Salted Caramel Cake

This Salted Caramel Cake is a decadent dessert layered with rich caramel flavor and topped with creamy, buttery frosting and a pinch of sea salt for the perfect sweet-salty balance. Ideal for special occasions or when you're craving something indulgent, this cake combines moist vanilla sponge with luscious caramel inside and out.

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Prep Time 25

Cook Time 35

Total Time 1

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 481

Ingredients Method Notes

Ingredients

For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter softened
1 ¾ cups granulated sugar
3 large eggs
1 tbsp vanilla extract
1 cup buttermilk
½ cup caramel sauce homemade or store-bought
For the Salted Caramel Frosting:
1 cup unsalted butter room temperature
½ cup caramel sauce
3 –4 cups powdered sugar adjust to taste
¼ tsp sea salt
1 –2 tbsp heavy cream if needed for texture
Topping:
Extra caramel sauce for drizzle
Sea salt flakes optional garnish

Method

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla.
Alternate adding the dry ingredients and buttermilk, mixing until just combined.
Fold in the caramel sauce gently until smooth.
Divide batter between pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely.
For frosting, beat butter until creamy. Add caramel and mix, then slowly beat in powdered sugar, salt, and cream until light and fluffy.
Assemble the cake, spread frosting between layers and on top. Drizzle with caramel and sprinkle sea salt if desired.

Notes

For extra flavor, poke holes in the cake layers and pour a little caramel before frosting.

Best served at room temperature.