Name: Salted Caramel Cake (Soft, Moist & Easy)
Prep time: 25 min
Cook time: 20 min
Total time: PT-487170H30M28S
Cuisine: American
Ingredients: 140 g granulated sugar; 1½ tablespoons water; 40 g unsalted butter; 150 g heavy cream; Big pinch of salt; 340 g all-purpose flour; 2 tablespoons cornstarch; ¾ teaspoon baking powder; ¾ teaspoon baking soda; ¾ teaspoon salt; 180 g butter, room temperature; 300 g granulated sugar; 4 large eggs, room temperature; 240 g sour cream (14–18%), room temperature; 60 g vegetable oil; 2 teaspoons vanilla extract; 400 g butter, room temperature; 660 g powdered sugar, sifted; 2 teaspoons vanilla extract; 2–3 tablespoons salted caramel sauce

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Short Description

This salted caramel cake layers moist, tender vanilla cake with smooth salted caramel sauce and caramel buttercream for a decadent dessert that’s rich, elegant, and indulgent.

Why You’ll Love This Recipe

Layers of soft vanilla cake soaked with homemade salted caramel
Silky caramel buttercream frosting that’s richly sweet with a hint of salt
Made from scratch with quality ingredients for bakery-level results
Balanced texture and flavor—moist crumb, creamy frosting, deep caramel notes
Great for birthdays and special occasions, yet simple enough for everyday baking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salted Caramel Sauce

140 g granulated sugar
1½ tablespoons water
40 g unsalted butter
150 g heavy cream
Big pinch of salt

Vanilla Cake Layers

340 g all-purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
180 g butter, room temperature
300 g granulated sugar
4 large eggs, room temperature
240 g sour cream (14–18%), room temperature
60 g vegetable oil (e.g. canola)
2 teaspoons vanilla extract

Caramel Buttercream

400 g butter, room temperature
660 g powdered sugar, sifted
2 teaspoons vanilla extract
2–3 tablespoons salted caramel sauce (recipe above)

Directions

Make The Salted Caramel Sauce

In a medium saucepan, combine sugar and water and stir to evenly moisten the sugar.
Cook over medium-high heat until sugar melts and turns golden brown, swirling occasionally—not stirring—about 5–7 minutes.
Reduce heat, stir in butter until combined.
Add heavy cream slowly while stirring—be careful of bubbling. Continue stirring until smooth.
Remove from heat, stir in a pinch of salt. Transfer to a shallow bowl and cool in the fridge for ~30–60 minutes until room temperature.

Bake The Vanilla Cake Layers

Preheat oven to 170 °C (340 °F). Prepare three 20 cm (8‑inch) cake pans lined with parchment paper.
Whisk flour, cornstarch, baking powder, baking soda, and salt; set aside.
Cream butter and sugar together on high speed for about 3 minutes until light; scrape down sides.
Add eggs two at a time, mixing well after each addition.
With mixer on low, alternately add half the dry ingredients, then sour cream, oil, and vanilla; mix until just combined. Add remaining dry ingredients and fold gently with a spatula.
Divide batter into pans and bake for 19–22 minutes, until a cake tester comes out clean. Cakes remain pale in color.
Cool in pans for 10 minutes, then turn out and cool completely on a rack before frosting.

Make The Caramel Buttercream

Beat butter in stand or hand mixer on medium-high speed for 4 minutes; scrape bowl and mix 2 more minutes.
Add sifted powdered sugar in two additions, along with vanilla extract and 2 tablespoons of caramel sauce; whip until smooth and fluffy, scraping bowl between additions.
If frosting is too soft, chill briefly. Add extra caramel if desired, and mix on low speed for 1 minute.

Assemble The Cake

Place first cake layer on cake board or plate. Spread two large scoops of buttercream evenly over top.
Drizzle 2–3 tablespoons of caramel sauce in center, avoiding edge to prevent overflow. Repeat for second layer.
Place top layer and apply a thin crumb coat all over cake. Refrigerate for about 20 minutes.
Finish with remaining buttercream, smoothing sides and top. Drizzle remaining caramel over top and optionally swirl into buttercream decoratively.

Servings And Timing

Servings: 10–12 slices
Prep time: 25 minutes (excluding caramel cooling)
Bake time: 20 minutes
Cooling & assembly time: 1 to 1.5 hours
Total time: ~2 to 2½ hours (including caramel cooling and cake chilling)

Variations

Add sea-salt flakes on top for dramatic taste and texture
Mix chopped toasted nuts (like pecans) into the frosting or as garnish
Replace vanilla extract in frosting with rum or bourbon for adult flavor
Add a swirl of chocolate ganache under final caramel drizzle
Use sourdough discard or gluten-free flour blend for variation

Storage/Reheating

Store in the refrigerator in an airtight cake box for up to 5 days
Bring slices to room temperature before serving for soft texture
Cake layers (unfrosted) can be frozen for up to 2 months; thaw fully before frosting
Let sit at room temperature 30 minutes before serving for best flavor

FAQs

Why use both butter and oil in the cake?

Butter provides flavor while oil ensures moist crumb—combining them gives the ideal tender texture.

Can I use store-bought caramel sauce?

Yes, the homemade caramel can be replaced. Just ensure it’s salted or add a pinch of salt to taste.

What makes the cake “salted”?

A pinch of salt in both the caramel sauce and buttercream balances the sweetness and enhances flavor depth.

Is cornstarch necessary in the cake layers?

It lightens the crumb slightly and improves softness; you can skip it, but texture may be denser.

Can I bake this as cupcakes?

Yes—bake cupcakes for 18–20 minutes and adjust frosting amounts accordingly.

How do I prevent caramel leaking between layers?

Leave a border when drizzling caramel before stacking. The chilled crumb coat helps seal.

Can I make this ahead?

Yes—cakes can be made a day ahead; store wrapped in the fridge and frost just before serving for best results.

How do I fix too-soft buttercream?

Chill it slightly until spreadable, then stir gently. If too stiff, stir in a splash of cream or milk.

What can I serve this with?

Pairs beautifully with fresh berries, vanilla ice cream, or a cup of espresso.

Can I reduce sugar?

You can reduce sugar in caramel or buttercream slightly, but be mindful of texture and sweetness balance.

Conclusion

This salted caramel cake blends rich homemade caramel, moist vanilla layers, and dreamy buttercream for a truly indulgent dessert. Elegant, flavorful, and perfect for any celebration—its soft crumb, balanced sweetness, and caramel-drizzled finish make it a showstopper worth the effort. Enjoy every slice!