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A frosted three-layer caramel cake with a missing slice on a white cake stand, next to a slice on a small plate on a wooden surface.

Decadent Salted Caramel Cake Recipe (Balanced, Never Too Salty)

Soft vanilla layers with caramel folded into the batter, finished with caramel buttercream and a dramatic drip. This homemade salted caramel cake explains exactly how to keep the sweet and salty balance consistent every time.
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Prep Time 40 minutes
Cook Time 28 minutes
Total Time 1 hour 8 minutes
Servings: 12
Course: Dessert
Cuisine: American, French-inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Salted Caramel Cake Layers
  • 2 3/4 cups cake flour spooned and leveled
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 1/3 cup caramel sauce reserved from below
Caramel Sauce
Makes about 1 to 1 1/4 cups.
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cut into pieces
  • 1/2 cup heavy cream room temperature
  • 1 tsp flaky sea salt
Caramel Buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1/3 cup caramel sauce reserved from above
  • 1 pinch salt

Equipment

  • 3 9-inch round cake pans For the classic layer cake height
  • 1 KitchenAid stand mixer or hand mixer For creaming and frosting
  • 1 Heavy-bottomed saucepan For the caramel sauce
  • 1 Candy thermometer Optional, for tracking the caramel's temperature around 350 degrees F, though a deep amber color works fine as a visual cue too
  • 1 Offset spatula For smooth frosting application
  • 1 Cake turntable For even, professional frosting

Method
 

  1. Melt the sugar in a heavy-bottomed saucepan over medium heat until deep amber (about 350 degrees F if using a thermometer), 8 to 10 minutes. Remove from heat, then carefully whisk in the butter, standing back as it bubbles. Slowly whisk in the cream, again standing back from the steam. Stir in the salt. Cool completely.
    A glass bowl filled with smooth, deep amber caramel sauce sitting on a wooden countertop.
  2. Preheat oven to 350 degrees F. Grease and flour three cake pans and line the bottoms with parchment rounds.
    Three greased and floured round cake pans lined with parchment paper on a wooden countertop.
  3. Whisk the cake flour, baking powder, and salt in a medium bowl.
    A glass bowl containing flour, baking powder, and salt on a wooden countertop.
  4. In a stand mixer, beat the butter and sugar on medium speed for 3 minutes until light and fluffy.
    A glass bowl containing creamed butter and sugar on a wooden countertop.
  5. Add eggs one at a time, mixing until just combined after each.
    A glass bowl featuring light batter with a cracked egg on a wooden countertop.
  6. Mix in the vanilla extract and 1/3 cup of the cooled caramel sauce.
    A glass bowl featuring light cake batter swirled with dark amber caramel sauce on a wooden countertop.
  7. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk in two additions, starting and ending with flour.
    A glass bowl showing smooth caramel cake batter being mixed with alternating flour and buttermilk additions on a wooden countertop.
  8. Divide the batter among the three pans and bake for 26 to 30 minutes, until a toothpick comes out clean.
    Three round cake pans filled with smooth caramel batter sitting on a wooden kitchen counter ready for the oven.
  9. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
    Three golden-brown cake layers cooling on a wire rack on a wooden countertop.
  10. Beat the butter until creamy, add powdered sugar gradually, then mix in 1/3 cup of the remaining caramel sauce and salt until fluffy.
    A glass bowl filled with smooth, fluffy caramel buttercream frosting with a jar of caramel and bowl of powdered sugar in the background on a wooden countertop.
  11. Frost between each layer, apply a thin crumb coat, refrigerate for 20 minutes, then apply the final coat of frosting and drizzle with any remaining caramel.
    A fully frosted three-layer cake drizzled with caramel sauce and decorated on a white cake stand on a wooden surface.
  12. Slice and serve, or refrigerate until ready to serve.
    A sliced three-layer caramel cake on a white cake stand with a single slice on a plate and a knife on a wooden surface.

Notes

  • This caramel sauce recipe makes about 1 to 1 1/4 cups. Reserve 1/3 cup for the cake, 1/3 cup for the buttercream, and use the rest for the drip.
  • Match your salt type to the amount called for. Table salt is generally saltier by volume than kosher or flaky sea salt, though brands vary, so start with less and adjust to taste, or weigh your salt in grams for consistency.
  • Let the caramel sauce cool before adding it to the batter or frosting.
  • Fold some caramel into the batter itself, not just the frosting, for flavor throughout.
  • Store refrigerated up to 5 days. Bring to room temperature before serving.