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Chocolate Salted Caramel Cake

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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.

Ingredients

  1. For the chocolate cake:
  2. 1 3/4 cups all-purpose flour
  3. 3/4 cup unsweetened cocoa powder
  4. 2 cups granulated sugar
  5. 1 1/2 tsp baking powder
  6. 1 1/2 tsp baking soda
  7. 1 tsp salt
  8. 2 large eggs
  9. 1 cup milk
  10. 1/2 cup vegetable oil
  11. 2 tsp vanilla extract
  12. 1 cup hot coffee or boiling water
  13. For the salted caramel:
  14. 1 cup granulated sugar
  15. 6 tbsp unsalted butter
  16. 1/2 cup heavy cream
  17. 1 tsp sea salt
  18. 1 tsp vanilla extract
  19. For the frosting (optional):
  20. 1 cup unsalted butter, softened
  21. 3 cups powdered sugar
  22. 1/3 cup salted caramel
  23. 1–2 tbsp heavy cream (if needed)
  24. Optional toppings:
  25. Sea salt flakes
  26. Extra caramel drizzle
  27. 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://thefamilycooking.com/chocolate-salted-caramel-cake/