7-Layer Salted Caramel Cake

Homemade salted caramel cake on a white kitchen counter

7-Layer Salted Caramel Cake

A rich, indulgent 7-layer salted caramel cake made with moist chocolate sponge, homemade salted caramel sauce, and fluffy caramel buttercream. Perfect for celebrations or when you want to impress with a homemade showstopper.

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 30

Chill & Layering Time: 45

Total Time: 1 45

Servings: slices

Calories: 565kcal

Cost: $15

Equipment

2 9-inch round cake pans (straight-sided preferred)
1 Heavy-bottomed saucepan (for caramel sauce)
1 Electric mixer (stand or handheld)
1 Offset spatula for frosting
1 Wire cooling rack (prevents soggy cake)
1 Bench scraper (optional, for smooth sides)
1 Cake turntable (optional, easier frosting)

Ingredients

Cake Base

2 cups all-purpose flour
0.75 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
0.5 cup vegetable oil
1 cup hot coffee freshly brewed

Salted Caramel Sauce

1 cup granulated sugar
6 tablespoon butter unsalted
0.5 cup heavy cream
1 teaspoon sea salt flaky preferred

Caramel Buttercream

1 cup unsalted butter softened
4 cups powdered sugar sifted
0.5 cup caramel sauce reserved from above
2-3 tablespoon heavy cream adjust consistency
0.5 teaspoon vanilla extract optional

Instructions

Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
Whisk flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl.
Beat eggs, buttermilk, and oil; add to dry ingredients, then mix in hot coffee until smooth.
Divide batter between pans and bake 28–32 minutes, or until a toothpick comes out with moist crumbs.
Cool cakes in pans 10 minutes, then turn out onto a wire rack to cool completely.
For caramel: melt sugar in a heavy saucepan over medium heat until amber.
Whisk in butter, then stream in cream; remove from heat and stir in sea salt.
Let caramel cool; reserve ½ cup for the frosting.
Make buttercream: beat butter until creamy; gradually add powdered sugar.
Mix in reserved caramel, cream, and vanilla until fluffy and spreadable.
Assemble: layer cake → buttercream → drizzle of caramel; repeat to make 7 layers total.
Frost top and sides. Chill at least 45 minutes before slicing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition