Salted Caramel Cake Recipe

Salted caramel is one of those early food trends that just keeps right on going, but that's because these not-so-contradictory flavors taste pretty great together. As recipe developer Jessica Morone describes her latest dessert creation, "It combines sweet and salty flavors in a light fluffy cake." She does say, though, that the flaky sea salt shown sprinkled on top "is more for just aesthetics than for flavor ... The salted caramel part of the recipe really comes from using salted butter."

Another special ingredient Morone uses here is yogurt, something she tells us "helps make the cake moist and fluffy," while also "add[ing] a bit of a tangy flavor to the cake that balances out all the flavors." While she says you can use any kind of yogurt you like — Greek, American, Australian, full-fat, low-fat, etc. — it does need to be plain, as she says "flavored yogurt ... would change the way the cake tastes."

Assemble the ingredients for this salted caramel cake recipe

For the cake batter, you'll need butter (salted), plain yogurt, both brown and white sugar, vanilla extract, eggs, flour, baking powder, and buttermilk. The caramel sauce that tops the cake is made from more sugar, more butter, and cream. You can also top off the cake with flaky sea salt if you like, but if you don't have this gourmet salt in the pantry, it's no big deal to skip this step.

Make the cake batter

First step: Start your oven. If you set it at 350 F now, it'll stand a good chance of being ready by the time your cake needs to go in.

Now beat a cup (2 sticks) of the butter with a cup of the sugar as well as the yogurt, brown sugar, and vanilla. Once the mixture looks creamy, add the eggs one at a time, stirring only enough to combine. Mix the flour and the baking powder, then take turns adding this dry mix and the buttermilk to the sugar/butter mixture. Once all of the ingredients have been combined, beat the batter for a minute.

Bake the cake

Grease a 12-cup bundt pan with cooking spray or, if you have no spray, coat it with oil and flour. Make sure you grease up every little ridge, however, so the cake won't stick to the pan when you try to remove it after baking.

Pour the batter into the pan, then bake the cake for 40 to 45 minutes. When it's done it will look golden and a toothpick or skewer stuck into the middle will come out clean. Cool the cake in the pan for 15 minutes, then flip it over onto a wire rack and gently shake to disengage the cake. Morone offers this additional advice, "I usually just run a knife around the edge of the pan before flipping it over onto a plate and the cake comes right out."

Make the caramel sauce

While the cake is cooling, cook the remaining sugar over medium heat until it melts and turns brown. Stir while you cook, being careful not to take your eyes off it for too long. Morone notes, "It takes about 6 to 8 minutes for the sugar to melt ... If you cook it for too long or at too high of a temperature it will burn." Once it melts, turn the heat down and quickly add the butter. Stir until the butter melts, then turn off the heat and stir in the cream until the sauce is smooth. Morone does say that, should your sauce seize up, "Put the saucepan on low heat and continue to whisk until the caramel has smoothed out again."

Let the sauce cool a bit, then, once the sauce and cake are cool, pour the former over the latter. You may only want to use part of the sauce, though. Morone tells us she only pours half of the sauce directly onto the cake, saving the rest to pour over individual slices. She explains that she does so "because the sauce is really yummy," but also admits, "I tend to eat it by the spoonful before I even add it to the cake."

Salted Caramel Cake Recipe
5 from 33 ratings
Learn how to make this salted caramel cake recipe that uses yogurt as a special ingredient and is drizzled with a smooth, yummy sauce and flaky sea salt.
Prep Time
Cook Time
sliced bundt cake on plate
Total time: 65 minutes
  • 1 ½ cups salted butter, divided
  • ½ cup plain yogurt
  • 1 cup packed light brown sugar
  • 2 cups granulated sugar, divided
  • 2 teaspoon pure vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 cup buttermilk
  • ¾ cup heavy cream
Optional Ingredients
  • flaky sea salt
  1. Preheat the oven to 350 F.
  2. Beat 1 cup butter and 1 cup granulated sugar with the yogurt, brown sugar, and vanilla until creamy.
  3. Stir in the eggs one at a time.
  4. Combine the flour and baking powder.
  5. Alternate adding the flour mixture and the buttermilk to the butter/sugar mixture.
  6. Once all of the ingredients have been combined, beat the batter for 1 minute.
  7. Spray a 12-cup Bundt pan with cooking spray.
  8. Spread the cake batter evenly in the pan.
  9. Bake the cake for 40 to 45 minutes until it appears golden in color and a toothpick inserted into the center comes out clean.
  10. Cool the cake in the pan for 15 minutes.
  11. Remove the cake from the pan and cool it on a wire rack.
  12. Cook the remaining sugar, stirring, over medium heat until it turns amber and melts into a liquid.
  13. Turn down the heat and add the butter to the sugar, stirring until it melts.
  14. Remove the pan from the heat and stir in the cream until the mixture is homogeneous.
  15. Let the caramel sauce cool slightly, then pour it over the cake.
  16. Sprinkle the cake with sea salt before slicing, if desired.
Calories per Serving 456
Total Fat 23.2 g
Saturated Fat 14.2 g
Trans Fat 0.7 g
Cholesterol 109.1 mg
Total Carbohydrates 58.1 g
Dietary Fiber 0.6 g
Total Sugars 39.9 g
Sodium 241.4 mg
Protein 5.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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