This salted caramel cake has three fluffy vanilla cake layers filled with salted caramel sauce and frosted with a whipped caramel cream cheese frosting.
If you love the combination of sweet, buttery caramel and a pinch of salt, this is the cake for you.
The cake layers are made with my 8-inch vanilla cake recipe. Sour cream, oil, and a splash of vinegar keep them incredibly soft, moist, and tender for days.
Each layer is filled with my homemade salted caramel sauce, and the same caramel is whipped right into the cream cheese frosting that covers the whole cake.
The caramel cream cheese frosting is light and fluffy like whipped cream but stable enough to hold its shape, thanks to cream cheese and a little instant pudding. It is the perfect celebration cake for birthdays, holidays, and any caramel lover.
For more layer cakes, check out my Matilda's chocolate cake, lotus biscoff cake, carrot cake, and Nutella cake.
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Why this recipe works
- Ultra Moist Vanilla Layers: Butter adds flavor while oil and sour cream keep the crumb soft and tender, even straight from the fridge.
- Caramel In Every Bite: Salted caramel sauce fills every layer, is whipped into the frosting, and is swirled over the top with a sprinkle of flaky salt.
- Stable Whipped Frosting: Cream cheese and instant pudding mix stabilize the whipped cream, so it pipes cleanly and holds its shape without being heavy or overly sweet.
- Balanced Sweetness: The salt in the caramel and the tang of the cream cheese cut through the sweetness for a perfectly balanced cake.
- Make Ahead Friendly: The cake layers and the caramel sauce can both be made days ahead, so assembly day is quick and stress free.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The vanilla cake layers
All-Purpose Flour: Provides the structure for soft, tender cake layers. Cake flour works as well.
Baking Powder: Helps the cake layers rise evenly. Make sure it is fresh and not expired.
Kosher Salt: Balances the sweetness and enhances the vanilla flavor.
Unsalted Butter: Softened to room temperature. Adds rich, buttery flavor.
Granulated Sugar: Sweetens the cake and keeps the crumb moist. Caster sugar works too.
Vinegar: The secret ingredient that reacts with the baking powder for an extra-tender, fluffy crumb. Lemon juice also works.
Sour Cream: Adds moisture and a subtle tang. Greek yogurt is a great substitute.
Vegetable Oil: Keeps the cake layers soft and moist, even when chilled. Canola oil works as well.
Eggs: Large and at room temperature so they blend smoothly into the batter.
Milk: Whole milk adds moisture and richness.
Vanilla Extract: Gives the cake its classic vanilla flavor.
The salted caramel sauce
Granulated Sugar: The base of the caramel. It melts and caramelizes into a deep, buttery amber.
Water: Dissolves the sugar evenly so it caramelizes slowly and smoothly, without burning.
Corn Syrup: Prevents the sugar from crystallizing, so the caramel stays silky and never turns grainy.
Unsalted Butter: Adds richness and a glossy, velvety texture. Must be at room temperature.
Heavy Cream: Full-fat cream (at least 32% fat) gives the sauce its thick, creamy body. Must be at room temperature to prevent splattering.
Vanilla Extract: Rounds out the caramel flavor.
Kosher Salt: Cuts through the sweetness and gives the caramel its signature salty flavor.
The caramel cream cheese frosting
Heavy Cream: Must be cold, with at least 32% fat, so it whips into stiff, stable peaks.
Cream Cheese: Full-fat block cream cheese at room temperature. Avoid spreadable cream cheese from a tub, which is too soft.
Powdered Sugar: Sweetens the frosting and dissolves smoothly without any grainy texture.
Vanilla Instant Pudding Mix: Just 2 tablespoons stabilize the frosting so it holds its shape for days.
Salted Caramel Sauce: Whipped into the frosting for a sweet, buttery caramel flavor.
Vanilla Extract: Rounds out the caramel flavor.
For assembly
Salted Caramel Sauce: The cooled caramel sauce from above is used to fill the cake layers, flavor the frosting, and top the cake.
Flaky Salt: Sprinkled over the caramel on top for a little crunch and a pop of saltiness. Maldon sea salt flakes work great.
