Butter Cake with Salted Caramel Buttercream Frosting Recipe

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4.9 from 62 votes

This Butter Cake with Salted Caramel Buttercream features a soft, moist cake made from flour, butter, sugar, eggs, buttermilk, and vanilla. The layered frosting incorporates caramel flavors enriched with sea salt, creating a sweet and slightly salty contrast that complements the tender cake. It is baked in 9-inch pans and cooled before applying a crumb coating and final frosting.

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Servings: 24

Calories: 422 kcal

Course: Dessert

Cuisine: American

Ingredients

Butter Cake Recipe

3 cups flour all-purpose
2 teaspoons baking powder
1 teaspoon baking soda
pinch kosher salt
1 cup butter 2 sticks, softened
2 cups sugar
4 egg room temperature
1 cup buttermilk room temperature
2 teaspoons vanilla extract

Salted Buttercream Frosting Recipe

First Stage

2 cups sugar
1 cup buttermilk
1/2 /2 cup shortening
1/2 /2 cup butter
1 teaspoon baking soda

Second Stage

1/2 /2 cup butter
1/2 /2 teaspoon salt sea salt
2 cups confectioners sugar

Instructions

Butter Cake Recipe

Cup of Yum

Preheat oven to 350 degrees.
Prepare 3 9-inch cake pans with shortening and flour.
Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside.
Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
Add eggs, 1 at a time, and cream together after each.
Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition of flour and then turn mixer on high to add air into the batter.
Add vanilla and beat well. Turn mixer on high once vanilla has been incorporated for about 10 seconds to lighten batter.
Divide among pans and bake for 25-30 minutes until set. You can follow my tips for how to tell when your cake is done.
Turn out of pans onto cooling racks and allow to cool completely.

Salted Caramel Buttercream Recipe

Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
Add the butter and salt from the second stage of the frosting recipe to the mixing bowl and whip.
Add confectioner's sugar in 1/2 cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer onto high for about 10 seconds after each addition to incorporate air into the frosting.
Adjust the amount of confectioner's sugar to result in a frosting that will hold shape.
Frost cake and store on a cake plate covered with a dome or an airtight container.
Best served within 1-3 days.

Notes

Freeze the cake tightly wrapped overnight to facilitate easier frosting application.
Remove loose crumbs with a pastry brush before applying a thin crumb coat of frosting.
After the crumb coat sets, continue frosting normally for a smooth finish.

Nutrition Information

Calories 422kcal (21%) Carbohydrates 56g (19%) Protein 3g (6%) Fat 21g (32%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 70mg (23%) Sodium 294mg (12%) Potassium 93mg (2%) Fiber 0.4g (2%) Sugar 44g (88%) Vitamin A 545IU (11%) Calcium 49mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 422

% Daily Value*

Calories	422kcal	21%
Carbohydrates	56g	19%
Protein	3g	6%
Fat	21g	32%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	70mg	23%
Sodium	294mg	12%
Potassium	93mg	2%
Fiber	0.4g	2%
Sugar	44g	88%
Vitamin A	545IU	11%
Calcium	49mg	5%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.