This Snack Cake with Salted Caramel Frosting is a delicate yellow cake with a dense crumb, then topped with a salted caramel frosting. It is perfect for cravings or when you want to whip up a quick and delicious treat for your loved ones to share. Try my White Cake Recipe for another easy-to-make, delicious snack cake.

Snack Cake with Salted Caramel Frosting
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Snack Cake with Salted Caramel Frosting Ingredients & Substitutions

Butter: Use salted butter in both the snack cake and the salted caramel frosting. Be sure it is at room temperature.

Flour: I used all-purpose flour in the cake. I have not tested the cake with other kinds of flour, so I cannot speak to its effectiveness.

Cornstarch: Cornstarch helps create a softer texture in the cake.

Milk: Whole milk is added to the cake batter to provide richness and added moisture. Have a little extra set aside for the salted caramel frosting. It can be added (starting with a small amount) until the buttercream reaches your desired consistency.

Caramel Sauce: For the salted caramel buttercream, you can use store-bought caramel sauce or make your own. It is a delicious frosting that I also used in my Ooey Gooey Banana Bars (which you will also want to try)!

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

Can I Make The Buttercream Ahead Of Time?

Yes! To get a head start on this cake, you can get the salted caramel buttercream made in advance. Store it in the refrigerator for up to a week or the freezer for up to 3 months.

How To Store Snack Cake With Salted Caramel Frosting

If you are planning to eat the frosted cake within a day or two, it can be stored in an airtight container at room temperature. For longer storage, keep the cake in a container in the refrigerator. It will last up to 4-5 days, but refrigeration can dry out the cake a bit faster, so keep that in mind.

Salted Caramel

Freezing Cakes

If you are planning to freeze this cake, I recommend freezing it without the frosting. Before freezing, let it cool completely. Next, wrap the cake in plastic wrap. Wrap it again in another layer of plastic wrap, aluminum foil, or in a freezer-safe bag. Label and date the packaging; the cake can be frozen for up to 2-3 months. When ready to frost with buttercream or enjoy as-is, let the cake thaw at room temperature while still wrapped. After about 30 minutes, the cake will be ready to decorate.

Salted Caramel Frosting Recipe

More Popular Cakes

Delicious, Easy, and Quick!

Snack Cake

Prep Time 15 minutes
Cook Time 38 minutes
cooling 10 minutes
Total Time 53 minutes
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.



  • ½ cup (1 stick / 113 g) salted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 ½ cups (187.5 g) all-purpose flour
  • 2 teaspoons cornstarch
  • 2 teaspoons baking powder
  • ½ cup (122.5 g) whole milk, room temperature
  • 3 large eggs, room temperature

Salted Caramel Buttercream



  • Preheat the oven to 350°F. Spray an 8-inch square baking dish with nonstick cooking spray.
  • To a large bowl, add butter. Using a handheld mixer on medium speed, beat the butter until creamy, roughly 3-4 minutes.
  • Gradually add the sugar, beating until light and fluffy.
  • In a separate bowl, whisk together the flour, cornstarch, and baking powder.
  • With the mixer on low speed, alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. After each addition, beat at a low speed just until blended.
  • In a separate bowl, beat the eggs with a fork. Then, gently fold the beaten eggs into the batter. Pour batter into prepared pan.
  • Bake for 35-38 minutes, or until a toothpick inserted in the center of the cake comes out with a few crumbs, but no wet batter.
  • Let the cake cool before adding the frosting.

Salted Caramel Buttercream

  • To the bowl of a stand mixer with the paddle attachment, add the butter, sugar, salt, and caramel topping.
  • Start mixing on low speed until the sugar is incorporated with the butter.
  • Increase the mixing speed to high and beat until smooth and fluffy (about 2 minutes).
  • Adjust the consistency with milk, as needed.
  • Frost the cake with the buttercream after the cake has cooled completely.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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