With a cloud-soft yellow cake wrapped in a golden, fudge-like frosting, this Salted Caramel Cake is the easy layer cake you’ll return to again and again. The cake itself is tender and light, while the caramel frosting delivers deep, molasses-rich flavor balanced by salt and a touch of vinegar so it never tastes cloying.
Disclosure: As an Amazon Associate, I earn from qualifying purchases.
What makes this cake stand out
Salted caramel is a powerful flavor profile that works when elements are cooked or reduced to intensify depth. Instead of using a simple caramel sauce stirred into buttercream, this recipe builds a caramel frosting from browned sugars and cream, giving it a deep, fudgy character. Dark brown sugar adds the molasses note that creates richness in the frosting.
Some versions call for brown butter in the frosting, but melting butter rather than browning it keeps more of the butter’s moisture and volume. That helps the frosting remain smooth and spreadable instead of dry or grainy. A key technique borrowed from America’s Test Kitchen is adding room-temperature butter toward the end of mixing. This yields a soft, easily spreadable frosting before it cools and firms up.
To keep the sweetness balanced, the frosting includes a small amount of distilled white vinegar and a generous pinch of salt. The vinegar does not make the frosting taste vinegary; instead it brightens and rounds the caramel and powdered sugar. If you’re tempted to skip it, give it a try—the small addition really improves the final flavor.
Equipment needed to make this recipe
This recipe uses two 8-inch round cake pans. Nonstick metal pans work best; lining the bottoms with parchment rounds ensures clean release. A stand mixer or electric hand mixer is recommended for the cake batter and frosting. You will also need a large saucepan for making the caramel base and an offset spatula for smoothing the batter and frosting.
Ingredients needed to make Salted Caramel Layer Cake
For the cake
- Cake flour: Using cake flour instead of all-purpose flour yields a softer, more tender crumb. Measure by scooping and leveling or weigh on a kitchen scale for best results.
- Granulated sugar
- Salt
- Baking powder
- Baking soda
- Unsalted butter: Room temperature, cut into 1-inch pieces so it softens evenly.
- Vanilla extract: Use a good-quality vanilla for noticeable flavor.
- Buttermilk: Do not substitute with milk; buttermilk contributes acidity and tenderness. Sour cream can be used as an alternative if needed.
- Eggs: 3 large eggs at room temperature add structure and richness.
For the frosting
- Unsalted butter: Room temperature and cut into pieces for easy incorporation.
- Dark brown sugar: Packed; provides deep molasses flavor. Light brown sugar may be used but the flavor will be slightly milder.
- Salt: A generous amount to balance the sweetness.
- Heavy cream: Necessary for the caramel base; do not substitute with milk or plant-based milks.
- Vanilla extract
- Powdered sugar: Also called confectioners’ sugar; sift if lumpy.
- Distilled white vinegar: A small amount brightens and balances the frosting without adding a vinegary taste.
- Flaky salt: For sprinkling on the finished cake just before serving.
Step by step instructions to make Salted Caramel Cake
Step 1
Preheat the oven to 325°F and position a rack in the middle. Prepare two 8-inch round cake pans: spray the bottoms with nonstick spray and line with parchment rounds or cut parchment circles using the folding method described below.
To cut a round parchment: fold a square sheet of parchment into a triangle, trim the excess to form a neat triangle, fold the triangle two more times into a smaller triangle, place the point in the center of the overturned pan and trim along the edge, then unfold to reveal a round.
Step 2
Prepare the cake: In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), combine the dry ingredients on low speed: cake flour, granulated sugar, salt, baking powder, and baking soda. Mix until combined, about 1 minute.
Step 3
Add the cubed room-temperature butter and beat on medium-low until the mixture looks like wet sand, about 1 minute.
Step 4
Pour in the buttermilk and vanilla extract and beat until the batter is pale and fluffy, about 2 minutes. This extended mixing time builds structure so the cake bakes evenly and resists sinking.
Step 5
Add the eggs, one at a time, beating 30 seconds after each addition and scraping down the bowl as needed. The batter should be smooth and creamy.
Step 6
Divide the batter evenly between the prepared pans (about 550 g per pan). Gently bang the pans on the counter to release air bubbles and smooth the tops with an offset spatula.
Step 7
Bake until the cakes are golden and spring back when lightly pressed, about 30–35 minutes (an instant-read thermometer in the center should read about 205°F). Allow the cakes to cool in the pans on a wire rack while you make the frosting.
