Salted Caramel Vanilla Cake

Salted caramel cake is a true celebration dessert, perfect for birthdays or whenever you crave something extraordinary. Moist layers of tender vanilla cake get sandwiched with a rich ribbon of homemade salted caramel and the velvety luxury of caramel buttercream. Every bite is a journey from sweet to salty to utterly delicious.

The first time I made this cake for my father’s birthday, it became an instant family classic. Now, my friends beg for it every holiday.

Ingredients

• Granulated sugar: for both caramel and cake layers always go for fine white sugar for smooth dissolving
• Butter: pick a good quality unsalted butter for a clean taste in every element
• Heavy cream: for that rich caramel sauce always choose full fat and check for a fresh date
• All purpose flour: ensure it is fresh and try to sift for lightest cake texture
• Cornstarch: helps create a soft crumb in the cake look for a lump free brand
• Baking powder and baking soda: both are key for the perfect rise check they are still active
• Salt: adds balance throughout the recipe use a flaky sea salt for sprinkling if desired
• Eggs: room temperature eggs blend best and produce a fluffier cake
• Sour cream: adds both tenderness and tang opt for at least fourteen percent fat for best structure
• Vegetable oil: keeps the layers extra moist neutral oil like canola works great
• Vanilla extract: brings aroma and roundness buy a real extract rather than imitation if you can
• Powdered sugar: essential for smooth buttercream sift before using for best results
• Store bought caramel: can sub for homemade in a time crunch but nothing matches homemade

When choosing your ingredients focus on freshness for the most flavorful and successful bake.

Step-by-Step Instructions

Make the Salted Caramel:

Start by combining granulated sugar and water in a saucepan so the sugar is evenly saturated. Melt over medium high heat watching closely as it melts and turns golden. Stir occasionally to make sure all areas caramelize evenly.

Add Butter and Cream:

Once caramel is golden brown reduce heat and stir in the butter until completely melted. Carefully drizzle in the heavy cream a little at a time stirring as it bubbles. Continue stirring until smoothly combined and thickened.

Salt and Cool:

Turn off heat add a pinch of salt and transfer caramel to a shallow bowl to cool in the fridge for thirty to sixty minutes until thick and spreadable.

Prepare the Pans:

Preheat your oven to one hundred seventy Celsius or three hundred forty Fahrenheit. Line three twenty centimeter pans with parchment for easy removal.

Mix Dry Ingredients:

Sift flour cornstarch baking powder baking soda and salt into a bowl so everything is light and lump free.

Cream Butter and Sugar:

In a large bowl beat together butter and sugar on high for three minutes until fluffy. This is key for cake texture.

Add Eggs:

Beat in eggs two at a time making sure each addition is fully mixed before adding more.

Combine Dry and Wet:

Add half the dry mixture to the butter mix on low speed then add sour cream oil and vanilla. Finish mixing in the rest of the dry ingredients just until combined. Gently fold batter with a spatula so everything is evenly incorporated.

Bake the Cakes:

Divide batter evenly between prepared pans and bake for nineteen to twenty two minutes until a cake tester comes out dry. The cakes will stay pale which is normal. Let them cool for ten minutes in the pans then turn out onto racks until absolutely cool.

Make Buttercream:

Sift powdered sugar to prevent lumps. In a stand mixer beat butter on medium high for four minutes then scrape sides and mix another two minutes to increase airiness. Slowly add powdered sugar vanilla and caramel whipping thoroughly after each addition to get a perfectly fluffy and stable frosting.

Assemble the Cake:

Place the first cake layer on your board or stand. Top with two scoops of buttercream, spreading evenly, and dollop on caramel leaving a border to keep the filling inside. Repeat for each layer. Crumb coat the cake with a thin layer of frosting and chill for twenty minutes for easier final decoration. Frost with remaining buttercream and finish with extra caramel on top swirling for a dramatic effect.

Save

My favorite element is definitely the homemade caramel. Making it for the first time was nerve wracking but the rich flavor is more than worth it. One of my fondest memories is baking it late at night with my sister before a birthday brunch and we could not stop dipping spoons into the caramel batch.

Storage tips

Once assembled store the cake in the refrigerator covered with cling wrap or in a cake box. It keeps beautifully for three days and slices can be individually wrapped and frozen for up to one month. Let chilled cake stand at room temperature for thirty minutes so the buttercream softens for the best flavor.

Ingredient substitutions

If you need a dairy free version plant based butter and coconut cream both work well in both caramel and frosting though the flavor will be slightly different. Greek yogurt can stand in for sour cream but try for a full fat version. For a shortcut store bought caramel or even dulce de leche is a fine option though made from scratch brings that perfect salty kick.

Serving suggestions

Save

This cake is a showstopper on its own but a scoop of vanilla ice cream or a drizzle of extra caramel sauce takes it over the top. For parties garnish with a sprinkle of flaked sea salt or a handful of toasted nuts on top. I love serving thick slices after a cozy dinner party with coffee.

Cultural or historical context

Salted caramel as a dessert trend hails from France where pâtissiers blend sea salt into rich butter caramel. Combining it with cake and buttercream plays into the American love of bold layered sweets. This cake’s rise mirrors how home bakers have embraced the sweet salty combo for modern celebrations.

Frequently Asked Questions About Recipes

→ How do I keep the cake layers moist?

Use sour cream and careful mixing to ensure the cake layers retain moisture and avoid overbaking for best results.

→ Can I use store-bought caramel instead of homemade?

Yes, you can substitute with quality store-bought caramel sauce to save time, though homemade gives a richer flavor.

→ How do I achieve a smooth buttercream texture?

Beat the room temperature butter until fluffy, add sifted powdered sugar slowly, and whip well after each addition for silky smoothness.

→ What’s the best way to assemble the cake?

Layer cake rounds with buttercream and caramel, then crumb coat and chill before final frosting for a clean finish.

→ How do I prevent caramel from spilling while stacking?

Leave a border around the cake edges when spreading caramel to avoid spillover when adding layers.