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Salted Caramel Butter Cake
Olivia

Salted Caramel Butter Cake

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American, inspired dessert
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ½ cups granulated sugar
  • 1 cup salted butter softened
  • 3 large eggs
  • ½ cup sour cream
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 2 tbsp rum optional, for depth of flavor
For the Salted Caramel Glaze
  • 1 cup sugar
  • ½ cup salted butter
  • ½ cup heavy cream
  • ½ tsp kosher salt
  • A sprinkle of flaky sea salt for topping

Method
 

Prepare the Cake Batter
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter and line with parchment paper.
  2. Cream the butter and sugar together in a stand mixer until light and fluffy.
  3. Add eggs, one at a time, mixing well.
  4. Stir in sour cream, vanilla extract, and rum.
  5. Sift in flour and baking soda, mixing until smooth.
Bake the Cake
  1. Pour batter into the pan and smooth the top.
  2. Bake for 35–40 minutes, or until a toothpick comes out clean.
  3. Let the cake cool completely before adding glaze.
Make the Salted Caramel Glaze
  1. In a saucepan, heat sugar over medium heat until it melts into a golden caramel.
  2. Add butter and whisk until fully melted.
  3. Slowly pour in cream while stirring—be careful, it will bubble.
  4. Stir in kosher salt. Let cool slightly before pouring over the cake.
Assemble the Cake
  1. Place cake on a serving plate.
  2. Pour warm caramel glaze over the top.
  3. Sprinkle it with flaky sea salt for a perfect finish.

Notes

Tips & Tricks
1. Use Room Temperature Ingredients
Salted Caramel Butter Cake is best when all your ingredients—especially butter, eggs, and sour cream—are at room temperature. This helps the batter mix smoothly, giving you a soft and even crumb.
2. Don’t Rush the CaramelThe glaze is the star of this salted caramel cake recipe. Let the sugar melt slowly, stirring gently to avoid burning. A patient approach gives you that silky, golden sauce without a grainy texture.
3. Check for Doneness Early
Every oven is a little different, so start testing your cake around the 30-minute mark. A toothpick inserted in the center should come out clean. Overbaking can dry out your butter cake.
4. Add a Chocolate Twist
For fans of salted caramel chocolate cake, drizzle melted dark chocolate over the glaze. It adds a rich flavor that pairs beautifully with the buttery base.
5. Store and Serve Smart
This salted caramel butter cake keeps well for 3–4 days in an airtight container. For longer storage, freeze slices and thaw when needed. A quick 15-second microwave warm-up brings back that fresh-baked taste.