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Salted Caramel Cake

June 19, 2019 by Lucy Parissi 40 Comments

3573 shares
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Girl adding candles to birthday cake
Chocolate and Caramel layer cake with caramel drip on wood plate

Outrageously delicious Salted Caramel Cake – four layers of rich chocolate cake filled with caramel buttercream. Watch the video tutorial on how to make salted caramel sauce and create this impressive – yet easy! – layer cake. I guarantee that it will become a favourite with friends and family for birthdays and celebrations. In partnership with Thermapen.

You will also love… my Winter Wonderland Cake.

Post may contain affiliate links. For more information, check my disclosure

Salted Caramel Cake with caramel drip and candles on a rustic wood plate

Salted Caramel may well be my absolutely favourite thing. I think you will agree it is such a magical treat, transforming desserts, cakes and ice cream from delicious to WOW!

I made this Salted Caramel Chocolate Cake for my blog’s first birthday six years ago (!) and am so happy to finally update the recipe with step-by-step instructions and a video.

I decided to simplify the recipe, swapping the Swiss Buttercream with an easier, but equally delicious, version that uses my new favourite way to make buttercream.

I served this cake for my daughter’s 13th birthday (I am the mother of a teenager!) and it was a big hit with her and her friends as you can see from the photos. If you are curious what her 14th birthday cake was… An Oreo Cake!

Birthday Caramel Cake with just blown out candles and girls in background

Let’s break down this Salted Caramel Cake to its elements…

  • Salted Caramel Sauce: this should be made up to a day in advance, or several days in advance. This recipe makes enough for the cake plus leftovers which you can keep for up to two weeks. The caramel will set in the fridge but you can easily reheat it in a saucepan or the microwave.
  • Chocolate cake: you can use your favourite chocolate cake recipe here. I am showing you the Ultimate Chocolate Cake which features in my Nutella Chocolate Cake but this One-Bowl Chocolate Cake would work equally well. If you prefer to use a white cake then this Vanilla Cake would be perfect.
  • Salted Caramel Frosting: using the quick-method Easy Swiss Meringue Buttercream (SMBC)  – which doesn’t actually require making meringue. Foolproof for novice bakers, stable and perfect for frosting, filling and piping.

How to make Salted Caramel

Making caramel is not difficult provided you follow a few basic rules. Sugar is heated until it turns a deep copper colour and then double cream, butter and salt are added. The caramel is then heated further until it reaches 116°C (240°F), thick enough to create the drips on this cake.

I always use my trusty Thermapen Pro when making caramel, I love that it gives an accurate reading within 3 seconds at any angle. I think it’s one of my most used gadgets whether making macarons or fried chicken.

You will also need a heavy-bottomed deep sided saucepan for caramel sauce. Avoid using aluminium pan as they tend to discolour when adding cream.

The final thing you will need is a bit of patience and care. It takes several minutes for the sugar to turn into caramel and you might be tempted to scroll through your instagram feed or go make a cup of coffee. Don’t do that – it takes mere seconds for the caramel to turn from golden to burned and the smell is not a pleasant one!

Salted Caramel step-by-step

Use room temperature cream and butter for best results. Be careful when working with caramel as it is VERY HOT and can give you a nasty burn if you don’t pay attention. Never taste the caramel straight from the pan you WILL burn your mouth!

STEP 1. Combine sugar, water and lemon juice to a deep heavy saucepan. Cook over high heat until the sugar dissolves, brushing the sides of the pan with a wet pastry brush to get rid of any sugar crystals.

Making caramel in a saucepan collage

STEP 2. Boil without stirring until the caramel turns a deep copper colour.

STEP 3. Remove from the heat, add the cream and quickly step back. The cream will cause the caramel to bubble volcanically before settling again.

Adding cream to caramel collage

STEP 4. Add the butter and use a small balloon whisk to stir until it melts.

STEP 5. Bring back to the boil, add the sea salt and cook until the thermometer registers 116°C (240°F).

Testing the temperature of salted caramel sauce with digital thermometer

STEP 6. Leave to cool slightly. Taste and adjust the salt if needed. Transfer to a clean jar and cool completely (in the fridge) before adding to buttercream.

