With its cloud-soft yellow cake encased in a golden frosting with the taste and texture of fudge, this Salted Caramel Cake is the easy layer cake of your dreams. I would say this cake is all about the frosting, but that would be doing a disservice to the tender, soft golden cake inside.
This cake is made up of a simple 2-layer yellow cake made using cake flour to give it an incredibly soft texture. And the frosting isn't your typical buttercream; instead the frosting is thick but spreadable and sweet, but not too sweet thanks to the addition of a small amount of vinegar. Don't let that scare you at all! Make this cake once and you'll see exactly why.
Looking for more layer cake recipes? Try Almond Layer Cake with Cherry Whipped Cream from my layer cake recipe collection.
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What makes this cake stand out
Salted caramel is a flavor powerhouse. Most often you will see this ingredient used in desserts in the form of salted caramel buttercream or salted caramel sauce. And the best caramel frostings are cooked to bring out the most caramel flavor.
For this Southern-style cake, a buttercream made with caramel sauce simply doesn't make the cut. Traditionally made by cooking down milk and sugar until they caramelize, frosting versions (like the one used in this caramel cake recipe) take advantage of the ease and dark-molasses depth of brown sugar.
The Bon Appetit recipe from which I slightly adapted this caramel recipe uses brown butter in the salted caramel frosting. I did not think this step necessary for adding flavor or time to the process. Also, when butter is browned, some of the water content in the butter evaporates, leaving less volume to the melted butter.
I found that simply melting the butter which retains most of the volume of the butter makes the frosting less dry and gritty and much more spreadable on the cake. And the flavor is still spot on.
Another important step to make the frosting soft and spreadable is to add room temperature butter toward the end of the mixing process. This technique comes from America’s Test Kitchen, and is key to making the caramel icing easy to use before it firms up after cooling.
No doubt, this frosting is sweet. But, by adding a small amount of vinegar and a generous amount of salt, the sweetness becomes much better balanced.
I tried this frosting recipe at first without the vinegar, thinking like you likely do that the vinegar will make the frosting taste, well, vinegary. Without a doubt, adding the vinegar is a must-do. Don't make the same mistake I made.
Equipment needed to make this recipe
This cake recipe is made using two 8-inch round pans. My favorite pans are made by USA Pan. They are well-made and nonstick. I still add a layer of parchment paper to ensure the cake comes out cleanly form the pan. You can use parhcment paper that has been pre-cut into 8-inch rounds. Or, you can cut a piece of parchment paper into a round shape - see detailed instructions below.
You will also need a stand mixer or electric mixer and a large saucepan to make this recipe. A hand mixer may also be used here if that's what you have in your home kitchen.
8-inch round cake pan
These are my favorite cake pans. They are well-made and nonstick, making them perfect for this recipe.
Ingredients needed to make Salted Caramel Layer Cake
For the cake
- Cake flour: Using cake flour instead of all-purpose flour yields a soft and tender cake, providing a great contrast in texture to the fudgy frosting. Use the scoop and level technique to measure your flour. Scoop the flour into the measuring cup then level the top with the back of the spoon or knife. This will assure you get the correct amount and the best texture. Alternatively, it's a good idea to measure your flour with a kitchen scale. Toggle the ingredients measurements to metric measures for the gram weight measures.
- Sugar: use regular granulated sugar for the cake layers.
- Salt
- Baking powder
- Baking soda
- Butter: Use unsalted butter at room temperature. Be sure to remove the butter from the fridge at least 30 minutes prior to baking to ensure it has softened enough to be evenly incorporated into the cake batter. Cut the butter into 1-inch pieces - this will allow it to come to room temperature quicker as well.
- Vanilla extract: use the highest quality vanilla you can afford. It will make a difference in the flavor or the baked cake.
