Deep, buttery-flavored brown sugar cake is the base of this from-scratch salted caramel cake. Top with homemade salted caramel frosting.
Salted Caramel Cake
Caramel does not get the credit it deserves. So many times it is paired with chocolate, nuts or pretzels. Which are all fabulous combinations. Don’t get me wrong. But we decided that caramel needed a cake all on its own.
Introducing the salted caramel cake.
In my research on how to make a caramel flavored cake, I realized that in most cases, the caramel flavor comes in with the frosting. So for the cake, I wanted to be sure it had a deep flavor. I tweaked an old recipe called the “Butter Cup Cake” that I found in this Mennonite cookbook. It is a classic butter cake with white sugar and buttermilk for the ultimate in moistness. I replaced part of the white sugar with brown sugar to deepen the flavor and give it more of a caramel flavor.
You’ll find the basic butter cake recipe very easy to make. Simply mix the wet ingredients (minus the buttermilk) and the dry ingredients separately.
Then add the flour to the wet egg mixture alternately with the buttermilk. Beat until the ingredients are thoroughly combined.
We baked this cake in two layer pans, but you could easily bake it in a 9×13 baking pan also. Just watch the baking time closely.
Once the cake is baked, top it with this salted caramel buttercream recipe. The melt additional caramel and drizzle it over the cake. Sprinkle with coarse sea salt for a gorgeous (but crazy easy) presentation.
Salted Caramel Cake
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 1/3 cups cake flour (plus 1 tablespoon) 290 grams
- 1 cup buttermilk
- 1 recipe caramel buttercream frosting
- 5 ounces Kraft caramel bits
- 3 tablespoons evaporated milk
- 1/2 teaspoon coarse sea salt
- Preheat the oven to 350 degrees.
- In a mixing bowl using a hand mixer (or a stand mixer), cream together the butter and sugars until fluffy.
- Add eggs and vanilla and beat thoroughly.
- In another bowl, whisk together the baking soda, salt, baking powder and cake flour.
- Add dry ingredients alternately with the buttermilk, beating thoroughly after each addition.
- Pour into two greased and floured 9" round cake pans.
- Bake at 350 degrees for 25 minutes.
- Allow the cakes to cool for 10 minutes, then loosen the edges and turn out on a wire rack to cool completely.
- Once the cakes are cooled, frost with homemade caramel buttercream.
- To decorate the top with caramel drizzle: Place 5 ounces of caramel bits in a microwave safe bowl and add the evaporated milk. Microwave in 20-30 second intervals, stirring between, until caramels are smooth and completely melted. This will take 2-3 minutes.
- Allow the caramel to cool completely to room temperature, then drizzle the caramel over the cake.
- Sprinkle with 1/2 teaspoon coarse sea salt.
- Refrigerate until serving.