Caramel Cake (Salted Caramel Cake) Recipe

I made this Caramel Cake for die-hard caramel fans, using Homemade Caramel Sauce in the layers, frosting, and drip, and I can’t wait to show the one clever twist that pulls it all together.

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I made this Salted Caramel Cake for a friend who swore she hated anything too sweet. She ate three slices.

There, you’re warned. The cake’s flavor comes from deep brown sugar and a splash of buttermilk that keeps the crumb oddly tender.

Every bite feels like a small, slightly salty surprise that refuses to be polite. I kept tweaking it late at night, eating scraps straight from the pan like a disaster of willpower.

If you like bold desserts that flirt with being messy, this one wont disappoint. Serve it and watch people fight over the last slice.

Ingredients

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All purpose flour gives structure, mostly carbs, not much fiber or protein.
Butter adds rich fat and flavor, makes cake moist n tender.
Light brown sugar brings caramel notes and moisture, kinda lots of simple carbs.
Eggs give protein, structure and lift, also help bind things together.
Buttermilk adds tang, reacts with baking soda, helps tender crumb.
Granulated sugar is caramelized into sauce, pure sweetness and calories.
Heavy cream makes caramel smooth, adds fat so sauce is silky.
Fine sea salt cuts sweetness, adds contrast and more complex flavor.
Vanilla brings warmth and rounds flavors, smells like comfort, subtle sweetness.

Ingredient Quantities

Cake layers
- 2 1/2 cups (312 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup (227 g) unsalted butter, softened, room temp
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 3 large eggs, room temp
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, room temp
- 1/2 cup (120 ml) warm salted caramel sauce, plus extra for brushing

Salted caramel sauce (for layers, drip, and frosting)
- 1 1/2 cups (300 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, cut into pieces
- 3/4 cup (180 ml) heavy cream, warm
- 1 teaspoon fine sea salt, or to taste
- 1 teaspoon vanilla extract

Caramel buttercream
- 1 cup (227 g) unsalted butter, softened
- 1 to 1 1/4 cups (240-300 ml) salted caramel sauce, cooled but spreadable
- 4 cups (480 g) confectioners sugar, sifted
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream or milk, if needed for consistency
- 1/4 teaspoon fine sea salt, optional, to taste

Finishing
- 1/2 to 1 cup extra caramel sauce for drip and filling
- Flaky sea salt for sprinkling, about 1/4 teaspoon or to taste

How to Make this

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1. Make the salted caramel first so it can cool a bit: heat 1 1/2 cups granulated sugar in a medium heavy bottom saucepan over medium heat, let it melt and turn amber without stirring too much, swirl the pan now and then, then add 6 tablespoons unsalted butter and stir until melted. Remove from heat and slowly whisk in 3/4 cup warm heavy cream, then stir in 1 teaspoon fine sea salt and 1 teaspoon vanilla. Let the sauce cool until warm and spreadable, be careful sugar is super hot.

2. Preheat oven to 350 F. Grease and line three 8 inch cake pans or two 9 inch pans with parchment and set a rack in the middle of the oven.

3. In a bowl whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt.

4. In a large bowl or stand mixer cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time mixing after each, then stir in 1 teaspoon vanilla.

5. Add the dry ingredients and 1 cup room temperature buttermilk to the butter mixture in three additions, starting and ending with the dry ingredients, mixing just until combined. Fold in 1/2 cup warm salted caramel sauce until swirled through but dont overmix.

6. Divide the batter evenly between the prepared pans, smooth the tops and bake for about 25 to 30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans 10 minutes then turn out onto wire racks to cool completely. While still a bit warm brush each layer with extra warm caramel sauce to lock in moisture.

7. Make the caramel buttercream: beat 1 cup softened unsalted butter until pale, add 1 to 1 1/4 cups cooled but spreadable salted caramel sauce and mix, then gradually beat in 4 cups sifted confectioners sugar until fluffy. Add 1 teaspoon vanilla and 1 to 2 tablespoons heavy cream if you need a looser texture, taste and add 1/4 teaspoon fine sea salt if you want it saltier.

8. Level the cake layers if needed. Place first layer on your board or plate, spread a generous layer of caramel buttercream, drizzle a little extra caramel sauce on top, add the next cake layer and repeat, then top with the final layer.

9. Do a thin crumb coat of buttercream over the stacked cake and chill for 20 to 30 minutes to set. Then apply a final smooth coat of buttercream.

10. Warm 1/2 to 1 cup extra caramel sauce until pourable and spoon it around the edge to create a drip and then fill the center. Sprinkle flaky sea salt to taste. Chill briefly to set the drip, then slice and serve. Quick tips: warm caramel in short bursts in the microwave if stiff, use an offset spatula for smoothing, and remember caramel and melted sugar are dangerously hot so handle with care.

