent Salted Caramel Cake is now ready to be enjoyed!
Storage Tips for Salted Caramel Cake
Fridge: Store the cake in an airtight container in the refrigerator for up to 4 days, ensuring it stays fresh and delicious.
Freezer: Freeze individual slices wrapped in plastic wrap and then in aluminum foil for up to 3 months. Thaw in the refrigerator overnight before enjoying.
Reheating: If you prefer a warm slice, microwave on medium power for about 10-15 seconds. Allow to cool slightly before serving to maintain the rich flavors of the salted caramel.
Room Temperature: For optimal taste, allow the cake to sit at room temperature for about 30 minutes before serving; this will enhance its deliciously moist texture.
Make Ahead Options
Prepping your Salted Caramel Cake ahead of time makes your life so much easier, especially for those busy weeknights or celebrations! You can make the caramel sauce (up to 3 days) in advance; just refrigerate it in an airtight container to prevent crystallization. The cake layers can also be baked up to 24 hours ahead—once cooled, wrap them tightly in plastic wrap to keep them moist. When you’re ready to finish, simply prepare the buttercream and assemble your cake. Chilling the crumb-coated cake for 20 minutes before the final frosting will ensure beautiful results. This way, you can enjoy a stunning, delicious cake with minimal last-minute effort!
Salted Caramel Cake Variations & Substitutions
Feel free to get creative and customize your Salted Caramel Cake with these delightful variations!
-
Almond Extract: Replace vanilla extract with almond extract for a nutty twist that adds a fragrant note. You’ll enjoy the subtle change in flavor that enhances the overall cake experience.
-
Chocolate Ganache: Swap out the caramel buttercream for rich chocolate ganache to create a luxurious chocolatey indulgence. The pairing of salted caramel and chocolate will wow any dessert lover.
-
Chopped Nuts: Fold in some chopped pecans or walnuts into the cake batter for added texture and crunch. These nuts not only add depth but also complement the caramel beautifully.
-
Fruit Layer: Consider adding fresh fruit such as sliced bananas or strawberries between the layers for a fruity contrast to the rich caramel. It brings a refreshing burst of flavor that balances sweetness.
-
Maple Flavor: Use maple extract instead of vanilla for a delightful twist that brings a warm, earthy sweetness. This variation captures that cozy feeling perfect for fall gatherings.
-
Spiced Cake: Add a teaspoon of cinnamon or nutmeg into the dry ingredients for a warm spiced flavor that beautifully pairs with the sweetness of caramel. It brings a wonderful aromatic experience to your cake.
-
Coconut Latte: Substitute part of the heavy cream with coconut cream and add a touch of espresso powder for a coconut latte vibe. It’s a tropical twist that’s sure to impress!
-
Matcha Layer: For an elegant twist, incorporate matcha powder into the cake batter for a unique flavor and stunning green color. The earthy matcha flavor contrasts perfectly with the sweet caramel.
Feel inspired? You can also experiment with variations in other fantastic desserts like my Cheesecake Stuffed Chocolate Chip Cookies or serve it alongside my delightful No-Bake Blueberry Cheesecake Bars for a fantastic dessert spread!
What to Serve with Salted Caramel Cake
The perfect accompaniment elevates the experience, making each bite even more delightful and unforgettable.
-
Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a refreshing contrast to the rich caramel flavors, enhancing each mouthful.
This classic pairing is a go-to for a reason! The cold, creamy texture of the ice cream complements the warm, decadent cake beautifully. -
Fresh Berries: Strawberries or raspberries provide a tartness that cuts through the sweetness, balancing the rich dessert.
Their juicy burst of flavor enhances the experience and adds a pop of color, making your plate visually stunning too! -
Whipped Cream: Light and airy whipped cream adds a fluffy contrast, perfectly balancing the dense cake.
A dollop of whipped cream on the side offers an inviting texture that invites you in for another bite. -
Coffee: A cup of rich, brewed coffee pairs perfectly with the sweet and salty notes of the cake.
The warm, bitter notes of coffee provide a lovely contrast, making it a perfect way to enjoy this dessert. -
Chocolate Sauce: Drizzling chocolate sauce adds an unexpected twist, creating a luscious chocolate-caramel combination.
It’s a dreamy pairing for chocolate lovers looking to take their dessert experience to the next level! -
Nutty Brittle: A sprinkle of crushed nut brittle introduces a crunchy texture and nutty flavor that complements the soft cake.
This makes for a beautiful contrast between textures, turning your slice into a whimsical treat! -
Hazelnut Liqueur: For the adults, a glass of hazelnut liqueur brings out the nutty hints of the caramel and balances the sweetness.
Serving this alongside your cake turns dessert into a sophisticated after-dinner indulgence. -
Mint Leaves: A few fresh mint leaves on the side offer a refreshing hint that brightens up the rich flavors.
