Salted Caramel Cake

This was not the original cake I was going to make this week but my attempt at a Confetti Cake (Funfetti Cake but confetti cake is the actual name) did not turn out well at all so I throw all three layers of cake away much to my boyfriend’s disappointment as he would like to of eaten them still. They were cooked but just did not have the right texture and were too sweet.

In a typical me style I decided I was giving up but my boyfriend who knows me better than I would like to admit pushed me to attempt another cake. Practice is key he tells me. So, instead of attempting another Confetti Cake which would have been a salted caramel confetti cake…maybe why it was too sweet? I thought I would make a separate salted caramel cake and maybe in a few weeks I will attempt again another Confetti Cake.

Salted Caramel Cake

Course desserts
Keyword Cakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 slices



  • 100 g caster sugar
  • 100 g self-raising flour
  • 2 eggs
  • 100 g butter
  • 1 tsp baking powder
  • 1 tsp salted caramel extract


  • 150 g butter
  • 300 g icing sugar
  • 1 tsp salted caramel extract



  • Pre-heat the oven to 180 degrees, gas 4. Grease three 15cm (6 in) sandwich tins then line the base of each tin with baking parchment.
  • Measure the butter, sugar, eggs, flour, baking powder and salted caramel extract into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
  • Bake in the pre-heated oven for about 20 minutes or until well risen and the tops of the sponge springs back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.


  • Beat the butter until it is smooth and a pale yellow colour. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated after each addition and once all the sugar is added then add the salted caramel extracted then whisk again until its all fully incorporated.
  • Then put your buttercream in an icing bag and then add the icing to the bottom cake then put the next cake on top of the buttercream. Again, pipe buttercream on to the top of the second cake and place your third cake on top.
  • Spread icing all around the sides of the cake and add some to the top of the cake. Smooth the icing out to get rid of any excess and then decorate how you like.

I know cakes are not normally made with salted caramel extract but with vanilla extract, but I wanted to try something different and if I was going to be honest like I have been so far, I thought a vanilla sponge and salted caramel buttercream would not go well together but what do I know as I’m still an amateur baker.

So, here is my attempt at a Salted Caramel Cake with Salted Caramel Buttercream and if I do say so myself, it was damn amazing!! Like always there is a reason to my I wanted to make a cake, it was my last day at my job with Cath Kidston as I’m moving on to a degree related job. This month will be quite quiet on the baking front just while I get settled into my new job, but I will do my best to bake as much yummy stuff as possible.

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