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Dreamy Sea Salt Caramel Cake

As seen on: Delicious Dessert Recipes

Three tall layers of yellow cake get smothered in velvety caramel frosting that’s not heavy on the sugar. You taste fluffy cake, creamy caramel, and sea salt in every forkful. Pop some caramel popcorn up top if you’re into crunchy toppings.

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emilyscooks.com
Shared By Emily
Last revised on Mon, 02 Jun 2025 18:55:54 GMT
A piece of soft cake stacked with caramel icing and sprinkled nuts, sitting pretty on a white plate. Save this
A piece of soft cake stacked with caramel icing and sprinkled nuts, sitting pretty on a white plate. | emilyscooks.com

This Southern caramel delight always makes me think of lazy Sundays with grandma. Through lots of experiments, I've made buttery golden cake layers blanketed in smooth, glossy caramel frosting. Toss a bit of flaky sea salt and some crunchy caramel popcorn on top and just watch your whole crew light up when you set it down.

Unforgettable Caramel Adventure

Honestly, I've lost track of all the hours I've spent figuring this out in my kitchen. The magic really happens in the caramel frosting that just clings to every soft layer. After so many tries, I finally got the sweetness and a touch of salt balanced just right. My husband even said it's better than his mom's—shhh, he doesn't want her to know.

Irresistible Cake Layers

  • Salted Caramel Popcorn: When I'm in the mood for something extra, I pile on some homemade caramel popcorn. The kids always go wild for it.
  • Sea Salt: Just a pinch makes all those toffee flavors pop even more. Trust me, you'll taste the difference.
  • Caramel Icing: This is family tradition. My silky brown sugar caramel icing is thick enough to cover and hug every layer perfectly.
  • Yellow Cake: These three fluffy layers are so melt-in-your-mouth good, it's almost like eating sunshine clouds. I kept adjusting things until every piece was just right.

Time to Bake Together

The Finishing Touch
Dust some sea salt up top and if you feel like showing off, crown with that caramel popcorn. This is where everybody tries to sneak a piece off the cake.
The Fun Part
Once the caramel's had a minute to cool down, pour it over your stacked cake layers. It runs down the sides all shiny and beautiful.
The Famous Caramel Icing
Get your biggest pot ready and mix up brown sugar, cream, salt, and corn syrup. Stir the whole time while it simmers until it gets to 230-234°F. Forgot your kitchen thermometer? Just drop a bit in cold water. It should turn into a soft squishy ball.
Get Those Layers Ready
First, heat your oven and grease those three 8-inch pans well. Share your batter between them and tap them against the counter so you lose the air bubbles.

Tried and True Caramel Tips

I've picked up a few things about caramel along the way. The biggest one? Don't hurry—give the sugar mix some time to bubble up and get that rich color. Stir it gently for that perfect shade. Let it chill for a few minutes before pouring or it might slide off. If it's still runny, just hang on a bit longer until it thickens up.

Make It Totally Yours

Sometimes I skip the popcorn topping and just let the silky caramel be the star. Other days, I’ll splash a bit of vanilla in the frosting or shake in a pinch of cinnamon when it’s chilly out. My sister loves to use dark brown sugar and honestly, it’s amazing. You can easily play with different flavors here.

How to Keep It Tasting Great

Around here, nobody can leave this cake alone but if there's any left, I cover it and it keeps for two days on the counter. Pop leftovers in the fridge for up to five days and they'll still be great. To get ahead, freeze the cake layers and build it all fresh later. Heating slices for a few seconds will bring back all the gooey goodness.

