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 Time40

Cook Time30

Cool Time30

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: Salted Caramel Cake Recipe

Servings:

Calories: 458kcal

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