How do you keep a salted caramel naked cake moist?

Since naked cakes don’t have full outer frosting, they can dry out faster than traditional cakes. To keep your salted caramel naked cake moist: Use simple syrup (a light sugar-water solution) to brush each cake layer before stacking. Store the cake covered with plastic wrap or in a sealed cake box to prevent air exposure. Add fillings like buttercream, whipped cream, or ganache between layers to lock in moisture.

Can I make the salted caramel ahead of time?

Absolutely. In fact, making the salted caramel ahead is a smart move. It stores well in the refrigerator for up to 2 weeks when sealed in an airtight glass jar. Just reheat it gently in the microwave or on the stovetop before using to return it to a pourable consistency.

What kind of salt is best for salted caramel?

The best option is flaky sea salt it dissolves easily, offers visual appeal, and provides that signature crunch without overwhelming the sweetness. Avoid iodized table salt, which can make the caramel taste metallic or overly salty.

Can I freeze a naked cake with caramel?

Yes, but with care. Freezing a salted caramel naked cake works best when the caramel is added after thawing , not before freezing. Wrap the assembled cake (without the final caramel drizzle) in plastic and foil. Once thawed, reheat the caramel slightly and drizzle it fresh for the best taste and appearance.

Do I need to refrigerate my naked cake?

If your cake includes buttercream, whipped cream, or caramel , refrigeration is recommended, especially in warmer climates. Refrigerate for up to 2–3 days , and bring to room temperature before serving. This helps retain texture and flavor.

Is there a vegan version of salted caramel naked cake?

Yes. You can make a vegan salted caramel naked cake by substituting: Flax eggs or applesauce for eggs Vegan butter and plant-based milk Coconut cream and brown sugar for a dairy-free caramel The result? A rich, sweet, plant-based dessert that’s just as satisfying as the original.

Salted Caramel Naked Cake: The Irresistible Dessert You’ll Fall For

Ingredients

Scale

You Will Need

220g margerine

220g self raising flour

180g soft dark brown sugar

40g caster sugar

4 eggs

Dash of milk

Couple of pinches of salt

Vanilla extract

1/2 teaspoon baking powder

For decoration

200g icing sugar

100g margerine

Vanilla extract

Pinch of salt

Dash of Milk

Pinch of cocoa powder

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Instructions

Preheat the oven to 180
Melt the margerine and allow to cool
Whisk the eggs until light and fluffy
Add the brown and caster sugar and whisk again.
Pour the margerine into the eggs while whisking
Add the salt, vanilla extract, flour and baking powder and mix well
Grease and line a round baking tin.
You can seperate the mixture into five smaller bowls but I don’t bother. The layers don’t need to be completely uniform so save yourself the washing up.
I put 2 big dollops (technical term) in each tin.
Bake until golden and firm.
Allow to cool completely
Now you can slice the cake layers to make them really uniform or leave them as they are. Here’s a really neat one I made for Beth.

Notes

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Prep Time: 30
Cook Time: 25
Category: Dessert
Method: N/A
Cuisine: American

Nutrition

Calories: 301kcal