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Sea Salt Caramel Cake

Featured in Irresistible Desserts.

This three-layer yellow cake is covered in a rich caramel icing that's not too sweet. Each bite combines soft cake with creamy caramel and a sprinkle of sea salt. Add caramel popcorn on top for an amazing crunch.

Casey
Updated on Mon, 20 Jan 2025 20:06:26 GMT
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A slice of layered cake with caramel frosting and crushed nuts on top sits on a white plate. Pin it
A slice of layered cake with caramel frosting and crushed nuts on top sits on a white plate. | cookingwithcasey.com

This Southern Caramel Cake brings back memories of Sunday dinners at my grandma's house. I've perfected her recipe over the years creating the most incredible layers of buttery yellow cake draped in silky caramel icing. Top it with a sprinkle of sea salt and some crunchy caramel popcorn and watch your family's eyes light up when you bring it to the table.

My Journey to the Perfect Caramel Cake

Let me tell you about the countless hours I spent in my kitchen getting this recipe just right. The secret lies in that velvety caramel icing that hugs each layer of tender cake. When I finally nailed the perfect balance of sweetness with that hint of salt my husband declared it better than his mama's recipe but don't tell her that.

The Secret to Those Amazing Layers

  • Yellow Cake: Three layers of pure heaven. They're so soft you'll think you're eating clouds. I spent months tweaking this recipe until each slice had that perfect melt in your mouth texture.
  • Caramel Icing: This is where the magic happens. My brown sugar caramel icing recipe has been handed down through generations. It's silky smooth with just the right thickness to coat each layer beautifully.
  • Sea Salt: Just a tiny sprinkle brings out all those caramel notes. Trust me on this one it makes all the difference.
  • Salted Caramel Popcorn: Sometimes I crown the cake with homemade caramel popcorn when I'm feeling extra fancy. My kids go crazy for this part.

Let's Bake Together

Get Those Layers Ready
Start by preheating your oven and greasing three 8-inch cake pans. Pour your batter evenly I always tap the pans on the counter to get rid of air bubbles.
The Famous Caramel Icing
Grab your biggest saucepan and mix brown sugar corn syrup salt and cream. Keep stirring while it bubbles away until it hits that sweet spot at 230-234°F. No thermometer? No problem. Drop a bit in cold water it should form a soft little ball.
The Fun Part
Let your caramel cool just a bit before pouring it over those beautiful cake layers. Watch it cascade down the sides like liquid gold.
The Finishing Touch
Sprinkle that sea salt on top and add your caramel popcorn if you're using it. This is when I usually have to swat away sneaky fingers trying to steal pieces.

My Caramel Secrets

I've learned a few tricks about making caramel over the years. The most important thing is patience don't rush the boiling process. Keep stirring and watch the color change to that gorgeous amber. Give it those few minutes to cool before pouring or it'll run right off your cake. Trust your instincts if it feels too thin let it cool a bit more.

Ways to Make It Your Own

Some days I skip the popcorn and just let that gorgeous caramel shine on its own. Other times I add a splash of vanilla to the icing or even a pinch of cinnamon when autumn rolls around. My sister swears by dark brown sugar in her version and honestly it's pretty amazing too. This recipe is foolproof enough to play around with.

Keeping Your Cake Fresh

In my house this cake rarely lasts more than a day but when we manage to save some I keep it covered on my cake stand for up to 2 days. Pop it in the fridge and it'll stay perfect for 5 days. If you're planning ahead you can freeze the layers and put everything together when you need it. Just warm each slice for a few seconds before serving.

