Here’s a little secret: when life gets overwhelming, a slice of homemade cake can be your sweetest escape. That’s why I’m excited to share my beloved Salted Caramel & Vanilla Bean Sponge Cake recipe with you. It’s a showstopper perfect for holidays or any cozy gathering, featuring layers of soft, airy sponge cake paired with rich, silky Italian meringue buttercream and indulgent homemade salted caramel. With its quick prep time and impressive presentation, this dessert not only satisfies your sweet tooth but also looks stunning on any table. As you bring this delightful creation to life, you’ll find yourself inspired—who knew baking could provide such joy? So, ready to whisk up something extraordinary? Let’s dive in!

Why is this cake a must-try?

Decadent Layers: Each slice of this cake is a heavenly experience, featuring fluffy vanilla bean sponge layered with luscious salted caramel and smooth buttercream.

Homemade Goodness: The rich, creamy salted caramel is made from scratch, elevating your dessert game and making it even more special to share with loved ones.

Versatile Delight: Perfect for holidays and gatherings, this cake stands out, but is also straightforward enough for a cozy weekend treat at home.

Time-Saving: Quick prep time means you can surprise guests with minimal fuss—more time for enjoying their company!

Crowd Pleaser: With its elegant presentation and mesmerizing flavors, it’s guaranteed to impress—just like my Caramel Cream Pie will delight your guests!

Salted Caramel & Vanilla Ingredients

For the Cake

California Ranch Olive Oil – Adds moisture and richness to the cake; melted butter can be a delicious substitute.
Eggs (6 large, room temperature) – Provide structure and stability; room temperature ensures better incorporation.
Granulated Cane Sugar (2 cups) – Sweetens the cake and contributes to its light texture; no substitutions recommended.
Cake Flour (3 cups) – Essential for a light sponge texture; all-purpose flour can be used for a denser cake.
Baking Powder (1 tbsp) – Leavens the cake; substituting is not recommended for best results.
Salt (¼ tsp) – Enhances flavor; kosher salt can be used if needed.
Buttermilk or Whole Milk (1½ cups, room temp) – Adds moisture and tanginess; a mixture of non-dairy milk and vinegar works for a vegan version.
Vanilla Bean Paste (1 tbsp) – Infuses a rich vanilla flavor; pure vanilla extract is a good alternative but won’t provide the same depth.

For the Salted Caramel

Granulated Cane Sugar (for caramel, 2 cups) – Sweetens and creates the caramel; no substitutions for caramelization are preferable.
Unsalted Butter (8 tbsp, cubed) – Adds creaminess to the caramel; margarine may alter flavor, so opt for real butter.
Heavy Cream (1 cup) – Contributes to the creaminess of the caramel; full-fat coconut cream can be used for a non-dairy twist.
Vanilla Extract (1 tsp) – Adds flavor to the caramel; can substitute with more vanilla bean paste if desired.
Salt (½ tsp) – Balances the sweetness in caramel; flaky sea salt gives a refined taste.

For the Buttercream

Granulated Cane Sugar (for buttercream, ¾ cup) – Sweetens the frosting; powdered sugar makes for easier mixing, if needed.
Egg Whites (4, room temperature) – Provide volume and stability to the meringue; feel free to explore egg substitutes for egg-free options.
Unsalted Butter (1 lb) – Essential for creating a rich buttercream texture; vegan butter can be switched in if desired.
Optional Powdered Sugar (1 cup) – For additional sweetness and structure in frosting; adjust based on preferred sweetness level.

Embrace the magic of this Salted Caramel & Vanilla dessert; it’s sure to bring warmth and delight to any occasion!

Step‑by‑Step Instructions for Salted Caramel & Vanilla Bean Sponge Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare three 8 to 9-inch cake pans by buttering them generously and lining the bottoms with parchment paper. This will ensure that your beautiful sponge cake layers come out easily after baking.

Step 2: Prepare Cake Batter
In a stand mixer, whisk together the room temperature eggs and granulated sugar on medium speed until the mixture becomes frothy and increases in volume, about 5 to 6 minutes. Once foamy, add baking powder, salt, and the luscious vanilla bean paste, mixing well before incorporating the California Ranch olive oil and buttermilk until the batter is smooth and combined.

