Table of Contents
I’m Amanda Lawson, owner of Yuumster, a 40-year-old mom of two in the heart of the United States. I created this Salted Caramel Cake after one rainy afternoon when my kids begged for a sweet treat. As I whisked together the batter, memories of my grandmother’s caramel-flavored cake flooded back. This Moist Layer Cake brings comfort, family, and joy in every bite. I love how the balance of rich caramel sauce and a hint of sea salt elevates a classic vanilla sponge. Whether you need an Easy Caramel Cake for a busy weeknight or a show-stopping Cake Recipe Birthday centerpiece, this Homemade Caramel Cake Dessert meets every need.
Quick Recipe Summary (100 words): Preheat oven to 350°F. In a bowl, whisk 2¼ cups flour, 1½ cups sugar, 2 tsp baking powder, ½ tsp salt. Cream 1 cup butter, add 4 eggs one at a time. Alternate adding dry mix and 1 cup milk, then stir in 2 tsp vanilla extract. Divide into three 8-inch pans; bake 25 minutes. For Salted Caramel Sauce, melt 1 cup sugar until amber, stir in 6 tbsp butter, pour in ½ cup heavy cream, season with sea salt. Layer cakes with caramel sauce and frost with buttercream. Drizzle extra sauce, sprinkle flaky salt, and serve.
The Story & Inspiration Behind Salted Caramel Cake
A Personal Memory
When I baked my first Salted Caramel Cake, I still lived in a tiny rental with a leaky roof. My daughter sat on the counter, watching every stir, while my son practiced his taste-test skills. We laughed as the sweet aroma of the Homemade Caramel Cake Dessert filled our home. That day, I realized how a simple Caramel Flavored Cake could transform an ordinary afternoon into a cherished memory. The salted drizzle reminded me of coastal trips as a child, where sea breeze and sweet treats mingled. Since then, I’ve adapted this Cake With Caramel Sauce for birthdays and bake sales, making it a beloved Cake Recipes Birthday star.
Salted Caramel Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and 1/2 tsp salt.
- In a large bowl, cream butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
- Alternate adding dry ingredients and milk, starting and ending with dry. Mix until smooth.
- Divide batter evenly between prepared pans and smooth the tops. Bake for 25–30 minutes.
- Cool cakes for 10 minutes in pans, then transfer to wire racks to cool completely.
- To make caramel, heat brown sugar, butter, and heavy cream in a saucepan over medium heat. Bring to a boil, then simmer for 2 minutes.
- Remove caramel from heat and stir in sea salt. Let cool to thicken slightly.
- To assemble, place one cake layer on a serving plate. Spread half the caramel over it. Top with second layer and pour remaining caramel on top.
- Garnish with extra sea salt. Slice and serve warm or at room temperature.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why This Recipe Matters
I developed this Salted Caramel Cake as an Easy Caramel Cake that anyone can master. Therefore, I use pantry staples and clear steps to ensure success. It works as a decadent Vanilla Caramel Cake for special occasions or a quick after-school pick-me-up. Moreover, this Moist Layer Cake stays tender for days, so it’s perfect for meal-prep or advance celebration planning. You’ll find it outshines many Cake Recipes Caramel entries online because it balances sweet and salty flawlessly. In addition, the recipe scales up easily to feed a crowd, making it a go-to for holiday dinners, birthdays, or casual Sunday brunches.
Ingredients & Instructions
Ingredients You Need for Salted Caramel Cake
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2¼ cups |
| Granulated sugar | 1½ cups |
| Baking powder | 2 tsp |
| Salt (for batter) | ½ tsp |
| Unsalted butter, room temperature | 1 cup (2 sticks) |
| Large eggs | 4 |
| Whole milk | 1 cup |
| Vanilla extract | 2 tsp |
| Granulated sugar (for sauce) | 1 cup |
| Unsalted butter (for sauce) | 6 tbsp |
| Heavy cream | ½ cup |
| Sea salt flakes | To taste |
Step-by-Step Instructions for Salted Caramel Cake
- Preheat oven to 350°F. Grease and flour three 8-inch round pans.
