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The most delicious Salted Caramel Cake: moist vanilla layers with homemade salted caramel and a silky salted caramel buttercream. Filled with rich caramel, this cake is an impressive dessert perfect for birthdays, gatherings, or any celebration.
If you love caramel, this cake is for you. Soft, tender vanilla layers are stacked with caramel buttercream and a homemade salted caramel sauce for an indulgent, crowd-pleasing cake that tastes like a dream.
For more cake ideas, check the recipe card below.
WHY THIS RECIPE WORKS
- Showstopper: Simple to decorate yet stunning on the table.
- Vanilla Cake: Exceptionally soft and moist layers.
- Salted Caramel: Used both between the layers and blended into the buttercream for deep caramel flavor.
INGREDIENT NOTES
Key ingredients to note. For the complete list and exact quantities, see the recipe card below.
- All-purpose flour: Use flour with 10–11% protein for a light, airy crumb.
- Granulated sugar: Sweetens the cake and is the base for the caramel.
- Baking powder & baking soda: Give lift and a tender texture.
- Salt: Enhances all flavors—especially caramel.
- Eggs: Bring to room temperature before baking for best volume.
- Oil: Use a neutral-flavored oil like canola for moisture without flavor interference.
- Sour cream: Adds moisture and stability to the crumb.
- Butter: Use room-temperature butter for the buttercream to ensure a smooth texture.
STEP BY STEP INSTRUCTIONS – CARAMEL AND CAKE LAYERS
This recipe requires a stand mixer with a paddle attachment or a hand mixer. You will also need three 20 cm (8 in) cake pans lined with parchment paper. Preheat the oven to 170ºC (340ºF) for a conventional oven.
SALTED CARAMEL
Step 1: In a medium saucepan combine the granulated sugar and water, stirring until the sugar is evenly moistened. Spread it into an even layer so it melts uniformly. Heat over medium–high until the sugar reaches a golden brown.
Step 2: Lower the heat to medium and stir in the butter until melted. Gradually add the heavy cream a little at a time, stirring after each addition—the mixture will bubble vigorously, so take care.
Step 3: Remove from heat, stir in a pinch of salt, then transfer to a shallow bowl and chill until cooled. This usually takes 30–60 minutes.
VANILLA CAKE LAYERS
Step 4: Sift the dry ingredients together and set aside. In a mixer bowl, beat the butter and granulated sugar on high for about 3 minutes until light and fluffy.
Step 5: Add the eggs two at a time, mixing until incorporated. Add half the dry ingredients on low speed and mix until just combined.
Step 6: Mix in the sour cream, vegetable oil and vanilla extract until just combined, then add the remaining dry ingredients and mix until combined. Use a spatula to gently fold the batter to ensure everything is evenly mixed.
Step 7: Divide the batter among the prepared pans and bake for 19–23 minutes or until a cake tester comes out clean. Allow cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
STEP BY STEP INSTRUCTIONS – CARAMEL FROSTING AND ASSEMBLING
CARAMEL BUTTERCREAM
Step 1: Sift the powdered sugar and set aside. In a mixer, beat the butter on medium–high for 4 minutes, scrape the bowl, then beat for 2 more minutes.
Step 2: Add the powdered sugar, vanilla and caramel in two additions, whipping until each addition is fully incorporated. Scrape the bowl and mix on low for 1 minute to finish.
ASSEMBLING
Step 3: Place the first cake layer on your serving plate or cake board. Add two generous scoops of buttercream and spread evenly. Spoon 2–3 tablespoons of cooled salted caramel over the buttercream, keeping the caramel away from the outer edge so it won’t run.
Step 4: Repeat with the next layer, then top with the final layer. Apply a thin crumb coat over the entire cake and refrigerate for 20 minutes to set.
Step 5: Finish with the remaining buttercream, smooth the sides and top, and drizzle more caramel over the cake as desired. Optionally finish with a sprinkle of flaky sea salt for decoration.
