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Caramel Cake – Sweet, Salty, Absolutely Irresistible!Salted Caramel Cake

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This Salted Caramel Cake is a show-stopping dessert featuring tender, buttery layers, luscious salted caramel sauce, and a silky caramel buttercream frosting. Perfect for birthdays, celebrations, or when you just need a sweet-salty fix!

Ingredients

Scale

(Serves 10–12)

For the cake:

  • 2 1/2 cups (315 g) all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup (225 g) unsalted butter, softened

  • 1 3/4 cups (350 g) granulated sugar

  • 4 large eggs

  • 1 tablespoon vanilla extract

  • 1 cup (240 ml) buttermilk (room temperature)

For the salted caramel sauce:

  • 1 cup (200 g) granulated sugar

  • 6 tablespoons (85 g) unsalted butter, cut into cubes

  • 1/2 cup (120 ml) heavy cream (warm)

  • 1 teaspoon flaky sea salt (plus extra for topping!)

For the caramel buttercream:

  • 1 cup (225 g) unsalted butter, softened

  • 2 1/2 cups (300 g) powdered sugar, sifted

  • 1/2 cup salted caramel sauce (from above)

Instructions

1. Bake the cake:

  • Preheat oven to 350°F (175°C).

  • Grease and line two 8-inch (20 cm) round cake pans with parchment paper.

  • In a bowl, whisk together flour, baking powder, and salt.

  • In a large bowl, cream butter and sugar together until light and fluffy (about 3–5 minutes).

  • Beat in the eggs one at a time, then add vanilla.

  • Add the flour mixture in 3 parts, alternating with the buttermilk, beginning and ending with flour. Mix just until combined.

  • Divide the batter evenly between the pans and smooth the tops.

  • Bake for 25–30 minutes, until a toothpick comes out clean. Cool completely before frosting.

2. Make the salted caramel sauce:

  • In a heavy saucepan, heat the sugar over medium heat, stirring constantly until it melts into an amber-colored liquid.

  • Carefully add the butter — it will bubble up! Stir until melted.

  • Slowly pour in the warm cream while stirring (again, expect bubbling!) until smooth.

  • Remove from heat and stir in sea salt.

  • Let cool to room temperature. It should thicken as it cools.

3. Whip up the buttercream:

  • Beat the butter until creamy (about 2 minutes).

  • Add the powdered sugar gradually, beating until fluffy.

  • Pour in 1/2 cup cooled salted caramel sauce and beat until smooth and delicious.

To Assemble:

  • Place one cake layer on your serving plate.

  • Spread a generous layer of caramel buttercream on top.

  • Drizzle with a little extra salted caramel.

  • Place the second cake layer on top.

  • Frost the entire cake with the remaining buttercream.

  • Drizzle more caramel over the top and sprinkle with flaky sea salt.

Notes

✔️ Use a piping bag to drizzle caramel in elegant patterns.
✔️ Want a triple threat? Add a layer of caramel sauce between the cake layers, along with the buttercream!
✔️ Store the cake covered at room temperature for 1 day or in the fridge for up to 4 days. Bring to room temp before serving for the best flavor.

Find it online: https://psrecipeswillow.com/2025/04/caramel-cake-sweet-salty-absolutely-irresistiblesalted-caramel-cake/