Description
This Salted Caramel Chocolate Cake features incredibly moist chocolate layers, silky homemade salted caramel, and rich chocolate frosting. The perfect balance of sweet and salty creates a bakery-quality dessert that’s surprisingly achievable at home. Perfect for birthdays, celebrations, or any special occasion!
Ingredients
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup Dutch-process cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 cup hot coffee (or hot water)
½ cup vegetable oil
½ cup melted butter
2 teaspoons vanilla extract
For the Salted Caramel:
1½ cups granulated sugar
½ cup heavy cream, room temperature
6 tablespoons butter, cubed
1 teaspoon vanilla extract
1 teaspoon flaky sea salt
For the Chocolate Frosting:
1½ cups butter, softened
4 cups powdered sugar
¾ cup cocoa powder
½ cup heavy cream
2 teaspoons vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease three 9-inch round pans with butter, line bottoms with parchment circles, grease parchment, and dust with cocoa powder.
2. Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
3. In separate bowl, whisk together eggs, buttermilk, melted butter, oil, and vanilla until smooth.
4. Add wet ingredients to dry ingredients, mixing on low speed just until combined.
5. With mixer on low, slowly pour in hot coffee. Batter will be very thin—this is correct. Mix just until smooth, about 30 seconds.
6. Divide batter evenly among prepared pans. Bake 30-35 minutes until toothpick comes out with few moist crumbs.
7. Cool in pans 15 minutes, then invert onto wire racks. Peel off parchment and cool completely (2 hours minimum).
8. For caramel: Pour sugar into heavy-bottomed saucepan over medium heat. Swirl pan occasionally but don’t stir. Cook until deep amber, 8-10 minutes.
9. Remove caramel from heat and carefully whisk in heavy cream (it will bubble). Whisk until smooth.
10. Stir in butter until melted, then add vanilla and sea salt. Cool to room temperature.
11. For frosting: Beat softened butter until fluffy, 3 minutes. Sift in powdered sugar and cocoa powder.
12. Add heavy cream, vanilla, and salt. Beat on high for 4-5 minutes until light and fluffy.
13. To assemble: Place one cake layer on serving plate. Spread with frosting and drizzle with caramel.
14. Repeat with second layer. Top with third layer.
15. Frost entire cake with remaining frosting. Drizzle with more caramel and sprinkle with flaky sea salt.
16. Refrigerate 30 minutes to set before slicing. Bring to room temperature before serving for best flavor.
Notes
Don’t skip the hot coffee—it blooms the cocoa for intense chocolate flavor. You won’t taste coffee.
Bring all ingredients to room temperature for best texture and even mixing.
Don’t overmix batter. Mix just until combined to keep cake tender.
Let caramel cool completely before using or it will melt the frosting.
Freeze cake layers 1 hour before frosting for easiest assembly and cleanest cuts.
Store at room temperature up to 3 days or refrigerate up to 5 days.
Unfrosted layers freeze up to 3 months wrapped tightly.
For clean slices, dip knife in hot water and wipe between cuts.
- Prep Time: 30
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 625
- Sugar: 68g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 115mg
Keywords: Salted Caramel Chocolate Cake, chocolate layer cake, caramel cake, birthday cake, celebration cake