Snack Cake with Salted Caramel Frosting

filed under: Cakes on May 22, 2017

This Snack Cake with Salted Caramel Frosting is perfect for cravings… when you want to whip up a quick and delicious treat just for you and your loved ones to share. This Snack Cake with Caramel Frosting is as easy as it is satisfying! Looking for more Cake Recipes? <— check here!

Snack Cake with Salted Caramel Frosting


This recipe is inspired by my White Snack Cake. I happened to be grocery shopping I when inspiration hit. I made my way to the baking section and found everything I would need to make this yellow snack cake a reality.

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

So what does this cake taste like? It’s a delicate yellow cake with a dense crumb. The Salted Caramel frosting is made with brown sugar which adds a nice contrast in flavor to the yellow cake. One of the best things about this cake is the ingredients… they are simple. But when you use the best quality ingredients you can create something magical!

Salted Caramel

How to Make Salted Caramel Frosting

The ingredients are simple:

  • brown sugar
  • butter
  • heavy cream
  • confectioners sugar
  • salt for sprinkling

The beauty of this recipe comes from the method. You heat the brown sugar, butter, and heavy cream in a large saucepan. Remove it from the heat and add it to a stand mixer. (Can also use a hand-held mixer but use a large bowl as the ingredients are hot and you don’t want it to splatter on you!) Then add in the confectioner’s sugar and let the mixer do the hard work. I left it for about 8 minutes, whipping away, and the final result was truly beautiful!

I chose to sprinkle the salt over top, but you can all add 1 teaspoon directly into the frosting when it is mixing.

Salted Caramel Frosting Recipe


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

This Snack Cake is perfect for cravings… when you want to whip up a quick and delicious treat just for you and your loved ones to share. This Snack Cake with Caramel Frosting is as easy as it is satisfying!

Course: Dessert
Cuisine: American
Keyword: Snack Cake
Servings: 8 servings
Author: Amanda Rettke
  • 1/2 c 113g Countryside Creamery butter, softened
  • 1 c 200g Baker's Corner Granulated Sugar
  • 1 1/2 c 180g cups Baker's Corner All Purpose Flour
  • 2 tsp. Baker’s Corner corn starch
  • 2 tsp. Baker’s Corner baking powder
  • 1/2 c 123g Friendly Farms whole milk, room temperature
  • 3 eggs 160g, room temperature
  1. Preheat oven to 350°. Prepare 8x8 square pan with butter and flour or baking spray.
  2. Beat butter at medium speed with a hand-held mixer until creamy, roughly 3-4 minutes.
  3. Gradually add sugar, beating until light and fluffy.
  4. Sift together flour, corn starch, and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

  5. Beat eggs with a fork and then gently fold into batter. Pour batter into prepared pan.
  6. Bake at 350° for 35-38 minutes or until a wooden pick inserted in center comes out clean.
  7. Cool in pan on wire rack for 10 minutes
Quick Caramel Frosting
Prep Time
15 mins
Total Time
15 mins

This Snack Cake with Caramel Frosting is as easy as it is satisfying!

Course: Dessert
Cuisine: American
Keyword: Quick Caramel Frosting
Author: Amanda Rettke
  • 1/2 cup (100g) firmly packed brown sugar
  • 1/2 cup (113g) butter
  • 1/4 cup heavy cream
  • 2 cups (256g) confectioners sugar, sifted sifted
  • 1 teaspoon course Kosher salt
  1. Bring first 2 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly.
  2. Stir in cream, and return to a boil; then remove from heat. Pour into the bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar at medium speed, using whisk attachment; beat 7 to 10 minutes or until thickened. Use immediately.

  3. Sprinkle frosted cake with sea salt.

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  • 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:


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