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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
Calories 774kcal
Author thebakingexplorer


For the sponge

  • 500 g Butter or baking spread softened, unsalted
  • 500 g Light brown soft sugar
  • 9 Eggs large
  • 500 g Self raising flour
  • 3 tsp Vanilla extract

For the buttercream

  • 300 g Butter softened, unsalted
  • 600 g Icing sugar
  • 150 g Salted caramel sauce good quality shop bought or homemade
  • 2-3 tbsp Milk

For decoration

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


  • 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 soft sugar together until fluffy, ideally using an electric mixer
  • Add the eggs and vanilla 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 if you like
  • 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, for best results use an electric mixer
  • When it starts to come together add the salted caramel sauce and milk, and whisk until smooth. If it is too stiff, you can add more milk
  • 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



  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • I used a baking spread for the cake and unsalted butter for the buttercream.
  • If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
  • I really do recommend using light brown soft sugar for this cake, for a delicious caramelised flavour. If you can't get hold it, caster sugar will also work, but the cake will be lighter in colour.
  • For best results, use an electric mixer to make this recipe.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For a two layer cake, use 335g of butter/sugar/self raising flour, 6 eggs, and 2 tsp vanilla caramel extract. For the buttercream, 230g butter and 460g icing sugar. Use 100g caramel sauce to flavour the buttercream
For a one layer cake use 175g of butter/sugar/self raising flour, 3 eggs, and 1 tsp vanilla extract. For the buttercream, 115g butter and 230g icing sugar. Use 50g caramel sauce to flavour the buttercream.


Calories: 774kcal | Carbohydrates: 92g | Protein: 7g | Fat: 43g | Saturated Fat: 27g | Cholesterol: 200mg | Sodium: 394mg | Potassium: 77mg | Fiber: 1g | Sugar: 68g | Vitamin A: 1383IU | Calcium: 31mg | Iron: 1mg