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Delicious Salted Caramel Cake – A Heavenly Blend of Sweet and Salty Bliss

Delicious Salted Caramel Cake

This Delicious Salted Caramel Cake is everything a celebration cake should be—moist, buttery layers soaked in rich homemade caramel, topped with silky frosting and a drizzle of salted caramel. A show-stopping dessert perfect for birthdays, holidays, or whenever you need something indulgent and cozy.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs room temperature
  • 2 1/2 cups all-purpose flour sifted
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup buttermilk or sour cream
  • 2 tsp vanilla extract
Salted Caramel Sauce
  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 tbsp unsalted butter cubed
  • 1/2 cup heavy cream room temperature
  • 1 tsp sea salt adjust to taste
Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1/4 cup salted caramel sauce cooled
  • 1 tbsp milk or cream as needed for consistency

Equipment

  • Stand Mixer or Hand Mixer
  • Two 8-inch Round Cake Pans
  • Saucepan (for caramel)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, cream butter and sugar together until light and fluffy, about 4–5 minutes.
  3. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
  4. In a separate bowl, whisk together flour, salt, and baking powder. Alternate adding flour mixture and buttermilk into the wet ingredients, mixing gently just until combined.
  5. Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool completely before frosting.
  6. To make caramel: In a saucepan, combine sugar and water over medium heat. Stir until dissolved. Allow to boil until deep amber. Carefully whisk in butter, then cream. Stir in sea salt. Cool completely.
  7. To make frosting: Beat butter until smooth. Gradually add powdered sugar, then mix in salted caramel. Add milk or cream as needed for texture.
  8. Assemble cake: Spread frosting between cooled layers. Optional—poke holes in the cake and drizzle caramel before frosting. Top with caramel drizzle and flaky salt.

Notes

Store cake in an airtight container in the fridge for up to 5 days. Let come to room temperature before serving. Freeze unfrosted layers for up to 2 months.