Step 8
Prepare the frosting: In a large saucepan over medium heat, melt ½ cup (1 stick) unsalted butter. Add 2 cups packed dark brown sugar and whisk constantly until small bubbles appear around the edge and the mixture is smooth, 4–8 minutes.
Whisk in 2/3 cup heavy cream and cook until a ring of bubbles returns, about 1 minute. Remove from heat and whisk in 1 teaspoon vanilla extract.
Step 9
Transfer the hot caramel mixture to a clean stand mixer bowl. On low speed, gradually add 2 cups powdered sugar until incorporated. Add 1 1/2 teaspoons salt, increase speed to medium, and beat until the frosting is pale brown and just warm, about 5 minutes.
Step 10
Add the remaining 1 cup (2 sticks) of butter, a few pieces at a time, beating until light and fluffy, about 2 minutes.
Step 11
Stir in 2 teaspoons distilled white vinegar and beat to incorporate. Work with the frosting while it is still slightly warm; once cooled it will firm up and become harder to spread.
Step 12
Assemble the cake: Remove one layer from its pan and peel off the parchment. Place it right side up on a cake stand or plate. Spread approximately 1 cup of frosting over the top, pushing almost to the edges. Place the second layer upside down on top, remove the parchment, and quickly frost the top and sides with the remaining frosting.
Let the assembled cake rest at room temperature for at least 15 minutes so the frosting firms slightly. Finish with a light sprinkle of flaky sea salt just before serving.
To make ahead
For make-ahead convenience, wrap cooled cake layers individually in plastic wrap and store at room temperature up to 2 days. If you need to store longer, double-wrap and freeze; thaw at room temperature before frosting and assembling.
I don’t recommend making the frosting far in advance because it spreads best when still slightly warm. If chilled, it firms up and reheating in the microwave can make the butter separate and the frosting greasy.
The fully assembled cake can be made up to 12 hours ahead; cover with a cake dome or an inverted bowl and keep at a cool room temperature until serving.
Notes
- Make Ahead: Cake layers can be stored tightly wrapped at room temperature for up to 2 days, or frozen for longer storage. Thaw before frosting and assembling.
- Frosting Tip: Use the frosting while slightly warm; it will firm as it cools.
- Flavor Source: This recipe is adapted from tested Southern-style caramel and frosting techniques to balance texture and sweetness.
Cloud-soft Salted Caramel Cake (Southern Style)
A tender two-layer yellow cake finished with a rich, fudgy salted caramel frosting that’s balanced with a touch of vinegar and flaky salt.
Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 1 hour 10 minutes
Servings: 14 | Calories: 612 kcal (per slice)
Course: Dessert | Cuisine: American, Southern
Ingredients
Cake
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into pieces
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Frosting
- 1 cup (2 sticks) unsalted butter, divided, room temperature
- 2 cups packed dark brown sugar
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 1/2 teaspoons salt
- 2 teaspoons distilled white vinegar
- Flaky salt, for finishing
Instructions
- Preheat oven to 325°F and prepare two 8-inch cake pans with parchment and spray.
- Mix dry ingredients in a mixer on low for about 1 minute.
- Add butter and mix until the mixture resembles wet sand, about 1 minute.
- Add buttermilk and vanilla, beat until pale and fluffy, about 2 minutes.
- Add eggs one at a time, beating 30 seconds after each addition.
- Divide batter between pans, smooth, and bake 30–35 minutes until golden and springy.
- Cool cakes in pans on a wire rack while preparing frosting.
- Melt 1 stick butter in a saucepan, whisk in brown sugar and cook until bubbly, 4–8 minutes. Whisk in heavy cream and cook 1 minute more, then remove from heat and add vanilla.
- Transfer hot mixture to a mixer bowl and slowly add powdered sugar on low. Add salt and beat on medium until pale and warm, about 5 minutes.
- Add remaining butter pieces and beat until light and fluffy, about 2 minutes. Mix in vinegar.
- Assemble cake with frosting between layers and over the top and sides. Let sit 15 minutes, then sprinkle with flaky salt before serving.
Nutrition (per serving)
Calories: 612 kcal | Carbohydrates: 84 g | Protein: 5 g | Fat: 30 g | Saturated Fat: 19 g | Sugar: 70 g | Sodium: 632 mg