Oil Cake with Salted Caramel Buttercream

There’s something undeniably comforting about the scent of a rich, moist cake baking in the oven, especially when it’s made with oil for that ultra-soft texture. Add a swirl of salted caramel buttercream, and suddenly, you’ve created a dessert that feels like a warm hug. This oil cake, with its tender crumb and deep golden hue, is the kind of treat that brings people together — a slice of joy that’s impossible to resist. The salty-sweet contrast in the frosting adds an elegant twist, making it as sophisticated as it is satisfying.

Behind the Recipe

The inspiration for this cake came on a rainy afternoon, the kind where you crave something cozy but also want to elevate the everyday. I had just enough pantry staples to work with, and a lingering craving for something indulgent yet not overly fussy. Oil cakes are wonderfully forgiving and incredibly moist, so it was a natural choice. But it was the salted caramel buttercream — creamy, luscious, with that hint of sea salt — that transformed it into something special. It’s a recipe born out of simplicity, with a touch of sweet rebellion.

Recipe Origin or Trivia

While oil cakes have roots in home kitchens across the globe, their popularity skyrocketed during times when butter was scarce. From Italian olive oil cakes to Middle Eastern semolina bakes, oil as a fat source has long been favored for its ability to create tender, longer-lasting cakes. Salted caramel, on the other hand, is a more modern indulgence — first making waves in France in the late 20th century, it quickly became a global sensation. The marriage of these two elements in one cake is a celebration of both history and modern flair.

Why You’ll Love Oil Cake with Salted Caramel Buttercream

Trust me, you’re going to love this.

Versatile: Perfect as a celebration cake or a casual afternoon treat — dress it up or keep it rustic.

Budget-Friendly: Uses pantry staples, making it accessible and affordable.

Quick and Easy: No creaming butter or complicated steps — just mix, bake, and frost.

Customizable: Add nuts, swap the frosting, or turn it into cupcakes — it’s up to you.

Crowd-Pleasing: That salted caramel frosting is a guaranteed hit at any gathering.

Make-Ahead Friendly: The cake stays moist for days, and the frosting can be prepped ahead.

Great for Leftovers: If you’re lucky enough to have any, it’s just as good the next day.

Chef’s Pro Tips for Perfect Results

Before we dive into the full recipe, here are a few insider tricks to make your cake shine.

• Use a neutral oil: Canola or vegetable oil keeps the flavor clean while giving the cake its signature moistness.
• Don’t overmix: Just stir until combined — overmixing can make the crumb tough.
• Cool completely before frosting: Warm cake and buttercream do not mix well.
• Chill your caramel: It thickens as it cools, making it easier to whip into buttercream.
• Sprinkle sea salt last: A light dusting of flaky salt on top adds texture and flavor punch.

Kitchen Tools You’ll Need

Getting prepped is half the fun — here’s what to have ready.

Mixing Bowls: One for wet, one for dry, to keep things tidy.

Whisk and Spatula: For smooth mixing and scraping every last bit of batter.

9-inch Cake Pans: Two pans for classic layer cake goodness.

Hand Mixer or Stand Mixer: Essential for whipping the buttercream to silky perfection.

Saucepan: To make the salted caramel from scratch.

Cooling Racks: Let your cake breathe before it meets the frosting.

Ingredients in Oil Cake with Salted Caramel Buttercream

The magic of this cake is in how harmoniously these simple ingredients come together.

1. All-Purpose Flour: 2 ½ cups — Forms the structure of the cake and absorbs the oil.
2. Granulated Sugar: 1 ¾ cups — Sweetens the cake and helps it brown beautifully.
3. Baking Powder: 2 ½ teaspoons — Gives the cake its rise.
4. Baking Soda: ½ teaspoon — Works with the acid to tenderize and lift.
5. Salt: ½ teaspoon — Balances the sweetness.
6. Eggs: 3 large — Add richness and bind everything together.
7. Whole Milk: 1 cup — Moistens the batter and activates leavening agents.
8. Vegetable Oil: 1 cup — Keeps the cake soft and moist.
9. Vanilla Extract: 2 teaspoons — Adds warmth and depth of flavor.
10. Boiling Water: 1 cup — Helps bloom the cocoa for deeper flavor (if using optional cocoa).

Salted Caramel Buttercream:

1. Granulated Sugar: 1 cup — Caramelizes into golden, rich goodness.
2. Unsalted Butter: 1 cup (softened) — Forms the base of the buttercream.
3. Heavy Cream: ½ cup — Makes the caramel silky and luxurious.
4. Salt: 1 teaspoon — The star of the show, balancing all the sweetness.
5. Powdered Sugar: 2–3 cups — Sweetens and thickens the buttercream.
6. Vanilla Extract: 1 teaspoon — Rounds out the caramel flavor.

Ingredient Substitutions

Sometimes the pantry needs a little flexibility — here’s how to adapt.

Vegetable Oil: Canola oil.

Whole Milk: Buttermilk or plant-based milk.

Eggs: 3 tablespoons of applesauce per egg for a vegan option.

Granulated Sugar (Caramel): Brown sugar for deeper flavor.

Heavy Cream: Coconut cream.

Unsalted Butter: Plant-based butter for dairy-free.

Ingredient Spotlight

Vegetable Oil: Unlike butter, oil coats flour proteins thoroughly, preventing too much gluten development. This means a softer, moister crumb that lasts longer.