Chocolate Cake step-by-step

STEP 1. Preheat the oven to 160C (325F). Line 4x15cm (6 inch) cake pans with greaseproof paper and spray with cake release. You can also use 3x20cm (8 inch) cake tins.

STEP 2. Place the chocolate and butter in a large bowl and microwave in short bursts, stirring, until melted. Stir until smooth.

STEP 3. Add the hot coffee and use a hand whisk to mix it in.

STEP 4. Combine the eggs and buttermilk in a measuring jug and briefly whisk together to combine. Add to the chocolate and whisk it in.

STEP 6. Combine all the dry ingredients and then sift them over the chocolate. Use a hand whisk to mix the batter together until completely smooth.

Making a chocolate cake in a large bowl collage

STEP 7. Divide evenly between your prepared cake tins and bake for 25-30 minutes until the cakes are springy on top and a skewer inserted in the centre comes out clean. 

STEP 8. Cool in the tins for 15 minutes and then carefully invert and cool on a wire rack. Be gentle as the cakes can be a little fragile.

SALTED CARAMEL BUTTERCREAM (CHEAT’S SMBC RECIPE)

Make sure to use room temperature butter when making the caramel frosting. The butter should be soft enough for your finger to leave a clear imprint if pressed. Use pasteurised egg whites from a carton for ease and safety. 

Room temperature butter with finger imprint

STEP 1. Put the egg whites, icing sugar, vanilla paste and salt in the bowl of your stand mixer. Use the paddle attachment to beat together until thoroughly combined.

STEP 2. Gradually add room temperature unsalted butter, one chunk at a time, beating on medium-low until all the butter is incorporated. Use a spatula to scrape the bottom and sides of the bowl as well as the paddle.

Making mock Swiss buttercream in a stand mixer

STEP 3. Add 3 heaping tablespoons of the salted caramel (or more, to taste). Increase the speed slightly (not all the way to maximum, around 5 or 6 on dial) and beat for about 5-10 minutes until the buttercream is fluffy, silky and holds peaks.

STEP 4. Transfer the buttercream to a piping bag fitted with a large star tip to assemble the cake.

ASSEMBLE THE SALTED CARAMEL CAKE

STEP 1. Pipe an even layer of butter cream over the bottom cake layer, smooth with an offset spatula and sandwich with the second layer.

Smoothing caramel frosting over bottom cake layer

STEP 3. Repeat the process with the third layer and top with the fourth. Make sure the stacked cake is flat on top and all the layers are even. You can nudge the layers slightly at this stage to make adjustments.

STEP 4. Pipe more frosting over the top layer and use the offset spatula to smooth the buttercream so that it comes over the sides.

Adding frosting to the sides of a salted caramel cake with an offset spatula

STEP 5. Add more buttercream to the sides of the cake and smooth it to cover the cake completely. Use a pastry scraper (icing smoother) to smooth the frosting. This is your crumb coating and you can stop here for a semi-naked cake effect where a hint of the sponge shows through. If you wish to completely cover the cake, chill for 15 minutes then add another layer of buttercream to completely cover the cake.

Smoothing frosting on a tall chocolate caramel layer cake with side scraper

STEP 6. If your caramel has set heat for just a few seconds in a microwave then stir until it slowly drips off a spoon. Drizzle the salted caramel  around the perimeter of the cake, letting it drip prettily down the sides. You can use a spoon or a small squeeze bottle for this.

Adding a caramel drizzle to cake

STEP 7. Pipe rosettes of frosting over the top of the cake and sprinkle with a little sea salt or dust with finely grated chocolate.