EXPERT BAKING TIPS
- Use a kitchen scale: Weighing ingredients in grams is the most accurate way to reproduce results—highly recommended.
- Don’t overmix: Finish with a gentle fold using a spatula to incorporate any remaining ingredients without developing gluten.
- Light vs. dark pans: Light-colored aluminum pans bake more gently and help produce a softer, evenly baked cake. Dark pans absorb more heat and can brown the crust faster, which may dry the cake.
FAQ
Yes. Substitute full-fat Greek yogurt 1:1 for the sour cream.
Yes. Make the caramel, cake layers and buttercream the day before. Wrap cake layers in plastic wrap and store at room temperature out of direct sunlight. Store caramel and buttercream tightly covered in the fridge; bring the buttercream to room temperature and re-whip before assembling.
Insert a cake tester or toothpick into the center; when it comes out clean with no wet batter, the cake is done.
HOW TO STORE
Store the assembled cake in the refrigerator in an airtight container. Allow slices to come to room temperature before serving for the best texture. Consume within a few days for optimal freshness.
Other Layer Cake Recipes To Try
-
Bakery-Style Double Chocolate Muffins (One-Bowl)
-
Everyday Bakes (Easy pantry-friendly recipes)
-
Mixed Berry Sheet Cake with Mascarpone Cream
-
Cherry Crumble Cheesecake
If you loved this recipe, please leave a star review and tag @juliemarieeats on Instagram. Share your creations and enjoy baking!
Salted Caramel Cake
Equipment
- 3x 20 cm (8 in) baking pans
- Hand mixer or stand mixer
Ingredients
Salted Caramel Sauce (can be replaced with store-bought)
- 140 g granulated sugar
- 1 1/2 tablespoon water
- 40 g butter
- 150 g heavy cream
- Big pinch of salt
Vanilla Cake Layers
- 340 g all-purpose flour
- 2 tablespoon cornstarch
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 180 g butter, room temperature
- 300 g granulated sugar
- 4 large eggs, room temperature
- 240 g sour cream (14–18%), room temperature
- 60 g vegetable oil (e.g. canola)
- 2 teaspoon vanilla extract
Caramel Buttercream
- 400 g butter, room temperature
- 660 g powdered sugar
- 2 teaspoon vanilla extract
- 2–3 tablespoon caramel (from above)
Instructions
Salted Caramel
- Combine sugar and water in a saucepan, spreading into an even layer. Melt over medium–high heat until golden brown, stirring occasionally.
- Reduce heat to medium, stir in butter until melted, then add heavy cream gradually. Stir constantly; mixture will bubble up.
- Remove from heat, add a pinch of salt, transfer to a shallow bowl and chill until cooled.
Vanilla Cake Layers
- Preheat oven to 170ºC (340ºF) and line three 20 cm pans with parchment paper.
- Sift together flour, cornstarch, baking powder, baking soda and salt.
- Beat butter and granulated sugar on high for 3 minutes until pale and fluffy.
- Add eggs two at a time, mixing until combined. Add half the dry ingredients on low and mix until just combined.
- Stir in sour cream, vegetable oil and vanilla, then add remaining dry ingredients and mix until combined. Fold gently with a spatula to finish.
- Divide batter among pans and bake 19–23 minutes or until a cake tester comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely.
Caramel Buttercream
- Sift powdered sugar and set aside.
- Beat butter on medium–high for 4 minutes, scrape down, then beat 2 more minutes.
- Add powdered sugar, vanilla and caramel in two additions, beating until smooth. Finish with a low-speed mix for 1 minute.
Assembling
- Place the first cake layer on your serving board. Pipe or spread two large scoops of buttercream, smooth, then add 2–3 tablespoons of caramel, keeping it away from the edge.
- Repeat with the second layer. Add the final layer and apply a thin crumb coat. Chill 20 minutes.
- Apply the remaining frosting, smooth the cake and drizzle or spoon additional caramel on top. Optionally garnish with flaky sea salt.