CAKES Cake, Caramel

Salted caramel cake [just like Southern]

Salted caramel is kind of a big deal for my family as we are from Brittany, where salted caramel is just above anything else!

Salted Caramel Cake Southern Caramel cake

I already made this cake twice, because my family loved it so much. And as I told you before and you may or may not recall, they are particularly difficult to please. I just changed a few thing on my cake recipe to add more caramel flavor and instead of simply frost it with a store-bought frosting I added a little personal touch.

I take off some sugar to add some of the butterscotch golden syrup that I found on the Isle of Jersey instead, to enhance the caramel flavor and it worked very well.        As for the frosting, I have to confess that I am a bit ashamed: I usually do everything on my baked goods or almost. I am sure you agree sometimes you just don’t have time, you want to try something that isn’t yours or simply…too lazy.

Salted Caramel Cake Southern Caramel cake

But the thing is, I am from Brittany annnnd I do not make my homemade salted caramel. Not yet. Well, I did once; where I made a gorgeous salted caramel pie.

but haven’t done it since.

The frosting is still delicious, and with the homemade cake and apple spread you can clearly say it is homemade!

Salted Caramel Cake Southern Caramel cake

Salted caramel cake

  • Servings: 6
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A light, caramel-flavor cake with apples


  • (150 g) flour
  • ½ tsp baking powder
  • (75 g) butter
  • (100 g) brown sugar
  • (45 g) granulated sugar
  • (15 g) golden syrup [use butterscotch golden syrup for more caramel flavor]
  • 1 egg
  • ½ tsp vanilla essence
  • (150 ml g) buttermilk
  • 2 apples
  • (5 g) cornstarch
  • (10 g) golden syrup

For the frosting:

  • (100 g) store-bought salted caramel frosting or salted caramel
  • (50 g) cream cheese


Preheat the oven at 350°F (180°C) and Grease two 7″ round pans with butter, line base with baking paper.

  1. Whisk the flour, and baking powder together. Set aside.
  2. In a medium bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg, golden syrup and vanilla extract, and almond extract. Beat on medium-high speed until combined.
  3. Add tthe dry ingredients in two additions alternating with the buttermilk until fully incorporated.
  4. Pour batter evenly into cake pans.
  5. Bake for around 40 minutes or until the cakes are baked through. Insert a toothpick at the center of the cake (for the edges may be baked but not the center) to test for doneness. Let cool for 45 min.
  6. MEANWHILE, prepare the apples: Core, peel, and slice them in small cubes.
  7. In a saucepan, pour about 1 inch of water and add the apples. sprinkle them lightly with cornstarch and add the golden syrup.Mix everything together with a large spoon.
  8. In medium heat, cook for 30 min and let sit.
  9. For the frosting: Beat the caramel frosting or cream cheese together until light and fluffy.
  10. ASSEMBLE the cake: Put one layer on a plate and cover it with the apples -who ought to be sticky thanks to the golden syrup- and create an even layer. Top with the second cake layer and then spread with the frosting. You can decorate it by dusting only a half of a cookie on it. If not eaten immediately, you can keep it in the fridge.

Recipe Notes

You can cover the cakes half through with aluminium foil to prevent browning.                                                                                                                                                              You can cook the apples anytime you want, just make sure they are ‘set’ when you are ready to assemble your cake.

Nutritional Information

Per serving: 430 cal / Without frosting 335 cal

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