Salted Caramel Chocolate Cake
Highlighted under: Baking & Desserts
Create a show-stopping dessert with this luscious Salted Caramel Chocolate Cake that's perfect for any celebration. Layers of rich chocolate cake are complemented by a velvety salted caramel frosting and a drizzle of homemade caramel sauce, making it a delightful treat for chocolate lovers. Great for birthdays, holidays, or just because, this cake will impress your family and friends alike!
This Salted Caramel Chocolate Cake has been a beloved recipe in our family for years. With its rich flavor and beautiful presentation, it has become the highlight of many celebrations.
A Decadent Delight for Every Occasion
The Salted Caramel Chocolate Cake is more than just a dessert; it's an experience designed to tantalize your taste buds. Each bite offers a rich combination of deep chocolate flavor with a hint of saltiness from the caramel. This cake is versatile enough to be the centerpiece of a birthday celebration or a sweet treat for a cozy gathering at home. Whatever the occasion, it is sure to steal the spotlight and create memories that last long after the last crumb has been enjoyed.
Baking this cake from scratch may seem daunting, but the process is straightforward and rewarding. The layers of chocolate cake are simple to whip up, and the homemade salted caramel frosting elevates the taste to a whole new level. As you drizzle the warm caramel sauce over the frosted layers, you'll be met with a beautiful visual display, making it even more enticing to your guests. This cake could very well become your new favorite recipe!
Expert Tips for the Perfect Cake
To achieve the best results with your Salted Caramel Chocolate Cake, ensure that all your ingredients are at room temperature before you start mixing. This includes eggs, milk, and butter. Room temperature ingredients incorporate more evenly, leading to a lighter, fluffier cake. Additionally, be sure to properly measure your flour and cocoa powder to avoid a dry texture; spoon it into the measuring cup and level with a knife for accuracy.
Cooling your cake layers completely is crucial before frosting. If the cakes are even slightly warm, the frosting can melt and slide right off. Allowing them to cool for about an hour on a wire rack will ensure they are firm and ready for layering. For a little extra flair, consider garnishing your finished cake with chocolate shavings or sea salt to enhance its aesthetic appeal. Your guests will appreciate the added detail!
Ingredients
Gather all your ingredients before starting for a smoother baking experience.
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Salted Caramel Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup salted caramel sauce
- 1 tsp vanilla extract
- 1/4 tsp salt
Homemade Caramel Sauce
- 1 cup sugar
- 6 tbsp butter
- 1/2 cup heavy cream
- 1 tsp salt
Make sure all ingredients are at room temperature for best results.
Instructions
Follow these steps carefully to create the perfect cake.
Make the Chocolate Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until combined. Gradually stir in the boiling water until the batter is smooth and well-blended.
Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Salted Caramel Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until well combined. Add the salted caramel sauce, vanilla, and salt, and beat on high speed until fluffy.
Make the Caramel Sauce
In a medium saucepan over medium heat, melt the sugar until golden brown, stirring constantly. Remove from heat and whisk in butter until melted, then slowly add heavy cream. Stir in salt and set aside to cool.
Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of salted caramel frosting on top, then add the second layer. Frost the top and sides of the cake with the remaining frosting and drizzle with the homemade caramel sauce.
Let the cake sit for at least 30 minutes before slicing for the best results.
Delicious Variations to Consider
While the classic Salted Caramel Chocolate Cake is delightful on its own, there are plenty of variations you can explore to adapt this recipe to suit your tastes. For those who enjoy fruit, adding fresh raspberries between the layers can create a beautiful contrast of flavors. You could also swap out the unsweetened cocoa powder for dark cocoa to intensify the chocolate flavor, making it rich and bold.
If you’re looking for a bit of crunch, consider adding some toasted nuts or crushed cookies to the frosting or the layers. This not only offers a delightful texture contrast but can also enhance the flavor profile. Whichever variation you choose, the key is to balance the sweetness of the caramel with the rich chocolate base, creating a cake that no one can resist.
Storing and Serving Your Cake
To maintain the exquisite flavor and texture of your Salted Caramel Chocolate Cake, store it in an airtight container in a cool, dry place for up to three days. If you need to keep it longer, consider refrigerating it. Just remember to allow it to come back to room temperature before serving so that the frosting softens and reaches its optimal creamy consistency.
For serving, slice your cake with a warm, serrated knife for the cleanest cuts. You can pair each slice with a dollop of additional salted caramel sauce or a scoop of vanilla ice cream on the side for a truly indulgent experience. This cake is made to impress, so don’t shy away from playing around with presentation. A beautiful serving platter or a simple dusting of cocoa powder can make a world of difference!
Questions About Recipes
→ Can I use a different frosting?
Yes, you can substitute with vanilla buttercream for a different taste.
→ How should I store the cake?
Store in an airtight container at room temperature for up to 3 days.
Salted Caramel Chocolate Cake
Create a show-stopping dessert with this luscious Salted Caramel Chocolate Cake that's perfect for any celebration. Layers of rich chocolate cake are complemented by a velvety salted caramel frosting and a drizzle of homemade caramel sauce, making it a delightful treat for chocolate lovers. Great for birthdays, holidays, or just because, this cake will impress your family and friends alike!
Created by: Stella Cameron
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Salted Caramel Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup salted caramel sauce
- 1 tsp vanilla extract
- 1/4 tsp salt
Homemade Caramel Sauce
- 1 cup sugar
- 6 tbsp butter
- 1/2 cup heavy cream
- 1 tsp salt
How-To Steps
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until combined. Gradually stir in the boiling water until the batter is smooth and well-blended.
Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until well combined. Add the salted caramel sauce, vanilla, and salt, and beat on high speed until fluffy.
In a medium saucepan over medium heat, melt the sugar until golden brown, stirring constantly. Remove from heat and whisk in butter until melted, then slowly add heavy cream. Stir in salt and set aside to cool.
Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of salted caramel frosting on top, then add the second layer. Frost the top and sides of the cake with the remaining frosting and drizzle with the homemade caramel sauce.
Nutritional Breakdown (Per Serving)
- Calories: 450
- Fat: 22g
- Carbohydrates: 58g
- Protein: 6g