Salted Caramel Cake

Salted Caramel Cake

Salted caramel heaven in a cake!

Course Dessert
Cuisine British
Keyword Cake
Prep Time 25 minutes
Cook Time 35 minutes
Decorating time 25 minutes
Total Time 1 hour 25 minutes
Servings 16
Author thebakingexplorer


For the sponge

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 9 Eggs large
  • 500 g Self raising flour
  • 3 tsp Salted caramel extract

For the buttercream

  • 300 g Butter or baking spread
  • 600 g Icing sugar
  • 2-3 tsp Salted caramel extract depending on strength/preference

For decoration

  • 200 g Salted caramel sauce good quality shop bought or homemade
  • Fudge sprinkles


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and salted caramel extract, and whisk until fully incorporated

  4. Add the self raising flour and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  7. If the cakes have domed on top, level them off with a cake leveller

  8. To make the buttercream, mix together the butter and icing sugar, you can use either an electric mixer or do this by hand with a spoon

  9. When it starts to come together add the salted caramel extract, and whisk until smooth

  10. Stack the sponges up on your plate or cake stand, piping or spreading buttercream between each layer and drizzling salted caramel sauce over the buttercream

  11. When you get to the last layer, pipe large rosettes all around the edge

  12. Drizzle over more salted carmel sauce, and add fudge sprinkles if using or any other sprinkles you like

  13. Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days