Salted Caramel Mocha Cake

why make this recipe

Salted Caramel Mocha Cake combines rich chocolate, bold coffee, and perfect caramel to create a delightful dessert. It’s ideal for celebrations, cozy gatherings, or a special treat after dinner. This cake offers a delicious mix of flavors that everyone will love. Plus, the process of making it can be fun and rewarding!

how to make Salted Caramel Mocha Cake

Ingredients:

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 tsp espresso powder
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup vegetable oil
• 1½ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• ½ cup strong brewed coffee

For the Mocha Buttercream:

• 1 cup unsalted butter
• 3 cups powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1½ tsp espresso powder
• 2–3 tbsp heavy cream or milk
• ½ tsp vanilla extract

For the Salted Caramel:

• 1 cup granulated sugar
• 6 tbsp unsalted butter
• ½ cup heavy cream
• ½ tsp sea salt

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line your cake pans.
2. In a bowl, sift and mix together flour, cocoa, espresso powder, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk the oil and sugar. Add eggs one at a time, then stir in vanilla.
4. Gradually add the dry mixture and buttermilk, mixing gently.
5. Stir in the hot coffee last. The batter will be thin — that’s just right!
6. Divide the batter into the prepared pans and bake for 25–30 minutes, or until a toothpick comes out with moist crumbs.
7. Cool in the pans for 10 minutes, then transfer to racks to cool completely.
8. To make the salted caramel, melt the granulated sugar in a dry saucepan over medium heat, stirring constantly until it turns golden.
9. Add butter carefully, and then slowly pour in the cream while stirring.
10. Stir in the salt and let cool at room temperature.
11. To prepare the mocha buttercream, beat the butter until light and fluffy. Add sifted powdered sugar and the other ingredients, beating until smooth.
12. Assemble the cake by leveling the layers if needed. Spread mocha buttercream between each layer and frost the outside of the cake.
13. Pour cooled caramel on top, letting it drip down the sides. Add any optional garnishes you like.

how to serve Salted Caramel Mocha Cake

Serve the cake at room temperature. You can slice it into pieces and enjoy it as is, or you can pair it with a scoop of vanilla ice cream for an extra treat. It’s perfect with coffee or tea!

how to store Salted Caramel Mocha Cake

Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for about a week, or freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn.

tips to make Salted Caramel Mocha Cake

• Make sure your ingredients are at room temperature for a better mixing process.
• Don’t skip the espresso powder — it enhances the chocolate and coffee flavors.
• Take your time when making the caramel. Stir constantly to avoid burning it.
• Feel free to add chopped nuts or chocolate shavings on top for extra flavor and texture.

variation

You can customize the cake by adding different flavors to the batter, such as a hint of almond or hazelnut extracts. You can also make it a layer cake by adding more layers or filling them with different flavors of frosting, like vanilla or cream cheese.

FAQs

1. Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and store it in the fridge. Just frost it on the day you plan to serve it.

2. Is there a substitute for buttermilk?
Yes, you can use regular milk with a splash of lemon juice or vinegar to create a buttermilk substitute.

3. Can I use bought caramel sauce instead of making my own?
Absolutely! Store-bought caramel sauce works well if you’re short on time. Just drizzle it on top before serving.