Chocolate Salted Caramel Cake
Chocolate Salted Caramel Cake is a show-stopping dessert with rich, moist chocolate layers, gooey salted caramel, and optional buttercream or ganache. Sweet, salty, and indulgent, it’s perfect for celebrations or anytime you want to impress.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12–14 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the chocolate cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or boiling water
- For the salted caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp sea salt
- 1 tsp vanilla extract
- For the frosting (optional):
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup salted caramel
- 1–2 tbsp heavy cream (if needed)
- Optional toppings:
- Sea salt flakes
- Extra caramel drizzle
- Chocolate curls or shards
Instructions
Make the chocolate cake: Preheat oven to 350°F (175°C). Grease and line two or three 8-inch cake pans. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla, and mix until combined. Slowly add hot coffee or water and stir until smooth. Divide batter between pans and bake for 25–30 minutes. Cool completely.
- Prepare the salted caramel: In a saucepan over medium heat, melt the sugar until it turns amber, stirring occasionally. Carefully add butter and stir until melted. Slowly add cream (it will bubble) and stir until smooth. Remove from heat, stir in salt and vanilla, and let cool.
- Make the frosting (if using): Beat softened butter until fluffy. Gradually add powdered sugar. Mix in cooled salted caramel and beat until smooth. Add cream as needed for consistency.
- Assemble the cake: Level cake layers if needed. Place one layer on a serving plate. Spread a layer of salted caramel, then a layer of frosting. Repeat with remaining layers. Frost the entire cake with buttercream or pour ganache over top. Drizzle extra caramel and sprinkle with sea salt flakes if desired.
- Chill for at least 30 minutes before slicing for clean layers.
Notes
- Make caramel in advance to save time on assembly day.
- Use high-quality cocoa for best flavor.
- Let cake layers cool completely before adding caramel or frosting.
- Use a serrated knife or dental floss to level cakes for even stacking.
- Chill assembled cake briefly before slicing for neater presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
Why You’ll Love This Recipe
This cake has everything: rich, moist chocolate layers, gooey salted caramel that seeps into every bite, and a creamy frosting that ties it all together. The combination of deep chocolate flavor and the sweet-savory edge of salted caramel creates a beautifully balanced dessert. Despite its gourmet appearance, it’s approachable for home bakers with step-by-step guidance.
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
granulated sugar
baking powder
baking soda
salt
eggs
milk
vegetable oil
vanilla extract
hot coffee or boiling water
For the salted caramel:
granulated sugar
unsalted butter
heavy cream
sea salt
vanilla extract
For the frosting (optional):
salted caramel buttercream or chocolate ganache
Optional toppings:
sea salt flakes
extra caramel drizzle
chocolate curls or shards
Directions
- Make the chocolate cake
Preheat the oven to 350°F (175°C). Grease and line two or three round cake pans.
In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until combined, then slowly stir in hot coffee or water.
Pour batter into pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool completely before assembling. - Prepare the salted caramel
In a saucepan over medium heat, melt the sugar until it turns amber, stirring occasionally.
Carefully add butter and stir until melted.
Slowly add the cream while stirring (it may bubble).
Remove from heat and stir in salt and vanilla. Let cool. - Make the frosting (if using buttercream)
Beat butter until fluffy. Add powdered sugar gradually.
Mix in salted caramel and beat until smooth.
Adjust consistency with cream if needed. - Assemble the cake
Level cake layers if necessary.
Place one cake layer on a plate, add a layer of salted caramel, then frost.
Repeat with remaining layers.
Frost the entire cake with buttercream or pour ganache over the top.
Drizzle with extra caramel and sprinkle with sea salt flakes.
Servings and timing
This recipe serves 12–14 people.
Prep time: 30 minutes
Bake time: 25–30 minutes
Assembly time: 20 minutes
Total time: approximately 1 hour 15 minutes
Variations
- Caramel Filling Only: Skip the frosting and use caramel between layers and as a glaze.
- Ganache Topping: Pour warm chocolate ganache over the top instead of frosting the whole cake.
- Salted Caramel Whipped Cream: Use a lighter whipped cream frosting with salted caramel folded in.
- Cupcake Version: Use the same batter to make cupcakes and fill them with caramel.
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend for a GF-friendly version.
Storage/Reheating
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Bring refrigerated cake to room temperature before serving for best texture.
Caramel can become firm when cold; gently warm slices in the microwave for 10–15 seconds if desired.
This cake can also be frozen (unfrosted or fully assembled) for up to 2 months.
FAQs
Can I make the caramel ahead of time?
Yes, homemade salted caramel can be made up to a week in advance and stored in the refrigerator.
What type of cocoa powder is best?
Use unsweetened natural or Dutch-processed cocoa for a rich, deep flavor.
Can I use store-bought caramel?
Yes, but make sure it’s thick enough to use as a filling or topping without running too much.
How do I keep the cake moist?
Avoid overbaking and store the cake properly, covered, to retain moisture.
Can I add caramel between all the layers?
Absolutely. Spread caramel between each cake layer for extra gooeyness.
Can I use salted butter in the caramel?
Yes, but reduce or omit additional sea salt to avoid over-salting.
How do I keep caramel from hardening?
Make sure it’s not overcooked and stir in cream and butter off the heat for a smooth consistency.
Can I skip the frosting?
Yes, the cake is delicious with just caramel drizzle and a dusting of sea salt.
What kind of salt should I use?
Use flaky sea salt or kosher salt. Avoid fine table salt, which can taste too intense.
Can I use this recipe for a layer cake and cupcakes?
Yes, the batter works well for both—adjust bake times accordingly.
Conclusion
Chocolate Salted Caramel Cake is a stunning, indulgent dessert that brings together the rich depth of chocolate with the irresistible allure of salted caramel. Whether you frost it fully or drizzle it simply, every bite offers sweet satisfaction with just the right hint of salt. Ideal for celebrations or when you want a slice of something special, this cake is guaranteed to impress.
