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Chocolate Salted Caramel Cake

Decadent Chocolate Salted Caramel Cake You’ll Adore

Indulge in this Chocolate Salted Caramel Cake, a crowd-pleaser with rich flavors and simple preparation.
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Prep Time 30 minutes
Cook Time 27 minutes
Cooling Time 10 minutes
Total Time 1 hour 7 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Best results from using exactly what's listed.
  • 3/4 cup Dutch-Processed Cocoa Powder Delivers a bold chocolate taste.
  • 1 tsp Baking Soda Ensure it’s fresh for optimal rise.
  • 1 tsp Baking Powder Creates a light cake texture.
  • 1/2 tsp Salt Balances sweetness and enhances flavors.
  • 1 cup Granulated Sugar Can partly swap with brown sugar for added flavor.
  • 1 cup Buttermilk Replace with regular milk mixed with a splash of lemon juice if needed.
  • 1/2 cup Vegetable Oil Melted butter can be used for a richer flavor.
  • 2 large Eggs Room temperature eggs mix better.
  • 2 tsp Vanilla Extract Best left as is without substitutions.
  • 1 tbsp Instant Coffee Granules Enhances the depth of chocolate flavor.
For the Buttercream Frosting
  • 1 cup Unsalted Butter Use vegan butter for a dairy-free option.
  • 1 cup Salted Caramel Sauce Homemade or store-bought.
  • 3 cups Icing Sugar (Powdered Sugar) Avoid granulated sugar.

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • spatula
  • cake pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Line three 8-inch cake pans with parchment paper and dust with cocoa powder.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, sugar, and coffee granules until combined.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Stir until just combined; avoid overmixing.
  4. Divide the batter into the prepared pans, filling each about two-thirds full. Bake for approximately 27 minutes.
  5. Allow the cakes to cool in the pans for 10 minutes, then carefully invert them to cool completely on wire racks.
  6. In a mixing bowl, beat the softened butter until creamy. Gradually add caramel sauce and icing sugar, mixing until light and fluffy.
  7. Assemble the cake by placing one layer on a serving plate, spreading buttercream, and drizzling caramel. Repeat with remaining layers.
  8. Use remaining buttercream to frost the top and sides of the cake. Decorate with additional caramel if desired.
  9. Slice and serve this indulgent cake to enjoy with friends and family.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Store the cake at room temperature for 2-3 days or in the fridge for up to a week. Cake can be frozen for up to 3 months.

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