Salted Caramel Cake

This easy salted caramel cake recipe is perfect for any occasion! A moist and fluffy caramel bundt cake that is smothered in a caramel glaze.

Looking for an amazing cake recipe that is both easy to make and impressive? Look no further than this delicious and easy salted caramel cake.

The salty-sweet flavor of the salted caramel frosting is balanced by a light, fluffy caramel cake, seriously this cake is so soft and moist!

Whether you’re looking for a beautiful cake or a simple dessert for a family gathering, this salted caramel cake is sure to please.

The recipe requires just a few basic ingredients, and the end result is a moist, rich cake with a sweet and salty caramel flavor that everyone will love.

The caramel sauce is extremely addictive – be prepared to have everyone asking for seconds!

Why You Will Love this Easy Salted Caramel Bundt Cake Recipe

• Easy to make, and mostly from scratch.
• Amazing salted caramel flavour in the cake and frosting!
• Moist, tender crumb that is light and fluffy.
• Addictively sweet and salty.

Tips for Making the BEST Cakes

This easy caramel cake recipe results in a delicious bundt cake with a tender crumb, but you should be aware of some cake baking basics.

• Make sure NOT to over-mix the batter if you want a light, fluffy cake.
• Spoon and carefully level your flour, do not pack the flour or eyeball it.
• For best results, use ingredients that are at room temperature.
• Do NOT open the oven door while baking.
• The cake is done when a toothpick inserted into it comes out clean.
• Allow your cake to completely cool before frosting.

How to Store Leftover Bundt Cake

Leftover cake should be wrapped tightly in cling wrap and left on your kitchen counter. If you wish to refrigerate the leftover cake, make sure to place it in an airtight container. Cake can be stored on the counter or in the fridge for up to five days.

Like many cakes, bundt cake freezes great! Wrap leftover cake tightly with plastic wrap, then place in a freezer bag or wrap over again with aluminum foil, and freeze for up to 3 months. Thaw overnight on your kitchen counter when ready to enjoy.

About the Ingredients for Salted Caramel Cake

Butter – Unsalted butter will give you the best control over the amount of salt in the recipe. If all you have on hand is salted butter, omit half the added salt.

Sugar – We are using a mixture of plain white granulated sugar and dark brown sugar. The brown sugar offers a deeper flavour and a little moisture. You can go all white sugar here if you like.

Pudding – You want to use regular instant caramel pudding. Avoid the sugar-free or light varieties. The 3.4 oz box is usually around 4 servings.

Eggs – Make sure your eggs are room temperature before starting.

Milk – You can use any milk of your choice. Room temperature is best.

Oil – Any neutral flavoured oil here is good. The mixture of butter and oil offers the flavour of butter but with the moist and tender crumb that oil provides. You can go all butter or all oil here too if necessary.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with a dense cake.

Cornstarch – The cornstarch helps make the crumb more tender. We are essentially making cake flour here, so if you happen to have that in your pantry then measure out 2 cups of cake flour instead of the all-purpose flour and cornstarch listed.

Baking powder – Leavens the cake, make sure it is fresh or still active before using.

Salt – for that authentic salted caramel flavour use sea salt. If all you have is table salt, that still works.

About the Ingredients for Salted Caramel Buttercream

The base of the salted caramel frosting is homemade caramel sauce. Check out that link for full details, tips, and literally everything you should know before making caramel sauce yourself.

You can also use store bought caramel sauce, but I really recommend making it yourself. I use an easy method to make caramel sauce, and it’s so worth the results when you taste the homemade salted caramel!

To make the frosting we whip the salted caramel sauce with icing sugar, then thin it out a bit to the consistency of a glaze with more heavy cream.

Looking for More Easy Cake Recipes?

Check out more of my favourite easy to make cakes!

This Pineapple Poke Cake is packed full of tangy sweet flavour that is sure to be a summertime hit.

Classic German apple cake, Apfelkuchen, is moist and buttery. It’s a simple and rustic cake made with fresh apples – a perfect fall dessert.

A delicious apple dump cake recipe that is easy to prepare and makes a great fall dessert served warm with ice cream and caramel sauce!

How to Make Salted Caramel Cake

Yields: 12 Servings | Prep Time: 20 minutes | Bake Time: 1 hour

Ingredients:

• ¾ Cup unsalted butter, softened
• 1 Cup granulated sugar
• ½ Cup dark brown sugar
• 3.4 oz box of instant caramel pudding
• 4 large eggs
• 1 ¼ Cup whole milk
• ⅓ Cup canola oil
• ½ teaspoon pure vanilla extract
• 1 ¾ Cup all-purpose flour
• 3 Tablespoons cornstarch
• 4 teaspoons baking powder
• ½ teaspoon sea salt

For the Salted Caramel Frosting:

• 1 Cup White Sugar
• 1/4 Cup Water
• 6 Tbsp Salted Butter, cubed
• 1/2 Cup Heavy Cream
• 2 teaspoons Sea Salt, divided
• 1 Tbsp Vanilla Extract
• 1 Cup powdered sugar, sifted

Directions:

Preheat oven to 350 degrees F. Prepare a 9 inch bundt pan with non-stick baking spray or greasing it with butter all the up the sides of the cake pan. Set aside.

Add butter and sugar into the bowl of a stand mixer with the paddle attachment, and cream the two together at medium speed until light and fluffy.

Increase the mixer speed to high and add the pudding mix. Whip until blended.

Add each egg, one at a time, beating after each addition.

Add milk, oil, and vanilla, mix to combine.

Whisk the flour, cornstarch, baking powder, and salt together in a large bowl.

Sift the the dry ingredients into the wet ingredients.

On low speed, mix until all of the flour ingredients are just mixed in, do not over mix.

Scoop the batter into the prepared bundt pan.

Bake for 60 minutes, or until a toothpick inserted in the centre of the cake comes out clean.

Set on the counter to cool while still in the pan for 15 minutes.

Turn the bundt cake upside down on a wire rack. If the cake doesn’t come out easily, leave it on the rack for about 10 minutes. Allow the cake to loosen from the cake pan on its own. Once out of the pan let the cake cool completely.

To make the Frosting:

In a spotlessly clean, light-coloured saucepan (with a capacity of at 3 quarts, combine the sugar and water. Place over medium heat, stirring with a clean metal spoon until the sugar has dissolved and you have a clear syrup. Stop stirring.

Allow the syrup to come to a rolling boil. Wash down the sides of the pan with a wet pastry brush as needed.

Swirl the pot occasionally but do not stir or whisk.

The mixture will bubble and turn an amber colour (this can take anywhere from 8 to 12 minutes).

When it reaches a dark golden amber remove from heat and whisk in the butter, one cube at a time until completely melted.

Whisk in the cream. Then add 1 teaspoon salt and vanilla extract and whisk until smooth.

Pour the sauce into a heat-proof mixing bowl to cool to room temperature for 20-40 minutes.

Divide the sauce in half. Set one half aside.

Using an electric mixer on a high speed with the whisk attachment, whip in the powdered sugar and salt until a thick glaze forms. If necessary add 1-3 tablespoons of heavy whipping cream to make a thick glaze.

Pour this over the top of the cake. Allow to set.

Drizzle the other half of the salted caramel sauce over the top of the cake. Using a squeeze bottle may give you better control.

Sprinkle over with about 1 teaspoon of sea salt, if desired.

Cut into 12 slices and serve.