Caramel Drizzle Cake – Moist Vanilla Layers with Rich Frosting

If you love the rich, buttery flavor of caramel and a touch of sea salt to balance the sweetness, then this Salted Caramel Cake is about to become your new favorite dessert. This stunning layered cake features moist brown sugar sponge, silky salted caramel buttercream, and a gooey homemade caramel drip. Perfect for birthdays, holidays, or elegant celebrations, it brings bakery-quality flavor to your own kitchen—with simple, achievable steps.

Whether you’re a casual baker or a cake design enthusiast, this guide will walk you through creating a beautiful and delicious salted caramel cake that looks just as good as it tastes.

---

What Makes a Salted Caramel Cake So Irresistible?

Salted caramel has a uniquely addictive flavor: sweet, rich, and buttery with a hit of salt that enhances every bite. In this cake, it’s layered into every element:

• Brown sugar cake layers for deep caramel notes

• Salted caramel sauce made from scratch

• Salted caramel Swiss meringue or American buttercream

• Caramel drip and design elements for a modern finish

The contrast of sweet and salty elevates the dessert from classic to crave-worthy. It’s a showpiece cake that doesn’t just look impressive—it delivers on flavor from the first bite to the last crumb.

---

Ingredients Overview: Key Components and Why They Matter

This cake is built in layers—literally and figuratively. Let’s break down each part and what it brings to the finished dessert.

Brown Sugar Cake Layers

These form the base of the cake, offering a moist, slightly dense crumb with a hint of molasses. Using light brown sugar instead of white sugar deepens the flavor and pairs beautifully with caramel.

Key ingredients:

• Brown sugar – for moisture and flavor

• Butter + oil – keeps the crumb soft and rich

• Buttermilk – adds tang and tenderness

• Eggs – bind and enrich

• Vanilla – enhances the caramel flavor

Salted Caramel Sauce

This homemade caramel is thick, glossy, and versatile. You’ll use it in the frosting, between layers, and as a drip.

Key ingredients:

• Granulated sugar – caramelizes for depth

• Butter and heavy cream – create the creamy texture

• Sea salt – balances the sweetness

Salted Caramel Buttercream

This frosting holds everything together. It can be made as:

• Swiss meringue buttercream for a smooth, light texture

• American buttercream for a quicker, richer option

Add homemade caramel to either base and whip until fluffy.

Decoration

A caramel drip, flaky sea salt, or piped buttercream accents turn this cake into a dessert centerpiece. Optional garnishes include toffee shards, pretzels, or gold leaf for extra drama.

---

How to Make a Salted Caramel Cake: Step-by-Step Instructions

Step 1: Make the Salted Caramel Sauce

Ingredients:

• 1 cup granulated sugar

• 6 tbsp unsalted butter (room temp)

• ½ cup heavy cream (warm)

• ½ tsp fine sea salt

Instructions:

1. In a dry saucepan, melt sugar over medium heat, stirring constantly until it turns amber.

2. Add butter (carefully—it will bubble). Stir until smooth.

3. Slowly add warm cream and stir until incorporated.

4. Remove from heat and stir in salt.

5. Cool completely before using.

Tip: Make this 1–2 days ahead and refrigerate.

---

Step 2: Bake the Cake Layers

Ingredients:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup unsalted butter, softened

• ¼ cup neutral oil

• 1 ¾ cups light brown sugar

• 4 large eggs

• 2 tsp vanilla extract

• 1 cup buttermilk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

2. Whisk flour, baking powder, baking soda, and salt.

3. Beat butter, oil, and brown sugar until fluffy (3–4 minutes).

4. Add eggs one at a time, then vanilla.

5. Alternate adding flour mix and buttermilk, starting and ending with flour.

6. Divide batter between pans. Bake 25–30 minutes.

7. Cool completely before layering.

---

Step 3: Make the Salted Caramel Buttercream

Option 1: American Buttercream

• 1 cup (2 sticks) unsalted butter

• 3 ½–4 cups powdered sugar

• ½ cup salted caramel sauce

• Pinch of salt

• 1–2 tbsp heavy cream

Option 2: Swiss Meringue Buttercream

• 4 egg whites

• 1 cup granulated sugar

• 1 ½ cups unsalted butter

• ½ cup salted caramel

• Pinch of salt

Beat until smooth, fluffy, and pale golden.

---

Step 4: Assemble the Cake

1. Level each cake layer.

2. Spread a thin layer of caramel on each cake before frosting.

3. Pipe or spread buttercream evenly between layers.

4. Crumb coat and chill the cake for 30 minutes.

5. Apply final coat of buttercream and smooth.

---

Step 5: Add the Caramel Drip and Decorate

1. Rewarm caramel until pourable.

2. Use a spoon or squeeze bottle to drip caramel down the sides.

3. Garnish with flaky sea salt, crushed toffee, or piped swirls of buttercream.

---

Tips, Variations, and Substitutions

Tips for Success

• Make caramel sauce ahead so it cools fully before use.

• Use cake strips for flat layers with even baking.

• Chill between frosting steps for cleaner structure.

Flavor Variations

• Add espresso powder to cake batter for a caramel macchiato twist.

• Fold chopped pecans into buttercream for crunch.

• Substitute maple caramel for a fall-inspired version.

Make It Gluten-Free

• Use a 1:1 gluten-free flour blend.

• Check caramel ingredients for additives if using store-bought.

Want to Save Time?

• Use store-bought caramel for a shortcut.

• Bake the cake layers a day in advance and wrap tightly.

---

Serving Ideas & Occasions

Salted caramel cake is perfect for:

• Birthday parties

• Thanksgiving or Christmas dessert

• Weddings or showers with caramel tones

• Dinner parties as a refined finale

• Cake design showcases—this cake holds structure and decor well

Serve at room temperature for the best texture and flavor.

---

Nutritional & Health Notes

While this is an indulgent cake, you can make small adjustments for balance:

• Use less frosting between layers to lighten up

• Serve smaller slices—it’s rich!

• Add fruit like poached pears or fresh figs to cut through sweetness

Each slice provides a balance of carbs, fats, and a hint of protein from eggs and dairy. It’s a treat best enjoyed occasionally—and shared.

---

Frequently Asked Questions

1. Can I make salted caramel ahead of time?

Yes! Homemade caramel sauce lasts up to 2 weeks in the fridge. Warm gently before using for drips or buttercream.

2. Can I freeze this cake?

Yes. Freeze the cake layers individually, wrapped tightly. Assembled cake can be frozen, but add the drip after thawing for best results.

3. What if I don’t have buttermilk?

Mix 1 cup milk with 1 tbsp vinegar or lemon juice. Let it sit 5 minutes before using.

4. How do I get smooth caramel drips?

Make sure the caramel is slightly warm but not hot. Use a spoon or squeeze bottle to control the flow. Chill the cake before dripping for neat lines.

5. Can I make cupcakes with this recipe?

Absolutely! Fill cupcake liners ¾ full and bake 18–22 minutes. Pipe with caramel buttercream and drizzle.

6. How do I stop the caramel from becoming grainy?

Avoid stirring once the sugar melts and make sure your cream is warm when added. Always use clean tools to prevent crystallization.

7. Can I use store-bought caramel?

Yes—choose a high-quality thick caramel sauce. Stir in flaky sea salt to taste before using.

Print