Introduction

This Salted Caramel Cake combines rich, buttery vanilla layers with a luscious salted caramel sauce and creamy buttercream frosting. It’s a perfect dessert for special occasions or whenever you crave a sweet indulgence with a hint of salt.

A three-layer vanilla cake with light golden sponge, each layer separated by a thin spread of creamy frosting; the outside is evenly coated with smooth white frosting, topped with a shiny caramel swirl that mixes shades of amber and light brown creating a marbled effect across the top surface. The cake sits on a white plate placed on a white marbled texture surface, and a slice is cut out showing the inside layers clearly. 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 (for buttercream and decoration)

Instructions

Step 1: Make the salted caramel by combining the granulated sugar and water in a medium saucepan. Stir so all sugar is wet, then flatten into an even layer. Heat over medium-high, melting the sugar until golden brown, stirring occasionally for even melting.
Step 2: Reduce heat to medium and stir in 40 g butter until melted. Slowly add heavy cream in small amounts, stirring constantly as it bubbles up. Continue stirring until smooth.
Step 3: Remove from heat, add a big pinch of salt, and transfer caramel to a shallow bowl. Cool in the fridge for 30-60 minutes until it reaches room temperature.
Step 4: Preheat oven to 170ºC (340ºF) conventional. Prepare three 20 cm cake pans lined with parchment paper.
Step 5: Sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 6: In a large bowl, beat 180 g butter and 300 g sugar on high speed for 3 minutes until fluffy.
Step 7: Add eggs two at a time, mixing well after each addition.
Step 8: Add half the dry ingredients on low speed and mix until just combined.
Step 9: Add sour cream, vegetable oil, and vanilla extract, mixing gently until combined. Then add remaining dry ingredients and mix until smooth.
Step 10: Fold batter gently with a rubber spatula to ensure all ingredients are fully combined.
Step 11: Divide batter evenly among prepared pans and bake 19-22 minutes. Use a cake tester to check doneness; cakes should be light and not browned.
Step 12: Cool cakes on a wire rack. After 10 minutes, remove from pans and cool completely.
Step 13: For the buttercream, sift powdered sugar and set aside.
Step 14: Beat 400 g butter in a mixer on medium-high speed for 4 minutes. Scrape sides and mix an additional 2 minutes.
Step 15: Add powdered sugar, vanilla extract, and 2-3 tbsp caramel in two parts, beating well between additions.
Step 16: Scrape sides and mix on low speed for 1 minute until smooth.
Step 17: To assemble, place first cake layer on serving dish. Spread two large scoops of buttercream evenly, then drizzle 2-3 tbsp caramel on top, leaving edges clear to prevent spillage.
Step 18: Repeat with remaining layers. Cover entire cake with a thin crumb coat of buttercream and refrigerate for 20 minutes.
Step 19: Apply remaining buttercream evenly over the cake. Decorate top with remaining caramel, swirling into the frosting if desired.

Tips & Variations

Use room temperature ingredients for a smooth batter and better cake texture.
Chill caramel thoroughly before adding to buttercream to avoid melting.
For a more intense caramel flavor, stir in a bit more salt to the caramel sauce.
Try substituting sour cream with Greek yogurt for a tangier cake.
Add chopped toasted nuts between layers for extra crunch.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover caramel sauce can be refrigerated separately and gently warmed before use.

How to Serve

A slice of three-layer yellow cake sits on a white plate over a white marbled surface. Each cake layer is light yellow and fluffy, separated by two thin layers of smooth caramel sauce and white creamy frosting. The outside of the cake is coated evenly with thick white frosting, with extra caramel sauce dripping slowly down the left side. The background is softly blurred, showing white stacked plates and silver forks. A silver spoon with caramel sauce rests near the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel sauce ahead of time?

Yes, you can prepare the salted caramel in advance. Store it in an airtight container in the refrigerator for up to one week. Rewarm gently before using in the frosting or as decoration.

What if I don’t have a turntable for decorating the cake?

A turntable makes decorating easier but is not essential. Place the cake on a stable serving plate or board and use an offset spatula to smooth the frosting carefully by hand.