Ultimate Salted Caramel Cake – Rich & Moist Layers

If you love the perfect balance of sweet and salty, this Ultimate Salted Caramel Cake is a dessert you’ll adore. Soft, moist cake layers, creamy Swiss meringue buttercream, and a decadent salted caramel drip come together to create a show-stopping treat that’s ideal for birthdays, celebrations, or any time you want a special dessert.

Why You’ll Love This Salted Caramel Cake

This cake is a triple-layered caramel masterpiece. Each layer is infused with rich homemade caramel, topped with buttery, fluffy Swiss meringue buttercream, and finished with a glossy salted caramel drizzle. A pinch of sea salt cuts through the sweetness, highlighting the deep caramel flavor. The cake is moist but firm enough to support tall layers, making it perfect for decorating or slicing for family gatherings.

What makes it even better? The caramel sauce doubles as a filling, frosting component, and drip, so every bite is packed with flavor. It’s an all-in-one dessert that impresses both in taste and presentation.

Ingredients for Salted Caramel Cake

Here’s everything you’ll need to make this spectacular cake.

Cake Layers

• 2 ½ cups (320 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (230 g) unsalted butter, softened
• 1 ½ cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• ½ cup (120 ml) caramel sauce (see below)
• 1 cup (240 ml) milk, room temperature

Caramel Sauce

• 1 cup (200 g) granulated sugar
• 6 tbsp (90 ml) water
• ½ cup (120 ml) heavy cream, room temperature
• 4 tbsp (60 g) unsalted butter, room temperature
• ¼ tsp sea salt (or to taste)

Swiss Meringue Buttercream

• 4 large egg whites
• 1 cup (200 g) granulated sugar or dark brown sugar
• 1 ½ cups (340 g) unsalted butter, softened
• ½ cup (120 ml) caramel sauce
• ¼ tsp sea salt (optional)

Ingredient Notes & Substitutions

• Dairy-free swap: Replace butter with vegan butter and heavy cream with full-fat coconut cream.
• Sugar: Dark brown sugar adds deeper caramel flavor, but granulated works fine.
• Salt: Start with a small amount (¼ tsp) and adjust to taste to avoid overly salty caramel.
• Alcohol-free: This recipe is naturally family-friendly — no substitutions needed.

Step-by-Step Instructions

Step 1 – Make the Caramel Sauce

1. In a medium saucepan, combine sugar and water. Heat over medium until the sugar dissolves and turns a deep amber color, about 8–10 minutes.
2. Remove from heat and carefully whisk in heavy cream and butter (mixture will bubble).
3. Stir in sea salt. Let cool at room temperature until slightly thickened. For layering, refrigerate until needed.

Step 2 – Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and ½ cup caramel sauce.
4. Alternately add dry ingredients and milk, beginning and ending with flour. Mix until just combined.
5. Divide batter evenly between pans. Bake 25–30 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.

Step 3 – Prepare Swiss Meringue Buttercream

1. In a heatproof bowl over a pot of simmering water, whisk egg whites and sugar until sugar dissolves and mixture is warm to the touch.
2. Remove from heat and beat with an electric mixer on high until stiff, glossy peaks form.
3. Gradually add softened butter, a few tablespoons at a time, until smooth.
4. Fold in caramel sauce and sea salt. Beat until fully incorporated and fluffy.

Step 4 – Assemble the Cake

1. Level the cake layers if needed.
2. Place the first layer on a cake board or plate. Spread a generous layer of buttercream and drizzle caramel sauce.
3. Repeat with second layer. Top with the third layer.
4. Frost the sides and top with buttercream. Smooth as desired.
5. Drip reserved caramel sauce over the edges using a spoon or piping bag.

Pro Tips for Success

1. Room Temperature Ingredients: Butter, eggs, and cream should be room temperature for smooth batter and caramel.
2. Cool Caramel: Let caramel thicken before adding to buttercream to prevent melting.
3. Cake Stability: Chill layers before assembling to make frosting easier.
4. Swiss Meringue Tips: Ensure your mixing bowl is completely grease-free for perfect meringue.
5. Layer Evenly: Use a cake leveler for uniform layers and professional look.

Flavor Variations

1. Chocolate Salted Caramel Cake: Add ½ cup cocoa powder to cake batter.
2. Pecan Caramel Cake: Fold toasted pecans into the layers.
3. Espresso Caramel Cake: Add 1 tbsp instant espresso to buttercream.
4. Caramel Apple Cake: Fold diced apples into the batter for a fruity twist.

Serving Suggestions

• Pair with vanilla ice cream for extra indulgence.
• Garnish with toasted nuts or chocolate shavings for texture.
• Serve chilled or at room temperature for best flavor.

Storage and Freezing Instructions

• Room Temp: Store covered for up to 2 days.
• Refrigerator: Covered, 5–7 days. Bring to room temp before serving.
• Freezing: Wrap layers separately, freeze up to 2 months. Thaw in fridge overnight before assembling.

Nutrition Facts (Per Serving, approx.)

Nutrient	Amount
Calories	480 kcal
Protein	5 g
Carbs	55 g
Fat	25 g
Fiber	1 g
Sodium	210 mg

FAQ About Salted Caramel Cake

How do I prevent the caramel from hardening too much?

Use slightly warm cream when adding to sugar. Keep sauce at room temperature before drizzling; refrigerating will thicken it too much for drips.

Can I make this cake ahead of time?

Yes! Bake layers and make caramel up to 2 days in advance. Assemble on the day of serving for freshest flavor.

Can I use store-bought caramel?

Yes, but homemade caramel has richer flavor and better texture for drips and buttercream.

Can I make a larger or smaller cake?

Adjust ingredient amounts proportionally. Ensure baking time is checked with a toothpick for doneness.

How do I keep the Swiss meringue buttercream stable?

Avoid overheating egg whites. Keep buttercream chilled before assembling, especially in warm kitchens.

Final Thoughts

This Ultimate Salted Caramel Cake combines soft, moist layers with rich caramel and creamy buttercream, delivering a perfect balance of sweet and salty. Whether it’s for a birthday, holiday, or just because, it’s a dessert that will wow both your family and guests. The step-by-step method ensures you can make this beautiful cake confidently — and every bite is pure indulgence.