Butter Cake with Salted Caramel Buttercream Frosting Recipe
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Southern Caramel Cake. It’s just hard to beat it. It is one of my family’s all-time favorite cakes – especially for holidays, birthdays and major celebrations.
You can just count on it appearing to make those special occasions even more special.
Memorable even.
It’s odd to put that much significance on a cake, but you know, that’s just the way it goes around my house.
I’ve talked about this cake before and how much the recipe means to my family.
The original cake will forever be a family-favorite.
Anything used for my baby’s first birthday cake has to be extra special. Don’t you think?
Oh my goodness. Just seeing that photo makes my heart melt.
Where has the time gone?
But thankfully, we weren’t celebrating my baby’s birthday this past weekend. I’m not exactly ready for him to be 11 yet. It was my Mama’s turn.
So, since my Mama has given the world to me, I thought it was only fitting that I make her very favorite cake for her on her birthday. But, I did something we’ve never done in my family. I changed the recipe!
GASP!
I did. I really did.
And I wasn’t struck by lightening.
I went to bed and slept well.
I woke up and pinched myself because I hadn’t gone to…. well, you get the picture.
Before I go on. You really can’t go wrong with the original Southern Caramel Cake recipe that I’ve shared and made a thousand and one times. It’s perfect. No kidding. Perfect.
But, if you want to have a little fun with this cake and change things up a bit, you might just fall in love with this version, too.
So. Here’s what I did.
I made the cake recipe and the frosting recipe both just a touch lighter.
And I mean lighter as in texture, not as in calories. Just to be clear.
Just look at that texture!
Gracious!
Let me just say, no one refused a piece.
And the birthday girl loved it.
Please note that this recipe makes a three layer, 9-inch cake. I used the batter from one of the layers to make my Little Buddy some cupcakes. He couldn’t wait.
Here’s the recipe for my Butter Cake with Salted Caramel Buttercream Frosting that I think you should make for your next special occasion.
Like a birthday, anniversary, engagement, shower, or just because it’s Wednesday.
That’ll do, too.
Butter Cake with Salted Caramel Buttercream Frosting Recipe
Ingredients
Butter Cake Recipe
- 3 cups (360 g) flour, all-purpose
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) baking soda
- pinch (0.4 g) kosher salt
- 1 cup (226 g) softened butter, 2 sticks
- 2 cups (396 g) sugar
- 4 (200 g) eggs, room temperature
- 1 cup (227 g) buttermilk, room temperature
- 2 teaspoons (9.4 g) vanilla extract
Salted Buttercream Frosting Recipe
First Stage
- 2 cups (396 g) sugar
- 1 cup (227 g) buttermilk
- 1/2 cup (92 g) shortening
- 1/2 cup (113 g) butter
- 1 teaspoon (6 g) baking soda
Second Stage
- 1/2 cup (113 g) butter
- 1/2 teaspoon (3.25 g) sea salt
- 2 cups (227 g) confectioner’s sugar
Instructions
Butter Cake Recipe
- Preheat oven to 350 degrees.
- Prepare 3 9-inch cake pans with shortening and flour.
- Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside.
- Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
- Add eggs, 1 at a time, and cream together after each.
- Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition of flour and then turn mixer on high to add air into the batter.
- Add vanilla and beat well. Turn mixer on high once vanilla has been incorporated for about 10 seconds to lighten batter.
- Divide among pans and bake for 25-30 minutes until set. You can follow my tips for how to tell when your cake is done.
- Turn out of pans onto cooling racks and allow to cool completely.
Salted Caramel Buttercream Recipe
- Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
- Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
- Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
- Add the butter and salt from the second stage of the frosting recipe to the mixing bowl and whip.
- Add confectioner’s sugar in 1/2 cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer onto high for about 10 seconds after each addition to incorporate air into the frosting.
- Adjust the amount of confectioner's sugar to result in a frosting that will hold shape.
- Frost cake and store on a cake plate covered with a dome or an airtight container.
- Best served within 1-3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This looks so good! Do you think this would work in a 9×13 pan? Or is it too much batter?
I am so glad I found this recipe! I ditched my regular caramel glazed cake, and tested this out today, for Thanksgiving. To.Die.For. I’d’ve been happy to have just eaten the batter and frosting straight from the bowls.
Did the frosting take a while to make? Sure, but it was SO worth it. This might be be best caramel frosting I’ve come across. You’ve hit this one out of the park!
Yay! I’m so glad you loved it, Karen. The frosting does take a little while to make, but you are right that it is so worth it. 🙂
Hi, this recipe looks great! I tried making the caramel for the frosting twice though, and both times it crystallized. Any thoughts as to why? Usually you don’t stir caramel at all while cooking to avoid crystallization, but you said you stir continuously, so that couldn’t be it. Help – I must make this cake, it looks so delicious!
Hi Kaela,
If you are finding that your caramel crystalizes, then I would use the swirl technique that I included in the original Southern Caramel Cake recipe. The method used with the Salted Caramel Buttercream does use stirring with a wooden spoon, which could be causing the issue for you. Good luck and I can’t wait to hear how it goes for you!
I really wanted to like this cake. But I had a terrible time with the frosting – it took over an hour to get to the right temp, and even then, it would not set up properly on the cake…the layers just keep sliding off. Sorry…wish I had had a better experience.
Hi Cindy,
Sorry you had a hard time with this cake. I’ve not had the issue of the frosting sliding off of the cake with this salted caramel buttercream frosting, but have had that issue when it was raining with the original Southern Caramel Cake of all things. Hope you have a great week.
Hi! I plan on making this delicious looking cake for my friend’s birthday coming up this Sunday! I’ve never made caramel buttercream before (my usual go-to buttercream is the Italian Meringue), but I’m assuming the temperature reading on the candy thermometer is in Fahrenheit?
Thanks!
Hi Laura,
Oh, I hope your friend loves this cake! It’s perfect for a birthday! My candy thermometer displays both Fahrenheit and Celsius. It also shows the different temperatures for thread, soft ball, firm ball, hard ball, as well as soft and hard crack.
Hi again, I had recently bought unsalted butter and then I saw your post for the original southern caramel cake recipe! Would the cake still come out delicious despite using unsalted butter? I’m going to making this cake tomorrow and I’m super excited!
For the caramel, once it reaches the temperature, I’m not really sure of what process I should do next… I know I should test for the soft-ball, should I remove the pot and put it in an ice water bath to stop the cooking of the caramel? or just immediately pour it into the mixer bowl? So sorry for asking so many questions.
I have a quick question on the frosting is it crisco oil or crisco butter stick for frosting ?
Hi Laura,
It is Crisco vegetable shortening for the frosting.
Thank you for this recipe. I just made it and OMG it is so awesome. It was simple to make. This has now become one of my favorite recipes.
Yay, Robin! I’m so glad you enjoyed it. Thank you so much for letting me know, too. I really, really appreciate it.
I found this recipe on Pinterest. Made the frosting exactly as directed, and it’s fantastic! I think we have a new family favorite. Thanks!
Yay, Meg! I’m so glad you loved it! It is a definite favorite here, too! Enjoy!!!
My caramel keeps separating when I start to whip it, and I’m nervous about adding in the extra butter. Won’t it just melt and increase the layer of oil on top>
This cake would have no flavor without the frosting. I was careful to make sure I did it right and it just didn’t taste good at all. Am I the only one who didn’t like it?
So sorry you didn’t like it, Sharon.