Simple Salted Caramel Cake
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This simple Salted Caramel Cake was always a best seller at my bake shop! Now, I'm sharing the recipe with you. This fluffy yellow layer cake is frosted with a homemade caramel buttercream frosting, using my Homemade Caramel Sauce. There's salted caramel in the layers and all over the top of the cake. This Salted Caramel Cake is perfect for any occasion!
If you love caramel, check out some of my other favorite caramel desserts like my Salted Caramel Brownies, Caramel Apple Pie, or my How to Make True Caramel.
Table of Contents
If you were a customer at my bake shop, then you probably know this organic cake because it was one of our best sellers! This caramel cake made with my famous organic caramel sauce was the most ordered and requested cake on our menu.
This simple vanilla cake is finished with a caramel buttercream frosting. I use my homemade organic caramel sauce (the same one we made at my bake shop) in the frosting for a light and sweet frosting. Then I add organic caramel sauce in between the layers with a sprinkle of sea salt as well as on top! This caramel cake can be made with salted caramel or you can leave it more plain for a sweeter option.
Why You'll Love This Recipe
Sweet & Salty: Learn how to make a homemade Salted Caramel Cake that is both sweet and salty! I love sweet and salty desserts as they have the perfect balance. This moist and fluffy vanilla cake is filled with homemade organic caramel and finished with creamy caramel buttercream. You can add salt or you can leave it off if you prefer.
Caramel: Organic caramel is everyone's favorite! You simply can't go wrong with caramel. And, if you add salted caramel it only makes it better. This caramel cake is sure to be a crowd pleaser!
Perfect for Any Party: This organic cake is perfect for any party. Whether it's a birthday, a celebration, or even a holiday! This Salted Caramel will impress all your guests and I bet you they will all be swooning over this simple organic cake.
Organic Cake: I use organic caramel sauce and ingredients in this simple caramel cake. This makes it so much better than anything store bought!
Ingredients
- Caramel Sauce: Make sure to make my organic caramel sauce ahead of making this organic cake. You can make it a few days in advance if need be.
- Butter: I use Organic Valley Salted Butter as its my favorite, you can use your favorite. Butter really matters in this cake and in the organic caramel sauce so use a high quality butter.
- Cane Sugar: I use organic cane sugar for a natural sweetness. White granulated sugar can be overly sweet because its highly processed. Organic cane sugar provides a more natural sweetness, which is key, especially in a caramel cake like this where caramel is already sweet.
- Vanilla Extract: Use high quality vanilla extract for this caramel cake, my favorite is Simply Organic.
- Eggs: Use large eggs to ensure the right amount. Eggs make this cake rise and create a soft and spongy texture.
- Milk: Use whole milk, and make sure its room temperature. Using room temperature dairy is best for cakes because it ensures the butter won't seize when you add in these ingredients.
- Sour Cream: I use organic sour cream because it adds moisture and a little tang to this caramel cake.
- Cake Flour: I use my homemade cake flour, store bought also works. The lower protein content in cake flour will create a light and delicate crumb.
- Baking Powder: Make sure to use baking powder, not soda as this is a slow rise bake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Powdered Sugar: I use organic powdered sugar for the frosting on this caramel cake. Be sure to sfit it well so you don't have any clumps and you get a nice smooth frosting.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can use a hand mixer for this caramel cake if you prefer.
- 6-inch Cake Pans: I use three 6-inch cake pans to bake this organic cake.
- Parchment Paper: I always recommend using parchment paper cake rounds to ensure your cake can easily be removed.
- Cake Turntable: You'll need a cake turntable to frost this organic cake.
- Cake Spatula: I use a cake spatula to frost the cake.
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Step by Step Instructions
Step 1
Make sure the Caramel Sauce is made ahead of time.
Step 2
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
Step 3
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix no low until combined and there are no chunks of butter. Add the eggs, milk, and sour cream and mix on low until combined, scraping down the sides of the bowl.
In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture. Continue to mix on low until you don’t see any specs of flour, scraping down the sides of the bowl. Divide the batter evenly into the prepared pans, about 226 grams each.
Step 4
Bake for 20 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, and caramel sauce. Mix on low until combined, then speed mixer up to high for 1 to 3 minutes or until light and fluffy.
Step 6
To assemble the cake: Place a dollop of frosting on a cake stand or cake spinner and add the first cake layer. Using a cake spatula add a layer of frosting to the top of the cake. Drizzle with caramel sauce and sprinkle it with sea salt. Place the second cake layer on top, and repeat this process to crumb coat the cake completely.
Step 7
Frost the cake with some texture and add caramel sauce all over the top. Sprinkle the top with sea salt.
FAQ's
If you are pressed for time, or just lazy, and don’t want to make homemade Caramel Sauce, then you can buy an organic Caramel Sauce. King’s Cupboard or Get Your Hot Cakes makes the best ones you can buy. If using Get Your Hot Cakes make sure to taste it before adding the additional salt, as they have sea salt in the caramel already!
Homemade salted caramel is made the same way homemade Caramel Sauce is, but you just add sea salt. Yep, it’s that simple! You can add sea salt into the caramel itself, but I prefer to actually just sprinkle it on top of the caramel when I use it, as that makes it more versatile. Because if I want caramel or salted caramel, then I easily can have both!
Yes, any caramel sauce can be turned into salted caramel. You can add salt into the caramel sauce and stir it up, or you can sprinkle it on top as you use it. The latter is my favorite option and what I always do!
This is best kept in a cake dome, so it doesn’t dry out. You can store it in the fridge, so long as it’s covered or in an airtight container (so it doesn’t dry out). But, this cake does not have to be refrigerated as the caramel is fine to sit out for a few days.
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Simple Salted Caramel Cake
Equipment
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- ½ cup milk (room temperature)
- 57 grams sour cream (room temperature)
- 170 grams cake flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 226 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 57 grams Caramel Sauce (plus extra for topping)
- fine sea salt
Instructions
- Make sure the Caramel Sauce is made ahead of time.
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix no low until combined and there are no chunks of butter. Add the eggs, milk, and sour cream and mix on low until combined, scraping down the sides of the bowl.
- In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture. Continue to mix on low until you don’t see any specs of flour, scraping down the sides of the bowl. Divide the batter evenly into the prepared pans, about 226 grams each.
- Bake for 20 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, and caramel sauce. Mix on low until combined, then speed mixer up to high for 1 to 3 minutes or until light and fluffy.
- To assemble the cake: Place a dollop of frosting on a cake stand or cake spinner and add the first cake layer. Using a cake spatula add a layer of frosting to the top of the cake. Drizzle with caramel sauce and sprinkle it with sea salt. Place the second cake layer on top, and repeat this process to crumb coat the cake completely.
- Frost the cake with some texture and add caramel sauce all over the top. Sprinkle the top with sea salt.
Notes
Nutrition
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The caramel is literally the icing on top for this one, so good!!