This cake is a showstopper that satisfies every craving: sweet, salty, and chocolatey. It’s ideal for birthdays, holidays, or any special occasion that calls for a luxurious dessert. The salted caramel adds depth and contrast to the sweet chocolate, creating a truly unforgettable flavor combo.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chocolate cake:
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Brown sugar
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Hot water or brewed coffee (enhances chocolate flavor)
For the salted caramel sauce:
Granulated sugar
Unsalted butter
Heavy cream
Sea salt or flaky salt
For the frosting (optional chocolate or caramel buttercream):
In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly until melted and amber in color.
Add butter carefully and stir until combined. Slowly pour in the heavy cream and continue stirring until smooth.
Stir in salt and let cool completely before using.
Make the chocolate cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat together sugars, eggs, buttermilk, oil, and vanilla. Add dry ingredients and mix until just combined.
Stir in hot water or coffee to thin the batter—it will be runny.
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the frosting:
Beat butter until light and fluffy. Gradually add powdered sugar and beat until smooth.
Add cocoa powder if making chocolate frosting, or cooled caramel sauce for caramel buttercream.
Add vanilla and a splash of cream or milk until desired consistency is reached.
Assemble the cake:
Place one cake layer on a serving plate. Spread a layer of frosting and drizzle with salted caramel sauce.
Repeat with remaining layers.
Frost the outside of the cake and drizzle more caramel over the top.
Finish with a sprinkle of flaky sea salt.
Servings and timing
This recipe serves 12–14. Prep time: 45 minutes Bake time: 30 minutes Cool/assembly time: 1 hour Total time: About 2 hours 15 minutes
Variations
Cupcake version: Use the same batter for cupcakes and fill with caramel before frosting.
Ganache topping: Pour a layer of chocolate ganache over the top for added richness.
Salted caramel buttercream only: Skip chocolate in the frosting and use just salted caramel for a golden look and sweeter taste.
Add crunch: Mix toffee bits or chopped pretzels into the filling for texture.
Gluten-free: Use a 1:1 gluten-free flour blend.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. To freeze, wrap slices individually and store for up to 2 months. Thaw overnight in the fridge. No reheating is needed—serve at room temperature or slightly chilled.
FAQs
Can I make the cake layers in advance?
Yes, the cake layers can be baked ahead and frozen. Just wrap tightly and thaw before assembling.
How do I keep the caramel from becoming too hard?
Let the caramel cool just until thickened but still pourable before using. Adding enough cream and butter helps maintain a smooth texture.
Can I use store-bought caramel sauce?
Yes, but homemade caramel has a richer, fresher flavor and better texture for layering.
What kind of cocoa powder should I use?
Use unsweetened natural cocoa or Dutch-processed cocoa for a deeper flavor.
Can I make this cake without a stand mixer?
Yes, a hand mixer or even whisking by hand works—just mix thoroughly.
How do I get clean cake layers?
Level the tops with a serrated knife and chill the cake layers before assembling for easier stacking.
Is this cake overly sweet?
The salted caramel balances the sweetness. Adjust sugar levels in the frosting to taste if desired.
Can I use a different frosting?
Yes, cream cheese frosting or whipped ganache also pair beautifully with this cake.
Can I double the caramel recipe?
Absolutely—make extra to drizzle over slices or use in other desserts.
Will the caramel stay soft after chilling?
It may firm up slightly in the fridge but will soften again at room temperature.
Conclusion
Chocolate Salted Caramel Cake is the ultimate indulgence—decadent, rich, and full of contrasting flavors and textures. Whether you’re baking for a celebration or treating yourself to something extraordinary, this cake is a showstopper that tastes as incredible as it looks. One slice is all it takes to win over any dessert lover.
Chocolate Salted Caramel Cake is a rich, multi-layered dessert combining moist chocolate cake, silky salted caramel, and luscious frosting. Perfectly sweet and salty, it’s a showstopping centerpiece for any celebration.
Ingredients
For the Chocolate Cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot water or brewed coffee
For the Salted Caramel Sauce:
1 cup granulated sugar
6 tbsp unsalted butter, cut into pieces
1/2 cup heavy cream
1/2 tsp sea salt or flaky salt (plus more for topping)
For the Frosting (Caramel or Chocolate Buttercream):
1 cup unsalted butter, softened
3–4 cups powdered sugar
1/2 cup cocoa powder (for chocolate version)
1/4–1/2 cup salted caramel sauce (for caramel version)
2–4 tbsp heavy cream or milk
1 tsp vanilla extract
Optional Toppings:
Flaky sea salt
Extra caramel drizzle
Chocolate shavings or chips
Instructions
Make the Salted Caramel Sauce: In a saucepan over medium heat, melt sugar, stirring constantly until it turns amber. Carefully add butter and stir until melted. Slowly pour in cream and continue stirring until smooth. Stir in salt. Let cool completely.
Make the Chocolate Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat sugars, eggs, buttermilk, oil, and vanilla. Mix until smooth.
Add dry ingredients to wet ingredients and stir until combined. Stir in hot water or coffee; the batter will be thin.
Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting: Beat butter until fluffy. Add powdered sugar gradually, then cocoa powder (if using). Add vanilla, caramel (if using), and cream or milk until smooth and spreadable.
Assemble the Cake: Place one cake layer on a serving plate. Spread frosting and drizzle caramel sauce over the top. Repeat with second and third layers.
Frost the outside of the cake and drizzle extra caramel over the top. Sprinkle with flaky sea salt and add chocolate shavings or chips if desired.
Notes
Use hot coffee instead of water to deepen the chocolate flavor.Caramel can be made ahead and stored in the fridge for up to 2 weeks.Chill cake layers before assembling for clean stacking.Adjust frosting sweetness by reducing powdered sugar to taste.Store cake chilled and let sit at room temperature before serving.
