Okay, so we wanted something sweet but cozy. You know, like fall in cake form. That’s how this Salted Caramel Harvest Cake happened.

It’s soft and full of warm spices. And that gooey salted caramel? Oh, it’s the best part.

We made it once and now it’s a must every fall. It smells so good while it bakes. And tastes even better.

Wanna try it too? Let’s make this cake together. It’s super simple and so worth it.

Why You’ll Love This Recipe

Seasonal Flavor: The perfect fall dessert, with flavors of cinnamon, nutmeg, and cloves that remind you of cozy harvest evenings.
Incredibly Moist: The cake stays moist thanks to buttermilk and salted caramel sauce.
A Touch of Elegance: The salted caramel glaze adds a sophisticated, sweet-salty twist that will impress your guests.
Make-Ahead Friendly: Bake the cake in advance and store it. Drizzle with the caramel sauce just before serving.
Perfect for Special Occasions: Whether it’s Thanksgiving, a birthday, or a weekend treat, this cake is always a crowd-pleaser.

Required Kitchen Tools

Before we get started, here’s a quick list of the essential kitchen tools you’ll need for this recipe:

Two 9-inch round cake pans – to bake the cake layers.
Hand or stand mixer – to beat the ingredients together.
Mixing bowls – for combining dry and wet ingredients.
Whisk and spatula – for mixing and folding.
Cake rack – for cooling the cake layers after baking.
Small saucepan – for making the salted caramel sauce.
Measuring cups and spoons – to ensure the right proportions of ingredients.

Ingredients

Here’s everything you’ll need to make the Salted Caramel Harvest Cake. I’ve included the exact measurements below, but this is a basic list of the essential ingredients:

For the Cake:

All-purpose flour: 2 1/2 cups – This is the base of the cake, giving it structure and fluffiness.
Baking powder: 2 teaspoons – Helps the cake rise and stay light.
Baking soda: 1/2 teaspoon – Works with the acidic buttermilk to create a perfect crumb.
Ground cinnamon: 1 teaspoon – Adds that warm, comforting flavor of fall.
Ground nutmeg: 1/2 teaspoon – An essential spice for that harvest taste.
Ground cloves: 1/4 teaspoon – For a little extra depth of flavor.
Salt: 1/2 teaspoon – Balances the sweetness of the cake and enhances the flavors.
Unsalted butter: 3/4 cup, softened – Creates a tender crumb and richness.
Brown sugar: 1 cup, packed – The brown sugar gives the cake its deep, caramel-like flavor.
Granulated sugar: 1/2 cup – For sweetness and structure.
Large eggs: 3 – These add moisture and richness to the cake.
Vanilla extract: 1 teaspoon – The classic flavor that complements the spices.
Buttermilk: 1 cup – Makes the cake moist and tender, with a subtle tang that pairs perfectly with the caramel.
Salted caramel sauce: 3/4 cup, divided – This will go in the batter and also be drizzled over the finished cake for that decadent flavor.

For the Salted Caramel Sauce:

Unsalted butter: 1/2 cup – For a smooth and rich base.
Heavy cream: 1/2 cup – Makes the caramel sauce creamy and luscious.
Brown sugar: 1 cup – Sweetens and deepens the flavor of the caramel.
Vanilla extract: 1 teaspoon – Adds a delicious undertone to the caramel.
Sea salt flakes: A pinch – To balance the sweetness with the perfect touch of salt.

Variations for Salted Caramel Harvest Cake

While this cake is already a fall favorite, you can mix things up a bit to suit your tastes or dietary preferences. Here are a few variations you can try:

Add nuts: Chopped pecans or walnuts work beautifully in this cake and can be added directly to the batter or sprinkled on top of the frosting for extra crunch.
Make it gluten-free: Swap the all-purpose flour with a gluten-free flour blend, and make sure your baking powder is certified gluten-free.
Use different caramel: For a twist on the salted caramel flavor, try making the caramel with dark brown sugar for a deeper, more molasses-like flavor.
Frost it: If you’re looking for something extra indulgent, you can top this cake with a creamy cream cheese frosting or a buttercream frosting.
Spice it up: Add more spices like ground ginger or allspice to give your cake an even spicier, bolder flavor.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Cake Pans

First things first – preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans. This will ensure that the cake comes out easily once baked.

2. Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This combination of warm spices is what gives the cake its signature harvest flavor.

3. Cream the Butter and Sugars

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, about 2-3 minutes. This step is key to creating a light, airy texture for your cake.

4. Add the Eggs and Vanilla

Once the butter and sugars are creamed, add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. These ingredients help to bind the cake together and give it structure.

5. Combine the Wet and Dry Ingredients

Alternate adding the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix, or you risk a dense cake. Gently fold in 1/2 cup of salted caramel sauce for that rich, decadent flavor.

6. Bake the Cake

Pour the batter evenly into the prepared cake pans. Tap the pans gently on the counter to remove any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Cool the Cake Layers

Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

8. Make the Salted Caramel Sauce

While the cakes are cooling, it’s time to make the salted caramel sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the brown sugar and stir to combine. Let the mixture simmer for about 3 minutes, then slowly add the heavy cream. Stir until the sauce is smooth and thickened. Remove from heat and stir in the vanilla extract and a pinch of sea salt flakes. Let the caramel sauce cool slightly before drizzling it over the cooled cakes.

9. Assemble the Cake

Once your cakes have cooled completely, place one layer on a serving plate. Drizzle with some of the salted caramel sauce. Top with the second layer, and drizzle more caramel sauce over the top. For extra elegance, sprinkle a few sea salt flakes over the cake to finish.

10. Serve and Enjoy!

Slice the cake and serve it with a side of whipped cream or vanilla ice cream for a truly indulgent treat. It’s rich, flavorful, and the salted caramel adds the perfect contrast to the sweetness of the cake.

How to Serve Salted Caramel Harvest Cake

This cake is perfect for any occasion, and it can be served in a variety of ways:

With Ice Cream: Pair it with a scoop of vanilla, cinnamon, or even coffee-flavored ice cream for an indulgent dessert.
With Whipped Cream: A dollop of freshly whipped cream makes the perfect accompaniment.
As a Coffee Cake: Serve it alongside a warm cup of coffee or hot cider for a cozy afternoon treat.

Storing Salted Caramel Harvest Cake

Leftover Cake: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to 5 days.
Freezing: You can freeze the cake layers individually, wrapped in plastic wrap and foil, for up to 3 months. To serve, let the cake thaw at room temperature, then drizzle with fresh salted caramel sauce.