A chocolate round cake topped with caramel drip and crunchy popcorn. Save this
A chocolate round cake topped with caramel drip and crunchy popcorn. | emilyscooks.com

Most Asked Kitchen Questions

  • What fun toppings can I try? Pour on more caramel sauce or toss on chopped pecans—so good either way.
  • Help, I have no candy thermometer! Use the cold water trick. Drop a tiny bit in and if it makes a soft ball, you nailed it.
  • Can I start ahead of time? Bake your cake layers one day, keep them wrapped up, then make fresh caramel when you’re putting it all together.
  • Is dark brown sugar okay? Absolutely! It gives a deeper taste and works great here.
  • How do I tell my caramel's ready? Hit that 230-234°F range or do the soft ball test in icy water. Works every time.

Common Questions

→ Is it really important to weigh every ingredient for this?

Weighing your ingredients with a kitchen scale helps you nail that light, perfect texture. It also keeps your layers from sinking in the middle.

→ Can I prep the caramel frosting and save it for later?

Make the frosting just before you put your cake together. It doesn’t warm up nicely and needs to be fresh and warm for spreading.

→ My caramel frosting looks oily—what’s wrong?

That usually happens if you keep mixing after it’s reached the right temp. Once it’s ready, stir as little as possible to avoid separating.

→ How will I know my caramel frosting’s finished?

It’ll get to 230–234°F. Or, if you drop a little in cold water, it forms a squishy ball that flattens once you take it out. Look for a deep amber color, too.

→ Could I swap out the cake flour?

Sure thing! Just mix together 2 cups all-purpose flour with 1/4 cup cornstarch and sift them well. Works great if you’re out of cake flour.

Caramel Cake Delight

Lots of fluffy yellow cake, stacked with gooey caramel frosting. A pinch of sea salt and sweet caramel popcorn make every bite pop with salty-sweet goodness.

Preparation Time
60 Minutes
Cooking Time
40 Minutes
Overall Time
100 Minutes
Shared By: Emily

Meal Type: Desserts

Skill Level: Advanced

Cuisine Style: American

Makes: 12 Portions (1)

Special Diet: Vegetarian-Friendly

What You’ll Need

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

Steps To Make It

Step 01

Sprinkle sea salt up top and add caramel popcorn if you feel like it.

Step 02

Spread warm caramel icing between the layers and over the whole thing.

Step 03

Pour in vanilla and give it a break for 5 minutes to cool.

Step 04

Let the pot bubble away, stirring often, until it gets super amber and hits 230-234°F.

Step 05

Toss cream, brown sugar, corn syrup, and salt into a big pan and mix it up.

Step 06

Let cakes cool off all the way on a rack.

Step 07

Slide pans into the oven for around 20 to 25 minutes, just until they're set.

Step 08

Drop the batter into your pans evenly.

Step 09

Pour in flour mix and milk mix by turns, always kicking things off and finishing with flour.

Step 10

Crack in eggs and yolks one by one, then splash in the vanilla.

Step 11

Beat in your sugar until the mixture looks pale and whipped, maybe 4 or 5 minutes.

Step 12

Whip the butter till really fluffy for one to two minutes.

Step 13

Stir milk and sour cream into one bowl.

Step 14

Shake together flour, baking powder, soda, and salt through a sifter.

Step 15

Set your oven to 350°F. Line three 8-inch pans with parchment.

Extra Notes

  1. Here's a super tender yellow cake paired with gooey caramel topping.
  2. You'll need to make the caramel right before putting the cake together. Use it while it’s still warm.
  3. A kitchen scale helps you get the amount of everything just right.

Essential Tools

  • A stand or hand mixer.
  • Three 8-inch round pans.
  • A candy thermometer.
  • Kitchen scale for weighing.
  • A big saucepan.
  • Parchment sheets.
  • A wire cooling rack.

Allergen Info

Review ingredients carefully for allergens, and consult a healthcare provider if you're unsure.
  • Dairy (like butter, milk, sour cream, heavy cream).
  • Eggs.
  • Wheat (from the flour).

Nutritional Info (Per Serving)

Keep in mind, this data is an estimate and not a substitute for professional dietary advice.
  • Calories: 450
  • Fat Content: 22 grams
  • Total Carbs: 65 grams
  • Protein Content: 5 grams