Go Back
+ servings
Salted caramel chocolate cake

Salted caramel chocolate cake

This decadent chocolate cake filled with a salted caramel sauce and covered in salted caramel buttercream frosting. Perfect for any celebration!
Prep Time 45 mins
Cook Time 20 mins
30 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 10 people
Calories 902 kcal

Equipment

  • Electric mixer
  • Stand mixer fitted with paddle attachment
  • Mixing bowls
  • Measuring cups and spoons
  • spatula
  • Three 6 inch round cake pans
  • Large saucepan

Ingredients
  

Chocolate cake

  • cup cake flour
  • cup unsweetened cocoa powder
  • 1 tsp baking powder
  • tsp baking soda
  • 1 tsp salt
  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • cup 2% milk

Salted caramel sauce

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cubed
  • ½ cup heavy cream room temperature
  • 1 tsp salt

Salted buttercream frosting

  • 1 cup caramel sauce from above
  • 1 cup unsalted butter room temperature
  • 5 cups confectioner's sugar
  • 1 tsp vanilla extract
  • ½ tsp salt

Instructions
 

Chocolate cake

  • Preheat oven to 350°. Grease and flour three to four 6 inch round cake pans. Place parchment rounds in bottoms of each pan. Set aside.
  • Whisk together the cake flour, cocoa powder, baking powder and soda, and salt. Set aside.
  • In a large mixing bowl, cream the butter until light and fluffy (1-2 minutes). Add in the sugar and mix until well combined.
  • Add in the eggs one at a time, beating well after each addition. Scrape the sides of the bowl as necessary. Add in vanilla extract and mix until incorporated.
  • Slowly, pour in the milk until it is combined. Incorporate dry ingredients into wet mixture and fold with a spatula until well combined.
  • Transfer batter to round cake pans. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Invert cakes onto cooling rack after 10 minutes of cooling in pan.
  • Once cool, wrap each cake individually in plastic wrap and refrigerate until ready for assembly.

Salted caramel sauce

  • In a medium-large sauce pan heat the granulated sugar over medium heat (stirring constantly). Sugar will form clumps and melt into an amber colored liquid as you are stirring.
  • Once sugar has completely melted and dissolved, stir in butter immediately until it has melted. Make note that the caramel will bubble at this point when the butter is added. If the butter either separates or the sugar clumps up, be sure to keep on whisking vigorously to combine it again. It will come together and once it has return to heat.
  • Once the butter has melted and come together with the sugar, cook for one minute without stirring.
  • Slowly stir in the heavy cream. This will also cause the caramel mixture to bubble rapidly (heavy cream colder than caramel). Once all the cream has been added, allow to boil for a minute without stirring.
  • Remove from heat and stir in salt. Allow it to slightly cool down before using. It does thicken as it cools.

Salted caramel buttercream frosting

  • In a mixing bowl of a stand mixer fitted with a paddle attachment, cream the room temperature butter on medium high for 2-3 minutes or until it is light and fluffy. Add in the confectioner's sugar and mix on low to combine.
  • Add in the cooled down caramel sauce and cream on medium for a couple of minutes or until fluffy. Mix in salt and vanilla extract. More confectioner's sugar or milk or water may be added until you reach your desired consistency.

Assembly of cake

  • Add one cake layer on top of a cake plate. Spread a thin layer of buttercream on top of the cake (caramel sauce won't get too soaked up). Pour about ¼ cup of caramel sauce on top of buttercream. Add another thin layer of buttercream to the bottom of the next cake layer and place on top of caramel sauce. Repeat this process until all the cake layers are added.
  • In a large piping bag fitted with a round tip, pipe buttercream around layers of the cake and smooth out. Set in fridge for 15 minutes (crumb coat). Remove cake and add thicker layer to the sides and top of cake. Add a caramel drip layer if desired. If you do so, put in fridge to let drip layer harden slightly.
  • Serve and enjoy!

Notes

  • Keep cake in airtight container in fridge for 3-5 days.

Nutrition

Serving: 10peopleCalories: 902kcalCarbohydrates: 134gProtein: 6gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 146mgSodium: 900mgPotassium: 143mgFiber: 2gSugar: 100gVitamin A: 1327IUVitamin C: 1mgCalcium: 86mgIron: 1mg
Keyword Chocolate cake, salted caramel
Tried this recipe?Let us know how it was!