Salted Caramel Chocolate Cake – Immerse yourself in the depths of this Salted Caramel Chocolate Cake, a masterpiece that flawlessly combines the velvety richness of cocoa with the sweet and buttery allure of homemade caramel all beautifully enhanced with a hint of sea salt. This delectable layered delight is a testament, to the enchantment that unfolds when chocolate and caramel collide.
I still vividly recall that autumn evening when I decided to bake this cake; the kitchen was filled with the comforting aroma of cocoa as I mixed the batter while my husband eagerly watched and our child could hardly contain their excitement. When we finally frosted the cake. Took our bite an enchanting silence swept through the room. The exquisite cake paired with its frosting instantly won our hearts not only satisfying our cravings for something sweet but also creating a precious memory that binds us together.
What makes this Salted Caramel Chocolate Cake truly stand out?
The Salted Caramel Chocolate Cake stands out in the world of desserts with its layers infused with deep cocoa flavors – every bite is, like an indulgent embrace of decadent chocolate. What truly sets this cake apart is its symphony of salted caramel drizzled over every edge and nestled between each layer with a tantalizing blend of buttery sweetness and subtle hints of goodness. This cake pays homage to tradition while also incorporating an element by combining the timeless delight of chocolate, with the charm of salted caramel. It is a choice, for bakers who enjoy a bit of a challenge or dessert enthusiasts who are searching for a favorite. With its appearance and harmonious flavors, this cake will undoubtedly become the highlight of any event whether it’s a get-together or a grand celebration.
What You Need To Make This Salted Caramel Chocolate Cake Recipe?
Granulated Brown sugar: These sweet companions work in harmony to create a cake that’s moist and decadent with the brown sugar infusing a hint of molasses magic, into the chocolate flavors.
All-Purpose Flour: The hero that provides a tender foundation for the indulgent layers of cocoa and caramel to fully express their delectable tastes.
Unsweetened Cocoa Powder: Like soil, it allows the chocolate flavor in this cake to blossom and thrive with every delightful slice.
Baking Soda & Baking Powder: These magical leavening agents quietly work their wonders giving the cake a rise magnificent as a full moonlit night.
Eggs & Egg Yolks: They bring moisture and richness acting as the binding force that ensures each layer of the cake is as sumptuous as the one.
Full-Fat Sour Cream & Whole Milk: These creamy dreamers add depth to the cake ensuring that every bite is as moist and refreshing, as a morning kissed by dew.
Vegetable Oil & Vanilla Extract: The oil imparts a texture to the cake that lingers on your palate while vanilla’s sweet symphony elevates the complexity of chocolate notes to heights.
Hot Water: This surprising ingredient is what makes the cocoa powder truly shine, resulting in a batter that flows like chocolate.
Unsalted Butter: This creamy foundation is whipped to perfection carrying the confectioners’ sugar and cocoa to heights.
Confectioners’ Sugar: It transforms the butter into a cloud of sweetness while the cocoa powder adds a touch of bitterness, for a balanced flavor.
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Heavy Cream & Salted Caramel Sauce: These ingredients bring smoothness and a delightful caramel note, to the frosting elevating it beyond being a topping—it’s a statement.
Steps To Make Salted Caramel Chocolate Cake:
Step 1: Begin your baking adventure by warming the oven—think of it as prepping a cozy nest for your cake layers. Line your pans with parchment, then give them a little hug of nonstick spray.
Step 2: Whip up the cake batter like you’re stirring a pot of liquid gold, with brown sugar to sweeten the pot. The eggs and sour cream join the mix like old friends at a reunion, with sour cream bringing the richness and eggs binding it all together. As you blend in the dry ingredients, watch as the simple components transform into a luscious batter, dark and velvety. The hot water is the final guest, turning the batter into a silky river of chocolate.
Step 3: Pour the batter into its parchment-lined home, and bake until it’s set but still whispers softness in the middle. Let them cool, and use this time to whip up your frosting, a fluffy cloud of butter, sugar, and cocoa, with a swirl of caramel that’s as smooth as a caramel ribbon.
Step 4: The assembly is where the layers of love come together—cake, a brush of caramel, frosting, and repeat. It’s a layering process that’s as much about patience as it is about artistry. Once stacked, let the cake chill before you dress it in its final coat of frosting, a smooth, buttery blanket that’s just waiting for a sprinkle of sea salt to complete the masterpiece.
