This is my tried-and-true recipe for the most decadent, moist, and unforgettable salted caramel cake you will ever make, perfected over years of testing in my home kitchen.
Welcome to the only salted caramel cake recipe you’ll ever need. Seriously. After years of tweaking, I’ve finally perfected this showstopper dessert. It features tender, brown sugar vanilla cake layers, a gooey homemade salted caramel sauce, and the fluffiest salted caramel buttercream you can imagine. This is the cake I make for birthdays, holidays, and any time I need a truly special treat. It looks like it came from a fancy bakery, but it’s surprisingly simple to pull off right in your own kitchen.
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Key Takeaways
There are so many reasons to fall in love with this cake, but here’s what makes it a standout:
- Incredibly Rich Flavor: The combination of deep, buttery caramel with a hint of sea salt is absolute perfection.
- Unbelievably Moist Crumb: Thanks to a few simple tricks, this cake stays tender and soft for days.
- Perfect for Any Occasion: It’s a true showstopper for birthdays and holidays but simple enough for a weekend baking project.
- Three Desserts in One: You’ll learn how to make a perfect vanilla sponge, a gooey caramel sauce, and a silky Swiss meringue buttercream. It’s just as impressive as my ultimate easy chocolate fudge cake!
Why You’ll Love This Salted Caramel Cake
- It’s pure comfort. That first bite—with the soft cake, silky frosting, and gooey caramel—is like a warm hug.
- No dry cake here! I promise, every single bite is perfectly moist and packed with flavor.
- The sweet and salty combo is addictive. The sprinkle of sea salt cuts through the sweetness of the caramel for a perfectly balanced dessert.
- You’ll feel like a professional baker. The caramel drip looks so impressive, but trust me, it’s easier than you think!
- It’s made with simple, wholesome ingredients. At its heart, this recipe uses pantry staples like flour, sugar, and butter—real ingredients for a real treat. It’s a wonderful alternative when you want something different from a classic moist banana bread.
Food or Cultural Background
I’ll never forget the first time I had a truly amazing salted caramel cake. It was at a tiny little bakery years ago, and I was just blown away. It wasn’t just sweet; it was complex, with this deep, almost nutty flavor from the caramelized sugar and that perfect little kick of salt. I knew right then and there I had to figure out how to make it myself. It took a while to get it just right—I wanted a cake that was just as impressive as that bakery slice but without the fuss.
This recipe is the result of all that love and testing. For me, it’s more than just a cake; it’s a celebration. It’s the centerpiece for birthday parties, the grand finale for holiday dinners, and the perfect way to show someone you care. It reminds me of the joy that comes from sharing good food, much like my easy pumpkin cobbler brings everyone together in the fall. I hope it brings just as many happy memories to your kitchen as it has to mine.
Ingredients for Salted Caramel Cake
| Ingredient | Notes/Substitutes |
|---|---|
| For the Vanilla Cake: | |
| All-Purpose Flour | You can use a 1:1 gluten-free baking flour if needed. |
| Baking Powder & Soda | These give the cake its beautiful lift. Don’t skip them! |
| Salt | Balances the sweetness throughout the cake. |
| Unsalted Butter | Softened to room temperature. For a dairy-free version, use vegan butter sticks. |
| Granulated & Brown Sugar | The combination creates a moist crumb and a deeper flavor. |
| Eggs | Room temperature eggs incorporate better into the batter. |
| Vanilla Extract | Use pure vanilla extract for the best flavor. |
| Buttermilk | The secret to a tender cake! Make your own by adding 1 tbsp of vinegar to 1 cup of milk. |
| For the Salted Caramel Sauce: | |
| Granulated Sugar | The base of our caramel. |
| Unsalted Butter | Adds richness and a silky texture. |
| Heavy Cream | Creates that luscious, pourable consistency. |
| Sea Salt | I prefer flaky sea salt (like fleur de sel), but kosher salt works too. |
| For the Buttercream: | |
| Egg Whites | The foundation of our light and fluffy Swiss meringue buttercream. |
| Granulated Sugar | To sweeten the meringue. |
| Unsalted Butter | Must be at room temperature to avoid splitting the buttercream. |
| Salted Caramel Sauce | The cooled, homemade sauce is folded in for incredible flavor. You could also use a store-bought version in a pinch, just like in my caramel brownie cheesecake. |
Equipment Needed
- Three 8-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer (highly recommended for the buttercream)
- Heavy-bottomed saucepan (for the caramel)
- Candy thermometer
- Offset spatula or bench scraper for frosting
- Wire cooling rack
How to Make Salted Caramel Cake Step-by-Step
- Prep Your Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans, and line the bottoms with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps ensure there are no lumps and everything is evenly distributed.
- Cream the Butter and Sugars: In the bowl of a stand mixer, beat the softened butter with the granulated and brown sugars on medium-high speed until it’s light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract.
