I love making this salted caramel cake when I want a dessert that feels truly special. I get soft vanilla cake layers that stay moist, filled with homemade salted caramel and finished with a creamy caramel buttercream. The balance between sweet and salty makes every bite rich, smooth, and completely irresistible.
Why You’ll Love This Recipe
I like this recipe because it delivers strong caramel flavor without being overwhelming. I get tender cake layers, a silky buttercream, and a caramel sauce that ties everything together. I also enjoy how reliable it is, since it works perfectly for birthdays, gatherings, or anytime I want a cake that impresses without complicated techniques.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Salted caramel sauce
140 g granulated sugar
1½ tablespoons water
40 g butter
150 g heavy cream
1 large pinch salt
Vanilla cake layers
340 g all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
180 g butter, room temperature
300 g granulated sugar
4 large eggs, room temperature
240 g sour cream, room temperature
60 g vegetable oil
2 teaspoons vanilla extract
Caramel buttercream
400 g butter, room temperature
660 g powdered sugar
2 teaspoons vanilla extract
2 to 3 tablespoons salted caramel
Directions
I begin by preparing the salted caramel. I add the sugar and water to a saucepan and heat it until melted and golden. I lower the heat, stir in the butter, then slowly add the cream while stirring constantly. Once smooth, I add the salt and let the caramel cool until it reaches room temperature.
For the cake layers, I preheat the oven to 170°C / 340°F and line three 20 cm pans. I sift the flour, cornstarch, baking powder, baking soda, and salt together. In a large bowl, I cream the butter and sugar until light, then mix in the eggs two at a time. I add half the dry ingredients, followed by the sour cream, oil, and vanilla. I finish by mixing in the remaining dry ingredients just until combined.
I divide the batter evenly between the pans and bake for about 20 minutes, until a tester comes out clean. I let the layers cool completely before assembling.
To make the buttercream, I beat the butter until fluffy. I gradually add the powdered sugar, then mix in the vanilla and caramel until smooth and creamy.
For assembly, I place one cake layer on a serving plate and spread buttercream evenly over the top. I add a thin layer of caramel, keeping it away from the edges. I repeat with the second layer, then place the final layer on top. I apply a thin crumb coat, chill the cake briefly, and finish frosting before drizzling extra caramel on top.
Servings And Timing
I usually cut this cake into about 12 servings.
Prep time: about 45 minutes
Bake time: about 20 minutes
Total time: about 1 hour and 5 minutes
Variations
I sometimes add a chocolate drizzle for a caramel-chocolate version. When I want more texture, I layer chopped nuts between the cakes. I also like swirling extra caramel into the buttercream for a decorative finish.
Storage/Reheating
I store this cake in an airtight container in the refrigerator. Before serving, I let it sit at room temperature for about 30 minutes so the buttercream softens and the flavors shine. I find it tastes best within three to four days.
FAQs
Can I make this cake in advance?
I often prepare the cake layers, caramel, and buttercream a day ahead and assemble everything the next day.
Can I use store-bought caramel instead of homemade?
I can use store-bought caramel if needed, but I prefer homemade for better flavor and thickness.
How do I know when the cake layers are done baking?
I insert a toothpick into the center, and when it comes out clean, the cake is ready.
Can I freeze the cake layers?
I freeze the unfrosted cake layers tightly wrapped and thaw them completely before decorating.
What can I substitute for sour cream?
I replace sour cream with full-fat Greek yogurt in equal amounts when needed.
Conclusion
I enjoy this salted caramel cake because it combines comfort and elegance in one dessert. The moist vanilla cake, rich caramel, and smooth buttercream make it a recipe I come back to whenever I want a guaranteed crowd-pleaser.
This salted caramel cake features tender vanilla layers, homemade salted caramel sauce, and a rich caramel buttercream for a perfect balance of sweet and salty flavors.
Total Time:1 hour 5 minutes
Yield:12 servings
Ingredients
Salted Caramel Sauce:
140 g granulated sugar
1½ tablespoons water
40 g butter
150 g heavy cream
1 large pinch salt
Vanilla Cake Layers:
340 g all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
180 g butter, room temperature
300 g granulated sugar
4 large eggs, room temperature
240 g sour cream, room temperature
60 g vegetable oil
2 teaspoons vanilla extract
Caramel Buttercream:
400 g butter, room temperature
660 g powdered sugar
2 teaspoons vanilla extract
2 to 3 tablespoons salted caramel
Instructions
Make the Salted Caramel: In a saucepan, combine sugar and water over medium heat until melted and golden. Lower heat, stir in butter, then slowly add cream while stirring. Mix in salt and let cool to room temperature.
Make the Cake Layers: Preheat oven to 170°C (340°F) and line three 20 cm pans. Sift flour, cornstarch, baking powder, baking soda, and salt.
Cream butter and sugar until light. Add eggs two at a time, mixing well. Add half the dry mix, then sour cream, oil, and vanilla. Stir in remaining dry ingredients just until combined.
Divide batter evenly between pans. Bake for 20 minutes or until a tester comes out clean. Cool layers completely.
Make the Buttercream: Beat butter until fluffy. Gradually add powdered sugar, then mix in vanilla and salted caramel until smooth.
Assemble the Cake: Place one layer on a serving plate. Spread buttercream and a thin layer of caramel (avoid edges). Repeat with second layer. Add top layer, apply a crumb coat, chill briefly, then frost fully and drizzle with extra caramel.
Notes
Let caramel cool completely before using in frosting or layering.
Use room-temperature ingredients for a smoother batter.
Chill the crumb-coated cake before final frosting for clean edges.
Cake layers can be made ahead and frozen for convenience.
