Simple Salted Caramel Cake

This is an oldie but goodie. If you were a frequent customer at my bake shop, or even still are, then you probably have had this cake or cupcake flavor before. This simple Salted Caramel Cake was always a favorite when I owned my bake shop. And they are still making it today!

simple salted caramel cake

So today I am going to share how to make a homemade Salted Caramel Cake, just like from my bake shop! This simple Salted Caramel Cake is really quite easy to make, and once you make the homemade Caramel Sauce, the rest is really a piece of cake!

This simple Salted Caramel Cake starts with my homemade Caramel Sauce. You have to make this ahead of time before making the cake, as the caramel has to have time to cool before assembling the cake. Next, the cake is filled with a caramel buttercream (which is where the homemade Caramel Sauce comes in). More salted caramel is drizzled in between the layers, the cake is finished and topped with a lot of salted caramel.

simple salted caramel cake
simple salted caramel cake

FAQ’s

Do I have to make homemade Caramel Sauce for this cake?

If you are pressed for time, or just lazy, and don’t want to make homemade Caramel Sauce, then you can buy an organic Caramel Sauce. King’s Cupboard or Get Your Hot Cakes makes the best ones you can buy. If using Get Your Hot Cakes make sure to taste it before adding the additional salt, as they have sea salt in the caramel already!

How do you make homemade salted caramel?

Homemade salted caramel is made the same way homemade Caramel Sauce is, but you just add sea salt. Yep, it’s that simple! You can add sea salt into the caramel itself, but I prefer to actually just sprinkle it on top of the caramel when I use it, as that makes it more versatile. Because if I want caramel or salted caramel, then I easily can have both!

Can you turn caramel into salted caramel?

Yes, any caramel sauce can be turned into salted caramel. You can add salt into the caramel sauce and stir it up, or you can sprinkle it on top as you use it. The latter is my favorite option and what I always do!

How do you store this simple Salted Caramel Cake?

This is best kept in a cake dome, so it doesn’t dry out. You can store it in the fridge, so long as it’s covered or in an airtight container (so it doesn’t dry out). But, this cake does not have to be refrigerated as the caramel is fine to sit out for a few days.

Ingredients I used to make this simple Salted Caramel Cake

Organic Valley Salted Butter

Costco Kirkland Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Large Eggs

Organic Valley Grassmilk

Organic Valley Sour Cream

Homemade Cake Flour

Wholesome Organic Powdered Sugar

salted caramel cake

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Salted Caramel Cake

Recipe by MimiDifficulty: Intermediate
Makes

8

servings

This simple Salted Caramel Cake is one that you can make for literally any occasion!

Ingredients

  • Batter
  • 1/2 cup (113 grams) organic salted butter, softened

  • 170 grams (3/4 cup) organic cane sugar

  • 1 teaspoon organic vanilla extract

  • 2 organic large eggs, room temperature

  • 1/2 cup organic milk, room temperature

  • 57 grams (1/4 cup) organic sour cream, room temperature

  • 170 grams organic cake flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • Frosting
  • Organic Caramel Sauce (make ahead of time)

  • 1 cup (226 grams) organic salted butter, softened

  • 1 pound organic powdered sugar, sifted

  • 57 grams (1/4 cup) organic caramel sauce

  • fine sea salt

Directions

  • Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix no low until combined and there are no chunks of butter. Add the eggs, milk, and sour cream and mix on low until combined, scraping down the sides of the bowl.
  • In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture. Continue to mix on low until you don’t see any specs of flour, scraping down the sides of the bowl. Divide the batter evenly into the prepared pans, about 226 grams each.
  • Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, and caramel sauce. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
  • To assemble the cake: Place a dollop of frosting on a cake stand or cake spinner and add the first cake layer. Using a cake spatula add a thin layer of frosting to the top of the cake.
  • Add a generous amount of frosting onto the first cake layer and spread evenly. Drizzle with caramel sauce and sprinkle it with sea salt. Place the second cake layer on top, and repeat this process.
  • Crumb coat the cake. Frost the cake with some texture and add caramel sauce all over the top. Sprinkle the top with sea salt.
  • Store in a cake dome for up to 3 days.

Notes

  • Gluten Free — Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
  • High Altitude — Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
  • To learn how to crumb coat a cake, read my tutorial How to Crumb Coat a Cake.

Did you make this recipe? 
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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Make sure to check out my Chocolate Peanut Caramel Candies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!

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