TIPS FOR MAKING THIS CARAMEL CAKE RECIPE

  • The cake layers can be made in 3×8 inch pans or in 4×6 inch pans as I have done. Cakes can be baked a day in advance and stored, wrapped in cling film, at room temperature. 
  • Use room temperature butter and cream when making the caramel sauce. If the cream is cold you can microwave for a few seconds in a measuring jug and stir before using.
  • Always use room temperature butter when making the Cheater’s Swiss Meringue buttercream. Add the butter gradually, allowing for each piece to be incorporated before adding the next. 
  • To turn this caramel buttercream into chocolate salted caramel frosting add 100g -200g (3.5-7ozoz) of melted and cooled dark chocolate to the frosting together with the caramel. Make sure the chocolate is at room temperature otherwise the buttercream will turn into soup.
  • Level the cake layers if needed to ensure a perfectly straight cake. Use a cake leveller or a serrated knife to trim any domed tops. If you are using a leveller, make sure you keep it straight and cut through the cake slowly using a sawing motion.
Levelling cake layers
  • How to store the cake: put in a cake carrier and store at room temperature out of direct sunlight if weather is cool. Store in the fridge for up to 3 days but bring back to room temperature before serving.
  • How to store the buttercream: store the buttercream in the fridge for two weeks or freezer for up to 6 weeks. Bring back to room temperature and beat it again so that it is creamy and ready to use.

USEFUL CAKE TOOLS

  • Digital scales – I use a scale for all my bakes
  • Measuring spoons
  • Fine strainer (sieve)
  • Bench Scraper (for smoothing frosting)
  • Palette knife (offset spatula)
  • A Cake turntable is useful but not essential
  • Cake boards – useful when covering cakes with frosting
  • I always use a Cake lifter to transfer cakes safely
Caramel cake collage showing sides and slices

Have you made my Salted Caramel Cake?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

Salted Caramel Cake

Lucy Parissi | Supergolden Bakes
Outrageously delicious Salted Caramel Cake – four layers of rich chocolate cake filled with caramel buttercream. Watch the video tutorial on how to make salted caramel sauce and create this impressive – yet easy! – layer cake. If you are making the caramel sauce from scratch it is best to start this recipe a day ahead.
4.80 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Mock Swiss Meringue Buttercream, Salted Caramel Cake, Salted Caramel Frosting, Salted Caramel Sauce
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling time for caramel: 4 hours
Servings: 10
Calories: 1320kcal

Ingredients

Salted Caramel

  • 300 g | 1 ½ cups granulated sugar
  • 60 ml | ¼ cup water
  • 1 tsp lemon juice
  • 240 ml | 1 cup double (heavy) cream at room temperature
  • 2 tbsp unsalted butter at room temperature
  • 1 tsp sea salt or to taste

Chocolate Cake

  • 200 g | 7oz dark chocolate chopped or chocolate buttons
  • 200 g | 7oz (7/8 cup) unsalted butter cubed
  • 125 ml | ½ cup hot coffee or water
  • 75 ml | 5 tbsp buttermilk
  • 3 large eggs
  • 200 g | 7oz soft (1 cup) light brown sugar
  • 200 g | 7oz (1 cup) caster sugar
  • 200 g | 7oz (1 ½ cups) plain flour
  • 25 g | 4 level tablespoons cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Salted Caramel Buttercream

  • 180 ml (3/4 cup) pasteurised egg whites or from 6 eggs
  • 500 g (6 cups) icing sugar
  • 500 g (3 cups) unsalted butter at room temperature
  • 1 tbsp vanilla extract or paste
  • 1/4 tsp salt
  • 3 tbsp salted caramel sauce (cooled)

