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–+ servings

Ultimate Salted Caramel Cake

Rose
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 make it ideal for birthdays or special celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 480 kcal

Equipment

  • medium saucepan
  • mixing bowls
  • electric mixer
  • whisk
  • spatula
  • cake pans (6-inch)
  • cake board or plate

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • ½ cup caramel sauce
  • 1 cup milk, room temperature
  • 1 cup granulated sugar for caramel
  • 6 tbsp water
  • ½ cup heavy cream, room temperature
  • 4 tbsp unsalted butter, room temperature for caramel
  • ¼ tsp sea salt (or to taste)
  • 4 large egg whites
  • 1 cup granulated sugar or dark brown sugar
  • 1 ½ cups unsalted butter, softened for buttercream
  • ½ cup caramel sauce for buttercream
  • ¼ tsp sea salt (optional)

Instructions
 

  • In a medium saucepan, combine sugar and water. Heat over medium until sugar dissolves and turns a deep amber color, about 8–10 minutes. Remove from heat and whisk in cream and butter, then stir in sea salt. Let cool.
  • Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans. Whisk flour, baking powder, and salt. Cream butter and sugar, add eggs one at a time, mix in vanilla and ½ cup caramel. Alternately add dry ingredients and milk. Divide batter and bake 25–30 minutes. Cool completely.
  • Whisk egg whites and sugar over simmering water until warm. Beat until stiff, glossy peaks form. Gradually add softened butter, then fold in caramel sauce and sea salt. Beat until fluffy.
  • Level cake layers. Place first layer on board, spread buttercream, drizzle caramel. Repeat with second layer, top with third. Frost sides and top. Drip reserved caramel over edges.

Notes

Dairy-free swap: Use vegan butter and coconut cream. Dark brown sugar adds deeper caramel flavor. Adjust sea salt to taste. Naturally alcohol-free. Bake layers and make caramel up to 2 days in advance. Store in fridge or freeze layers separately for later use.

Nutrition

Calories: 480kcalCarbohydrates: 55gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 900IUCalcium: 50mgIron: 2mg
Keyword birthday cake, layered cake, salted caramel cake, Swiss meringue buttercream
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