Salted Caramel Butter Cake is a luxurious dessert that combines a moist, buttery cake with a rich, indulgent salted caramel sauce.
The cake’s tender texture pairs beautifully with the deep, sweet caramel flavor, while the touch of salt enhances the overall taste, creating a perfect balance of sweet and savory.
This dessert is both comforting and sophisticated, making it an ideal choice for special occasions or simply as an everyday treat.
With its melt-in-your-mouth quality and irresistible flavor, Salted Caramel Butter Cake is sure to satisfy any dessert craving..
In this post, I’ll take you through all the steps to make this mouthwatering treat, from the ingredients to the final touches.
I’m sure you’ll find this recipe easy to follow and absolutely delicious!
Why You Will Choose Salted Caramel Butter Cake?
You’ll choose Salted Caramel Butter Cake because it offers the perfect balance of rich, buttery sweetness and a hint of savory saltiness.
The soft, moist texture of the cake pairs beautifully with the creamy salted caramel frosting, creating a decadent treat that’s impossible to resist.
Whether you’re celebrating a special occasion or indulging in a personal craving, this cake delivers both comfort and luxury in every bite. Plus, it’s easy to make and guaranteed to impress your guests!
How To Prepare Salted Caramel Butter Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Calories: 380
Cuisine: American
Yield: 10 servings
Kitchen Utensils
Here’s what you’ll need to prepare the salted caramel butter cake:
- 1 9-inch round cake pan (or an 8×8-inch square pan if preferred)
- Mixing bowls
- Electric mixer (or a whisk)
- Saucepan
- Measuring spoons and cups
- Cooling rack
- Spatula
- Parchment paper (optional for lining the cake pan)
Ingredients
For the Cake:
- 4 ½ cups cake flour
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 ½ cups salted butter, room temperature
- 1 ½ cups granulated sugar
- 5 large eggs
- ¾ tsp rum extract
- ½ tsp almond extract
- 2 tsp vanilla extract
- 1 ⅛ cups sour cream, room temperature
- ⅓ cup whole milk, room temperature
- ¾ cup butter-flavored shortening
- 4 tsp butter vanilla emulsion (or butter extract)
For the Salted Caramel Sauce:
- 1 ½ cups granulated sugar
- 9 tbsp unsalted butter, cut into pieces
- ¾ cup heavy cream
- 1 ½ tsp sea salt (or to taste)
How To Make Salted Caramel Butter Cake:
1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking soda, and salt.
3. Cream Butter & Sugar: In a large bowl, cream together the salted butter and granulated sugar until light and fluffy.
4. Add Eggs and Extracts: Beat in the eggs, one at a time, followed by rum, almond, and vanilla extracts.
5. Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, milk, and butter-flavored shortening until smooth.
6. Alternate Adding Dry & Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
8. Make the Salted Caramel Sauce: In a medium saucepan, heat the sugar over medium heat, stirring constantly, until it melts and turns amber. Add the butter, stirring until smooth, then slowly add the heavy cream and continue stirring until the sauce thickens. Stir in the sea salt to taste.
9. Assemble the Cake: Once the cake has cooled, drizzle the salted caramel sauce over the top. Slice and serve.
Special Notes
❖ Storage: You can store any leftover cake at room temperature for up to 3 days, or in the fridge for up to a week. The salted caramel sauce can be stored in an airtight container in the fridge for up to a week as well.
❖ 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.
Variations
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.
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.
It’s 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 recipe a try, and treat yourself to a slice of heaven!
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Salted Caramel Butter Cake
Equipment
- 1 9-inch round cake pan (or an 8×8-inch square pan if preferred)
- Mixing bowls
- Electric mixer (or a whisk)
- Saucepan
- Measuring spoons and cups
- Cooling rack
- Spatula
- Parchment paper (optional for lining the cake pan)
Ingredients
For the Cake:
- 4 ½ cups cake flour
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 ½ cups salted butter room temperature
- 1 ½ cups granulated sugar
- 5 large eggs
- ¾ tsp rum extract
- ½ tsp almond extract
- 2 tsp vanilla extract
- 1 ⅛ cups sour cream room temperature
- ⅓ cup whole milk room temperature
- ¾ cup butter-flavored shortening
- 4 tsp butter vanilla emulsion or butter extract
For the Salted Caramel Sauce:
- 1 ½ cups granulated sugar
- 9 tbsp unsalted butter cut into pieces
- ¾ cup heavy cream
- 1 ½ tsp sea salt or to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, cream together the salted butter and granulated sugar until light and fluffy.
- Add Eggs and Extracts: Beat in the eggs, one at a time, followed by rum, almond, and vanilla extracts.
- Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, milk, and butter-flavored shortening until smooth.
- Alternate Adding Dry & Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Make the Salted Caramel Sauce: In a medium saucepan, heat the sugar over medium heat, stirring constantly, until it melts and turns amber. Add the butter, stirring until smooth, then slowly add the heavy cream and continue stirring until the sauce thickens. Stir in the sea salt to taste.
- Assemble the Cake: Once the cake has cooled, drizzle the salted caramel sauce over the top. Slice and serve.