Instructions

  • SALTED CARAMEL
  • Combine sugar, water and lemon juice to a deep heavy saucepan. Cook over high heat until the sugar dissolves, brushing the sides of the pan with a wet pastry brush to get rid of any sugar crystals.
  • Boil without stirring until the caramel turns a deep copper colour.
  • Remove from the heat, add the cream and quickly step back. The cream will cause the caramel to bubble volcanically before settling again.
  • Add the butter and use a small balloon whisk to stir until it melts.
  • Bring back to the boil, add the sea salt and cook until the thermometer registers 116°C (240°F),
  • Leave to cool slightly. Taste and adjust the salt if needed. Transfer to a clean jar and cool completely (in fridgbefore adding to buttercream.
  • CHOCOLATE CAKE
  • Preheat the oven to 160C (325F). Line 4x15cm (6 inccake pans with greaseproof paper and spray with cake release. You can also use 3x20cm (8 inccake tins.
  • Place the chocolate and butter in a large bowl and microwave in short bursts, stirring, until melted. Stir until smooth.
  • Add the coffee and use a hand whisk to mix it in.
  • Combine the eggs and buttermilk in a measuring jug and briefly whisk together to combine. Add to the chocolate and whisk it in.
  • Combine all the dry ingredients and then sift them over the chocolate. Use a hand whisk to mix the batter together until completely smooth.
  • Divide evenly between your prepared cake tins and bake for 25-30 minutes until the cakes are firm on top and a skewer inserted in the centre comes out clean.
  • Cool in the tins for 15 minutes and then carefully invert and cool on a wire rack. Be gentle as the cakes can be a little fragile.
  • SALTED CARAMEL BUTTERCREAM
  • Make sure to use room temperature butter when making the caramel frosting. The butter should be soft enough for your finger to leave a clear imprint if pressed. Use pasteurised egg whites from a carton for ease.
  • Put the egg whites, icing sugar, vanilla paste and salt in the bowl of your stand mixer. Use the paddle attachment to beat together until thoroughly combined.
  • Gradually add room temperature unsalted butter, one chunk at a time, beating on medium-low until all the butter is incorporated. Use a spatula to scrape the bottom and sides of the bowl as well as the paddle.
  • Add 3 heaping tablespoons of the salted caramel (or more, to taste). Increase the speed slightly (not all the way to maximum, around 5 or 6 on diaand beat for about 5-10 minutes until the buttercream is fluffy, silky and holds peaks.
  • Transfer the buttercream to a piping bag fitted with a large star tip to assemble the cake.
  • ASSEMBLE THE SALTED CARAMEL CAKE
  • Pipe an even layer of butter cream over the bottom cake layer, smooth with an offset spatula and sandwich with the second layer.
  • Repeat the process with the third layer and top with the fourth. Make sure the stacked cake is flat on top and all the layers are even.
  • Pipe more frosting over the top layer and use the offset spatula to smooth the buttercream so that it comes over the sides.
  • Add more buttercream to the sides of the cake and smooth it to cover the cake completely. Use a pastry scraper (icing smootheto smooth the frosting. This is your crumb coating and you can stop here for a semi-naked cake effect where a hint of the sponge shows through. If you wish to completely cover the cake, chill for 15 minutes then add another layer of buttercream to completely cover the cake.
  • If your caramel has set heat for just a few seconds in a microwave then stir until it slowly drips off a spoon. Drizzle the salted caramel around the perimeter of the cake, letting it drip prettily down the sides.
  • Pipe rosettes of frosting over the top of the cake and sprinkle with a little sea salt or dust with finely grated chocolate.

Video

Notes

  • TIPS FOR MAKING THIS CARAMEL CAKE RECIPE
    The cake layers can be made in 3×8 inch pans or in 3×6 inch pans as I have done.
  • Use room temperature butter and cream when making caramel sauce. If the cream is cold you can microwave for a few seconds in a measuring jug and stir before using.
  • Always use room temperature butter when making Swiss Meringue buttercream. Add the butter gradually, allowing for each piece to be incorporated before adding the next.
  • Use room temperature ingredients when making the cake.
  • Level the cake layers if needed to ensure a perfectly level layer cake. Use a cake leveller or a serrated knife to trim any domed tops. If you are using a leveller, make sure you keep it straight and cut through the cake slowly using a sawing motion.
  • How to store the cake: put in a cake carrier and store at room temperature out of direct sunlight if weather is cool. Store in the fridge for up to 3 days but bring back to room temperature before serving.
  • Cake I bake the chocolate cake in advance? the cake layers can be made up to two days in advance and stored, wrapped in plastic, at room temperature.
  • How to store the buttercream: store the buttercream in the fridge for two weeks or freezer for up to 6 weeks. Bring back to room temperature and beat it again so that it is creamy and ready to use.

Nutritional Info

Calories: 1320kcal | Carbohydrates: 151g | Protein: 9g | Fat: 79g | Saturated Fat: 49g | Cholesterol: 240mg | Sodium: 1258mg | Potassium: 333mg | Fiber: 4g | Sugar: 124g | Vitamin A: 2270IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 4mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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Comments

  1. Daisy says

    July 18, 2020 at 9:57 pm

    I have made 3 attempts now to bake this cake and each time the edges are burnt and the middle is dry on top, uncooked in the middle.
    I even went out and bought an oven thermometer after the first disaster. Bought brand new baking powder and baking soda as i worried that was the issue. What on earth am i doing wrong?!

