Introduction
The Mini Salted Caramel Cake is a delightful, indulgent treat that combines the luxurious taste of rich caramel with a hint of sea salt, all packaged into a personal-sized dessert that’s both elegant and satisfying. Perfect for dinner parties, birthdays, wedding favors, or simply treating yourself without committing to a large cake, these miniature cakes deliver a gourmet experience in every bite. They offer the perfect balance between sweet and salty, soft sponge and creamy frosting, indulgence and portion control. Whether made in small ramekins, cupcake molds, or mini cake rings, these individual cakes are not only adorable to serve but also easy to customize and decorate. The caramel soaks into the sponge layers, making them moist and flavorful, while the hint of salt elevates the sweetness and enhances the depth of flavor. These mini cakes are a modern dessert trend that fits perfectly into today’s lifestyle—compact, decadent, and incredibly photogenic.
The History of Mini Salted Caramel Cake
Salted caramel, while now widely popular, originated in Brittany, France, in the late 20th century when French pastry chef Henri Le Roux introduced a salted butter caramel with crushed nuts. This sweet-salty combination quickly gained international acclaim. As salted caramel began to be featured in chocolates, ice creams, and sauces, it eventually found its way into baked goods, especially cakes. The mini cake trend, meanwhile, took off in the early 2000s with the rise of single-serve desserts and boutique-style presentation. Combining the two concepts, the Mini Salted Caramel Cake emerged as a perfect balance between flavor innovation and convenience. These cakes became particularly popular in upscale bakeries, catered events, and home kitchens aiming to impress without the fuss of a full-sized cake. The format allows for creative presentation, portion control, and a way to enjoy luxury in just a few bites.
Ingredients Breakdown
For the Mini Cakes: 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar (packed), 1/2 cup unsalted butter (softened), 1/2 cup full-fat sour cream or Greek yogurt, 2 large eggs at room temperature, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon vanilla extract. For the Salted Caramel Sauce: 1 cup granulated sugar, 6 tablespoons unsalted butter (cut into pieces), 1/2 cup heavy cream, 1/2 teaspoon sea salt. For the Caramel Frosting: 1/2 cup unsalted butter (softened), 1 and 1/2 cups confectioners’ sugar (sifted), 2–3 tablespoons salted caramel sauce, 1 tablespoon heavy cream (optional for thinning). Optional Toppings: more caramel drizzle, flaky sea salt, chopped nuts, toffee pieces, or edible gold dust.
Step-by-Step Recipe
Preheat your oven to 350°F (175°C) and grease or line 6 to 8 small ramekins, mini cake pans, or jumbo muffin tins. In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, using a hand mixer or stand mixer, cream the butter with both sugars until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla and sour cream until smooth. Gradually add the dry ingredients to the wet, mixing just until combined. Divide the batter evenly among the prepared mini pans, filling each about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5 minutes, then remove and let them cool completely on a wire rack. While the cakes bake or cool, prepare the salted caramel sauce by heating the sugar in a saucepan over medium heat, stirring occasionally until fully melted and amber in color. Carefully add the butter and stir until combined, then slowly pour in the cream and salt, continuing to stir until smooth. Let the caramel cool before using. To make the frosting, beat softened butter until creamy, then gradually add sifted powdered sugar, mixing until light and fluffy. Add 2–3 tablespoons of cooled caramel sauce and beat to incorporate, adding heavy cream if needed for a softer texture. Once the mini cakes are cooled, use a piping bag or offset spatula to frost each cake. Drizzle with additional caramel and sprinkle with flaky sea salt or toppings of choice. Refrigerate for 20–30 minutes if you’d like the frosting to firm up.
Tips for the Perfect Mini Salted Caramel Cake
Make sure all your ingredients are at room temperature for smooth mixing and even baking. Use high-quality butter and real vanilla extract for maximum flavor impact. Don’t overmix the batter; mix just until the flour is incorporated to avoid dense cakes. Watch your caramel carefully to avoid burning—it should be deep amber but not too dark. Let the caramel cool before adding to frosting or drizzling so it doesn’t melt your decorations. Chill the cakes slightly after frosting for cleaner presentation. For added moisture, brush the mini cakes with a little warm caramel sauce before frosting. Use a piping tip for professional-looking swirls on top of each cake.
Variations and Customizations
Salted Caramel Mocha: Add 1 tablespoon of espresso powder to the cake batter. Chocolate Twist: Mix mini chocolate chips into the batter or frost with chocolate caramel ganache. Nut Lover’s Mini Cake: Add chopped pecans or walnuts between layers or as a topping. Fruity Touch: Top with caramelized banana slices or poached pears. Holiday Version: Spice the cake with cinnamon, nutmeg, and cloves for a warm, festive flavor. Vegan Option: Use plant-based butter, dairy-free yogurt, and egg substitutes. Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend. Filled Version: Hollow out the center and fill with gooey caramel before frosting.
