Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 55g
- Sodium: 360mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