    Reply
    • Lucy Parissi says

      July 19, 2020 at 3:51 pm

      Hi Daisy – first of all I am sorry this has happened. Not being there I am not 100% sure what the issue might be but if the cake is uncooked in the middle it would indicate some problem with the oven temperature. I would venture that you would need to continue cooking the cake for longer until it is springy to the touch, just coming away from the edges of the tin and a skewer inserted in centre comes out clean. Others have made the cake (having seen photos on Instagram and Pinterest) so I know the recipe works. I am sorry I can’t be of more help.

      Reply
  2. Mikalina Carss says

    September 04, 2019 at 3:26 pm

    Hello!
    I’m in the process of trying this recipe out (I’ve made the salted caramel and the cake, and will be making the buttercream tonight before decorating it) and got a bit confused with the cake recipe…
    You have “bicarbonate of soda” listed and then “baking soda” listed underneath it, and I was under the impression that those two things are the same thing. So I used 1 tsp baking soda and 1 tsp baking powder, but the cakes all sunk and fell apart, so I’m not sure if I used the right quantities both those things.

    Reply
    • Lucy Parissi says

      September 04, 2019 at 3:49 pm

      👋🏻

      It is indeed the same thing and a typo which I have since corrected. So you did make the recipe correctly and it should not have caused the cakes to fall apart. I am wondering whether there was an issue with the oven temperature assuming both the raising agents were within date. The cakes are a bit fragile but shouldn’t sink.

      Reply
    • Lucy Parissi says

      September 04, 2019 at 3:56 pm

      One more thing… if you are making the cakes again try this version made with self raising flour it’s the same recipe but slightly different ingredients https://www.supergoldenbakes.com/ultimate-chocolate-and-nutella-cake/#wprm-recipe-container-15265

      Reply
  3. Marina | Let the Baking Begin! says

    March 05, 2015 at 12:37 am

    Oh wow, this cake looks incredible!!

    Reply
  4. Jenna Kate Kelly says

    October 05, 2014 at 7:43 pm

    This sounds absolutely delicious! I wish I could bake like this!

    Reply
  5. Sam Williams says

    October 05, 2014 at 1:57 pm

    This looks fantastic! I've never tried Italian buttercream icing, but I'm going to give it a go now

    Reply
  6. downingarms says

    September 22, 2014 at 6:04 am

    No I have never made Italian buttercream, in fact I had never even heard of it but this cake would grace any table, Italian or not. Oh and by the way, Happy Birthday!

    Reply
  7. William G says

    September 18, 2014 at 6:48 am

    Wow! This looks fantastic!

    Reply
  8. prwilson says

    September 18, 2014 at 3:40 am

    I literally dream of cakes like that.

    Reply
  9. Carolin says

    September 17, 2014 at 11:24 am

    This looks amazing, my chocolate never drips this beautifully.

    Reply
  10. Felicity Kelly says

    September 16, 2014 at 8:33 pm

    What an amazing poking cake!! Mouth watering!!!!

    Reply
    • Felicity Kelly says

      September 16, 2014 at 8:35 pm

      Amazing looking not poking!!!!

      Reply
  11. defairmans says

    September 11, 2014 at 2:38 pm

    I love the name of this cake and it looks delish!

    Reply
  12. Jaycee says

    July 31, 2014 at 1:35 pm

    Well I'm a bit late but hey ho. ~Happy 18 month old birthday of your blog, Loving this cake, looks so yummy!

    Reply
  13. glennamy says

    July 21, 2014 at 10:27 am

    What a fantastic looking cake!

    Reply
  14. Michelle Banks says

    June 22, 2014 at 6:08 pm

    omg! this looks so delicious!

    Reply
  15. Abigail Cullen says

    June 21, 2014 at 6:31 pm

    This cake looks really fantastic, mine would never turn out like that.

    Reply
  16. beano54 says

    May 30, 2014 at 12:39 pm

    looks Amazing perfect for my tea time

    Reply
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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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