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Salted Caramel Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 6 reviews
  • Author: Lora
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 31 minutes
  • Yield: 1 9-inch three-layer cake (serves approximately 12)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Salted Caramel Chocolate Cake features moist chocolate layers infused with rich cocoa and a luscious salted caramel filling, all topped with a smooth chocolate buttercream frosting enhanced with salted caramel and finished with a sprinkle of flaky sea salt. Perfect for celebrations or indulgent treats, this cake combines the perfect balance of sweet and salty flavors with a luscious texture throughout.

Ingredients

For the Chocolate Cake

  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 2 and 3/4 cups all-purpose flour (not packed)
  • 1 and 1/2 cups unsweetened cocoa powder, sifted
  • 3 teaspoons baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons salt
  • 3 large eggs + 2 large egg yolks, at room temperature
  • 1 and 1/2 cups full-fat sour cream
  • 1/3 cup whole milk
  • 3/4 cup vegetable oil (or melted coconut oil as substitute)
  • 2 tablespoons vanilla extract
  • 1 and 1/2 cups hot water

For the Chocolate Frosting

  • 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
  • 4 and 1/2 cups confectioners' sugar, sifted
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 tablespoons heavy cream (more if needed)
  • 2 tablespoons salted caramel sauce

For Assembly

  • 1 and 1/4 cups salted caramel sauce
  • Flaky sea salt, to sprinkle

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (177°C). Cut three 9-inch round parchment paper circles to line the cake pans. Generously spray each pan's bottom and sides with nonstick cooking spray, place the parchment in the bottom, and spray the parchment as well to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a stand mixer bowl fitted with a paddle attachment or a large bowl with a handheld mixer, combine granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt on low speed until well combined and no clumps remain. Use your hands to break up any stubborn lumps.
  3. Mix Wet Ingredients: In a separate bowl, whisk together eggs, egg yolks, sour cream, milk, vegetable oil, and vanilla extract until fully combined and smooth.
  4. Combine Wet and Dry: Gradually pour the wet mixture into the dry ingredients while mixing on low speed until just incorporated. Then, pour in the hot water and mix for about one minute until the batter is smooth but slightly thin in consistency.
  5. Bake the Cakes: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool for 10 minutes in the pan before removing. Transfer to a rack and let cool completely before frosting.
  6. Prepare Chocolate Frosting: Using a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 3 minutes until smooth and creamy.
  7. Add Sugar and Cocoa: Turn off the mixer and sift confectioners' sugar and cocoa powder into the bowl. Mix on the lowest speed until the sugar and cocoa are absorbed by the butter, about 2 minutes.
  8. Finish Frosting: Increase mixer speed to medium. Add vanilla extract, salt, heavy cream, and salted caramel sauce. Beat for 3 minutes until creamy. Adjust consistency by adding more powdered sugar if too thin, or more heavy cream 1 tablespoon at a time if too thick.
  9. Trim Cake Layers: Using a serrated knife, carefully level the tops of each cake layer by trimming any domed parts to create flat, even surfaces.
  10. Assemble Cake: Place one cake layer on a serving plate or cake stand. Spread a thin layer of frosting evenly on top, then drizzle and spread 1/2 cup salted caramel sauce over the frosting. Add the second cake layer and repeat the frosting and caramel application. Top with the final cake layer.
  11. Chill and Finish: Refrigerate the assembled cake for at least 1 hour to set the layers. After chilling, spread the remaining frosting evenly on the top and sides of the cake. Sprinkle flaky sea salt over the top as garnish.
  12. Serve and Store: Slice the cake and serve immediately, or keep refrigerated for up to 5 days to maintain freshness.

Notes

  • Ensure all ingredients, especially eggs and sour cream, are at room temperature for best results.
  • Hot water in the batter helps bloom the cocoa powder and creates a moister cake.
  • You can substitute melted coconut oil for vegetable oil if desired, but keep the quantity the same.
  • If frosting is too soft after chilling, let it sit at room temperature for a few minutes before spreading.
  • Store leftovers covered in the refrigerator to prevent drying out.
  • Flaky sea salt enhances the salted caramel flavor and adds a nice contrast to the sweetness.

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