Salted Caramel Cake
The salted caramel craze is real and deservedly so. In this recipe, Taking this trendy flavor and elevate it into a multi-layer celebration of cake, caramel, and salt. With a light vanilla bean cake as the foundation, this dessert builds layer upon layer of rich caramel, luscious frosting, and a sprinkle of coarse salt for that irresistible sweet-and-savory contrast. The result is as beautiful as it is indulgent, designed not just to taste spectacular but to look like something special for a gathering.
What makes this cake stand out is the thoughtful layering: a vanilla bean sponge with real depth, a caramel center made simply from sweetened condensed milk, and a frosting that ties it all together. Diane even recommends freezing the cake layers briefly so they stack cleanly and frost smoothly. The finishing touch of fleur de sel over the top adds that professional, elegant feel.
Whether you’re baking for a celebration or simply want to treat yourself (and loved ones) to something a little extra, this salted caramel cake hits the mark. It balances sweet and salty, soft and rich, elegant and homey.
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Contrast of flavors: The vanilla bean cake provides a neutral yet fragrant base that lets the salted caramel shine. The salt amplifies the sweetness of the caramel in a way that feels modern and grown-up.
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Texture and layers: With three stacked layers and a crumb-coat before the final frosting, the cake has both height and structure. Freeze the layers for about an hour ensures easier handling and cleaner assembly.
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Homemade caramel: Rather than using a store-bought sauce, simmer a can of sweetened condensed milk for 1½–2 hours until it caramelizes, then adds coarse salt to taste. This gives real depth and customization to the flavor.
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That finishing flourish: The visual appeal of caramel drizzled on top, the subtle salt crystals visible on the edges, and the piping of any remaining frosting makes it party-worthy. It’s more than dessert it’s an experience.
Make sure the cake layers are completely cooled before stacking and frositng.
When making the caramel, use a thick-bottomed pan and stir regularly. Diane notes that if you notice brown clumps or burned smell, you may need a different pan or burner setting.
Taste your caramel before topping the cake
Start with a pinch of salt, then add more.
DO NOT USE TABLE SALT, use coarse kosher salt or fleur de sel.
Once the cakes are baked and completely cooled. I wrap my cakes and freeze them for about an hour.
This makes it easier to stack the cakes and frost them without them wiggling around.
You can even freeze the cakes overnight, just be sure to wrap them very well in plastic wrap.
Spread a thin layer of caramel on the cake
then spread on some frosting,
You don’t need to get it too close to the edges. Once the cakes are stacked, it will spread a bit.
Pile on the next cake and repeat. Top it off with the third layer of cake,
then place a thin crumb coat layer on the whole cake and chill it until the frosting is firm. Add the remaining frosting and spread smooth,ly reserving some frosting if you want to pipe on an edge like I did.
Then add some salted caramel on top and fleur de sel (coarse salt)
I love how three layer cakes look, and this vanilla bean cake recipe is delicious.
The layers of salted caramel in this cake were a big surprise to all!
There are three recipes to PRINT, the cake, the caramel sauce and the frosting.
Vanilla Bean Cake (for salted caramel cake)
Ingredients
- 2 cups sugar
- 4 eggs
- 2 1/2 cups flour
- 1 cup milk
- 1/2 cup melted cooled butter
- 1/4 cup oil
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla bean paste
Instructions
- Beat sugar with eggs until completely combined.
- Add flour, milk, butter, oil, baking powder and vanilla.
- Mix until creamy.
- Separate batter into three 6" cake pans, lined with parchment on the bottom and sprayed with a baking spray.
- Bake at 350 for 35-40 minutes, or until toothpick comes out almost clean
Salted Caramel Sauce
Ingredients
- 1 14oz can sweetened condensed milk
- pinch coarse salt, kosher or fleur de sel (how much salt, add a pinch, then stir and give it a taste, add salt to your liking)
Instructions
- Bring condensed milk to a simmer for 1 1/2 -2 hours on medium-low heat, stirring occasionaly.
- Stir in salt and allow the caramel to cool completely before topping the cake with it
- I add up to 1 teaspoon of salt. NOT TABLE SALT.
Salted Caramel Frosting
Ingredients
- 2 cups butter
- 8 cups powdered sugar
- 3 tablespoons heavy cream
- 1/2 cup salted caramel
Instructions
- Beat butter until fluffy, add in powdered sugar and heavy cream and salted caramel.
- Mix until smooth and creamy.
- Place some caramel on top of the bottom layer of cake, then add some frosting, then the second layer of cake, caramel and frosting, then add the top layer of cake, then crumb coat the cake and chill it, then add the frosting to the cake and pipe on a pretty star edge and top with a layer of caramel and add some fleur de sel.
What a simply beautiful cake. Salted caramel is my favorite in all things.
My dream cake!
I’ve been dying to try make Salted Caramel Cake & yours sure looks soooooooooo delicious! Definitely going to try this 🙂 Owhhh! This might be a silly question, but is there any specific amount for the coarse kosher salt in your Salted Caramel recipe? Sorry, but I’m really a beginner when it comes to baking *blush* Hope you don’t mind assisting me. Thanks in advance!
glad you like the cake, I start with a teaspoon of salt and adjust from there 🙂
Thank you for replying to my inquiry Diane 🙂 I sincerely appreciate it! Looking forward to trying it 😉
Gorgeous cake! Love that you added salted caramel on top too with salt.
Sounds tasty! xo
It looks very mouth watering. What size of baking pan do you use?
I used 3 6″ baking pans. The size is listed in the cake instructions.
Oh my gosh, this looks too good to be true, Diane!
Would that be enough batter for 2 10×3 rounds or would i have to double it? That cake looks awesome.. and I’ve got a baby shower coming up….. perfect
I looked up a cake baking chart online and it indicated you will need 6 cups of batter per 10″ pan, the 6″ pans take 2.5 cups. So according to the chart you will need to double this recipe to have enough. Link to chart https://www.wilton.com/cakes/making-cakes/baking-serving-guide.cfm
Thank you Diane for getting back to me…….. I look forward to making this…….. Hope it turns out half as pretty as yours, I’m a newbie but I love trying new stuff………….
Stella
Hi Diane!
I am making your cake for a school function, the cakes are done!! My house smells amazing, now I am simmering the condensed milk. Is it normal for the milk to get little brown clumps in it…I have the heat all the way down on low. It seems like this is from the milk browning on the bottom of the pan. Did your sauce do that too?
Thanks for sharing your recipe!
Kelly
The condensed milk does get darker (and caramelize) but I dint’ get clumps, try whisking the sauce and see if it incorporates together smoothly. If it smells burned or tastes burned try making it again. It it has to cool, and it will thicken as it cools. The pan you have it in can be the culprit, if it’s thin, it will burn more easily, cooking candy and milk is best in a thick bottom pan and remember low on one persons stove is different than on another, so you can try a different pan, a different burner on your stove if that one runs hot as well. Hope that is helpful 🙂
I followed your frosting sweet caramel recipe and its turned out way too sweet. Too much frosting for such a little cake (4 layers). I recommend only half of the recipe. But I won’t use this recipe again. Sorry did;t like, It ruined my son’s Birthday Cake. I have made lots of cakes and never had this problem before.
Seriously this recipe is praisable by everyone who made cake by this recipe. We will make again this cake in this weekend.