Salted Caramel Butter Cake is a rich, dense dessert layered with deep caramel flavor and buttery goodness. My Baking Addiction has always centered around creating indulgent treats, and this one stands out every time.
This Salted Caramel Butter Cake delivers pure satisfaction in every bite, combining sweetness with a touch of salt. I’ve baked it more times than I can count each time better than the last.
I stayed true to a bakery-style base but added my own touches, especially in the caramel glaze. Now I’m ready to walk through each step clearly and show how this Salted Caramel Butter Cake comes to life.
Why You Will Choose Salted Caramel Butter Cake?
You will choose Salted Caramel Butter Cake because it delivers everything a dessert should moist, buttery crumb balanced by the deep, rich flavor of homemade caramel. It’s not overly sweet; the salted finish brings out each layer of taste beautifully.
This Salted Caramel Butter Cake isn’t just another bake it feels indulgent, comforting, and a little luxurious. It holds its shape, slices cleanly, and stays fresh for days.
It’s for a small gathering or just because you feel like baking something meaningful, this one always hits the mark. The homemade caramel glaze alone is reason enough to keep making it again and again.
How To Prepare Salted Caramel Butter Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 80 minutes
Course: Dessert
Calories: 380
Cuisine: American
Yield: 10 servings
Kitchen Utensils
- Stand mixer or hand mixer
- Mixing bowls
- loaf pan
- Rubber spatula
- Saucepan (for caramel)
- Whisk
- Cooling rack
- Measuring cups & spoons
- Toothpick or cake tester
Ingredients
For the Cake:
- 2 ½ cups granulated sugar
- 1 ¼ cups salted butter, softened
- 5 large eggs
- 1 cup full-fat sour cream
- 2 ½ cups cake flour, sifted
- 2 teaspoons pure vanilla extract
- ½ teaspoon butter extract
- ½ teaspoon rum extract
- ¼ teaspoon baking soda
For the Salted Caramel Glaze:
- 1 cup granulated sugar
- 6 tablespoons salted butter, cut into pieces
- ½ cup heavy cream
- ½ teaspoon kosher salt
- Flaky sea salt (for garnish)
How To Make Salted Caramel Butter Cake
Step 1: Get the Pan Ready
Heat your oven to 325°F (163°C). Coat a loaf pan well with butter and flour, or line a loaf pan with parchment paper. Since this cake is rich, a well-prepped pan will make sure it slips out easily once baked.
Step 2: Whip Butter and Sugar
In a large bowl, beat the butter and sugar together using a hand or stand mixer. Mix on medium speed for about 4–5 minutes until the mixture looks pale and fluffy. Scrape the bowl a couple of times so everything blends evenly.
Step 3: Blend in the Eggs
Add the eggs one at a time, beating after each one goes in. This slow step helps create a smooth, glossy batter and keeps it from separating.
Step 4: Stir in Flavor and Creaminess
Mix in the vanilla, butter, and rum extracts. Once combined, add the sour cream and stir until smooth. The batter might look a little uneven at this point, but that’s nothing to worry about.
Step 5: Fold in the Dry Mix
In another bowl, sift the cake flour with the baking soda. Gently add this mixture to the wet ingredients, mixing on low just until combined. Stop as soon as you no longer see streaks of flour—overmixing can make the cake heavy.
Step 6: Bake Until Golden
Pour the batter into your pan and smooth out the top. Give the pan a light tap on the counter to release air bubbles. Bake for 60–70 minutes, checking around the 55-minute mark. The cake is done when a toothpick inserted in the middle comes out clean.
Step 7: Make the Caramel Glaze
As the cake cools, prepare the glaze. In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the butter—it will bubble up—then stir until melted. Slowly whisk in the cream, followed by the salt. Let it cook for another minute, then remove from the heat to cool slightly.
Step 8: Glaze and Enjoy
Let the cake rest in the pan for about 10 minutes, then carefully turn it out onto a rack. While still warm, pour the caramel glaze generously over the top and sprinkle with flaky sea salt. Allow it to cool completely before cutting.
Special Notes
❖ Salted Caramel: If you prefer a stronger salted flavor, feel free to add a little more sea salt to the caramel sauce. Just be cautious not to overdo it!
❖ Make Ahead: This cake can be made ahead of time and stored in the fridge. Just warm it up slightly before serving, and drizzle with fresh caramel sauce for an extra touch.
Why My Recipe Works
My Salted Caramel Butter Cake works because every ingredient has a purpose and every step builds flavor. The sour cream adds moisture and richness, keeping the cake soft without making it too dense.
Using cake flour gives it a tender crumb that melts in your mouth. Salted butter adds depth right from the base, while the combination of vanilla, butter, and rum extracts brings out a bakery-style taste with a homemade touch.
The caramel glaze is made from scratch, thick and smooth, soaking into the cake just enough to create that perfect sweet-salty finish. It’s balanced, tested, and made to impress every time.
My Favorite Ways To Decorate And Serve It
My favorite ways to decorate and serve this Salted Caramel Butter Cake are simple but make a big impact. I like to drizzle extra warm caramel over the top just before serving so it glistens and soaks slightly into the cake.
A light sprinkle of flaky sea salt adds a little crunch and brings out the richness even more. Sometimes I add a swirl of whipped cream on the side or a scoop of vanilla bean ice cream for contrast.
For special occasions, I’ll top it with thin caramel shards or crushed toasted pecans for texture and a touch of elegance.
Top Baking Tips
- I always weigh my ingredients instead of using cups—this helps me get the perfect texture every time.
- I bring all dairy and eggs to room temperature before starting; it makes mixing smoother and the batter more even.
- When adding the flour, I fold it in gently by hand instead of using the mixer, so the cake stays light and tender.
