November 4, 2023
Review RecipeSalted Caramel Cake
This delicious salted caramel cake is a show-stopping dessert with a perfect blend of sweet and salty flavors that will tantalize your taste buds – the ideal treat for any special occasion.
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Experience the perfect blend of sweet and savory with our salted caramel cake, a dessert that promises to be the star of your next event. Enjoy the symphony of flavors, combining the sweetness of caramel with a hint of salt, creating a dessert that’s truly unforgettable.
Salted Caramel Cake Ingredients
The combination of caramel and a touch of salt creates a unique taste experience. The cake itself is moist and rich, with hints of caramel infused throughout.
The base of this cake is made with a simple cake mix that provides a fluffy texture that’s perfect for soaking up the caramel sauce.
It’s infused with creamy vanilla pudding and buttermilk that adds a tanginess to balance the sweetness of the cake.
The salted caramel sauce infuses the cake with its distinctive flavor, making every bite a delight.
You’ll need:
- 1 (15.25-ounce) box of yellow or butter yellow cake mix
- 3.4 ounces of instant vanilla pudding
- 4 large eggs, room temperature
- ½ cup of unsalted butter, softened
- 1 cup of buttermilk
- 2 teaspoons of vanilla extract
For The Salted Caramel Frosting:
- ½ cup of salted caramel sauce
- 1½ cups of salted butter, softened
- 2 teaspoons of vanilla extract
- 6 cups of powdered sugar
- ⅔ cup of salted caramel
- 2 tablespoons of heavy whipping cream
- flakey sea salt (such as Maldon’s)
Substitutions And Additions
CAKE MIX: If you prefer a homemade touch, you can replace the box cake mix with your favorite homemade yellow cake recipe.
Just make sure it yields a similar amount of batter.
BUTTERMILK: You can make your own buttermilk by adding one tablespoon of lemon juice or white vinegar to one cup of milk and letting it sit for five minutes.
SALTED CARAMEL SAUCE: Try substituting the salted caramel sauce with a different flavored sauce like butterscotch or chocolate ganache for a unique twist.
Our homemade salted caramel recipe yields 2½ cups of caramel, which is just enough to make this recipe in its entirety.
How To Make This Salted Caramel Cake Recipe
Making this salted caramel cake is a breeze, thanks to the use of a box cake mix. Here’s how to do it:
OUR RECIPE DEVELOPER SAYS
Before starting your cake, make sure your eggs and butter are at room temperature for easier mixing.
STEP ONE: Preheat the oven to 350°F. Line two 8-inch cake pans with parchment paper and spray with nonstick baking spray. Set aside.
STEP TWO: In a large mixing bowl with an electric mixer, beat together the cake mix, instant pudding, eggs, softened butter, buttermilk, vanilla, and caramel until fully combined.
PRO TIP:
The batter will take on a beautiful caramel color, and the smell will be divine!
STEP THREE: Divide the cake batter between the two prepared cake pans.
PRO TIP:
The cakes will appear darker when baked because of the caramel in the batter – do not be alarmed. Follow the baking instructions as given to ensure the cakes are baked properly.
STEP FOUR: Bake for 30 to 35 minutes until the cake pulls away from the sides of the pan and a toothpick inserted in the middle of the cake comes out with a few moist crumbs.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
STEP FIVE: Cool cakes on a wire rack for five to ten minutes, then remove from pans and cool completely.
PRO TIP:
It is essential to let the cake cool as it ensures your frosting won’t melt when applied to the cake.
For The Frosting
STEP ONE: Beat the butter and vanilla extract together in a large bowl until smooth and creamy.
STEP TWO: Add the powdered sugar, half at a time, and beat until fully mixed. The mixture will be thick.
STEP THREE: Add the salted caramel while the beater is running and whip until smooth.
STEP FOUR: Add the heavy cream and continue beating until the frosting is fluffy. Add additional cream and beat until desired consistency is achieved.
For Assembly
STEP ONE: Level the tops of the cakes with a serrated knife. Place one cake on a serving platter or cake stand.
STEP TWO: Pipe a border around the cake and fill it with a layer of caramel, spreading it to the border.
STEP THREE: Top the caramel layer with a layer of frosting, spreading gently so that the caramel layer is not displaced.
STEP FOUR: Place the second cake layer on top of the filling and press gently.
STEP FIVE: Frost the assembled cake.
STEP SIX: Drizzle the remaining caramel over the top of the frosted cake, spreading gently just to the edges so that it drips over the edge and down the sides of the cake.
STEP SEVEN: Decorate as desired with a border and/or swirls of frosting on the top of the cake.
STEP EIGHT: Sprinkle it with flaky sea salt and serve.
How to Serve
For an extra indulgent treat, serve a slice of this fluffy caramel cake with a scoop of vanilla ice cream.
If you prefer a lighter accompaniment, a dollop of whipped cream works wonderfully.
The sweet and salty flavors of this cake pair beautifully with a cup of coffee or tea, making it a perfect treat for a mid-afternoon break or after-dinner dessert.
Looking for a unique birthday cake idea? This salted caramel cake is a great choice. Its rich, decadent flavors are sure to impress the birthday celebrant and guests.
Our Neapolitan cake and strawberry cake are two more cake recipes that are a decadent treat.