Tip:
For that flawless, drool-worthy caramel drip that cascades down the sides of your Salted Caramel Chocolate Cake, temperature and consistency are your best friends. After preparing your caramel, let it cool to a lukewarm temperature, where it feels slightly warm to the touch. This ensures it’s fluid enough to create those tantalizing drips but thick enough to set in place without running off the cake. Use a spoon or a squeeze bottle for more control, and let the caramel kiss the edges of the cake, nudging it gently over the sides to create even, picture-perfect drips. Patience is key—rush it, and your caramel may pool at the bottom; but with a slow and steady hand, you’ll have a cake that’s as stunning as it is delicious.
Frequently Asked Questions:
Can I make the frosting ahead of time?
Of course! You can definitely prepare the frosting, in advance. Just make sure to give it a stir so it becomes easy to spread before using it.
My cakes are domed on top. What should I do?
If your cakes have a dome shape on top you can easily fix that by using a serrated knife to level them out. This will help you achieve even layers and ensure your cake stays sturdy.
How should I store the leftover cake?
When it comes to storing any leftover cake it’s best to keep it in an airtight container in the refrigerator. Before serving allow the cake to come back, to room temperature for the best flavor and texture.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Salted Caramel Chocolate Cake
Ingredients
For the chocolate cake:
- 2 c granulated sugar
- 1 c light brown sugar packed
- 2 and 3/4 c all-purpose flour not packed
- 1 and 1/2 c unsweetened cocoa powder sifted
- 3 tsp baking soda
- 1 and 1/2 tsp baking powder
- 1 and 1/4 tsp salt
- 3 large eggs + 2 large egg yolks at room temperature
- 1 and 1/2 c full-fat sour cream
- 1/3 c whole milk
- 3/4 c vegetable oil you may also sub in melted coconut oil
- 2 tbsp. vanilla extract
- 1 and 1/2 c hot water
For the salted caramel chocolate frosting:
- 2 c unsalted butter 4 sticks, 16 oz., VERY soft
- 4 and 1/2 c confectioners' sugar sifted
- 3/4 c unsweetened cocoa powder sifted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 tbsp heavy cream more if needed
- 2 tbsp salted caramel sauce
Garnish:
- 1 and 1/4 c salted caramel sauce
- Flaky sea salt
Instructions
- To start preheat your oven to 350°F (175°C).
- Next line three cake pans that are 9 inches, in size with parchment paper and grease them using a nonstick spray. Set them aside for now.
- Now let's prepare the cake batter. In a mixing bowl whisk together granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt.
- In a bowl combine eggs, egg yolks, cream, milk, oil and vanilla extract. Mix them well.
- Gradually add the wet ingredients to the dry ingredients. Make sure to mix everything until you achieve a smooth batter.
- Divide the batter evenly among the cake pans.
- Place the pans in the oven. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked through completely remove the cakes from their pans after letting them cool for 10 minutes. Transfer them onto a wire rack to cool down completely.
- Now let's move on to making the frosting. Begin by beating softened butter until it becomes smooth and creamy.
- Sift in confectioners' sugar and cocoa powder into the butter mixture. Mix everything well until all ingredients are fully combined.
- Add vanilla extract and a pinch of salt along, with heavy cream, and salted caramel sauce. Beat this mixture until your frosting turns fluffy and light in texture.
- Lastly it's time to assemble your cake! If any of your cake layers have domed tops after cooling down you can trim those off to create layers that will stack neatly when assembled.
- Start by placing the layer of the cake on a cake stand. Spread an amount of frosting over it and then drizzle some caramel sauce on top.
- Repeat this process with the final layer of the cake. Then carefully place the final layer on top. Apply a layer of frosting all around the entire cake.
- Next let the cake chill, in the refrigerator for an hour so that the frosting can set properly.
- Once it's nicely set finish frosting the cake until it looks smooth and delicious. Drizzle any remaining caramel sauce, over the top and sprinkle a pinch of sea salt for a touch of flavor.
- Now you're ready to slice and serve this Salted Caramel Chocolate Cake! If you're not serving it immediately make sure to keep it refrigerated to maintain its freshness. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