A round chocolate cake adorned with caramel drizzle and popcorn on top. Pin it
A round chocolate cake adorned with caramel drizzle and popcorn on top. | cookingwithcasey.com

Common Questions from My Kitchen

  • Can I switch up the sugar? Dark brown sugar gives an amazing deep flavor go for it.
  • How do I know my caramel is ready? It should reach 230-234°F or form a soft ball in cold water that's my foolproof test.
  • Can I make it ahead? Bake your layers the day before wrap them well then make fresh caramel when you're ready to assemble.
  • No thermometer in sight? The cold water test works like a charm just drop a bit in and look for that soft ball.
  • What else can I add on top? Chopped pecans are heavenly or drizzle on extra caramel sauce for pure indulgence.

Frequently Asked Questions

→ Why do I need to weigh the ingredients for this cake?

Using a kitchen scale gives you the most accurate measurements, which is crucial for getting the perfect cake texture and preventing the layers from sinking.

→ Can I make the caramel icing ahead of time?

The icing needs to be made right before assembling the cake. It doesn't reheat well and must be warm when poured over the cake layers.

→ Why did my caramel icing turn greasy?

Over-stirring the icing after it reaches temperature can cause it to separate and become greasy. Once cooked, handle it minimally.

→ How do I know when the caramel icing is ready?

It should reach 230-234°F or form a soft ball when dropped in cold water that flattens when removed. The color should be dark amber.

→ Can I substitute the cake flour?

Yes, mix 2 cups all-purpose flour with 1/4 cup cornstarch, then sift together for a perfect cake flour substitute.

Perfect Caramel Cake

A moist yellow cake layered with warm caramel icing, sprinkled with sea salt and topped with caramel popcorn. The perfect blend of sweet and salty flavors.

Prep Time
60 Minutes
Cook Time
40 Minutes
Total Time
100 Minutes
By: Casey


Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1)

Dietary: Vegetarian

Ingredients

01 2¼ cups cake flour (9 oz, 255g).
02 1½ teaspoons baking powder.
03 ¼ teaspoon baking soda.
04 ½ teaspoon salt.
05 ½ cup milk, room temperature.
06 ½ cup sour cream, room temperature.
07 1 cup unsalted butter (8oz, 250g), softened.
08 1¾ cups granulated sugar (13 oz, 368g).
09 1½ tablespoons vanilla.
10 3 large eggs, room temperature.
11 2 large egg yolks, room temperature.
12 3 cups heavy whipping cream.
13 1½ cups packed light brown sugar (10½ oz, 300g).
14 3 tablespoons light corn syrup.
15 ¼ teaspoon salt.
16 2 teaspoons vanilla extract.
17 Sea salt flakes.
18 Caramel popcorn (optional).

Instructions

Step 01

Preheat oven to 350°F. Prepare three 8-inch cake pans with parchment.

Step 02

Sift together flour, baking powder, baking soda, and salt.

Step 03

Mix milk and sour cream together.

Step 04

Beat butter until fluffy (1-2 minutes).

Step 05

Add sugar and beat until light (4-5 minutes).

Step 06

Add eggs and yolks one at a time, then vanilla.

Step 07

Alternate adding flour mixture and milk mixture, starting and ending with flour.

Step 08

Divide batter between prepared pans.

Step 09

Bake 20-25 minutes until done.

Step 10

Cool completely on a wire rack.

Step 11

Mix cream, brown sugar, corn syrup, and salt in a large pot.

Step 12

Boil while stirring until dark amber (230-234°F).

Step 13

Add vanilla and let caramel cool for 5 minutes.

Step 14

Pour warm icing between layers and over the cake.

Step 15

Top with sea salt and optional caramel popcorn.

Notes

  1. This cake combines a perfectly moist yellow cake with warm caramel icing.
  2. The icing must be made just before assembly and used while warm.
  3. Using a scale for measuring ensures best results.

Tools You'll Need

  • Stand mixer or hand mixer.
  • 3 8-inch cake pans.
  • Candy thermometer.
  • Kitchen scale.
  • Large saucepan.
  • Parchment paper.
  • Wire cooling rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, milk, sour cream, heavy cream).
  • Eggs.
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 65 g
  • Protein: 5 g