- Buttermilk: do not substitute with milk or non dairy milk, as this will affect the texture of the cake batter and the baked cake. If needed, substitute instead with sour cream
- Eggs: You will need 3 large eggs for this recipe. The eggs help to add richness and structure to the cake. Be sure to remove them from the fridge at least 30 minutes prior to using them to allow the to reach room temperature.
For the frosting
- Butter: Same as for the cake, be sure to remove the butter from the fridge at least 30 minutes prior to baking to ensure it has softened enough to be evenly incorporated into the frosting. Cut the butter into 12 pieces - this will allow it to come to room temperature quicker as well.
- Dark brown sugar: dark brown sugar has more molasses in it than does light brown sugar, giving the caramel more flavor and depth. If you only have light brown sugar, that will also work, although the flavor may be a touch less caramely.
- Salt: We use a good amount of salt in the frosting to balance out the sweetness of the caramel.
- Heavy cream: This is a necessary ingredient in making caramel for the frosting. Do not substitute with milk or nondairy milk, as the results may not be the same.
- Vanilla extract
- Powdered sugar: Aka confectioners' sugar or icing sugar, this is a necessary ingredient in standard American buttercream frostings. If your powdered sugar is especially lumpy, run it through a sifter before using.
- Distilled white vinegar: I know this sounds like an odd ingredient to include in frosting, but trust me, your frosting will not taste like vinegar. And, the vinegar does a really good job of balancing out some of the excessive sweetness from the caramel sauce and powdered sugar in this frosting.
- Flaky salt: this is used for sprinkling on top of the cake at the end just before serving.
Step by step instructions to make Salted Caramel Cake
Step 1
Preheat the oven to 325°F with a rack in the middle of the oven.
Line two 8-inch round cake pans with parchment paper. Begin by spraying the bottom of the cake pans with nonstick spray. Then place parchment paper on top, pressing to adhere to the nonstick spray.
If you do not have a piece of round parchment paper, here are instructions for how to line a round cake pan with parchment paper. You can trace the bottom of the cake pan with a pen or marker onto the parchment and cut that out. However, this produces a lot of waste and the ink on the parchment will now be touching your cake.
Take a sheet of parchment paper and fold it into a square by folding one corner to the opposite side, aligning the corner to where it meets the opposite edge so you have a big triangle. Cut the excess from the bottom and reserve for another use.
Fold one corner of the triangle towards the opposite corner to make a smaller triangle. Repeat one more time so you have a smaller triangle.
Take the point of the triangle where all the folds are and hold in the middle of the overturned round pan. While holding that in place with your finger, trim the bottom of the triangle following the edge of the pan. Reserve the scraps to help spread butter on pans in other baking recipes.
Unfold the triangle and place into the bottom of the sprayed pan. Set aside the prepared pan.
Step 2
Prepare the cake: In the bowl of a stand mixer with the paddle attachment affixed, mix together the dry ingredients: cake flour, granulated sugar, salt, baking powder, and baking soda . Mix on low speed until combined, about 1 minute.
Step 3
Add the butter to the flour mixture, increasing the mixer to medium-low speed, and beat until the mixture resembles wet sand, about 1 minute.
Step 4
Add the buttermilk and vanilla extract, beating until the batter is pale and fluffy, about 2 minutes (this extended mix time builds structure and prevents the cake from sinking; don’t worry about overmixing).
Step 5
One at a time, add the eggs, beating 30 seconds after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed. The cake batter should be smooth and creamy.
Step 6
Divide batter evenly into the prepared pans, about 550g per pan. Bang the pans gently on the counter to remove any air bubbles from the batter and smooth the surface with an offset spatula.
Step 7
Bake the cakes in the preheated oven until golden brown and the tops of the cake spring back when gently pressed (an instant-read thermometer inserted into the center should register 205°), about 30–35 minutes. (Cakes may shrink slightly from the edges of the pan.)
Transfer the cake pans to a wire rack and let cakes cool in pans while you prepare the frosting.
