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Chocolate Salted Caramel Cake Recipe

Chocolate Salted Caramel Cake Recipe
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★★★★★

4.9 from 28 reviews

This decadent Chocolate Salted Caramel Cake combines rich, moist chocolate layers with a luscious salted caramel sauce and creamy caramel buttercream. Optional chocolate ganache drip adds extra indulgence, making it perfect for special occasions or dessert lovers seeking a perfect balance of sweet and salty flavors.

Ingredients

Scale

For the Chocolate Cake (2 or 3 layers):

  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (75 g) cocoa powder
  • 2 cups (400 g) sugar
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup (240 ml) buttermilk (or milk + 1 tbsp vinegar)
  • ½ cup (120 ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240 ml) hot coffee (or hot water)

For the Salted Caramel Sauce:

  • 1 cup (200 g) sugar
  • 6 tbsp (90 g) unsalted butter, cubed
  • ½ cup (120 ml) heavy cream
  • 1 tsp flaky salt (or to taste)

For the Caramel Buttercream (Filling/Frosting):

  • 1 cup (225 g) unsalted butter, softened
  • 3–4 cups (360–480 g) powdered sugar
  • ½ cup cooled salted caramel sauce (from above)
  • 1–2 tbsp cream or milk (to adjust consistency)

Optional Chocolate Ganache Drip:

  • 100 g dark chocolate
  • ½ cup heavy cream

Instructions

  1. Bake the Cake: Preheat oven to 175 °C (350 °F). Grease and line two or three 8-inch round pans. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract. Combine wet and dry ingredients, then stir in hot coffee last; the batter will be thin. Divide the batter evenly between prepared pans and bake for 30–35 minutes or until a skewer inserted into the center comes out clean. Remove from oven and cool completely on wire racks.
  2. Make Salted Caramel Sauce: In a heavy saucepan over medium heat, melt the sugar, stirring occasionally until it liquefies and turns a rich amber color. Carefully add the cubed butter and stir until fully melted and combined. Slowly pour in the heavy cream; the mixture will bubble vigorously, so pour carefully. Stir continuously until smooth. Remove from heat, add flaky salt to taste, and allow the sauce to cool to room temperature.
  3. Make Caramel Buttercream: Using a stand mixer or hand mixer, beat softened unsalted butter until creamy and fluffy. Gradually add powdered sugar, beating well after each addition. Beat in ½ cup of the cooled salted caramel sauce. If the frosting is too stiff, add 1–2 tablespoons of cream or milk to reach desired consistency.
  4. Assemble the Cake: Level the cooled cake layers if needed to ensure flat surfaces. Place the first layer on a cake stand or plate. Spread a generous layer of caramel buttercream over it. Drizzle a little extra salted caramel sauce over the buttercream layer for added moisture and flavor. Repeat this process with remaining layers. Once stacked, apply a crumb coat of caramel buttercream around the entire cake and chill briefly. Then frost the outside of the cake evenly with the remaining caramel buttercream.
  5. Optional Ganache Drip: Heat heavy cream in a small saucepan until steaming but not boiling. Pour the hot cream over chopped dark chocolate in a bowl. Let sit for a minute, then stir until the ganache is smooth and glossy. Allow ganache to cool slightly until it thickens but is still pourable. Drip ganache evenly around the edges of the frosted cake and pour any leftover on top for a beautiful shiny finish.
  6. Finish: Drizzle extra salted caramel sauce over the top of the cake and sprinkle with flaky salt for garnish. Chill the cake for at least 30 minutes to set the frosting and ganache before slicing and serving.

Notes

  • Use freshly brewed hot coffee or hot water to enhance the chocolate flavor—coffee intensifies the chocolate without overpowering the cake.
  • Ensure the caramel sauce is fully cooled before incorporating into the buttercream to prevent melting the butter.
  • For a less sweet caramel buttercream, start with 3 cups of powdered sugar and add more to taste.
  • If using milk instead of buttermilk, add 1 tablespoon vinegar to the milk and let sit for 5 minutes to sour, mimicking buttermilk.
  • The ganache drip is optional but adds an elegant finish and extra richness to the cake.
  • Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving.

Nutrition

Keywords: chocolate cake, salted caramel, caramel buttercream, chocolate ganache, layered cake, dessert, party cake, chocolate caramel cake

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