Salted Caramel Butter Cake Bars Recipe

I absolutely adore this Salted Caramel Butter Cake Bars Recipe because it combines everything I love in a dessert: buttery richness, sweet and salty caramel goodness, and a tender crumb that’s just irresistible. These bars have become my go-to treat for when I want something comforting yet special, and I’m excited to share why they’ve won such a permanent spot in my recipe repertoire.

Why You'll Love This Salted Caramel Butter Cake Bars Recipe

What really makes this recipe shine for me is the harmony of flavors happening in every bite. The buttery cake base provides a lovely, tender texture while the luscious layer of salted caramel adds a perfect touch of decadence. And that sprinkle of kosher salt on top? It’s a game changer, cutting through the sweetness in the best way imaginable and creating a flavor explosion that keeps me coming back for more.

I also love how straightforward this Salted Caramel Butter Cake Bars Recipe is. The ingredient list is simple, the steps are easy to follow, and yet the result feels sophisticated enough to serve at a dinner party or impress guests without any fuss. Even on a busy weeknight, I find myself whipping up a batch because it doesn’t require hours in the kitchen.

These bars are so versatile for lots of occasions. Whether I’m hosting a casual get-together, bringing a dessert to the holidays, or just craving a sweet pick-me-up with afternoon coffee, they hit the spot every time. Their portable size also makes them perfect for sharing or packing to enjoy on the go. Honestly, once you try this Salted Caramel Butter Cake Bars Recipe, it’s hard not to make it a favorite for all your celebrations.

Ingredients You'll Need

The ingredients for this recipe are delightfully simple yet essential to achieving the perfect balance of flavor and texture. Each one plays a special role: the cake mix delivers that buttery crumb foundation, the softened butter adds richness, and the caramel bits create that gooey, sweet layer that’s so satisfying.

• Yellow butter cake mix: This is the base that keeps the texture light and buttery.
• Butter (softened): Adding moisture and richness, it helps create that perfectly tender crumb.
• Large egg: Binds everything together and gives structure to the bars.
• Caramel Bits candies: The star of the show—melt into a luscious, sticky caramel layer.
• Heavy cream or milk: Used to melt the caramels smoothly for a creamy topping.
• Vanilla extract: Enhances the flavor depth and adds a warm, inviting aroma.
• Kosher salt (optional): Adds a delightful contrast that makes the caramel pop even more.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and lightly spray a 9x9 or 8x8-inch baking pan with non-stick spray to prepare it for the cake bars.

Step 2: In a mixing bowl, combine the dry yellow butter cake mix, softened butter, and one large egg. Use either a wooden spoon or an electric mixer to blend everything until it forms a crumbly mixture. This crumbly texture is exactly how it should be!

Step 3: Take about two-thirds of the crumb mixture and press it firmly into the bottom of your prepared pan. I find using my fingers or the bottom of a measuring cup works best for an even crust. Reserve the remaining one-third of the mixture by refrigerating it until you’re ready to use it.

Step 4: Pop the pan in the oven and bake the crust for approximately 13 to 15 minutes, or until you see a pale golden brown color peeking through. Once it’s done, remove it from the oven and let it cool for a few minutes—this cooling step is key to having the caramel layer set up nicely.

Step 5: While the crust cools, melt the caramel bits with the heavy cream (or milk) in a microwave-safe bowl. Heat for 45 seconds, stir well, and then continue microwaving in 25-second intervals, stirring each time until everything is smooth and fully melted.

Step 6: Stir in the vanilla extract to the caramel mixture, then pour it evenly over the partially cooled crust. If you want that signature salty twist, sprinkle kosher salt over the caramel at this point.

Step 7: Now, take the reserved crumb mixture from the fridge and crumble it over the caramel layer, gently pressing it down to adhere. This creates a lovely textural contrast and an appealing top crust.

Step 8: Bake the assembled bars for an additional 15 minutes until the top is set and slightly golden. Remove from the oven and allow the bars to cool completely before slicing them into 12 even squares for the best texture and neat edges.

Servings and Timing

This Salted Caramel Butter Cake Bars Recipe yields about 12 servings, perfect for sharing with family or friends without too many leftovers.

It takes roughly 10 minutes to prep, plus 13-15 minutes baking time for the crust, then another 15 minutes to bake after adding the caramel and crumb topping, adding up to around 40 minutes total. Don’t forget to let the bars cool completely before slicing, which usually takes 20-30 minutes but is well worth the wait for clean cuts and perfect texture.