Step 8
Prepare the frosting: To a large saucepan set over medium heat, add ½ cup butter (1 stick; 8 tablespoons) and allow to melt.
Add brown sugar and whisk together until small bubbles appear around the perimeter of the pan, 4 to 8 minutes.
Whisk in the heavy cream and cook until a ring of bubbles reappears, about 1 minute. Turn off the heat and whisk in the vanilla extract.
Step 9
Transfer the hot frosting mixture to the clean bowl of a stand mixer. On low speed, gradually mix in the powdered sugar until incorporated. Add salt then increase the speed to medium and beat until the frosting is pale brown and just warm, about 5 minutes.
Step 10
Add the remaining 1 stick of butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.
Step 11
Add the white vinegar and beat to incorporate.
Tip: Use frosting while it is still slightly warm or it may become too firm to work with.
Step 12
Assemble the cake: Turn 1 cake layer out from the pan, removing the parchment paper. Place cake layer, right side up, on a cake stand or large plate (use a cake turntable if you’ve got one; it will make frosting easier). Scoop 1 cup frosting (eyeballing is fine) on top of the cake layer and spread evenly with an offset spatula, pushing almost to the edges.
Place the second cake layer, upside down, on top and remove the parchment paper. Working quickly, spread sides of the cake and top of cake evenly with the remaining frosting.
Let the frosted cake sit at room temperature at least 15 minutes to allow frosting to firm up slightly. Lightly sprinkle with flaky sea salt before serving.
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To make ahead this salted caramel cake recipe
If preparing the cake layers ahead of time, wrap individually in plastic wrap and store at room temperature up to 2 days. If preparing more than 2 days ahead of time, double wrap the cake layers individually with plastic wrap and freeze. Thaw at room temperature before making the frosting and assembling.
I would not recommend preparing the frosting in advance, as it should be warm when spreading on the cake. It will firm up at room temperature or in the fridge. Attempting to warm it up in the microwave will result in greasy frosting from the melted butter.
Cake can be assembled 12 hours ahead. Cover with a cake dome or an inverted bowl and store at a cool room temperature.
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Ingredients
Cake
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoons baking soda
- 1 ½ teaspoons salt
- ¾ cup (1 ½ sticks ) unsalted butter room temperature, cut into 1-inch pieces
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
Frosting
- 1 cup (2 sticks) unsalted butter room temperature, cut into 12 pieces, divided
- 2 cups dark brown sugar packed
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 ½ teaspoons salt
- 2 teaspoons distilled white vinegar
- flaky salt
Instructions
- Preheat the oven to 325°F with a rack in the middle of the oven.
- Line two 8-inch round cake pans with parchment paper. Begin by spraying the bottom of the cake pans with nonstick spray. Then place parchment paper on top, pressing to adhere to the nonstick spray.If you do not have a piece of round parchment paper, here are instructions for how to line a round cake pan with parchment paper. You can trace the bottom of the cake pan with a pen or marker onto the parchment and cut that out. However, this produces a lot of waste and the ink on the parchment will now be touching your cake.Take a sheet of parchment paper and fold it into a square by folding one corner to the opposite side, aligning the corner to where it meets the opposite edge so you have a big triangle. Cut the excess from the bottom and reserve for another use.Fold one corner of the triangle towards the opposite corner to make a smaller triangle. Repeat one more time so you have a smaller triangle.Take the point of the triangle where all the folds are and hold in the middle of the overturned round pan. While holding that in place with your finger, trim the bottom of the triangle following the edge of the pan. Reserve the scraps to help spread butter on pans in other baking recipes.Unfold the triangle and place into the bottom of the sprayed pan. Set aside the prepared pan.
