Salted Caramel Cake Recipe

Salted caramel cake blends Southern comfort with sophisticated decadence, making it a dessert destined for the spotlight at any gathering.

Moist, buttery layers are infused with the warmth of caramel, then enveloped in silky, salted caramel buttercream and crowned with a luscious caramel drip.

Every bite captures the perfect harmony of sweet and salty—a true celebration for caramel lovers and cake enthusiasts alike.

Whether you’re baking for a birthday, a holiday, or just to treat yourself, this showstopper cake is sure to impress with its melt-in-the-mouth crumb and unforgettable flavor.

Ingredients Checklist

A great Salted Caramel Cake is all about balance: rich cake layers, creamy frosting, and a finishing flourish of flaky salt. Gather these ingredients and explore the notes for best results and substitutions.

For the Cake Layers:

• 225 g unsalted butter, room temperature
  Use high-quality butter for the richest flavor

• 100 g caster sugar

• 125 g light brown sugar
  Adds extra depth and caramel flavor

• 4 large eggs, room temperature

• 2 tsp vanilla bean paste (or vanilla extract)

• 1 tbsp treacle or molasses
  Gives color and deep, warm undertones—can substitute golden syrup for a lighter taste

• 225 g self-raising flour, sifted
  If you only have all-purpose flour: Use 2 tsp baking powder per 225g flour

• Pinch of fine salt

For the Salted Caramel Buttercream:

• 400 g unsalted butter, softened

• 800 g icing sugar, sifted

• 2 tsp vanilla bean paste (or extract)

• 4–6 tbsp Carnation caramel or homemade thick caramel
  Use more for extra caramel punch, less for subtlety

• 1–3 tbsp milk or cream, as needed

• Flaky sea salt, to taste (for both mixing in and garnish)

For the Caramel Drip:

• 100 g Carnation caramel or homemade caramel sauce

• Pinch of flaky salt

Optional Decorations:

• Extra caramel drizzle

• Crushed fudge pieces, toffee bits, or caramel popcorn

• Flaky salt

• Edible gold leaf

Special Equipment:

• 2 x 6-inch cake tins (or 1 x 8-inch tin for a taller single layer)

• Electric mixer (stand or handheld)

• Parchment paper

• Offset spatula and palette knife

• Piping bags (for neat buttercream and drip)

• Cake scraper

Step-by-Step Instructions

Follow this foolproof process for each cake component and assembly. Don’t rush the cooling and chilling steps—they’re the secret to clean, pro-level results!

Prepare the Cake Layers:

• Preheat oven to 180°C (356°F) or 160°C (320°F) fan. Grease and line cake tins with parchment.

• In a large bowl, cream butter, caster sugar, and light brown sugar with an electric mixer for 4–5 minutes until pale and fluffy.

• Beat in vanilla bean paste and treacle. Mix until well combined.

• Add eggs one at a time, mixing thoroughly and scraping down the sides between each.

• Sift self-raising flour and pinch of salt over the bowl. Fold in gently with a spatula just until combined.
  Don’t overmix; this keeps the crumb soft.

• Divide the batter evenly between tins and level the tops.

• Bake for 32–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

• Let cakes cool in their tins for 10–15 minutes, then turn out onto a wire rack. Cool completely.

Tip: For perfectly even layers, weigh your batter in each tin.

Trim and Prepare Layers:

• Once fully cool, use a serrated knife to trim domed tops. For extra wow-factor, slice each cake horizontally for four thin layers, but two layers are classic and sturdy for beginners.

Make the Salted Caramel Buttercream:

• Beat softened butter for 5–7 minutes on high until ultra-pale and fluffy.

• Add sifted icing sugar in three additions, beating well after each.

• Mix in vanilla and Carnation caramel until evenly incorporated.

• Adjust with milk or cream until the buttercream is smooth and spreadable, but holds shape.

• Taste and add flaky salt a pinch at a time—start with 1/4 teaspoon and build up.

Assemble the Cake:

• Secure the first cake layer on your cake stand with a dot of buttercream.

• Pipe a thick border of buttercream around the edge to create a dam.

• Spoon caramel into the center and sprinkle with flaky salt. Spread a layer of buttercream over caramel to seal.

• Top with the next cake layer and repeat filling. Use the flattest layer for the top.

• Chill assembled cake for at least 20 minutes to set the filling.

Crumb Coat and Frost:

• Spread a thin layer of buttercream all over the cake to trap crumbs (crumb coat).

• Chill again for 20 minutes.

• Apply a thicker, smooth layer of buttercream, using a palette knife and cake scraper for a clean finish.

• Return to the fridge for 20–30 minutes. Chilled cakes make drip decoration easier.

Add the Salted Caramel Drip:

• Gently warm caramel until pourable but not hot. Test by drizzling down the inside of a bowl; it should drip slowly, not run.

• Fill a piping bag with caramel and snip a small tip, or use a spoon.

• Drip caramel around the cake edge, letting it run down naturally. Spread remaining caramel over the top.

• Sprinkle with flaky salt, fudge pieces, or your favorite garnish.

Final Chill and Serve:

• Chill finished cake for at least 30 minutes before slicing for clean layers and neat drips.

• Use a sharp, warmed knife for slicing.

Tips for Perfect Results

Every step counts for a showstopper finish—keep these expert tips in mind:

• Room-temperature ingredients ensure a smooth, even crumb.

• Weigh batter and ingredients for consistency between layers.

• Cool cakes fully before frosting to prevent melting and sliding.

• Crumb coat is essential for a polished, bakery-style look.

• Warm caramel just enough for dripping—too hot and it’ll run off, too cold and it won’t drip.

• Adjust salt in caramel and buttercream to taste; start small and add more for a bolder contrast.

• For a deeper caramel flavor, make your own caramel sauce and use half brown sugar in the cake batter.

Troubleshooting:

• Cake sinks or is dense: Overmixing or cold ingredients—mix just until combined and ensure eggs are room temp.

• Frosting splits: Butter was too cold or added liquid too quickly; keep mixing, or add more sifted icing sugar.

• Drip is too runny: Let caramel cool a bit more before drizzling.

Serving Suggestions

Present your Salted Caramel Cake with style:

• Slice thick wedges and serve with hot coffee, espresso, or chai for a bold pairing.

• For extra indulgence, add a scoop of vanilla or coffee ice cream.

• Top each slice with extra caramel drizzle and a sprinkle of sea salt.

• Create a Southern dessert platter with mini pecan pies, pralines, and this cake as the centerpiece.

Final Thoughts

This Salted Caramel Cake is the ultimate marriage of comfort and elegance. It’s a recipe that celebrates classic Southern flavors with modern, luxurious flair. With careful layering, generous caramel, and the right balance of salt and sweet, each slice offers a feast for the senses. Bake ahead for celebrations, make it your signature potluck treat, or simply savor it on a slow weekend afternoon. The best part? It’s endlessly adaptable—try different caramels, experiment with fillings, or finish with your own creative touches. Once you’ve mastered the basic technique, you’ll return to this recipe again and again.