Step by Step Instructions
Bake the vanilla cake layers
Prep: Preheat your oven to 180°C (350°F). Line three 8-inch round cake pans with parchment paper.
Cream the Butter: In a large mixing bowl, beat the softened butter, sugar, salt, and vanilla extract with an electric mixer until creamy and smooth, about 3 minutes.
Add the Wet Ingredients: Add the vegetable oil, sour cream, and vinegar, and mix until creamy.
Add the Eggs: Add the eggs one at a time, mixing well after each addition.
Dry Ingredients: In a medium bowl, whisk together the flour and baking powder.
Combine: Add half of the dry ingredients and the milk to the batter and mix until almost combined. Add the remaining dry ingredients and mix just until combined.
Bake: Divide the batter evenly between the three pans. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool completely before assembling.
Make the salted caramel sauce
Combine: In a medium stainless steel saucepan, combine the sugar, water, and corn syrup. Stir with a wooden spoon until the sugar is nearly dissolved.
Simmer: Turn the heat to medium and bring the mixture to a simmer. From this point on, do not stir the caramel.
Brush the Sides: Brush the inside walls of the saucepan with a wet pastry brush to wash away any sugar crystals and prevent graininess.
Watch the Color: Cook until the syrup turns from clear to a deep amber, the color of a copper penny.
Add the Butter: Remove from the heat immediately and carefully whisk in the room temperature butter until melted.
Add the Cream: Slowly pour in the room temperature heavy cream, vanilla extract, and salt while whisking constantly. The caramel will bubble up, so pour carefully.
Thicken: Return the saucepan to medium heat and cook for 2 minutes, stirring constantly. Remove from the heat and let the caramel cool completely to room temperature. It will thicken as it cools.
Make the caramel frosting
Beat the Cream Cheese: In the bowl of a stand mixer, beat the room temperature cream cheese, powdered sugar, vanilla extract, and instant pudding mix until smooth and lump free.
Whip: With the mixer running on low, slowly pour in the cold heavy cream. Increase the speed to medium-high and whip until thick and stiff peaks form.
Add the Caramel: Add the salted caramel and whip briefly, just until combined.
Assembly
First Layer: Place the first cake layer on a cake board or serving plate. Pipe a ring of frosting around the edge of the layer to create a dam, then fill the center with salted caramel sauce.
Stack: Top with the second cake layer and repeat with another frosting dam and caramel filling. Top with the third cake layer.
Frost: Cover the top and sides of the cake with the remaining caramel cream cheese frosting and smooth it with an offset spatula.
Caramel Top: Spread more salted caramel sauce over the top of the frosted cake and make waves with an offset spatula. Sprinkle with flaky salt and chill for at least 30 minutes before slicing.
Expert Tips
- Room Temperature Ingredients: Use room temperature butter, eggs, sour cream, and milk for the cake so the batter mixes into a smooth, even mixture.
- Cold Cream, Soft Cream Cheese: The heavy cream must be cold to whip properly, but the cream cheese should be soft so the frosting stays smooth and lump free.
- Cool the Caramel: Always use room temperature caramel. Warm caramel will melt the frosting and make the layers slide.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off, or use a kitchen scale. Scooping packs in extra flour and makes the cake dry.
- Pipe a Frosting Dam: A ring of frosting around the edge of each layer keeps the caramel filling in place so it doesn't leak out the sides.
Troubleshooting
Why is my frosting runny?
The heavy cream was probably too warm, or the caramel was added while still warm. Use very cold cream, whip until stiff peaks form, and make sure the caramel is completely cooled.
Why does my frosting have lumps?
The cream cheese was too cold. Let it soften to room temperature and beat it smooth with the powdered sugar before adding any cream.
Why did my caramel turn grainy?
Sugar crystals formed on the sides of the pan or the caramel was stirred while boiling. Don't stir once it simmers, and brush the sides of the pan with a wet pastry brush as it cooks.
Why are my cake layers sliding?