- Alternate Dry and Wet Ingredients: With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—don’t overdo it! This technique is key for a tender crumb, just like in the best moist cinnamon apple cake.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Completely: Let the cakes cool in the pans for about 15 minutes before inverting them onto a wire rack to cool completely.
- Make the Sauce & Buttercream, then Assemble: While the cakes cool, prepare your salted caramel sauce and buttercream according to the recipe below. Once everything is at room temperature, layer the cakes with buttercream and a generous drizzle of caramel sauce between each layer. Finish by frosting the outside and adding that beautiful caramel drip on top!
Expert Tips for the Best Results
- Room Temperature is Key: Seriously, don’t skip this. Having your butter, eggs, and buttermilk at room temperature ensures a smooth, emulsified batter and a more even bake.
- Don’t Fear the Caramel: Making caramel sauce can feel intimidating, but the trick is to watch it closely. Once it hits that beautiful amber color, take it off the heat immediately to prevent it from burning.
- A Little Trick for a Flat Top: If your cakes dome, you can gently press them down with a clean tea towel right after they come out of the oven, or just level them with a serrated knife once cooled.
- The Crumb Coat is Your Best Friend: Before you do the final layer of frosting, apply a very thin layer all over the cake and chill it for about 20 minutes. This traps all the crumbs, giving you a perfectly clean finish. It’s a game-changer I also use for my strawberry cheesecake recipe.
What to Serve With Salted Caramel Cake
- A scoop of classic vanilla bean ice cream.
- A dollop of unsweetened whipped cream to balance the richness.
- A strong cup of hot coffee or an iced latte.
- A sprinkle of toasted pecans or a few extra flakes of sea salt on each slice.
Storing and Reheating Tips
Store the cake in an airtight container or cake carrier in the refrigerator for up to 5 days. For the best flavor and texture, let it sit at room temperature for about 30 minutes before serving. You can also freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
Nutrition Facts
| Amount per Serving | % Daily Value* |
|---|---|
| Calories | 650 |
| Total Fat | 35g |
| Saturated Fat | 22g |
| Cholesterol | 150mg |
| Sodium | 450mg |
| Total Carbohydrate | 80g |
| Dietary Fiber | 1g |
| Total Sugars | 60g |
| Protein | 7g |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer: Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Salted Caramel Cake
What is salted caramel cake made of?
A classic salted caramel cake is made of tender cake layers (usually vanilla or brown sugar), a rich homemade salted caramel sauce, and a silky salted caramel buttercream. It’s the perfect trio of sweet, salty, and buttery flavors!
What is Oprah’s favorite caramel cake?
Oprah’s famous favorite is the 7-Layer Caramel Cake from Caroline’s Cakes! It has been on her “Favorite Things” list multiple times and is known for its traditional, sweet caramel icing and moist yellow cake layers.
Is salted caramel the same as dulce de leche?
That’s a great question! They are different. Salted caramel is made by cooking down sugar until it caramelizes, then adding butter, cream, and salt. Dulce de leche is made by slowly heating sweetened milk until it thickens and caramelizes, giving it a distinct milky flavor.
Final Thoughts
I truly hope you love making this salted caramel cake as much as I do. It’s one of those recipes that’s worth every single step, and the look on people’s faces when they take that first bite is priceless. Have fun with it, and don’t be afraid to lick the spoon! If you make it, I’d love to see it! Pin this recipe for later, and be sure to leave a review. For more fall baking inspiration, check out my easy pumpkin cobbler
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The Ultimate Salted Caramel Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer, cream the butter with the granulated and brown sugars until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each. Mix in the vanilla.
- With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix only until just combined.
- Divide batter among the pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- In a heavy-bottomed saucepan over medium-high heat, melt the sugar until it turns a deep amber color. Do not stir.
- Remove from heat and immediately whisk in the softened butter until melted.
- Slowly and carefully pour in the warm heavy cream while whisking vigorously. Stir in the sea salt. Let cool completely.
- In the bowl of a stand mixer set over a pot of simmering water, whisk the egg whites and sugar until the mixture is hot to the touch and sugar has dissolved (160°F).
- Place the bowl on the stand mixer and whip on high speed with the whisk attachment for 10-15 minutes, until the meringue is stiff and the outside of the bowl is room temperature.
- Switch to the paddle attachment. With the mixer on medium-low speed, add the softened butter cubes one at a time. Once all butter is added, whip on high for another 5-10 minutes until silky smooth.
- Add the vanilla and cooled caramel sauce and mix on low until just combined.
- Place one cake layer on your stand. Spread a thin layer of salted caramel sauce on top, then add a thick layer of buttercream. Repeat with the second layer.
- Top with the final cake layer. Apply a thin “crumb coat” of buttercream over the entire cake and chill for 20 minutes.
- Frost the cake with the remaining buttercream. For the drip, use a spoon or squeeze bottle to apply the caramel sauce around the top edge, letting it drip down the sides.