How to Serve This Salted Caramel Butter Cake Bars Recipe

When it comes to serving, I love to keep things simple and let the flavors shine. These bars are wonderful enjoyed at room temperature, allowing the buttery crust to be tender and the caramel to stay smooth but not too sticky. For a cozy treat, I sometimes warm a single bar gently in the microwave for about 10 seconds, enhancing that melty caramel experience.

For presentation, I suggest cutting the bars into even squares and placing them on a beautiful platter. A light dusting of powdered sugar or a small sprinkle of flaked sea salt on top can add elegance and extra contrast. I’ve also experimented with adding chopped toasted pecans or walnuts for a bit of crunch that complements the richness perfectly.

These bars pair beautifully with a cup of strong coffee, a rich black tea, or even a creamy latte to balance the sweetness. If you’re serving them at a party or holiday gathering, a glass of dessert wine like a late harvest Riesling or a buttery Chardonnay can be an absolute dream match. They’re equally fantastic for casual occasions, family dinners, or even as a sweet bite during a brunch spread.

Variations

One of the things I appreciate most about this Salted Caramel Butter Cake Bars Recipe is how adaptable it is. If you want to switch things up, you can swap the yellow butter cake mix for a spice cake mix or a vanilla cake mix to introduce a new depth of flavor that’s equally delightful.

If you follow a gluten-free diet, I’ve had good success using a gluten-free yellow cake mix and double-checking the caramel bits to ensure they’re gluten-free as well. For a vegan twist, replacing butter with a plant-based butter substitute and using egg replacer products can work, though the texture might be a little different but still tasty.

For other flavor twists, consider stirring in a teaspoon of cinnamon or finely grated orange zest into the caramel before pouring, which adds a lovely aromatic dimension. You can also experiment with cooking methods by baking in smaller muffin tins for individual bar portions—just reduce baking time slightly and keep an eye on them so they don’t overcook.

Storage and Reheating

Storing Leftovers

I always recommend storing any leftover salted caramel butter cake bars in an airtight container at room temperature. They’ll stay fresh and moist for up to four days this way. Avoid leaving them out uncovered, as the caramel layer can dry out and lose its delicious texture.

Freezing

You can absolutely freeze these bars if you want to enjoy them later! I like to cut them into squares first, then wrap each piece individually in plastic wrap before placing them in a freezer-safe zip-top bag or container. Frozen bars keep well for up to three months. When you’re ready to indulge, just thaw them overnight in the refrigerator or briefly at room temperature.

Reheating

Reheating is easy and brings back that melty caramel magic. I suggest warming individual bars in the microwave for 10 to 15 seconds — watch closely so they don’t heat too long and dry out. Avoid reheating a whole pan at once to maintain the best texture. You could also gently warm bars on a low oven setting (around 300 degrees Fahrenheit) for 5-7 minutes if you prefer a crispier top crust.

FAQs

Can I use a different type of cake mix?

Absolutely! While I recommend yellow butter cake mix for its buttery flavor and texture, you can substitute with vanilla, spice, or even white cake mix to experiment with different tastes. Just keep in mind the flavor may shift slightly depending on the mix.

Do I have to use caramel bits or can I make caramel from scratch?

Caramel bits make this recipe incredibly quick and foolproof, but if you’re comfortable making caramel from scratch, feel free to substitute. Homemade caramel can add a deeper, richer flavor but requires a bit more attention and timing when melting and pouring.

Is the kosher salt necessary?

Adding kosher salt is optional but highly recommended because it enhances the caramel’s flavor by offsetting sweetness. If you don’t have kosher salt, a pinch of fine sea salt works well too. If you’re sensitive to salt, you can skip it without drastically affecting the overall taste.

Can I make these bars ahead of time?

Yes! These bars actually keep well for a day or two at room temperature, making them great for preparing ahead of time. Just be sure to cool them completely and store in an airtight container to keep the crumb tender and the caramel layer smooth.

What’s the best pan size if I don’t have a 9x9?

If you don’t have a 9x9-inch pan, an 8x8-inch pan can work perfectly fine as well, though the bars will be slightly thicker. You might want to adjust baking times by a few minutes to ensure they cook through without burning the edges.

Conclusion

I truly hope you enjoy making and savoring this Salted Caramel Butter Cake Bars Recipe as much as I do. Its simple ingredients and easy steps result in a truly decadent treat that’s perfect for so many different occasions. Once you taste that buttery base with warm salted caramel, you’ll understand why it’s become a personal favorite that I’m always happy to share with friends and family. Happy baking!

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