Few things are cozier than a homemade caramel cake, especially when there’s salted caramel in every layer! Soft, buttery vanilla bean cake layers are stacked with creamy caramel buttercream and plenty of homemade salted caramel that slowly oozes out when you cut a slice. Every bite is moist and rich, with just enough salt to balance all that caramel sweetness.
I tested adding caramel to the cake batter, but it made the layers too sweet and dense. My favorite vanilla bean cake was the better choice! It’s the same buttery, soft cake I use for my funfetti sprinkle cake, minus the sprinkles, and you guys already love that recipe.
Instead, I add just enough caramel to the buttercream for flavor, then save most of it for between the layers. That way, you get plenty of salted caramel in every bite without the cake being overly sweet!
How to Make It
1
The finished caramel should be a rich brown color and flow slowly off a spoon when stirred.
I use this same salted caramel in my salted caramel cinnamon rolls, so don’t be afraid to make an extra batch. It keeps well in the fridge for up to a month!
2
Paddle-mix the butter into the dry ingredients until it resembles coarse sand. This coats the flour in fat, preventing gluten from overdeveloping and creating an ultra-soft, tender texture.
3
Then, mix in half of the wet ingredients and beat until smooth and pasty. It will be pretty thick, which is normal!
4
Mix in the remaining wet ingredients, mixing until smooth and combined.
5
Evenly distribute the cake batter into three 8-inch cake pans.
6
Once baked, the cake layers will be pale, with lightly golden-brown edges and very flat tops.
7
For the caramel buttercream, beat the butter and powdered sugar for a few minutes to incorporate air and make it light, white, and fluffy before adding the salted caramel, cream, and vanilla.
8
For assembly, spread a thin amount of buttercream on the cake layer, then pipe a border around the edge to hold in the caramel and keep it from spilling out of the sides.
9
Then crumb-coat the cake, refrigerate for about 20 minutes, before covering the cake with the rest of the frosting.
10
I smeared extra caramel on the sides when smoothing for a marbled look, and of course, don’t forget the extra caramel and sea salt on top!
I always think of caramel cake as a fall dessert, but honestly, I’d make this one any time of year. It’s such a pretty cake for birthdays or any special occasion.
I can’t wait for you to try it!
— Cambrea 🫶🏻
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Salted Caramel Cake
Ingredients
For the Salted Caramel
- 1 1/4 cups granulated sugar
- 1/4 cup water
- Pinch of cream of tartar
- 1/2 cup heavy cream
- 7 ounces sweetened condensed milk, about 2/3 cup
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon fine sea salt
For the Vanilla Cake Layers
- 2 1/3 cups unbleached cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon vanilla powder, optional
- 1 teaspoon fine sea salt
- 12 tablespoons unsalted butter, cubed, room temperature
- 3 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup heavy cream, room temperature
- 1/2 cup sour cream, room temperature
- 1/4 cup vegetable oil
- 2 teaspoons vanilla bean paste or extract
For the Salted Caramel Buttercream Frosting
- 2 cups unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 3 tablespoons salted caramel, from recipe above
- 2 tablespoons heavy cream
- 1 1/2 teaspoons vanilla bean paste or extract
Instructions
Make the Caramel
- In a medium saucepan, combine the sugar, water, and cream of tartar. Bring to a boil over medium heat. Once boiling, do not stir, as this can cause the sugar to crystallize. Continue cooking until the caramel turns deep amber. Watch closely. It will darken quickly toward the end and can burn in seconds.1 1/4 cups (250 g) granulated sugar, 1/4 cup (60 g) water, Pinch of cream of tartar
- Remove from the heat and slowly pour in the heavy cream, whisking constantly. Be careful, as the caramel will bubble vigorously.1/2 cup (120 g) heavy cream
- Whisk in the sweetened condensed milk, butter, vanilla, and salt until smooth.7 ounces sweetened condensed milk, 2 tablespoons (28 g) unsalted butter, 1 teaspoon vanilla bean paste, 1/2 teaspoon fine sea salt
- Transfer to a heatproof measuring cup or bowl and let cool completely. The caramel will thicken as it cools, so make it the day before or at least 5–6 hours before assembling the cake.
Make the Cake Layers
- Preheat the oven to 325°F (160°C). Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, vanilla powder, and salt.2 1/3 cups (300 g) unbleached cake flour, 1 1/2 cups (300 g) granulated sugar, 1 tablespoon (10 g) baking powder, 1 tablespoon (12 g) vanilla powder, 1 teaspoon (5 g) fine sea salt
- Add the butter and mix on low speed for 2–3 minutes, or until the mixture resembles coarse sand.12 tablespoons (169 g) unsalted butter
- In a separate bowl, whisk together the eggs, milk, heavy cream, sour cream, oil, and vanilla until smooth.3 (170 g) large eggs, 1/2 cup (120 g) whole milk, 1/2 cup (120 g) heavy cream, 1/2 cup (113 g) sour cream, 1/4 cup (60 g) vegetable oil, 2 teaspoons (6 g) vanilla bean paste or extract
- Add half the wet ingredients and mix on low speed until the flour is moistened and the batter forms a smooth, thick paste. Scrape down the sides and bottom of the bowl. Add the remaining wet ingredients and mix on low speed until smooth and combined, scraping the bowl once more as needed.
- Divide the batter evenly among the prepared pans, about 450 g per pan. Bake for 25–30 minutes, or until a toothpick inserted into the centers comes out with a few moist crumbs.
- Let the cakes cool in their pans on a wire rack for 20–30 minutes. Remove from the pans and let cool completely on the racks before frosting.
Make the Caramel Buttercream Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 2–3 minutes, or until light and fluffy.2 cups (452 g) unsalted butter
- Add the powdered sugar and mix on low speed until incorporated. Increase to medium speed and beat for 4–5 minutes, or until light and fluffy.3 1/2 cups (420 g) powdered sugar
- Add the salted caramel, heavy cream, and vanilla. Mix until smooth and combined.3 tablespoons (45 g) salted caramel, 2 tablespoons (24 g) heavy cream, 1 1/2 teaspoons vanilla bean paste or extract
Assembly
- Place the first cake layer on a serving platter or cake stand. The layers should bake fairly flat, so trimming may not be necessary.
- Spread a thin layer of buttercream over the cake, then pipe a thick border of frosting around the outer edge. Spread about ⅓ cup of the cooled caramel inside the border, keeping it contained within the frosting.
- Place the second cake layer on top and repeat with the frosting border and caramel. Place the final cake layer upside down for a flat top.
- Spread a thin layer of buttercream over the entire cake to create a crumb coat. Refrigerate for 20–30 minutes, or until the frosting is firm.
- Frost the top and sides with the remaining buttercream, reserving any extra for decorating if desired.
- To create the caramel-swirled sides, spread small amounts of caramel randomly over the frosted sides. Run a cake scraper or offset spatula around the cake to gently swirl the caramel into the buttercream.
- Spread additional caramel over the top, if desired, and finish with flaky sea salt.