- In a large bowl, whisk flour, sugar, baking powder, and salt until combined.
- In a stand mixer, cream butter on medium speed until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding dry ingredients and milk in three batches, beginning and ending with dry mix. Mix until just combined.
- Divide batter evenly among pans. Bake for 22–25 minutes or until a toothpick comes out clean.
- Meanwhile, make caramel sauce: melt sugar in a saucepan over medium heat until amber. Stir in butter until smooth.
- Carefully whisk in heavy cream until silky; remove from heat and stir in sea salt.
- Cool cakes for 10 minutes, then remove from pans. Let layers cool completely on a wire rack.
- Assemble: place one layer on a cake stand, spread caramel sauce, repeat. Frost sides with buttercream if desired, drizzle remaining sauce, and sprinkle sea salt.
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
If you need a gluten-free version, replace all-purpose flour with a 1:1 gluten-free blend. For a lower-carb twist, use almond flour and coconut sugar, then garnish with chopped nuts. Vegans can swap butter with plant-based margarine and eggs for flax “eggs” (1 tbsp ground flax mixed with 3 tbsp water per egg). You can also flavor this cake into a Vanilla Caramel Cake by adding a touch of vanilla bean paste, or make a more intense Caramel Flavored Cake by stirring praline bits into the batter. For an easy weeknight treat, try my Easy Caramel Cake sheet pan modification: bake in a 9×13 pan and skip the layers.
Serving Suggestions
This Salted Caramel Cake shines when served with a scoop of vanilla ice cream or a dollop of whipped cream. If you plan ahead, chill the cake for firmer slices—ideal for Cake Recipe Birthday parties. Leftovers store well in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Freeze individual slices for up to 2 months, thawing in the fridge overnight. For a brunch twist, serve alongside fresh berries and coffee. You can also turn slices into cake trifle cups by layering cake cubes, caramel sauce, and whipped mascarpone in glasses.
Health Benefits of Salted Caramel Cake
While Salted Caramel Cake leans into indulgence, you can still find nutritional value in its ingredients. For instance, eggs provide high-quality protein and essential amino acids. Dairy from butter and cream supplies calcium and vitamin D for bone health. If you swap regular flour for whole wheat or almond flour, you boost fiber content, which aids digestion. Moreover, caramel sauce made with real sugar and butter contains trace minerals like iron and magnesium. By portioning slices reasonably—say, one-sixth of a three-layer cake—you can satisfy sweet cravings without overloading calories. Finally, pairing a modest slice with fresh fruit or a protein-rich yogurt helps balance blood sugar levels, making this Cake With Caramel Sauce fit into a balanced diet focused on whole foods.
Conclusion
Celebrating life’s moments with this Salted Caramel Cake makes every bite memorable. From the first taste of moist layers to the final sea-salt crunch, this dessert embodies comfort and creativity. Whether you need an Easy Caramel Cake for a busy evening or a show-stopping Cake Recipe Birthday centerpiece, this recipe delivers. Remember, the magic lies in using quality ingredients and sharing the process with loved ones—just as my kids and I do in our kitchen. So embrace your inner baker, explore variations, and most importantly, savor every moment. Your next gathering deserves the warmth and joy of a homemade Salted Caramel Cake.
Follow me on Pinterest for recipes that feel like home.
FAQs About Salted Caramel Cake
How do I prevent my caramel sauce from crystallizing?
Always stir gently, avoid splashing sugar crystals on the pot’s sides, and use clean utensils. Adding an acidic touch like lemon juice or cream also helps prevent crystallization.
Can I make this cake ahead of time?
Yes. Bake layers up to two days in advance, wrap tightly, and store at room temperature. Prepare caramel sauce and frosting one day ahead, then assemble before serving.
What’s the best frosting for Salted Caramel Cake?
Classic buttercream complements caramel beautifully. For lighter texture, whip cream cheese into your buttercream or opt for stabilized whipped cream.
Can I use this recipe for cupcakes?
Absolutely. Fill cupcake liners two-thirds full, bake at 350°F for 18–20 minutes, and top with salted caramel sauce and frosting.
