Salted Caramel Chocolate Cake

Why Make This Recipe

Salted Caramel Chocolate Cake is a delightful treat that combines rich chocolate flavors with a luscious salted caramel twist. It’s perfect for birthdays, celebrations, or just a sweet indulgence. The combination of the moist chocolate cake and the creamy frosting, paired with the salty-sweet caramel, creates a delicious dessert that everyone will enjoy.

How to Make Salted Caramel Chocolate Cake

Ingredients

• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water or hot coffee
• 1 cup granulated sugar (for caramel sauce)
• 1/4 cup water (for caramel sauce)
• 1/2 cup heavy cream, warmed (for caramel sauce)
• 4 tablespoons unsalted butter, softened (for caramel sauce)
• 1 teaspoon sea salt flakes, plus extra for topping (for caramel sauce)
• 1 cup unsalted butter, softened (for frosting)
• 3 1/2 cups powdered sugar (for frosting)
• 3/4 cup unsweetened cocoa powder (for frosting)
• 1/2 cup milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1/4 teaspoon salt (for frosting)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gradually stir in the hot water or hot coffee until the batter is smooth.
6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
8. To make the salted caramel sauce, combine granulated sugar and water in a saucepan. Cook over medium-high heat, without stirring, until it becomes deep amber in color.
9. Carefully pour in the warm heavy cream and whisk until smooth. Stir in butter and sea salt and let cool.
10. To make the chocolate buttercream frosting, beat softened butter until creamy. Gradually add powdered sugar, cocoa powder, milk, vanilla extract, and salt until light and fluffy.
11. To assemble the cake, place one cooled cake layer on a serving plate. Spread a layer of chocolate buttercream over the top, then drizzle with salted caramel sauce.
12. Place the second cake layer on top and frost the cake with the remaining chocolate buttercream. Drizzle more salted caramel sauce over the top and sprinkle with extra sea salt flakes before serving.

How to Serve Salted Caramel Chocolate Cake

Serve slices of the Salted Caramel Chocolate Cake on dessert plates. This cake pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream. You can also garnish each slice with extra caramel sauce and a sprinkle of sea salt for added flavor and presentation.

How to Store Salted Caramel Chocolate Cake

To store the cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. Just be sure to let it sit at room temperature for a bit before serving, as it tastes best when it’s slightly warm.

Tips to Make Salted Caramel Chocolate Cake

• Make sure your butter is softened to room temperature for both the frosting and the salted caramel.
• Use hot coffee for a richer chocolate flavor in the cake.
• Don’t skip the cooling time for your cakes; it helps prevent the frosting from melting when you layer it.
• If you want extra caramel sauce, you can double the caramel sauce recipe.

Variation

You can switch up the flavors by adding different extracts or flavorings to the frosting, like mint or orange. Another variation is to add nuts like chopped pecans or walnuts for a crunchy texture.

FAQs

1. Can I use cocoa powder instead of chocolate?
Yes, unsweetened cocoa powder is used in this recipe to give the cake a rich chocolate flavor.

2. What can I use instead of buttermilk?
You can make a substitute for buttermilk by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.

3. How do I prevent the cake from sticking to the pans?
Grease and flour the pans well, or you can use baking spray for easier release after baking.