The cake layers were still warm, or the caramel filling was warm. Use fully cooled layers and room temperature caramel, pipe a frosting dam around each layer, and chill the cake for 30 minutes after frosting.
Frequently Asked Questions
Yes, but homemade tastes richer and sets thicker. My salted caramel sauce takes about 25 minutes and can be made up to 2 weeks ahead.
Chill the cake for at least 30 minutes so the frosting and caramel filling set, then slice with a sharp knife dipped in hot water and wiped dry between each cut.
Serve it chilled or just slightly cool. Take it out of the fridge 15 to 20 minutes before serving so the cake layers soften while the frosting stays firm.
Storing
Because the frosting is made with cream cheese and heavy cream, this cake must be kept in the refrigerator. Store it in an airtight container or under a cake dome for up to 4 days.
Freezing
You can freeze the assembled cake (or individual slices) in an airtight container for up to 3 months.
If freezing individual slices, wrap them tightly in plastic wrap before placing them in a freezer bag. Thaw in the fridge overnight before serving.
Make It Ahead Of Time
Bake the cake layers early
Bake the vanilla cake layers up to 1 day ahead. Once completely cool, wrap them tightly in plastic wrap and keep them at room temperature, or freeze them for up to 3 months.
Make the caramel in advance
The salted caramel sauce keeps in the fridge for up to 2 weeks. Let it come to room temperature or microwave it for a few seconds until pourable, but not warm, before using.
Substitutions
Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
Mascarpone: Swap the cream cheese for mascarpone for a richer, less tangy frosting.
Variations
Chocolate Caramel: Use the chocolate layers from my Matilda's chocolate cake instead of vanilla.
Caramel Crunch: Sprinkle chopped toffee bits or toasted pecans over the caramel filling between the layers.
Banana Caramel: Add a layer of thinly sliced bananas over the caramel filling between the layers.
Extra Salty: Sprinkle a pinch of flaky salt over the caramel filling between the layers too, for an even stronger sweet and salty contrast.
How to Scale This Recipe for Different Pans
- Three 9 Inch Pans: Make the recipe exactly as written. The layers will be slightly thinner, so bake for 20 to 25 minutes and start checking early.
- Three 6 Inch Pans: Make half of the recipe (0.5x), including the frosting and caramel. Use 2 eggs. Bake for 20 to 25 minutes.
- 9x13 Inch Sheet Cake: Make the recipe as written and bake for 35 to 40 minutes. Once cool, spread the frosting over the top, swirl the caramel into waves, and sprinkle with flaky salt.
- Cupcakes: The recipe makes about 24 cupcakes. Fill lined muffin cups two-thirds full and bake for 18 to 22 minutes. Once cool, scoop out a small hole in the center of each cupcake, fill it with caramel, pipe the frosting on top, and finish with a drizzle of caramel and a pinch of flaky salt.
Equipment
- Three 8 inch round cake pans
- Parchment paper
- Stand mixer or electric hand mixer
- Large and medium mixing bowls
- Offset spatula
- Digital kitchen scale
More Cake Recipes
If you love layer cakes, check out my black forest cake, chocolate sour cream pound cake, or browse all my layer cakes!
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📖 Recipe
Salted Caramel Cake
Ingredients
For the vanilla cake
- 3 cups Flour
- 3 teaspoon Baking powder
- ½ teaspoon Kosher salt
- ½ cup Butter unsalted, room temperature
- 2 cup Granulated sugar
- 2 teaspoon Vinegar
- ⅓ cup Sour cream
- ½ cup Vegetable oil
- 4 Eggs
- 1 cup Milk
- 1 teaspoon Vanilla extract
For the salted caramel sauce
- 1 ⅓ cups Granulated sugar
- ½ cup Water
- 1 ½ tablespoon Corn syrup
- 3 ½ tablespoon Unsalted butter room temperature
- ⅞ cup Heavy cream room temperature
- ¾ teaspoon Vanilla extract
- ½ teaspoon Kosher salt
For the frosting
- 2 cups Heavy cream cold
- 8 oz Cream cheese full fat
- ⅔ cup Powdered sugar
- ½ teaspoon Vanilla extract
- 2 tablespoon Vanilla instant pudding
- 2 tablespoon Salted caramel
Assembly
- Flaky salt for topping
Instructions
Bake the vanilla cake layers
- Prep: Preheat your oven to 180°C (350°F). Line three 8-inch round cake pans with parchment paper.
