I ask my boyfriend every year what cake he would like for his birthday and this year he requested a Salted Caramel Cake, I do like that he requests something different every year as it's a good excuse for me to create a new recipe to share with you! He also requested that it be three layers of sponge and salted caramel should be in every element of the cake.
So this Salted Caramel Cake has a salted caramel sponge, a salted caramel buttercream and it's got salted caramel sauce between each layer and on top! I don't think I could have got any more salted caramel into this cake! Salted caramel extract and salted caramel sauce are pretty easy to find nowadays because the flavour is so popular. I found the sauce and extract easily in my local supermarket. Of course, you can make your own sauce if you prefer!
How to make Salted Caramel Cake
To start mix the butter and sugar together, then whisk in eggs and salted caramel extract. Add flour, then divide the batter between the cake tins, then bake and cooled them.
Make the buttercream by mixing icing sugar, butter and salted caramel extract together. Pipe the buttercream between each layer and drizzle the salted caramel sauce on top. Decorate the cake with some fudge pieces and a generous drizzling of salted caramel sauce.
What caramel sauce is best to use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it's rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don't want to make your own, it's quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco's Finest, Bonn Maman and Carnation Caramel in the past with great results.
How long does the Salted Caramel Cake last for and can you freeze it?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the fudge or sprinkles). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled.
To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Can this cake be made into a two layer cake?
Yes! This cake recipe can be easily divided into a two layer (or even one layer) cake. Please check the recipe notes for the ingredient amounts.
Can this cake be made into cupcakes?
Yes! I have a Salted Caramel Cupcakes recipe that you can follow to make this recipe into cupcakes.
Tips for making the Salted Caramel Cupcakes:
- The piping nozzle I used for this cake was Wilton 8B, however you can use any nozzle you like to pipe the buttercream on.
- You could also decorate the cake with some Salted Caramel Fudge.
- If you can’t find caramel extract for the buttercream, check the recipe notes for another option using caramel sauce to flavour it.
Recommended equipment & ingredients*
- 8" cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Caramel extract
- Salted Caramel Sauce
- Electric hand mixer
- Round cake tin liners
- Piping bags
- Wilton 8B Piping nozzle
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More Salted Caramel recipes...
For the sponge
- 500 g Butter or baking spread
- 500 g Light brown sugar
- 9 Eggs large
- 500 g Self raising flour
- 3 tsp Salted caramel extract or vanilla extract
For the buttercream
- 300 g Butter or baking spread
- 600 g Icing sugar
- 2-3 tsp Salted caramel extract depending on strength/preference, check recipe notes if you don't have this ingredient
- 200 g Salted caramel sauce good quality shop bought or homemade
- Fudge sprinkles
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep
- Make the sponge by mixing the butter and light brown sugar ideally using an electric mixer
- Add the eggs and salted caramel extract, and whisk until fully incorporated
- Add the self raising flour and whisk in gently until you can't see any flour anymore
- Divide the mixture between the tins, use scales for accuracy
- 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
- If the cakes have domed on top, level them off with a cake leveller
- 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
- When it starts to come together add the salted caramel extract, and whisk until smooth
- 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
- When you get to the last layer, pipe large rosettes all around the edge
- Drizzle over more salted carmel sauce, and add fudge sprinkles if using or any other sprinkles you like
- Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days