- I make sure my oven is fully preheated and place the cake on the middle rack to bake evenly without burning the edges.
- I wait until the cake is completely cool before adding the caramel glaze to keep it from melting off and keep the layers intact.
Variations Of Salted Caramel Butter Cake
1. Chocolate Salted Caramel Butter Cake: Add cocoa powder to the cake batter for a rich chocolate flavor that complements the salted caramel.
2. Caramel Apple Butter Cake: Fold in chopped, caramelized apples into the batter for a fruity twist on the classic.
3. Vanilla Bean Salted Caramel Cake: Swap out regular vanilla extract for fresh vanilla beans to elevate the flavor and add little flecks of vanilla throughout the cake.
4. Gluten-Free Salted Caramel Cake: Use a gluten-free flour blend to make this cake suitable for those with dietary restrictions.
5. Salted Caramel Pecan Butter Cake: Stir in toasted pecans into the batter or sprinkle them on top for added texture and a nutty crunch.
Storage Instructions
For storing this Salted Caramel Butter Cake, I always let it cool completely before wrapping it up. I recommend storing it in an airtight container at room temperature for up to 3 days it stays moist and the flavor actually gets better by day two.
If you’re keeping it longer, refrigerate it, but bring it back to room temperature before serving so the texture stays soft. I usually wrap individual slices in plastic wrap for quick snacks or gifting.
The caramel glaze holds up well, but if you want Salted Caramel Butter Cake fresh, store it separately and warm it slightly before pouring over.
Frequently Asked Questions (FAQs)
Can I use regular caramel sauce instead of homemade salted caramel?
Yes, you can use store-bought caramel sauce if you’re short on time. However, the homemade salted caramel sauce adds a richer flavor and a unique touch to the cake. If you use store-bought sauce, just stir in a pinch of sea salt to get that perfect salty-sweet balance.
Can I freeze this cake?
Yes, you can freeze the cake! After the cake has cooled completely, wrap it tightly in plastic wrap and aluminum foil, then freeze it for up to 3 months. To serve, thaw the cake in the fridge overnight, and drizzle with freshly made salted caramel before serving.
What can I use if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for about 5 minutes before using it in the recipe.
What can I do if my salted caramel sauce is too runny?
If your caramel sauce turns out too runny, simply return it to the heat and let it simmer for a few more minutes. Stir constantly, and it should thicken up. If it still doesn’t thicken, add a little more sugar and let it simmer until it reaches your desired consistency.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick or cake tester into the center of the cake. If it comes out clean (with just a few crumbs attached), the cake is ready. If the toothpick comes out wet or sticky, it needs a few more minutes in the oven.
Conclusion
I truly believe this Salted Caramel Butter Cake is the perfect dessert for any celebration, or even just a weekend treat.
Salted Caramel Butter Cake rich, indulgent, and has that perfect sweet-salty balance that makes every bite memorable. With simple ingredients and a few steps, you can create a bakery-worthy cake right in your own kitchen.
So go ahead, give this Salted Caramel Butter Cake a try, and treat yourself to a slice of heaven!
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Salted Caramel Butter Cake
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- loaf pan,
- Rubber spatula
- Saucepan (for caramel)
- Whisk
- Cooling rack
- Measuring cups & spoons
- Toothpick or cake tester
Ingredients
For the Cake:
- 2 ½ cups granulated sugar
- 1 ¼ cups salted butter softened
- 5 large eggs
- 1 cup full-fat sour cream
- 2 ½ cups cake flour sifted
- 2 teaspoons pure vanilla extract
- ½ teaspoon butter extract
- ½ teaspoon rum extract
- ¼ teaspoon baking soda
For the Salted Caramel Glaze:
- 1 cup granulated sugar
- 6 tablespoons salted butter cut into pieces
- ½ cup heavy cream
- ½ teaspoon kosher salt
- Flaky sea salt for garnish
Instructions
Step 1: Get the Pan Ready
- Heat your oven to 325°F (163°C). Coat a loaf pan well with butter and flour, or line a loaf pan with parchment paper. Since this cake is rich, a well-prepped pan will make sure it slips out easily once baked.
Step 2: Whip Butter and Sugar
- In a large bowl, beat the butter and sugar together using a hand or stand mixer. Mix on medium speed for about 4–5 minutes until the mixture looks pale and fluffy. Scrape the bowl a couple of times so everything blends evenly.
Step 3: Blend in the Eggs
- Add the eggs one at a time, beating after each one goes in. This slow step helps create a smooth, glossy batter and keeps it from separating.
Step 4: Stir in Flavor and Creaminess
- Mix in the vanilla, butter, and rum extracts. Once combined, add the sour cream and stir until smooth. The batter might look a little uneven at this point, but that’s nothing to worry about.
Step 5: Fold in the Dry Mix
- In another bowl, sift the cake flour with the baking soda. Gently add this mixture to the wet ingredients, mixing on low just until combined. Stop as soon as you no longer see streaks of flour—overmixing can make the cake heavy.
Step 6: Bake Until Golden
- Pour the batter into your pan and smooth out the top. Give the pan a light tap on the counter to release air bubbles. Bake for 60–70 minutes, checking around the 55-minute mark. The cake is done when a toothpick inserted in the middle comes out clean.
Step 7: Make the Caramel Glaze
- As the cake cools, prepare the glaze. In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the butter—it will bubble up—then stir until melted. Slowly whisk in the cream, followed by the salt. Let it cook for another minute, then remove from the heat to cool slightly.
Step 8: Glaze and Enjoy
- Let the cake rest in the pan for about 10 minutes, then carefully turn it out onto a rack. While still warm, pour the caramel glaze generously over the top and sprinkle with flaky sea salt. Allow it to cool completely before cutting.