Salted Caramel Chocolate Cake

This Salted Caramel Chocolate Cake is pure indulgence—rich chocolate layers, creamy caramel buttercream, and a caramel drizzle with sea salt.

this Recipe

Let me paint the picture. It was my best friend’s birthday, and I had volunteered (a little too eagerly) to make the cake. No pressure, right? Just bake a cake that had to be the best thing anyone had ever tasted.

I knew chocolate had to be the star, but I wanted something more—something that had that wow factor. Enter salted caramel. The combination of deep, dark chocolate and buttery caramel with just a kiss of sea salt? Game. Changer.

The second I drizzled that glossy caramel over the frosted cake, I knew I had a winner. And when I saw my friend literally lick her fork clean? Yep. This cake had officially earned its place in my recipe hall of fame.

Now, anytime someone says, “Can you bring dessert?”—they’re actually asking for this cake.

Why You’ll Love This Salted Caramel Chocolate Cake Recipe?

• It’s insanely moist. No dry cake here! Sour cream and brown sugar keep it ultra-soft.
• The salted caramel buttercream is borderline addictive. Sweet, salty, buttery perfection.
• It’s a showstopper. Drizzle caramel down the sides, sprinkle some flaky salt, and watch jaws drop.
• It’s balanced. The sea salt keeps it from being too sweet, making it impossible to stop eating.

Ingredient Notes:

This isn’t just a chocolate cake—it’s a carefully crafted masterpiece of flavor and texture.

For the Cake:

• Cocoa Powder – Go for the good stuff! Dutch-process gives a deeper, richer chocolate flavor.
• Brown Sugar – Adds moisture and a hint of caramel flavor. Win-win.
• Sour Cream – The secret to a super soft, never-dry cake.
• Hot Water – Blooming the cocoa deepens its flavor (it’s the little things that make a big difference!).

For the Frosting:

• Unsalted Butter – The base of all great buttercreams. Let it get really soft before whipping.
• Salted Caramel Sauce – The star of the show, bringing sweetness and saltiness together.
• Heavy Cream – Keeps the frosting smooth and creamy.

For the Garnish:

• Extra Caramel Sauce – Because obviously.
• Flaky Sea Salt – Just a pinch takes this cake from great to unforgettable.

How To Make Salted Caramel Chocolate Cake?

Step 1: Bake the Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.

In a bowl, whisk together granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl, mix eggs, egg yolks, sour cream, milk, oil, and vanilla extract until smooth. Slowly add the wet ingredients to the dry, stirring just until combined.

Then, stir in hot water—the batter will be thin, but don’t panic! This is what makes it super moist.

Divide the batter between the cake pans and bake for 30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Salted Caramel Buttercream

In a mixing bowl, beat softened butter until fluffy.

Sift in confectioners’ sugar and cocoa powder, then mix until smooth. Add vanilla extract, salt, heavy cream, and salted caramel sauce. Beat until light and airy.

If it’s too thick, add a splash of extra cream. Too thin? More powdered sugar!

Step 3: Assemble the Cake

If your cakes have domed tops, trim them with a serrated knife for even layers.

Place the first layer on a serving plate. Spread a thick layer of frosting over it and drizzle with salted caramel sauce. Repeat with the second and third layers.

Once stacked, frost the outside of the cake, smoothing it with a spatula. Chill for at least an hour to help the frosting set.

Step 4: Caramel Drizzle & Finishing Touches

After chilling, drizzle extra caramel sauce over the top, letting it drip down the sides.

Finish with a sprinkle of flaky sea salt, and prepare for applause.

Storage Options:

• Room Temperature: Store in an airtight container for up to 24 hours.
• Refrigerator: Keeps well for 4-5 days. Bring to room temp before serving.
• Freezer: Slice and wrap pieces individually—freeze for up to 2 months!

Variations and Substitutions:

Want to mix it up? Try these:

• Make it gluten-free – Use a 1:1 gluten-free flour blend.
• Dairy-free option – Swap the butter and cream for dairy-free alternatives.
• Extra chocolatey – Stir in chocolate chips for melty bursts of goodness.
• Peanut butter twist – Drizzle peanut butter caramel instead of regular caramel!

What to Serve with Salted Caramel Chocolate Cake?

This cake is rich, so balance it out with:

• A strong espresso – Cuts through the sweetness beautifully.
• Vanilla bean ice cream – Warm cake + cold ice cream? Yes, please.
• Whipped cream – Light, fluffy, and perfect for an extra creamy bite.

Frequently Asked Questions:

Can I make this cake ahead of time?

Yep! Bake the layers a day ahead and frost the next day.

How do I get the perfect caramel drizzle?

Let the caramel cool slightly before drizzling—it thickens as it cools!

Can I use store-bought caramel?

Yes, but homemade salted caramel sauce makes a huge difference.

Are You Baking This Right Now or Later?

This Salted Caramel Chocolate Cake is the definition of pure indulgence. It’s the cake you make when you want to wow a crowd, or when you just need something really, really good.

So what do you think—are you baking this immediately, or do I need to convince you more? Let me know how it turns out!

Keep the Flavor Coming – Try These:

Delicious Brown Sugar-Glazed Italian Pork Chops

Shrimp Scampi Pasta Bake

Amish Onion Patties Recipe

Salted Caramel Chocolate Cake

Prep Time 1 hour hr 1 minute min

Cook Time 30 minutes mins

Total Time 2 hours hrs 31 minutes mins

This Salted Caramel Chocolate Cake is a work of art that captivates with the charm of its deep moist chocolate layers. Each layer is infused with the essence of cocoa. Balanced perfectly with the delightful sweetness of brown sugar. Covered in a smooth and creamy salted caramel chocolate frosting that delicately melts in your mouth this cake is beautifully topped with a drizzle of caramel sauce. The touch of flaky sea salt adds a touch of contrast providing a break, from the sweetness and showcasing this dessert as a combination of flavors, textures and indulgence that lingers even after the final bite.

PRINT PIN REVIEW SAVE Saved!

1 Servings

Ingredients

1x2x3x

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

Cook ModePrevent your screen from going dark

Instructions

 

1. To start preheat your oven to 350°F (175°C).
2. 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.
3. 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.
4. In a bowl combine eggs, egg yolks, cream, milk, oil and vanilla extract. Mix them well.
5. Gradually add the wet ingredients to the dry ingredients. Make sure to mix everything until you achieve a smooth batter.
6. Divide the batter evenly among the cake pans.
7. Place the pans in the oven. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
8. 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.
9. Now let's move on to making the frosting. Begin by beating softened butter until it becomes smooth and creamy.
10. Sift in confectioners' sugar and cocoa powder into the butter mixture. Mix everything well until all ingredients are fully combined.
11. 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.
12. 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.
13. 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.
14. 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.
15. Next let the cake chill, in the refrigerator for an hour so that the frosting can set properly.
16. 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.
17. 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

Bake your way to gluten-free bliss with this sumptuous Salted Caramel Chocolate Cake. Begin by swapping traditional flour for a gluten-free all-purpose blend—look for one that's designed for a one-to-one substitution to keep things as easy as pie (or cake, in this case). Ensure your cocoa powder is also gluten-free, as cocoa can sometimes be processed with gluten-containing ingredients. As for the caramel, stick with a simple recipe of sugar, cream, and butter, all naturally gluten-free, or choose a pre-made sauce that carries a gluten-free label.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

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!

nodashofgluten.com/