They not only enhance the flavor but also add a pop of color, making your dessert presentation even more appealing!
Expert Tips for Salted Caramel Cake
• Perfect Caramel: Ensure your caramel is not too dark to prevent bitterness; a golden amber color is ideal.
• Ingredient Temperatures: Use room temperature eggs and softened butter for better mixing and texture in your cake.
• Crumb Coat: Always apply a crumb coat before final frosting; this prevents crumbs from mingling with the buttercream for a smooth finish.
• Cooling Time: Allow cake layers to cool completely before assembly; warm layers can lead to a melting buttercream disaster!
• Sifting Matters: Sift powdered sugar for the buttercream to achieve a smooth, cream-like texture in your Salted Caramel Cake.
Salted Caramel Cake Recipe FAQs
How do I choose the right ripeness for the ingredients?
Absolutely! For the best results in your Salted Caramel Cake, use room temperature eggs for easier incorporation into the batter. Choose fresh, unsalted butter for the buttercream, and if possible, opt for pure vanilla extract instead of imitation for a richer flavor. When selecting eggs, look for those with clean, uncracked shells.
What is the best way to store the Salted Caramel Cake?
To keep your cake delicious and fresh, store it in an airtight container in the refrigerator for up to 4 days. If you prefer it at room temperature before serving, allow it to sit out for about 30 minutes; this enhances its moist texture. Additionally, if you’re preparing it for an event, you can make it a day in advance.
Can I freeze Salted Caramel Cake, and how should I do it?
The more the merrier! You can definitely freeze individual slices of Salted Caramel Cake. To do so, wrap each slice tightly in plastic wrap and then in aluminum foil. This protects it from freezer burn and keeps it tasty! It can be stored for up to 3 months. When you’re ready to enjoy a slice, simply thaw it in the refrigerator overnight. For a touch of warmth, microwave on medium power for about 10-15 seconds.
What should I do if my caramel sauce hardens or doesn’t set right?
Very simple! If your caramel sauce ends up too hard, gently reheat it on low heat while adding a splash of cream or water until it becomes pourable again. If the caramel crystallizes while cooking, try to avoid stirring once the sugar has dissolved; swirls of moisture can cause unwanted crystallization. If you find your sauce too dark, stick to a light amber color—it should have a beautiful golden hue without a bitter taste.
Are there any dietary considerations for allergies with this recipe?
For those with nut allergies, rest assured, this Salted Caramel Cake recipe does not contain nuts. However, it does have dairy and eggs, so if you’re preparing for someone with lactose intolerance, consider using lactose-free products. Additionally, you can try substituting the sour cream with dairy-free yogurt or the heavy cream with coconut cream for a different twist and to accommodate more dietary needs.
Irresistible Salted Caramel Cake for Your Sweetest Celebrations
Ingredients
Equipment
Method
- In a medium saucepan, combine 1 cup of granulated sugar with 1/4 cup of water over medium heat. Stir gently until the sugar dissolves, then let it cook without stirring until it turns a deep amber color, about 10 minutes. Remove from heat and whisk in 1/2 cup of butter and 1/2 cup of heavy cream until smooth. Allow to cool in the fridge while you prepare the rest of the Salted Caramel Cake.
- Preheat your oven to 340°F (170°C) and grease three 8-inch round cake pans. In a bowl, sift together 2 cups of all-purpose flour, 1/4 cup of cornstarch, 2 tsp of baking powder, and 1/2 tsp of baking soda. In a separate large bowl, cream 3/4 cup of butter with 1 1/2 cups of granulated sugar until fluffy. Add 3 large eggs, 1 cup of sour cream, 1/2 cup of vegetable oil, and 2 tsp of vanilla extract, mixing well. Gradually incorporate the dry ingredients until combined.
- Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 20-23 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cakes and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- In a mixing bowl, beat 1 cup of softened butter using an electric mixer until creamy and fluffy, about 3-4 minutes. Gradually add 3-4 cups of sifted powdered sugar and 1 tsp of vanilla extract, mixing on low until incorporated. Slowly pour in the cooled caramel sauce, continuing to beat until the mixture is smooth and spreadable. Set the buttercream aside while you assemble the cake.
- Once the cake layers are completely cooled, place one layer on a serving plate. Spread a layer of caramel buttercream on top, followed by a drizzle of the homemade caramel. Repeat with the second layer, adding more buttercream and caramel. Place the final layer on top and apply a crumb coat of buttercream around the entire cake. Chill in the fridge for 20 minutes to set before finishing the exterior.
- After chilling, spread the remaining buttercream over the top and sides of the Salted Caramel Cake, smoothing it evenly with a spatula. Drizzle additional cooled caramel on top, allowing it to cascade gently over the sides. For a decorative touch, sprinkle with coarse sea salt on top. Your decadent Salted Caramel Cake is now ready to be enjoyed!