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Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake

This Salted Caramel Chocolate Cake is the ultimate indulgence
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 12
Calories 400 kcal

Equipment

  • Large mixing bowls

Ingredients
  

For the Chocolate Cake Layers:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • ½ cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup hot coffee

For the Salted Caramel:

  • 2 cups granulated sugar
  • ½ cup water
  • ¾ cup heavy cream room temperature
  • ¾ cup unsalted butter cubed
  • 1½ tsp flaky sea salt
  • 1 tsp vanilla extract

For the Chocolate Frosting:

  • 1½ cups unsalted butter softened
  • 4 cups powdered sugar sifted
  • ¾ cup unsweetened cocoa powder sifted
  • ¼ cup heavy cream
  • 2 tsp vanilla extract
  • ¼ tsp salt

For Garnish:

  • Additional flaky sea salt
  • ¼ cup caramel sauce reserved from above
  • Chocolate shavings or curls optional

Instructions
 

Prepare the Chocolate Cake:

  • Preheat oven to 350°F (175°C). Butter and flour three 8-inch round pans, lining the bottoms with parchment paper.
  • Whisk together dry ingredients in a large bowl.
  • Whisk together wet ingredients in another bowl. Add to dry ingredients, mixing gently. Add hot coffee, mix until smooth (batter will be thin).
  • Divide batter into prepared pans. Tap to release air bubbles.
  • Bake for 22-25 minutes, until a toothpick comes out with a few moist crumbs. Let cool for 10 minutes in pans, then remove and cool completely.

Make the Salted Caramel:

  • In a saucepan, heat sugar and water over medium-high heat until it turns amber (8-10 minutes). Carefully add room temperature cream and whisk until smooth.
  • Stir in butter, salt, and vanilla. Let cool for 15-20 minutes before using. Reserve ¼ cup for topping.

Prepare the Chocolate Frosting:

  • Beat softened butter until creamy. Gradually add sifted powdered sugar and cocoa powder.
  • Add heavy cream, vanilla, and salt. Beat until light and fluffy (2-3 minutes).

Assemble the Cake:

  • Place one cake layer on a plate, frost, and add salted caramel. Repeat with the second layer.
  • Add the final layer of cake and apply a crumb coat. Chill for 15-20 minutes.
  • Apply the remaining frosting and drizzle with reserved caramel. Garnish with flaky sea salt and optional chocolate shavings.

Refrigerate and Serve:

  • Chill for 30 minutes to set the frosting. Let cake come to room temperature before serving.

Notes

  • Make Ahead: Cake layers and caramel can be made a day in advance and stored in the fridge.
  • Substitutions: Use gluten-free flour for a gluten-free option, and dairy-free substitutes for vegan versions.
  • Serving Tips: Let the cake come to room temperature for the best flavor and texture.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 4gFat: 22gSugar: 40g
Keyword Caramel Frosting, Chocolate Cake, Moist Chocolate Cake, Salted Caramel Cake
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