Equipment Needed

1. Medium heavy bottom saucepan for making the caramel
2. Candy thermometer to check caramel temp (very helpful even if you eyeball it)
3. Heatproof silicone spatula or wooden spoon for stirring and scraping
4. Whisk for finishing the caramel and smoothing the batter
5. Measuring cups and spoons plus a kitchen scale if you prefer grams
6. Stand mixer or electric hand mixer for the buttercream and creaming the butter
7. Mixing bowls (a few sizes) for dry and wet ingredients
8. 8 inch cake pans or 9 inch pans and parchment paper to line them
9. Wire cooling racks so cakes cool evenly
10. Offset spatula, bench scraper and a serrated knife for leveling and frosting the cake

FAQ

Can I use store bought caramel or dulce de leche instead of making the sauce?
Yes you can, just warm it up so it's spreadable and taste for salt since shop-bought caramel is often sweeter. If it's too thick thin it with a tablespoon or two of warm cream, if it's too salty add a little extra butter or a touch more sugar.

My caramel seized or turned grainy, what now?
If it crystallizes while cooking try stirring gently and add a tablespoon of warm water or cream, return to low heat and whisk until smooth. If the sauce seized when you added cold cream, put it back on low heat and whisk slowly while adding small splashes of warm cream. Be careful, hot sugar will burn.

How do I keep the cake layers from sinking or being dense?
Use room temp eggs and butter, measure flour by spooning and leveling, don't overmix once you add the flour, and make sure your oven is the right temp with an oven thermometer. Fill pans evenly and don't open the oven while they bake. Let layers cool 10 to 15 minutes in the pan, then turn out to cool completely before frosting.

What's the best temp and technique for doing the caramel drip without melting the buttercream?
Chill the frosted cake for at least 20 to 30 minutes so the buttercream firms up. Warm the caramel until just pourable, not piping hot, test a drip on the side of a bowl first. If it's too runny cool it a bit, if too thick warm in short bursts. Apply slowly with a spoon or squeeze bottle.

My caramel buttercream is too thin or too stiff, how do I fix it?
Too thin: pop it in the fridge 10 to 20 minutes then re-whip, or add a little more sifted confectioners sugar. Too stiff: beat in 1 teaspoon of cream or milk at a time until it loosens. If it looks grainy from cooled caramel warm it slightly, then beat until smooth.

Can I make components ahead and how do I store the cake?
Yes. Bake layers ahead and wrap tightly, freeze up to 2 months. Caramel sauce keeps in the fridge up to 2 weeks, warm gently before using. Buttercream refrigerates up to 4 days, bring to room temp and re-whip before using. Once assembled store the cake in the fridge for up to 4 days, bring to room temp 30 to 60 minutes before serving for best flavor.

Caramel Cake (Salted Caramel Cake) Recipe Substitutions and Variations

All-purpose flour: swap in cake flour for a lighter crumb. Use about 2 1/4 cups cake flour for 2 1/2 cups AP, or make DIY cake flour by removing 2 tablespoons flour per cup and replacing with cornstarch (for 2 1/2 cups remove 5 tbsp flour, add 5 tbsp cornstarch).
Buttermilk: make a quick buttermilk by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk, let sit 5 minutes. Or thin plain yogurt with milk (3/4 cup yogurt + 1/4 cup milk) for similar tang.
Unsalted butter: if you only have salted butter, use it but cut the added salt by about 1/4 teaspoon per cup of butter. You can also use European-style butter (higher fat) at the same amount for a richer taste, just expect a slightly denser crumb.
Heavy cream (for caramel): use half-and-half if you want a thinner sauce, or approximate heavy cream with 3/4 cup whole milk + 2 tablespoons melted butter for every 3/4 cup cream called for. Warm the mix slightly before adding to hot caramel so it doesn’t seize.

Pro Tips

1) Caramel handling: watch the color, not the clock. Pull the sugar when it is a deep amber, swirl dont stir, then add the warm butter and warm cream slowly. If your sauce seizes or gets grainy, keep it over very low heat and whisk, or add a splash more warm cream to loosen it. If it firms up later, microwave in 5 to 7 second bursts until spreadable.

2) Folding and brushing: fold the warm caramel into the batter just enough to leave ribbons, dont overmix or the cakes will get dense. When brushing layers, the caramel should be warm but not hot, you want to lock moisture not melt the crumb. One thin brushing is better than soaking.

3) Buttercream texture and taste: start with butter softened but not greasy. Add the caramel gradually and taste as you go, then add confectioners sugar in batches. If it gets too loose chill for 10 minutes, if too stiff add 1 teaspoon at a time of cream. Sift your powdered sugar to avoid grainy frosting.

4) Assembly and drip control: do a thin crumb coat and chill well so the next coat goes smooth. For the caramel drip, make the sauce pourable but slightly thick so it clings and doesnt run off the bottom. Test a drip on a chilled glass or cake scrap first. Sprinkle flaky salt at the end so it stays crisp.