A slice of salted caramel cake brings more than sweetness. It delivers balance. The vanilla sponge layers give a soft, tender base, while the salted caramel sauce adds depth with its hint of sea salt. Paired with caramel buttercream, the result is a dessert that satisfies both the craving for comfort and the desire for something impressive.
You’ll learn how to build those flavors step by step, and by the end, you’ll feel ready to present a cake that could sit proudly on any bakery shelf.
Ingredients for the Vanilla Sponge
The flour, baking powder, and salt form the structure that supports the layers. Butter and sugar work together to create lightness while eggs add stability. Vanilla provides warmth, and milk brings moisture for a sponge that cuts clean but never tastes dry. I’ve found whole milk to give the right richness compared to lower fat options, which tend to make the sponge less tender.
If you enjoy other caramel-based desserts like Caramel Apple Pie, you’ll notice how vanilla plays a similar role here in softening the sweetness of caramel.
Preparing the Salted Caramel Sauce
Granulated sugar transforms into a golden base once melted, and the addition of butter creates a silky texture. Cream softens the caramel, giving it that pourable consistency you need for layering and drizzling. Flaky sea salt cuts through the sweetness, leaving a flavor that lingers pleasantly. From my notes, adding the cream slowly prevents splitting and keeps the sauce smooth.
For another fall favorite, you may like making Date Caramel, which offers a naturally sweet option with a similar creamy texture.
Whipping the Caramel Buttercream
Butter forms the base, blending with powdered sugar to make a frosting that spreads smoothly. Adding caramel sauce deepens the flavor, while a touch of cream adjusts the consistency. I prefer beating the butter first until it’s pale before adding sugar. That extra step makes the buttercream light without losing structure.
If you love creative cake designs, you’ll find that caramel buttercream works well for [Caramel Cake Decoration] projects, especially when paired with chocolate or fruit accents.
Comparison: Homemade Caramel vs. Store-Bought
I’ve tested both homemade and store-bought caramel in this recipe. The homemade version delivers a fresher, more pronounced flavor. Store-bought can save time, but it often lacks the same depth. If you want the cake to taste bakery-quality, I suggest making the caramel sauce yourself. The difference is clear in both texture and taste.
For a fun seasonal twist, try Caramel Apples as a companion treat.
Assembling the Cake Layers
The cooled sponge layers set the stage. Spread buttercream thinly on the first layer, drizzle with caramel sauce, then repeat with the second. Place the final sponge on top and coat the cake in buttercream, smoothing the sides for a polished look. Finish with a caramel drizzle and a sprinkle of flaky salt. Refrigerating the frosted cake briefly helps the slices cut cleanly without smudging the layers.
For a handheld option that shares the same flavor profile, you might enjoy Apple Pie Cookies, which also combine fruit, spice, and caramel.
Serving and Storage Tips
This cake shines when served at room temperature, allowing the buttercream to soften. A drizzle of extra caramel just before slicing keeps it looking bakery fresh. Store leftovers covered on the counter for up to two days, or refrigerate for five. I often refrigerate mine, then bring it out an hour before serving to restore its full flavor.
Other salted caramel desserts, such as a Southern Caramel Cake or a Salted Caramel Cheesecake, also benefit from this approach, giving you consistently smooth slices without a hardened crumb.
Final Thoughts and Community Share
Salted caramel cake combines comfort with presentation, giving you a dessert that tastes as good as it looks. With a homemade caramel sauce and smooth buttercream, you create something that feels special without being complicated.
Save this recipe to your Pinterest board so you can return to it anytime. I’d love to hear in the comments how your cake turned out, or if you tried a variation such as adding coffee caramel flavors or pairing it with apple caramel cake slices.
Salted Caramel Cake Recipe
A salted caramel cake combines moist vanilla sponge layers with rich salted caramel sauce and silky caramel buttercream. Each bite balances sweetness with a hint of salt, creating a dessert that is both comforting and impressive. The cake is layered with caramel filling, topped with creamy frosting, and finished with a drizzle of salted caramel and a sprinkle of sea salt for a bakery-style finish at home.
Ingredients
- FOR THE VANILLA SPONGE
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- FOR THE SALTED CARAMEL SAUCE
- 1 cup (200 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, cubed
- ½ cup (120 ml) heavy cream, warm
- 1 tsp flaky sea salt, plus more for garnish
- FOR THE CARAMEL BUTTERCREAM
- 1 cup (225 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar, sifted
- ½ cup (120 ml) salted caramel sauce (from above)
- 2–3 tbsp heavy cream
Instructions
BAKE THE VANILLA SPONGE: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Alternate adding the dry ingredients and milk, beginning and ending with the dry mixture, mixing until just combined. Divide batter evenly among the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire racks before frosting.
MAKE THE SALTED CARAMEL SAUCE: Heat sugar in a medium saucepan over medium heat, stirring constantly until melted and a golden caramel forms. Add butter carefully, stirring until melted. Slowly pour in the warm cream while whisking until smooth. Remove from heat and stir in the flaky sea salt. Set aside to cool before using.
PREPARE THE CARAMEL BUTTERCREAM: In a large bowl, beat butter until smooth and creamy. Gradually add powdered sugar, mixing on low speed. Pour in the cooled salted caramel sauce and add heavy cream, then beat until light and fluffy. Adjust consistency by adding more cream if too thick or more powdered sugar if too soft.
ASSEMBLE THE CAKE: Place one sponge layer on a serving plate. Spread with a thin layer of buttercream, then drizzle with salted caramel sauce. Add the second sponge layer and repeat. Top with the third layer, then frost the outside of the cake with the remaining buttercream. Finish with a drizzle of salted caramel on top and a sprinkle of flaky sea salt for garnish.
Notes
For clean cake slices, refrigerate the frosted cake for 20 minutes before cutting. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 410Total Fat 26gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 8gCholesterol 143mgSodium 629mgCarbohydrates 37gFiber 1gSugar 13gProtein 8g
