If you are looking for the best Salted Caramel Cake then continue reading!
This recipe is a delicious brown sugar layer cake filled and topped with caramel frosting and a drizzle of fresh caramel and a sprinkle of fleur de sel.

This cake is an absolute show stopper and would make an ideal centerpiece for birthday parties or any other events, it’s a decadent, delicious, and almost sinful dessert.
Cake brings people together
Layers of brown sugar sponge cake soaked with salted caramel sauce filled with caramel frosting and topped with more salted caramel. Oh my.
Whether it is enjoyed at a special occasion, shared as a source of conversation, or baked and decorated together, cake can help to create a sense of community and connection among those who enjoy it.
When people gather to celebrate a special occasion, they often come together to enjoy a slice of cake. This can help to create a sense of community and togetherness.

History of Salted Caramel
Salted caramel is a flavor that has become increasingly popular in recent years, but it has actually been around for quite some time.
The exact origins of salted caramel are not known, but it is thought to have originated in France.
The combination of sweet caramel and salty flavor is said to have originated in the Brittany region of France, where salted butter is a staple ingredient.

This flavor combination has been used in a variety of sweet and savory dishes, and has gained popularity around the world in recent years.
Today, salted caramel can be found in a wide range of products, including ice cream, chocolates, and other confections.
Substitutions
While this Salted Caramel Cake Recipe is pretty easy and straightforward, and most of the ingredients I use are readily available in any baking store or grocery store. Below are a few substitutions you can use.
- Buttermilk – Milk and Lemon Juice OR Vinegar
- For each cup of buttermilk needed, use 1 tablespoon of lemon juice OR distilled white vinegar plus enough milk to fill up to 1 cup. Stir, then let the mixture rest for at least 5 minutes.

- Heavy Cream – Milk and Butter
- For 1 cup of heavy cream, mix together 1/4 cup melted butter and 3/4 cup of milk. If you want to make the mixture a bit thicker, you can add a tablespoon of flour.
- Fleur de sel – I also didn’t have any of this but I used sea salt and crushed it down into smaller flakes! Kosher salt also works great in this way.
Recipe Tips
A lot of you have made this salted caramel cake recipe and I wanted to share a few points of feedback that may help future bakers make it successfully!

- For more detailed instructions on how to make the caramel sauce, visit Brown Eyed Baker. She’s got a great step-by-step tutorial with lots of pictures!
- Also, the cake and frosting recipes are originally from Laura’s Sweet Spot.
- The sauce recipe makes more than you actually need for this cake, probably by half.
But the reason why I left this amount in the recipe was because that’s how I made it the first time I baked this cake!
If you don’t want leftover caramel sauce (but let’s be real here, who doesn’t want leftover caramel sauce) you could halve the recipe and still have enough. - Because the caramel frosting is made with cream cheese, it is VERY SOFT.
If you live in a hot place, consider keeping this cake cool until serving. - Also, the softness of the frosting could make it difficult to apply to the cake layers.
To ensure it’s creamy, but not runny start by adding less a tablespoon at a time until you get a smooth consistency that’s not too soft. - Finally – this cake is SO GOOD you may be known as the BEST BAKER EVER after you make it.
So many of you have commented that your friends and family were incredibly impressed after you baked this cake. That makes me so proud!
FAQS
I’ve been asked a few questions about this recipe so I would like to clarify:

Caramel cake will often only remain fresh for three to four days before losing moisture and becoming dry in texture. However, this cake has frosting on it which helps to preserve the moisture in the sponge, so the cake will keep a little while longer in the fridge.
YES – but wait until it is COMPLETELY cool before freezing!
Around the cake layer’s edge, pipe a barrier. This step makes sure that your filling doesn’t flow over the cake’s edges.
Cake bulges are typically caused by pressure that builds up inside the cake from the time it is baked until it is decorated. Let your cake sit for a while to allow the pressure to subside. Let it cool completely before you even begin to decorate.
More Caramel Recipes
Caramel Recipes
Salted Caramel Layer Cake
Layers of brown sugar cake filled and topped with caramel frosting and a drizzle of fresh caramel & fleur de sel make this Salted Caramel Layer Cake a decadent, delicious and almost sinful dessert!
Caramel Apple Milky Way Cupcakes
Perfect cupcake to transition into Fall! Chocolate cake filled with caramel apples topped with caramel buttercream, caramel sauce and a Caramel Apple Milky Way bar!
Happy baking, my sweet friends! Leave a comment below with your results or your questions. I’d be happy to help you…or just to hear your stories with this recipe!
Jenn
Friday 10th of February 2023
You have to subscribe to get this recipe???? Terrible idea. Ive made this dozens of times. Glad I printed it out.
Betsy Eves
Sunday 30th of April 2023
Wait - you don't want to give me your email to to subscribe to get one of my most popular recipes FOR FREE... but you'll give me your email so that you can leave me a comment about how you don't want to give me your email? I too am glad you printed it out. Poof. Be gone. We don't need that negativity here. Byeeeeee.
Julie Arnaoutis
Thursday 29th of April 2021
Hi. I came across this cake and would love to make it for my son birthday but I am not very good with “cup’ sizes. Do you have the gram or oz equivalent please.
Betsy Eves
Wednesday 7th of July 2021
Hi Julie - Check out my baking conversion charts. They're printable! https://javacupcake.com/2014/11/baking-conversion-charts/
Elease Hamburg
Tuesday 21st of January 2020
This is my first time pay a visit at here and i am actually pleassant to read all at single place.|
Mandy Smith
Friday 22nd of November 2019
I want to make this cake for Thanksgiving, but the problem is we do Thanksgiving in a mountain cabin with no real cooking tools. We get there on Monday, so I'm worried about it being fresh and transporting, so I was planning to make the layers and freeze them ahead of time. Do I go ahead and add caramel before I freeze, do you think? Or should I wait until I thaw? I know the caramel can be made ahead. What about the frosting? Do you think I can make it ahead and store it in frig in Tupperware?
Thanks for any advice!
Ali
Thursday 21st of November 2019
Is there any reason why you couldn’t just use some of the left over caramel sauce in the icing, instead of making a new batch of caramel?