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–+ servings
salted caramel cake.

Salted Caramel Cake

Angelina Papanikolaou
This Salted Caramel cake consists of three layers of fluffy yellow butter cake, stacked with creamy caramel buttercream and drizzled with homemade salted caramel sauce. This cake is the ultimate salted caramel dream!
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Prep Time 30 minutes
Cook Time 1 hour
cooling time 2 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 1014 kcal

Ingredients 

Salted Caramel

  • 2 cups granulated sugar
  • 12 tbsp unsalted butter room temperature and cut into cubes
  • 1 cup heavy cream room temperature
  • 1 tsp vanilla extract
  • 2 tsp fine sea salt

Cake

  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 6 tbsp butter room temperature
  • 1/2 cup oil canola or vegetable
  • 3 cups sugar
  • 6 eggs
  • 1 1/2 tbsp vanilla extract
  • 1 1/2 cup buttermilk room temperature

Frosting

  • 1 ½ cups unsalted butter room temperature
  • 5 ½ cups confectioners’ sugar
  • ⅔ cup salted caramel sauce
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • flakey sea salt for decorating

Instructions 

Salted Caramel

  • Heat the sugar in a heavy bottom saucepan over medium heat. Once the sugar begins to melt, whisk the sugar to get rid of any clumps. After about 10 minutes, the sugar should be completely melted and an amber color.
    2 cups granulated sugar
  • Remove the saucepan from heat and immediately whisk in the butter and cream. Stir in the salt.
    12 tbsp unsalted butter, 1 cup heavy cream, 1 tsp vanilla extract, 2 tsp fine sea salt
  • Pour the mixture through a sieve into a heatproof bowl to remove any lumps of sugar. Set aside to cool.

Cake

  • Preheat oven to 350 degrees F. Grease and line with parchment paper 3 8-inch round cake pans.
  • Sift flour, baking powder, and salt. Set aside.
    3 cups all-purpose flour, 3 tsp baking powder, 1 tsp salt
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat together the butter, oil, and sugar until light and fluffy.
    6 tbsp butter, 1/2 cup oil, 3 cups sugar
  • Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and half of the buttermilk.
    6 eggs, 1 1/2 tbsp vanilla extract, 1 1/2 cup buttermilk
  • Add half of the dry ingredients and mix on low speed until just combined. Mix in the remaining buttermilk. Finally, add the remaining dry ingredients and mix until there are no more dry spots and the batter is smooth.
  • Divide the batter evenly into the prepared cake pans and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.

Frosting

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
    1 ½ cups unsalted butter
  • Add confectioners’ sugar, salted caramel, heavy cream, vanilla extract, and salt with the mixer running on low speed.
    5 ½ cups confectioners’ sugar, ⅔ cup salted caramel sauce, 1/4 cup heavy cream, 2 teaspoons vanilla extract, ¼ teaspoon salt
  • Increase to high speed and beat for 2 minutes until light and fluffy. Add more confectioners’ sugar if frosting is too thin, more heavy cream if frosting is too thick.

Assemble

  • Place your first layer onto a cake stand. Spread a layer of buttercream over the cake and then drizzle salted caramel sauce on top. Place the second layer and repeat the process. Top with the final cake layer.
  • Cover the cake with a layer of buttercream. Top with a caramel drip on the top of the cake and sprinkle with flakey sea salt.
    flakey sea salt

Notes

How to Store

Proper storage is key to maintaining the freshness and flavor of the Salted Caramel Layer Cake. Once fully assembled, the cake can be kept at room temperature for up to three days. It should be stored in an airtight container to prevent it from drying out and to protect it from absorbing any other odors or flavors from the environment. If your container isn't large enough to cover the entire cake without touching the frosting, gently tent it with plastic wrap, ensuring minimal contact with the frosting.

How to Freeze

Freezing is a great option if you want to extend the shelf life of the cake. You can freeze the cake either whole or in slices. To freeze, first let the cake or slices chill in the refrigerator so the frosting becomes firm. Once firm, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Label with the date, and freeze for up to three months. When ready to enjoy, thaw the cake in the refrigerator overnight before bringing it to room temperature for serving.

How to Prepare Ahead

Preparing components of the Salted Caramel Layer Cake in advance can be a great time-saver:
  • Cake Layers: Bake the cake layers up to one month before you need them. Once completely cooled, wrap each layer individually in plastic wrap and then a layer of aluminum foil. Store them flat in the freezer. Thaw overnight in the refrigerator or at room temperature for a few hours before assembling.
  • Salted Caramel Sauce: The caramel sauce can be prepared up to three days in advance. After cooking, let it cool to room temperature, then transfer to an airtight container and refrigerate. Before using, gently warm it to achieve the right consistency for spreading or drizzling.

Nutrition

Serving: 1sliceCalories: 1014kcalCarbohydrates: 167gProtein: 8gFat: 62gSaturated Fat: 33gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 219mgSodium: 857mgPotassium: 146mgFiber: 1gSugar: 86gVitamin A: 1767IUVitamin C: 0.1mgCalcium: 140mgIron: 2mg
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