Introduction

This Salted Caramel Cake is a delightful combination of tender vanilla layers and rich caramel buttercream. The homemade salted caramel sauce adds a perfect balance of sweetness and a hint of saltiness, making it an irresistible treat for any occasion.

A round cake with three visible layers covered smoothly in light cream-colored frosting wraps around the sides. The top layer displays a glossy mix of caramel and cream swirled together in a flower-like pattern, with rich amber and light yellow tones blending softly. The cake sits on a white marble round board, placed on a white marbled texture surface. In the background, blurred white plates and silver forks rest nearby, adding a soft touch to the scene. A spoon with some caramel sauce lies to the side, and a bottle is slightly visible at the edge of the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

140 g granulated sugar (for caramel)
1 1/2 tbsp water
40 g butter (for caramel)
150 g heavy cream
Big pinch of salt (for caramel)
340 g all-purpose flour
2 tbsp cornstarch
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
180 g butter (room temperature, for cake)
300 g granulated sugar (for cake)
4 large eggs (room temperature)
240 g sour cream 14-18% (room temperature)
60 g vegetable oil (e.g. canola oil)
2 tsp vanilla extract (for cake)
400 g butter (room temperature, for buttercream)
660 g powdered sugar
2 tsp vanilla extract (for buttercream)
2-3 tbsp caramel (prepared, for buttercream and decoration)

Instructions

Step 1: Prepare the salted caramel by combining 140 g granulated sugar and 1 1/2 tbsp water in a medium saucepan. Stir to moisten all sugar and flatten into an even layer. Melt over medium-high heat, stirring occasionally, until it turns golden brown.
Step 2: Reduce heat to medium and stir in 40 g butter until melted. Slowly add 150 g heavy cream in small increments, stirring constantly (careful of bubbling). Stir until smooth.
Step 3: Turn off heat, add a big pinch of salt, then transfer caramel to a shallow bowl. Chill in the fridge for 30–60 minutes until cooled to room temperature.
Step 4: Preheat oven to 170ºC (340ºF) conventional. Line three 20 cm cake pans with parchment paper.
Step 5: Sift together 340 g all-purpose flour, 2 tbsp cornstarch, 3/4 tsp baking powder, 3/4 tsp baking soda, and 3/4 tsp salt. Set aside.
Step 6: In a large bowl, beat 180 g butter and 300 g granulated sugar on high speed for 3 minutes until creamy.
Step 7: Add 4 eggs two at a time, mixing well after each addition.
Step 8: Add half of the dry ingredients on low speed, mix until just combined. Then add 240 g sour cream, 60 g vegetable oil, and 2 tsp vanilla extract; mix gently.
Step 9: Add remaining dry ingredients and mix until just combined. Use a rubber spatula to gently fold batter, ensuring even mixing.
Step 10: Divide batter evenly into prepared pans. Bake for 19–22 minutes or until a tester comes out clean. Cakes will remain light and pale.
Step 11: Cool cakes on a rack. After 10 minutes, remove them from pans and cool completely.
Step 12: Prepare caramel buttercream by sifting 660 g powdered sugar. Beat 400 g butter with a mixer on medium-high speed for 4 minutes. Scrape sides and beat 2 more minutes.
Step 13: Add powdered sugar, 2 tsp vanilla extract, and 2–3 tbsp caramel in two parts, mixing well until incorporated each time.
Step 14: Scrape bowl sides and mix buttercream on low for 1 minute to finish.
Step 15: To assemble, place the first cake layer on a serving plate or cake board. Spread 2 large scoops of buttercream with an offset spatula, then drizzle 2–3 tbsp caramel evenly, leaving the edges free.
Step 16: Repeat layering with the second cake layer. Add the last layer and cover the entire cake with a thin crumb coat. Chill for 20 minutes.
Step 17: Apply remaining buttercream evenly over the cake. Decorate the top with remaining caramel, swirling it into the frosting if desired.

Tips & Variations

For a deeper caramel flavor, use dark brown sugar instead of granulated sugar when making caramel.
You can substitute sour cream with Greek yogurt for a tangy variation in the cake layers.
If you don’t have a turntable, use a spatula with a steady hand to frost the cake evenly.
Add a pinch of cinnamon or espresso powder to the dry ingredients for a subtle flavor twist.

Storage

Store the finished cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture and flavor. Leftover salted caramel can be kept in a sealed jar in the fridge for up to 2 weeks and gently warmed before use.

How to Serve

A slice of three-layer vanilla cake sits on two stacked white plates on a white marbled surface. The cake has three soft, light yellow sponge layers separated by two thin layers of caramel sauce and white cream frosting. The outside is coated with a smooth layer of white frosting, with caramel sauce lightly dripping down the side on the left. The texture of the sponge looks fluffy and moist, while the caramel adds a shiny, sticky contrast. In the background, a blurred second slice of the same cake is visible. To the right on the surface is a silver spoon with some caramel sauce on it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel ahead of time?

Yes, you can prepare the salted caramel a day in advance. Store it in the fridge and let it come to room temperature before incorporating it into the buttercream.

What is the best way to tell when the cake is done?

Insert a toothpick or cake tester in the center of the cake; it should come out clean or with a few moist crumbs. The cake layers should still be pale and not browned.