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Caramel Cake Recipe (with Salted Caramel Frosting)
5 from 24 votes

Caramel Cake Recipe (with Salted Caramel Frosting)

This Caramel Cake Recipe pairs a tender, fluffy vanilla cake made with buttermilk and a blend of cake flour with a rich salted caramel frosting. The frosting combines caramelized sugar with butter, buttermilk, and baking soda to create a creamy, deeply flavored topping with a balance of sweet and savory notes.

Prep Time
40 mins
Cook Time
1 hr
Chill Time
30 mins
Total Time
2 hrs 10 mins
Servings: 20 slices
Calories: 551 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Vanilla Cake:
  • 3 cups cake flour (or 2 ¾ cups all-purpose flour + ¼ cup cornstarch)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¾ cups granulated sugar
  • ¾ cup butter softened (1 ½ sticks, unsalted
  • 2 large egg + 1 egg white
  • 1 2/3 cup buttermilk
  • 1 tablespoon vanilla extract
For the Caramel Frosting:
  • 4 cups granulated sugar
  • 2 cups buttermilk
  • 2 cups butter 4 sticks, unsalted
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

For the Cake:
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Set out two 9-inch cake pans. Trace the bottom of the pans onto parchment paper and cut the circles out to fit the bottom of the pans exactly. Then once the parchment paper is down in the bottom, grease and flour the pans.
  2. In the bowl of a stand mixer, cream the butter and sugar on high speed, until ultra light and fluffy. (about 3-5 minutes) Then scrape the bowl with a rubber spatula.
  3. In a separate bowl, mix the cake flour, baking powder, baking soda, and salt.
  4. Pour the buttermilk in a large measuring pitcher. Then whisk in the eggs, egg white, and vanilla extract.
  5. Turn the mixer on low and alternate adding in the flour mixture and the buttermilk, until all is combined. Scrape the bowl again. Then beat again for 15-30 seconds, just until the batter is smooth. Do not over-mix the batter.
  6. Divide and pour the cake batter equally in the prepared pans and place on the center rack in the oven. Bake 9-inch pans for 23-27 minutes. Test the cake by inserting a toothpick into the center. If it comes out clean, remove from the oven.
  7. Cool the cake in the pans for 15 minutes, then carefully flip out onto a cooling rack and peel off the parchment paper. Cool completely.
  8. Once cooled, use a serrated knife to cut both cakes in half to create 4 even cake layers.
  9. Carefully wrap each cake layer in plastic. Move them onto a baking sheet and place in the freezer. Freeze the cakes for at least one hour, or until rock-hard. Once the cakes have been in the freezer for at least 30 minutes, start the frosting.
For the Frosting:
  1. Set a large 7-8 quart sauce pot over medium heat. Clip a candy thermometer into the side of the pot. Place all the frosting ingredients, except the vanilla extract, into the saucepot. Bring to a simmer. The mixture will boil up high at first, but will settle down as it starts to caramelize. Stir regularly.
  2. Watch the candy thermometer and continue to stir. Once the caramel mixture is medium-brown in color and reaches 235 degrees F, remove from heat. (This can take anywhere from 25-40 minutes depending on your stovetop.)
  3. Stir in the vanilla extract. Then allow the mixture to cool for at least 15 minutes.
  4. Use a hand mixer (or pour into a stand mixer) to beat the caramel frosting for 3-5 minutes to loosen the texture. The frosting should have a spreadable mud-like texture.
For Assembly:
  1. Pull the hardened cake layers out of the freezer. Unwrap and set one cake layer on a cake plate. Use a long flat spreading knife to spread approximately ½ cup of frosting over the cake layer. Unwrap and set the second cake layer on top. Press to level the cake, making sure the edges are aligned.
  2. Spread another ½ cup of frosting over the cake. Continue stacking and frosting the remaining cakes layers until all four cake layers are stacked and leveled.
  3. Scoop the remaining frosting over the top of the cake. Spread the frosting over the top and down the sides of the cake. Because the frosting is so dense, it can be a little tricky to cover the edges and get smooth coverage. If needed, dip the spreader in warm water to smooth out the final coating.
  4. Chill the cake for at least 30 minutes to set the frosting.
  5. When ready to serve, let the cake sit out at room temperature for 30-60 minutes to fully thaw, so the interior cake layers are soft and delicate. Cut and serve.

Notes

  • Measure flour accurately by stirring, spooning into measuring cups, and leveling for best cake texture.
  • Use parchment paper circles in cake pans to prevent sticking and improve layer removal.
  • Avoid overmixing the batter to maintain a tender crumb.
  • Instructions include making homemade buttermilk if unavailable for fresher results.

Nutrition Information

Serving 1slice Calories 551kcal (28%) Carbohydrates 74g (25%) Protein 4g (8%) Fat 28g (43%) Saturated Fat 17g (85%) Cholesterol 88mg (29%) Sodium 427mg (18%) Potassium 132mg (3%) Fiber 1g (4%) Sugar 60g (120%) Vitamin A 876IU (18%) Calcium 81mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 20 slices

Amount Per Serving

Calories 551

% Daily Value*

Serving 1slice
Calories 551kcal 28%
Carbohydrates 74g 25%
Protein 4g 8%
Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 88mg 29%
Sodium 427mg 18%
Potassium 132mg 3%
Fiber 1g 4%
Sugar 60g 120%
Vitamin A 876IU 18%
Calcium 81mg 8%
Iron 1mg 6%

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