- Cream the Butter: In a large mixing bowl, beat the softened butter, sugar, salt, and vanilla extract with an electric mixer until creamy and smooth, about 3 minutes.
- Add the Wet Ingredients: Add the vegetable oil, sour cream, and vinegar, and mix until creamy.
- Add the Eggs: Add the eggs one at a time, mixing well after each addition.
- Dry Ingredients: In a medium bowl, whisk together the flour and baking powder.
- Combine: Add half of the dry ingredients and the milk to the batter and mix until almost combined. Add the remaining dry ingredients and mix just until combined.
- Bake: Divide the batter evenly between the three pans. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool completely before assembling.
Make the salted caramel sauce
- Combine: In a medium stainless steel saucepan, combine the sugar, water, and corn syrup. Stir with a wooden spoon until the sugar is nearly dissolved.
- Simmer: Turn the heat to medium and bring the mixture to a simmer. From this point on, do not stir the caramel.
- Brush the Sides: Brush the inside walls of the saucepan with a wet pastry brush to wash away any sugar crystals and prevent graininess.
- Watch the Color: Cook until the syrup turns from clear to a deep amber, the color of a copper penny.
- Add the Butter: Remove from the heat immediately and carefully whisk in the room temperature butter until melted.
- Add the Cream: Slowly pour in the room temperature heavy cream, vanilla extract, and salt while whisking constantly. The caramel will bubble up, so pour carefully.
- Thicken: Return the saucepan to medium heat and cook for 2 minutes, stirring constantly. Remove from the heat and let the caramel cool completely to room temperature. It will thicken as it cools.
Make the caramel frosting
- Beat the Cream Cheese: In the bowl of a stand mixer, beat the room temperature cream cheese, powdered sugar, vanilla extract, and instant pudding mix until smooth and lump free.
- Whip: With the mixer running on low, slowly pour in the cold heavy cream. Increase the speed to medium-high and whip until thick and stiff peaks form.
- Add the Caramel: Add the salted caramel and whip briefly, just until combined.
Assembly
- First Layer: Place the first cake layer on a cake board or serving plate. Pipe a ring of frosting around the edge of the layer to create a dam, then fill the center with salted caramel sauce.
- Stack: Top with the second cake layer and repeat with another frosting dam and caramel filling. Top with the third cake layer.
- Frost: Cover the top and sides of the cake with the remaining caramel cream cheese frosting and smooth it with an offset spatula.
- Caramel Top: Spread more salted caramel sauce over the top of the frosted cake and make waves with an offset spatula. Sprinkle with flaky salt and chill for at least 30 minutes before slicing.
Notes
- Room Temperature Ingredients: Use room temperature butter, eggs, sour cream, and milk for the cake so the batter mixes into a smooth, even mixture.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off, or use a kitchen scale. Scooping packs in extra flour and makes the cake dry.
- Caramel Safety: Use room temperature butter and cream for the caramel and pour slowly. Hot caramel bubbles up and can splatter.
- Don’t Stir the Caramel: Once the sugar mixture simmers, don’t stir it. Brush the sides of the pan with a wet pastry brush to prevent graininess.
- Cool the Caramel: Let the caramel cool completely to room temperature before using it in the frosting or filling. Warm caramel will melt the frosting.
- Cold Cream, Soft Cream Cheese: The heavy cream must be very cold to whip into stiff peaks, and the cream cheese should be soft so the frosting stays smooth and lump-free.
- Frosting Dam: Pipe a ring of frosting around the edge of each layer before adding the caramel so the filling stays in place.
- Chill Before Slicing: Chill the finished cake for at least 30 minutes so the frosting and caramel set and the slices come out clean.
- Storage: Keep the cake in the refrigerator for up to 4 days. Take it out 15 to 20 minutes before serving.
Haley says
So good holy moly