Snack Cake with Salted Caramel Frosting

filed under: Cakes on May 22, 2017

This Snack Cake with Salted Caramel Frosting is perfect for cravings or when you want to whip up a quick and delicious treat just for you and your loved ones to share. Try my White Cake Recipe for another easy to make snack cake.

Snack Cake with Salted Caramel Frosting

So what does this snack cake taste like? It’s a delicate yellow cake with a dense crumb. And, the cake is as easy to make as it is delicious. With just a few ingredients, you can have a moist cake ready to share. The salted caramel frosting is the perfect complement to the cake. In fact, it’s the same buttercream frosting I used on my Ooey Gooey Banana Bars.

Snack Cake with Salted Caramel Frosting

Snack Cake with Salted Caramel Frosting Recipe

There are two parts to this dessert–the cake and the buttercream frosting.

Cake Ingredients (full recipe below)

  • Butter
  • Granulated sugar
  • All-purpose flour
  • Corn starch
  • Baking powder
  • Whole milk
  • Eggs

Salted Caramel Buttercream Ingredients

  • Unsalted butter
  • Confectioners’ sugar
  • Salt
  • Caramel topping
  • Whole milk

All of the Baker's Corner ingredients needed to make a cake!

How to Make the Snack Cake

Get out an 8-inch square baking dish, spray it with nonstick spray, and preheat the oven to 350°F. This cake comes together so easily.

  1. Using a handheld mixer on medium speed, beat the butter until it is creamy. This usually takes 3-4 minutes.
  2. Gradually add the sugar, beating until light and fluffy.
  3. Sift together the flour, corn starch, and baking powder.
  4. Alternate adding the flour mixture and the milk, ending with the flour mixture, beating at a low speed just until blended.
  5. In a separate bowl, beat the eggs with a fork.
  6. Gently fold the eggs into the batter.
  7. Pour the batter into the prepared baking dish and bake for 35-38 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few crumbs, but no wet batter.
  8. Let the cake cool before adding the frosting.

Salted Caramel

How to Make Salted Caramel Buttercream

Having your butter and milk at room temperature helps greatly in this buttercream recipe. You can substitute whipping cream for milk, but it is not necessary if you get the butter whipped up nicely. (I do not recommend skim milk in this recipe.)

First, in a stand mixer with a paddle attachment, combine the butter, confectioners’ sugar, salt, and caramel topping. Mix on low until every ingredient is combined. Next, mix it on high for a couple of minutes, or until the buttercream is smooth and fluffy.

Finally, add the milk. The milk is added for your desired consistency, so start with just a little bit, and continue to add more milk to make it smoother. Buttercream can be made in advance, so to save some time, make it ahead of time! Store it in the refrigerator for up to a week or the freezer for up to 3 months.

Salted Caramel Frosting Recipe

Looking for More Cake Recipes?

Maple Pecan Snack Cake

Lemon Earthquake Cake

Marble Sheetcake

Salted Caramel Sheetcake

Snack Cake
Prep Time
15 mins
Cook Time
38 mins
cooling
10 mins
Total Time
53 mins
 

This Snack Cake with Salted Caramel Frosting is perfect for cravings or when you want to whip up a quick and delicious treat just for you and your loved ones to share.

Course: Dessert
Cuisine: American
Keyword: Snack Cake
Servings: 8 servings
Calories: 541 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Cake
  • 1/2 cup (1 stick or 113g) butter, softened
  • 1 cup (200g) granulated sugar
  • 1 1/2 cups (187.5g) all-purpose flour
  • 2 teaspoons corn starch
  • 2 teaspoons baking powder
  • 1/2 cup (122.5g) whole milk, room temperature
  • 3 large eggs, room temperature
Salted Caramel Buttercream
  • 1/2 cup (1 stick or 113g) unsalted butter, room temperature
  • 2 cups (250g) confectioners' sugar, sifted
  • 1/2 teaspoon salt
  • 1/4 cup (82g) caramel topping
  • 1 1/2 teaspoons whole milk, as needed
Instructions
Cake
  1. Preheat the oven to 350°F. Prepare an 8-inch square pan with butter and flour or baking spray.

  2. Beat the butter at medium speed with a handheld mixer until creamy, roughly 3-4 minutes.

  3. Gradually add the sugar, beating until light and fluffy.

  4. Sift together the flour, corn starch, and baking powder.

  5. Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat at a low speed just until blended after each addition.

  6. In a separate bowl, beat the eggs with a fork and then gently fold the beaten eggs into batter. Pour batter into prepared pan.

  7. Bake for 35-38 minutes, or until a toothpick inserted in the center of the cake comes out clean.

  8. Let the cake cool before adding the frosting.

Salted Caramel Buttercream
  1. Combine the butter, sugar, salt, and caramel topping in the bowl of a stand mixer fitted with a paddle attachment.

  2. Start mixing on low speed until the sugar is incorporated with the butter.

  3. Increase the mixing speed to high and beat until smooth and fluffy (about 2 minutes).

  4. Adjust the consistency with milk, as needed.

  5. Frost the cake with the buttercream after the cake has cooled completely.

 
 

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Comments

  • Kelster says:

    Couple questions. Step 4 in the cake directions says stir in the milk. Where? The sugar mixture? That doesn’t sound right since the next step says add flour alternating with milk.

    For the frosting, where do I add salt so it can be salted caramel?

    • Amanda says:

      Sorry, that was awkwardly worded. I fixed it! Just alternate milk with flour.
      Adding salt to the top of the cake after you have frosted it is where the salt comes in. 🙂

      • Kelster says:

        Thank you. I’m going to bake this.

  • Isabella says:

    Hi!… the ingredients say corn starch but in the picture apear baking soda…

    • Amanda says:

      Hi! The ingredients in the picture are not what to follow… just follow the recipe. 🙂

  • Lara says:

    Hi ,I think you’ve to decrease the amount of powder sugar as it is too much . it’s not my first time to make frosting for a cake but it turns to be like the biscuits’s under cheese cake and too sugary
    Thanks for your amazing recipes ❤️

    • Amanda says:

      Yes, please feel free to adjust the recipe to your specific tastes!

  • Susan says:

    My husband is a chocolate cake fanatic! Would I be able to make this in a chocolate version and keep it as easy? Any guidelines for doing so?

  • Amy|Chew Out Loud says:

    This snack cake looks super! It would be breakfast, snack, and dessert cake for me and my boys! Love the caramel and overall simple beauty of this, Amanda! ????

  • MaryT says:

    I love all your recipes I would like to try
    your vanilla cake with salted caramel frosting
    Recipe instead of cake as cupcakes
    Do I have to alter anything ?
    Instead of salt on top of frosting I will add
    Hersey salted caramel chips
    Thank you

  • Kim @ The Archaeologist Bakes says:

    Well, this looks delicious! Just pinned it to make next weekend!

  • Ally's Sweet and Savory Eats says:

    I love snack cakes Amanda! And salted caramel is my favorite. Tucking this one away for sure!

  • Martha Green says:

    You are really great!!martha

  • Vickie Oney says:

    Sounds like a very good cake. I like it being a smaller size cake as it is just my husband and I.

  • Marieke says:

    Hi – do you cool the caramel first before whipping with the powdered sugar?

  • Francoise cooley says:

    Hi. Is this frosting stiff enough to pipe on cupcakes?

    • Amanda Rettke says:

      Yes