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Salted Caramel Cake

This Salted Caramel Cake features soft vanilla layers filled with rich homemade caramel sauce and frosted with creamy caramel buttercream. Finished with a drizzle of salted caramel on top, it’s an elegant dessert perfect for celebrations and caramel lovers.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Vanilla Cake
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup butter softened
  • 1¾ cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • Salted Caramel Sauce
  • 1 cup sugar
  • 6 tablespoons butter
  • ½ cup heavy cream
  • 1 teaspoon sea salt
  • Caramel Buttercream
  • 1 cup butter softened
  • 3 cups powdered sugar
  • ½ cup salted caramel sauce
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.
  2. Whisk flour, baking powder, and salt together.
  3. Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
  4. Alternate adding dry ingredients and milk. Mix until smooth.
  5. Divide batter into pans and bake for 25–30 minutes. Cool completely.
  6. Melt sugar in a saucepan until amber. Stir in butter, cream, and salt to make caramel. Cool.
  7. Beat butter and powdered sugar, then mix in caramel sauce and vanilla for frosting.
  8. Spread caramel and frosting between cake layers. Frost the outside and drizzle extra caramel on top.

Notes

Allow caramel to cool before using in frosting.
Sprinkle flaky sea salt on top for extra flavor.
Store covered at room temperature for 2 days or refrigerate up to 5 days.