Salted Caramel: The contrast between sweet caramel and sharp salt isn’t just trendy — it’s scientifically satisfying. Salt heightens flavor and balances the palate.

Instructions for Making Oil Cake with Salted Caramel Buttercream

Let’s get those aprons on and bring this masterpiece to life. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Combine Ingredients:
   In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, mix eggs, milk, oil, and vanilla. Gradually add the wet ingredients to the dry, mixing until just combined. Stir in boiling water slowly (optional, if using cocoa for a deeper note).
3. Prepare Your Cooking Vessel:
   Divide the batter evenly between the prepared pans. Tap gently to release air bubbles.
4. Assemble the Dish:
   Bake for 30–35 minutes until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to racks to cool completely.
5. Cook to Perfection:
   Meanwhile, make the caramel: In a saucepan, melt sugar over medium heat, stirring constantly. Once amber, remove from heat and whisk in butter and cream. Add salt and let cool.
6. Finishing Touches:
   Whip softened butter until pale and fluffy. Add cooled caramel, vanilla, and powdered sugar until smooth and spreadable. Frost cooled cakes generously.
7. Serve and Enjoy:
   Finish with a sprinkle of sea salt, slice, and serve to applause.

Texture & Flavor Secrets

The cake itself is tender and moist, with a melt-in-your-mouth crumb that sings of vanilla and golden sugar. The buttercream is a contrast of creamy richness and sweet-salty decadence, with just the right amount of caramel chew. Together, they create a bite that’s velvety, balanced, and utterly crave-worthy.

Cooking Tips & Tricks

• Use room temperature ingredients for even mixing.
• Don’t skip the parchment paper — it makes cake removal a breeze.
• Caramel too runny? Chill it for 15–20 minutes before using.
• Crumb coat your cake before final frosting for a clean finish.

What to Avoid

• Overbaking: Dry cake is a crime. Start checking at 30 minutes.
• Overmixing: Leads to dense texture.
• Frosting while warm: Patience is a frosting’s best friend.
• Rushing caramel: Let it darken slightly for full flavor.

Nutrition Facts

Servings: 12
Calories per serving: 520
Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

You can bake the cake layers up to two days ahead and store them wrapped at room temperature. The buttercream can be refrigerated for up to five days. Bring to room temp and re-whip before frosting. Leftovers keep moist for several days and can also be frozen for up to a month.

How to Serve Oil Cake with Salted Caramel Buttercream

This cake shines on its own, but a drizzle of warm caramel or a scoop of vanilla bean ice cream takes it to the next level. Serve with strong coffee or spiced tea to complement the rich, buttery notes.

Creative Leftover Transformations

• Cake Parfaits: Layer with whipped cream and berries.
• Caramel Cake Pops: Mix crumbs with frosting, dip in chocolate.
• Ice Cream Mix-In: Crumble into vanilla or caramel ice cream.

Additional Tips

• Add a pinch of cinnamon or espresso powder to the batter for depth.
• Use a serrated knife to level layers for easier stacking.
• Store in an airtight container to maintain that perfect texture.

Make It a Showstopper

To really impress, garnish with spun sugar, caramel shards, or a sprinkle of flaky sea salt. A cake turntable helps with smooth frosting, and a piping bag adds that bakery-style flair.

Variations to Try

• Chocolate Oil Cake: Add ¾ cup cocoa powder and use boiling water to bloom it.
• Coconut Caramel: Use coconut milk in caramel and add shredded coconut to the batter.
• Spiced Autumn Cake: Add cinnamon, nutmeg, and cloves to the dry mix.
• Citrus Twist: Add orange zest to batter and a citrus glaze on top.
• Mini Bundts: Turn batter into individually frosted mini cakes.

FAQ’s

Q1: Can I make this cake gluten-free?

A1: Yes, substitute with a 1:1 gluten-free flour blend for best results.

Q2: Can I skip the caramel and just do buttercream?

A2: Of course — use vanilla or your favorite flavor instead.

Q3: How do I store leftovers?

A3: In an airtight container at room temperature for 2 days or fridge for up to 5 days.

Q4: Can I freeze this cake?

A4: Yes, wrap slices tightly and freeze up to 1 month.

Q5: Is this recipe kid-friendly?

A5: Absolutely — just reduce the salt slightly in the buttercream if preferred.

Q6: Can I use olive oil instead of vegetable oil?

A6: Light olive oil works, but avoid extra virgin due to strong flavor.

Q7: Do I need a candy thermometer for caramel?

A7: Not required — just watch for that deep amber color.

Q8: Can I make cupcakes instead?

A8: Yes, bake for 18–20 minutes at the same temperature.

Q9: Is the frosting pipeable?

A9: Very much so — just chill it slightly if it’s too soft.

Q10: What if I overcook the caramel?

A10: If it tastes bitter, start fresh. Watch closely once it turns golden.

Conclusion

And there you have it — a luxurious yet approachable oil cake wrapped in the silky charm of salted caramel buttercream. Whether you’re celebrating something big or just sweetening an ordinary day, this cake is bound to bring joy with every bite. It’s rich but not heavy, sweet but balanced, and most importantly, made to be shared. So gather your ingredients, turn on some music, and let your kitchen fill with the delicious promise of something truly special.

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