Step 3: Combine Dry Ingredients
Gradually sift in the cake flour to the wet mixture, gently folding until just combined. Be careful not to overmix, as this can affect the light texture of your Salted Caramel & Vanilla bean sponge cake. The batter should be smooth and airy, ready for the next step.

Step 4: Bake the Cake
Carefully divide the batter evenly among your prepared cake pans. Place the pans in the preheated oven and bake for 22 minutes. After this time, reduce the temperature to 325°F (160°C) and continue baking until the cakes are set and lightly golden, about an additional 8–10 minutes. When done, allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.

Step 5: Make Salted Caramel
While the cakes cool, start preparing your homemade salted caramel. In a medium saucepan, add the granulated sugar and melt it over medium heat, stirring gently. Allow the sugar to caramelize until it reaches a rich amber color at about 320°F (160°C). Remove it from heat, add the cubes of unsalted butter, followed by whisking in heavy cream, salt, and vanilla extract. Let it cool completely.

Step 6: Prepare Italian Meringue Buttercream
In a heatproof bowl, whisk together the egg whites and granulated sugar over a pot of simmering water. Continue whisking until the sugar is completely dissolved and the mixture is warm. Transfer this mix to your stand mixer and beat on high speed until stiff peaks form. Gradually add the softened unsalted butter, mixing until the buttercream is light and fluffy, then fold in the remaining vanilla bean paste.

Step 7: Assemble the Cake
Once your sponge cakes have cooled completely, level the tops using a serrated knife for even stacking. Place the first layer on a serving plate and spread a generous layer of Italian meringue buttercream, followed by a drizzle of the rich salted caramel. Repeat this step with the second layer, then place the final layer on top. Finish by frosted the entire cake with remaining buttercream and drizzling more salted caramel over the top for a stunning presentation.

What to Serve with Salted Caramel & Vanilla Bean Sponge Cake

Indulging in a slice of this delightful cake is just the beginning—let’s create a full experience with these savory complements!

Whipped Cream: Light and fluffy, it balances the cake’s rich flavors, adding a delightful creaminess.
Fresh Berries: Juicy strawberries or raspberries provide a refreshing tartness, cutting through the sweetness of the caramel.
Vanilla Ice Cream: Creamy and cool, it pairs wonderfully with the warm sponge cake, making each bite a sweet embrace.
Coffee: A robust cup of brew complements the dessert’s sweetness perfectly, enhancing the cake’s vanilla notes.
Chocolate Ganache: Drizzling a rich chocolate ganache on the side adds a decadent, velvety texture that’s simply irresistible.
Espresso Martini: The smooth coffee cocktail makes a stunning pair, stimulating the palate and providing a sophisticated flair.
Pecan Crunch: Offering a satisfying crunch, spiced pecans enhance the texture while echoing the cake’s flavors beautifully.
Coconut Macaroons: Chewy and lightly toasted, these provide a tropical twist that contrasts with the cake’s richness for added delight.

Gather your loved ones around this tempting spread, and let the flavors celebrate together!

How to Store and Freeze Salted Caramel & Vanilla

Fridge: Store the assembled cake in an airtight container in the fridge for up to 1 week to maintain freshness and flavor.

Room Temperature: If you prefer, you can keep the cake at room temperature for up to 3 days in a cool, dry place; cover lightly with plastic wrap to prevent drying.

Freezer: For longer storage, slice the cake and layer parchment paper between pieces before placing in an airtight container. It can be frozen for up to 2 months.

Reheating: To enjoy slices warm, thaw in the fridge overnight, then bring them to room temperature before serving, or very gently warm in the microwave for 10-15 seconds.

Make Ahead Options

These Salted Caramel & Vanilla Bean Sponge Cakes are perfect for meal prep, allowing you to enjoy a showstopping dessert without the last-minute rush! You can bake the sponge cake layers up to 3 days in advance; just let them cool completely, then wrap each layer tightly in plastic wrap and refrigerate. The salted caramel can be made up to 1 week ahead and stored in an airtight container in the fridge—simply reheat gently to return it to a pourable consistency. For the Italian meringue buttercream, prepare it up to 2 days ahead, keeping it in the refrigerator; rewhip before assembling your cake for that fluffy texture. When you’re ready to serve, simply layer the chilled cake with buttercream and caramel, and indulge in the delightful flavors!

