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Salted Caramel Cake Recipe

This Salted Caramel Cake Recipe features rich, buttery vanilla layers infused with brown sugar, frosted in silky salted caramel buttercream, and finished with a decadent caramel drizzle. Perfectly balanced with flaky sea salt, this show-stopping dessert is an indulgent treat for any special occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

Ingredients
  

For the Cake:

  • 2 ¾ cups 360 g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup 200 g unsalted butter, room temperature
  • ½ cup 100 g neutral oil (vegetable or canola)
  • 2 cups 400 g granulated sugar
  • ½ cup 120 g light brown sugar, packed
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 ½ cups 360 ml buttermilk, room temperature

For the Salted Caramel Sauce:

  • 1 ⅓ cups 300 g granulated sugar
  • 6 tbsp 90 g unsalted butter, cubed
  • ½ cup 120 ml heavy cream, warmed
  • 1 –1½ tsp flaky sea salt
  • 1 tsp vanilla extract

For the Salted Caramel Buttercream:

  • 1 ½ cups 340 g unsalted butter, room temperature
  • 5 ½ –6 cups 700 g powdered sugar, sifted
  • ½ –¾ cup 120–180 g cooled salted caramel sauce
  • 1 –2 tbsp heavy cream
  • Pinch of fine sea salt

For Garnish:

  • Flaky sea salt
  • Toasted pecans or walnuts optional
  • Extra caramel for drizzling

Instructions
 

Step 1: Make the Salted Caramel Sauce

  • Heat sugar in a heavy-bottomed saucepan over medium heat, swirling occasionally until it melts into an amber-colored liquid.
  • Add butter carefully (it will bubble). Stir until smooth.
  • Slowly whisk in warm cream; let it bubble until smooth and thickened slightly.
  • Remove from heat, add salt and vanilla. Cool before using.

Step 2: Bake the Cake Layers

  • Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
  • Whisk flour, baking powder, baking soda, and salt in a bowl.
  • In a mixer, cream butter, oil, and sugars until light and fluffy.
  • Beat in eggs one at a time, then add vanilla.
  • Alternate adding dry ingredients and buttermilk, beginning and ending with flour. Mix until combined.
  • Divide batter evenly into pans and bake 22–26 minutes, or until a toothpick comes out clean.
  • Cool for 10 minutes in pans, then transfer to wire racks to cool completely.

Step 3: Make the Buttercream

  • Beat butter until creamy (2–3 minutes).
  • Gradually add powdered sugar, then cooled caramel sauce and cream.
  • Beat until smooth and fluffy. Adjust consistency with more caramel or sugar if needed.

Step 4: Assemble the Cake

  • Level cake layers if necessary.
  • Spread buttercream and a spoonful of caramel between each layer.
  • Apply a crumb coat, chill for 20 minutes, then frost the entire cake.
  • Drizzle warm caramel over the top and sprinkle flaky sea salt.
  • Garnish with nuts or extra caramel swirls if desired.

Notes

  • Storage: Store covered in the refrigerator up to 5 days. Bring to room temperature before serving.
  • Make-Ahead: Caramel sauce can be made up to 2 weeks in advance; buttercream can be stored 1 week refrigerated.
  • Variations: Add cocoa powder for a chocolate-salted caramel version.
  • Splash bourbon into the caramel for a boozy twist.
  • Make cupcakes with the same batter and frosting.
  • Pro Tip: Use flaky sea salt like Maldon for the best flavor and visual contrast.