Salted Caramel Cake

Salted Caramel Cake

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!

Step by step…

To start I mixed the butter and sugar together, then I whisked in eggs and salted caramel extract.

I added flour, then divided the batter between the cake tins, then baked and cooled them.

I made the buttercream by mixing icing sugar, butter and salted caramel extract together.

To fill the cake I piped the buttercream between each layer and drizzled the salted caramel sauce on top.

Salted Caramel Cake

I decorated the Salted Caramel Cake with some fudge pieces and a generous drizzling of salted caramel sauce.

What caramel sauce should I 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.

Salted Caramel Cake

Our friends loved this cake and it didn’t last long, but most importantly my boyfriend loved his birthday cake and was so happy with the appearance and flavour!

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

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More Salted Caramel recipes…

Salted Caramel Cheesecake Salted Caramel Egg Brownies
Salted Caramel Cheesecake (No Bake) Salted Caramel Egg Brownies Salted Caramel Fudge
Salted Caramel Cupcakes Salted Caramel & Chocolate Tart Salted Caramel Rocky Road
Salted Caramel Cupcakes Salted Caramel Chocolate Tart Salted Caramel Rocky Road
Salted Caramel Cake
5 from 3 votes

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

Recipe Notes

If you need a caramel sauce recipe, try my Homemade Caramel Sauce.

If you like this, check out more of myย Cake recipes!

Salted Caramel Cake

Pin it for later!

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, Fiesta Fridays hosted by The Not So Creative Cook and Parsi Cuisine.

32 comments / Add your comment below

  1. This cake is absolutely stunning – I love salted caramel and it certainly looks like just the right amount of it! I’ve never seen the salted caramel extract in stores but I’ll have to keep looking out for it too – it sounds so versatile!

    1. Hi Val, I would leave it out of the sponge, but if you mix some with the buttercream that’ll be delicious!

  2. 5 stars
    Hi Kat! I made this cake for my partner’s birthday! It was absolutely delicious โค So many positive comments ๐Ÿ˜ I’m having trouble with my buttercream though ๐Ÿ™ˆ I had the same issue with the triple lemon cake! The weight of the cakes stacked, seem to just push all of the buttercream out of the sides! It almost isn’t firm enough to withstand the weight of the tier above. It was sliding off the top of this salted caramel one too ๐Ÿ™ˆ Do you have any tips please? Regardless, both cakes were to die for! Thankyou for posting so many yummy recipes!!

    1. Hi Claire, I’m so glad you’ve been enjoying making my cake recipes! I’m sorry that’s happened, did you use any different ingredients to the recipe, or perhaps could the buttercream have gotten too warm? Did you also level off the cakes to remove any ‘doming’? Doing this keeps the layers nice and flat so they stack much better. I hope that helps!

      1. Thankyou for your prompt reply Kat!Yes I followed the recipe to the letter! When making your buttercream, do you use butter straight from the fridge, or should it be room temperature? I’ve done both recipes with the butter at room temperature, the same as for the sponges, so perhaps that’s where I’m going wrong? Yes I levelled the cakes off the best I could.

        1. Hi Claire, if I’m using Stork I would take it straight from the fridge, but with butter I would wait till it’s softer. It’s hard to say exactly what the issue is, it could be the brand of butter for example. Or maybe the butter is too soft, you want it to be slightly soft, but still cool when you touch it. It needs to be pliable, but not greasy or melted. I hope that helps!

  3. Hi I’m wanting to try this but I’m a little concerned about the amount of eggs used would the cake not taste very eggy and why are there so many? Thanks,isha

    1. Hi, the sponge layers are big and chunky so this is how many eggs it takes to get that volume, I have made many cakes with this base recipe and they never taste “eggy”.

  4. Just made the cake. Recipe is awesome and so simple. Wish I could upload a pic. Thank you for the wonderful recipe

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