Expert Tips for Salted Caramel & Vanilla Bliss Cake

Temperature Matters: Ensure eggs and buttermilk are at room temperature for better incorporation and fluffier texture in the sponge cake.
Sugar Precision: Monitor the caramel closely; if sugar is allowed to caramelize too long, it can turn bitter. Aim for a rich amber color.
Gentle Mixing: When combining dry ingredients into the batter, fold carefully to maintain the airiness of the Salted Caramel & Vanilla sponge cake. Overmixing can lead to a dense texture.
Buttercream Consistency: If the Italian meringue buttercream becomes too warm, chill briefly and rewhip. This restores the fluffy texture and makes it easier to work with.
Layering Technique: For an even cake, level each layer after cooling. This not only improves appearance but also helps stabilize the cake during assembly.
Presentation Touch: Drizzle extra salted caramel on top just before serving for a beautiful and appetizing finish that will wow your guests.

Salted Caramel & Vanilla Variations

Feel free to get creative with this delicious cake; customizing it can lead to delightful surprises!

Chocolate Delight: Add cocoa powder to the cake batter for a chocolate-flavored sponge that pairs beautifully with salted caramel.
Fresh Fruit: Layer in slices of fresh strawberries or raspberries between the cake layers for a fruity twist that cuts through the sweetness.
Nutty Crunch: Stir in finely chopped pecans or walnuts into the buttercream or sprinkle them between layers for added texture and nutty flavor.
Spicy Warmth: Incorporate a dash of cinnamon or nutmeg into the cake batter for a cozy, spiced flavor that complements the caramel perfectly.
Dairy-Free Fun: For a dairy-free version, swap heavy cream with coconut cream, and use a non-dairy butter alternative for the buttercream.
Zesty Twist: Add citrus zest, such as lemon or orange, to the buttercream for a refreshing, tangy contrast to the sweet flavors.
Savory Salt: Experiment with smoked sea salt in the caramel for a unique twist on traditional salted caramel that adds depth to every bite.
Flavor Infusion: Substitute the vanilla bean paste with almond extract or even a hint of espresso for a completely different flavor profile that will leave guests guessing!

Each variation opens new avenues to explore in baking. As you whisk up your unique creation, make sure to indulge in the journey—just like when making my delightful Caramel Cream Pie, it’s all about the flavor and fun!

Salted Caramel & Vanilla Bean Sponge Cake Recipe FAQs

How do I choose the best vanilla bean paste?
When selecting vanilla bean paste, look for a product with real vanilla bean flecks and a rich flavor. It should ideally have a thick consistency and be free from artificial flavors. For the freshest taste, I recommend using a reputable brand or checking specialty stores for high-quality options.

What’s the best way to store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate for up to a week, making sure it’s well-covered to prevent it from drying out. Always allow the cake to come to room temperature before serving to enjoy the best texture and flavor.

Can I freeze this cake?
Absolutely! To freeze your Salted Caramel & Vanilla Bean Sponge Cake, first slice it into individual portions. Layer parchment paper between slices to prevent sticking, then place them in an airtight container or wrap them securely in plastic wrap. The cake can be frozen for up to 2 months. When ready to enjoy, thaw in the fridge overnight and let come to room temperature before serving.

What should I do if my buttercream is too warm?
If your Italian meringue buttercream becomes too warm and is difficult to work with, don’t worry! Simply place it in the fridge for about 15 to 20 minutes to chill. Then, whip it again until light and fluffy. This process restores the texture and makes it easier to spread on your cake.

Are there any common allergies I should consider?
This delightful cake contains eggs, dairy, and gluten, so if you’re accommodating guests with allergies, consider making substitutions. You can use a non-dairy milk and vinegar for buttermilk, a vegan butter alternative, and substitute egg whites with egg replacers for an egg-free version. Always check labels for specific ingredient allergies.

Can I use different types of flour?
For this specific sponge cake, cake flour is ideal for achieving the light, airy texture. However, if you don’t have cake flour on hand, you can substitute it with all-purpose flour for a denser cake. Just be aware that the texture will differ slightly from the intended sponge.