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Storage
Our salted caramel cake is just as delicious the next day, if not more so. Here’s how to store it:
MAKE AHEAD: If you want to get a head start on your baking, you can make the cake layers a day in advance.
Once completely cool, wrap them tightly in plastic wrap and store them at room temperature.
The frosting can also be made ahead and stored in the refrigerator. Let it come to room temperature, and give it a quick whip before using.
IN THE FRIDGE: After you’ve enjoyed your cake, you can store any leftovers in an airtight container in the refrigerator for up to one week.
The cool temperature helps to keep the frosting firm and the cake moist.
IN THE FREEZER: If you want to extend the life of your cake, you can freeze it for up to two months.
Wrap the cake or individual slices tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.
REHEATING: If you’ve stored your cake in the refrigerator or freezer, you might want to serve it at room temperature.
Just let the cake sit on the counter for a few hours before serving.
If you’re in a hurry, you can microwave individual slices for 10 to 15 seconds, but be careful not to overdo it, as the frosting can melt.
Why We Love This Recipe
There are so many reasons to love this salted caramel cake. Here are just a few:
FLAVOR: The combination of sweet and salty in this easy cake is simply irresistible. The rich caramel flavor is perfectly balanced by the hint of salt.
TEXTURE: This cake is incredibly moist and tender, thanks to the addition of buttermilk and instant pudding in the batter. The frosting is creamy and fluffy, providing the perfect contrast to the dense cake.
PRESENTATION: This cake is a showstopper with its beautiful caramel drizzle and fluffy frosting. It’s sure to impress your guests with its stunning appearance and delicious flavor.
Our salted caramel cake is a true delight, offering a perfect blend of sweet and salty flavors that will tantalize your taste buds. Its rich, moist cake layers are complemented by a salted caramel buttercream frosting, creating a dessert that’s as beautiful as it is delicious.
Frequently Asked Questions
Can I use homemade caramel sauce instead of store-bought?
Homemade caramel sauce can add an even richer flavor to the cake. Just be sure to cool it completely before using it in the recipe.
Can I make this cake in advance?
You can prepare the cake a day in advance. Store it in the refrigerator, and add the frosting and caramel drizzle before serving.
Can I use a different flavor of cake mix?
You can use a different flavor of cake mix if you prefer. However, the yellow or butter yellow cake mix complements the caramel flavor best.
Can I make this cake without the salted caramel sauce?
The salted caramel sauce is a key component of this cake, providing its distinctive flavor. However, if you’re not a fan of caramel, you could try substituting it with another flavored sauce like butterscotch or chocolate ganache.
Can I make this cake in a different size pan?
You can make this cake in a different size pan. Just be sure to adjust the baking time accordingly and keep an eye on it to prevent overbaking.
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Salted Caramel Cake
This delicious salted caramel cake is a show-stopping dessert with a perfect blend of sweet and salty flavors that will tantalize your taste buds – the ideal treat for any special occasion.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 20
Ingredients
Cake
- 15.25 ounces yellow or butter yellow cake mix
- 3.4 ounces instant vanilla pudding
- 4 large eggs, room temperature
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- ½ cup salted caramel sauce
Frosting
- 1½ cups salted butter, softened
- 2 teaspoons vanilla extract
- 6 cups powdered sugar
- ⅔ cup salted caramel
- 2 tablespoons heavy whipping cream
- flakey sea salt, such as Maldon’s
Instructions
Cake
- Preheat the oven to 350°F. Line two 8-inch cake pans with parchment paper and spray with nonstick baking spray. Set aside.
- In a large mixing bowl, beat together the cake mix, instant pudding, eggs, softened butter, buttermilk, vanilla, and caramel until fully combined.
- Divide the batter between the two prepared cake pans.
- Bake for 30 to 35 minutes, until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool cakes on wire racks for 5 to 10 minutes, then remove from pans and cool completely.
Frosting
- Beat together the butter and vanilla extract until smooth and creamy.
- Add the powdered sugar, half at a time, and beat until fully mixed (the mixture will be thick).
- Add the salted caramel while the beater is running and whip until smooth.
- Add the heavy cream and continue beating until the frosting is fluffy. Add additional cream and beat until desired consistency is achieved.
Assembly
- Level the tops of the cakes with a serrated knife. Place one cake on a serving platter or cake stand.
- Pipe a border around the cake and fill it with a layer of caramel, spreading it to the border.
- Top the caramel layer with a layer of frosting, spreading gently so that the caramel layer is not displaced.
- Place the second cake layer on top of the filling and press gently.
- Frost the assembled cake.
- Drizzle the remaining caramel over the top of the frosted cake, spreading gently just to the edges so that it drips over the edge and down the sides.
- Decorate as desired with a border and/or swirls of frosting on the top of the cake.
- Sprinkle it with flaky sea salt and serve.
Notes
- Before starting your cake, make sure your eggs and butter are at room temperature for easier mixing.
- The batter will take on a beautiful caramel color, and the smell will be divine!
- The cakes will appear darker when baked because of the caramel in the batter – do not be alarmed. Follow the baking instructions as given to ensure the cakes are baked properly.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
- It is essential to let the cake cool as it ensures your frosting won’t melt when applied to the cake.
Nutrition
Calories: 458kcal | Carbohydrates: 67g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 371mg | Potassium: 59mg | Fiber: 0.3g | Sugar: 57g | Vitamin A: 675IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 1mg
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