- Prepare the cake: In the bowl of a stand mixer with the paddle attachment affixed, mix together the cake flour, granulated sugar, baking powder, baking soda, and salt on low speed until combined, about 1 minute.2 cups cake flour, 1 ½ cups granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoons baking soda, 1 ½ teaspoons salt
- Add the butter to the dry ingredients, increasing the mixer speed to medium-low, and beat until the mixture resembles wet sand, about 1 minute.¾ cup (1 ½ sticks ) unsalted butter
- Add the buttermilk and vanilla extract, beating until the batter is pale and fluffy, about 2 minutes (this extended mix time builds structure and prevents the cake from sinking; don’t worry about overmixing).1 cup buttermilk, 1 teaspoon vanilla extract
- One at a time, add the eggs, beating 30 seconds after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed. The cake batter should be smooth and creamy.3 large eggs
- Scrape the batter into the prepared pans, dividing equally (about 550 g per pan). Bang the pans gently on the counter to remove any air bubbles from the batter and smooth the surface with an offset spatula.
- Bake the cakes in the preheated oven until golden brown and the tops of the cake spring back when gently pressed (an instant-read thermometer inserted into the center should register 205°), about 30–35 minutes. (Cakes may shrink slightly from the edges of the pan.)
- Transfer the cake pans to a wire rack and let cakes cool in pans while you prepare the frosting.
- Prepare the frosting: To a large saucepan set over medium heat, add ½ cup butter (1 stick; 8 tablespoons) and allow to melt.1 cup (2 sticks) unsalted butter
- Add brown sugar and whisk together until small bubbles appear around the perimeter of the pan and the mixture is smooth, 4 to 8 minutes, stirring continuously.2 cups dark brown sugar
- Whisk in the heavy cream and cook until a ring of bubbles reappears, about 1 minute. Turn off the heat and whisk in the vanilla extract.⅔ cup heavy cream, 1 teaspoon vanilla extract
- Transfer the hot frosting mixture to the clean bowl of a stand mixer. On low speed, gradually mix in the powdered sugar until incorporated. Add salt and increase the speed to medium and beat until the frosting is pale brown and just warm, about 5 minutes.2 cups powdered sugar, 1 ½ teaspoons salt
- Add the remaining 1 stick of butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.1 cup (2 sticks) unsalted butter
- Add the white vinegar and beat to incorporate. Tip: Use frosting while it is still slightly warm or it may become too firm to work with.2 teaspoons distilled white vinegar
- Assemble the cake: Turn 1 cake layer out from the pan, removing the parchment paper. Place cake layer, right side up, on a cake stand or large plate (use a cake turntable if you’ve got one; it will make frosting easier). Scoop 1 cup frosting (eyeballing is fine) on top and spread evenly with an offset spatula, pushing almost to the edges.
- Place the second cake layer, upside down, on top of frosted cake layer and remove the parchment paper. Working quickly, spread sides and top of cake evenly with the remaining frosting.
- Let the cake sit at room temperature at least 15 minutes to allow frosting to firm up slightly. Lightly sprinkle with flaky salt before serving.flaky salt
Notes
- Make Ahead: If preparing the cakes ahead of time, wrap them tightly in plastic wrap and store at room temperature up to 2 days. If preparing more than 2 days ahead of time, double wrap the cake layers individually with plastic wrap and freeze. Thaw at room temperature before making the frosting and assembling. I would not recommend preparing the frosting in advance, as it should be warm when spreading on the cake. It will firm up at room temperature or in the fridge and trying to warm it up in the microwave will result in greasy frosting.
- Cake can be assembled 12 hours ahead. Cover with a cake dome or an inverted bowl and store at a cool room temperature.
- Adapted from Bon Appétit and Cooks Illustrated.
Comments
Cathy Bogarad
Yo have earned your title! I made the salted caramel cake, and it was the best cake I ever make! My guests were ecstatic! Making it again for Mother’s Day. The cake flour is the essential, game changer for texture. The salted caramel flavor took a front row seat and was the star of the show. Thank you so much! I would give it a 10 star.
Kimberlee Ho
Ah thanks so much, Cathy!! So glad you loved it! This cake is truly magical.