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Salted Caramel Cheesecake Cake

A rich and creamy cheesecake is layered with a moist and light vanilla cake and frosted with an addicting salted caramel buttercream in this Salted Caramel Cheesecake Cake!
Prep Time9 hrs
Cook Time40 mins
Total Time9 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 16 people
Calories: 829kcal



  • 2 8 oz pkgs cream cheese, soft
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy cream
  • 1 1/2 tsp vanilla


  • 1 1/2 cup cake flour
  • 1 1/4 cup all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter softened
  • 2 cup sugar
  • 4 room temp eggs
  • 1 cup evaporated milk regular milk or half and half
  • 1 1/2 tbs vanilla


  • 2 cup butter softened
  • 1 cup caramel sauce
  • 1 Tbs sea salt
  • 7-9 cups powdered sugar


To make cheesecake:

  • Preheat oven to 325.
  • Line a 9" springform pan with parchment paper and spray with non-stick cooking spray and wrap the bottom and sides of pan in heavy duty tinfoil, set aside.
  • In stand mixer beat together cream cheese, sugar and salt until light and smooth.
  • Add in your eggs one at a time beating well after each addition.
  • Add in your sour cream, heavy cream and vanilla until blended.
  • Pour cheesecake into prepared pan.
  • Place springform pan in a large roasting pan and fill halfway up sides with hot water.
  • Place in oven and bake for 45 minutes then turn oven off and leave in oven for another 30 minutes.
  • Remove from oven to cool completely on counter top before covering and transferring to refrigerator to chill 8 hour or overnight.

To make cake:

  • Preheat oven to 325.
  • Line 2 9" cake pans with parchment paper and spray with non
  • In large bowl whisk together cake flour, all-purpose flour, baking powder and salt, set aside.
  • In stand mixer beat your butter and sugar until light and fluffy.
  • Add in eggs one at a time, beating well after each addition.
  • Add in vanilla until combined.
  • Alternate adding in your flour mixture and milk in 3 separate additions until blended.
  • Divide batter evenly between two pans and bake in oven for about 40 minutes or until toothpick inserted I center comes out clean.
  • Remove from oven and cool in pan 5 minutes before transferring to wire rack to cool completely.

To make buttercream:

  • In stand mixer beat together butter, caramel sauce and salt until combined and smooth.
  • Add in your powdered sugar one cup at a time until desired consistency is reached. If it gets too thick add in a little milk or cream to thin out.

To assemble:

  • On a cake stand or turntable add one layer of cake and then spread about 3/4 cup of your buttercream over the cake.
  • Top with cheesecake (you might have to trim it to fit even with cake layers) and then spread another 3/4 cup buttercream over cheesecake.
  • Top with remaining cake layer and frost tops and side of cake with remaining buttercream.
  • Sprinkle with some gold sprinkles and flake salt if desired.
  • Keep refrigerated.


Serving: 0g | Calories: 829kcal | Carbohydrates: 114g | Protein: 6g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 167mg | Sodium: 984mg | Potassium: 205mg | Fiber: 1g | Sugar: 87g | Vitamin A: 1305IU | Vitamin C: 0.3mg | Calcium: 114mg | Iron: 1mg