Health Considerations and Nutritional Value
These mini cakes are indulgent, containing a fair amount of sugar, butter, and cream. On average, one mini cake may contain 300–450 calories depending on size and toppings. They’re best enjoyed in moderation, especially if watching sugar or fat intake. Using Greek yogurt adds a bit of protein and moisture, while reducing sugar in the frosting or using sugar substitutes can slightly lighten the recipe. Choose dark caramel with minimal additives and consider portioning carefully. For those with dietary restrictions, vegan or gluten-free versions can be adapted without sacrificing taste.
FAQ
Can I make these in advance? Yes, you can bake the cakes a day ahead and store them unfrosted in an airtight container at room temperature. Frost right before serving. Can I freeze mini salted caramel cakes? Yes, wrap unfrosted cakes tightly and freeze for up to one month. Thaw in the fridge before decorating. What can I use instead of sour cream? Full-fat Greek yogurt is a great substitute. Can I use store-bought caramel? Absolutely, though homemade offers a richer, fresher flavor. Can I double the recipe? Yes, for larger batches or events, simply scale the recipe up and divide evenly among your molds. How do I transport them without damage? Use cupcake boxes or mini cake carriers with deep wells to keep them secure.
Mini Salted Caramel Cake
Ingredients
For the Chocolate Cake:
- 2 cups of granulated sugar
- 1 cup of packed light brown sugar
- 2 and 3/4 cups of all-purpose flour measured loosely, not packed
- 1 and 1/2 cups of sifted unsweetened cocoa powder
- 3 teaspoons of baking soda
- 1 and 1/2 teaspoons of baking powder
- 1 and 1/4 teaspoons of salt
- 3 large eggs plus 2 large egg yolks all at room temperature
- 1 and 1/2 cups of full-fat sour cream
- 1/3 cup of whole milk
- 3/4 cup of vegetable oil melted coconut oil can also be used
- 2 tablespoons of vanilla extract
- 1 and 1/2 cups of hot water
For the Salted Caramel Chocolate Frosting:
- 2 cups 4 sticks or 16 ounces of unsalted butter, very soft
- 4 and 1/2 cups of sifted confectioners’ sugar
- 3/4 cup of sifted unsweetened cocoa powder
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 3 tablespoons of heavy cream more if needed for desired consistency
- 2 tablespoons of salted caramel sauce
For Garnish:
- 1 and 1/4 cups of salted caramel sauce
- Flaky sea salt for sprinkling
Instructions
For the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Cut out three 9-inch rounds of parchment paper to line your cake pans. Generously spray the sides and bottoms of the pans with nonstick spray, place the parchment circles into the bottom of each pan, and spray the paper again to ensure full coverage. This step is essential to prevent the cakes from sticking. Set the prepared pans aside.
- In the bowl of a stand mixer fitted with a paddle attachment—or in a large bowl using a handheld mixer—combine the granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until all the dry ingredients are fully incorporated, breaking up any large clumps by hand if necessary.
- In another bowl, whisk together the eggs, egg yolks, sour cream, milk, oil, and vanilla extract until smooth and well blended. Pour this wet mixture into the bowl with the dry ingredients and mix on low speed until just combined. Gradually add the hot water and continue mixing until the batter is fully blended and smooth—this should take about one minute. The batter will be quite thin, which is normal.
- Evenly divide the batter between the three prepared pans. Bake for about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few moist crumbs. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack. Allow the cakes to cool completely before assembling and frosting.
For the Chocolate Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for about 3 minutes, or until completely smooth and creamy.
- Turn off the mixer and sift the confectioners’ sugar and cocoa powder into the bowl. Turn the mixer on low and mix until the dry ingredients are fully incorporated into the butter—this will take around 2 minutes. Increase the speed to medium, then add in the vanilla extract, salt, heavy cream, and salted caramel. Beat for about 3 more minutes, until the frosting is fluffy and well blended. If the consistency is too thin, add a bit more powdered sugar. If it’s too thick, gradually mix in more heavy cream, one tablespoon at a time, until the desired texture is reached.
Assembly:
- Using a serrated knife, carefully level the tops of the cakes by trimming any domed areas, ensuring each layer is flat and even. Place one cake layer on a cake stand or large serving plate. Spread a thin, even layer of frosting over the top, then drizzle or spread on 1/2 cup of salted caramel. Add the second cake layer and repeat the process: a thin layer of frosting followed by 1/2 cup of caramel. Place the final cake layer on top, then refrigerate the assembled cake for about 1 hour to help it set. Once chilled, frost the top and sides of the cake completely with the remaining chocolate frosting. Garnish by sprinkling flaky sea salt over the top. Slice and serve, or store the cake in the refrigerator for up to five days.