Chocolate Caramel Salted Cake Recipe | Best Delicious

The chocolate caramel salted cake recipe brings together deep chocolate richness and a buttery caramel touch balanced by a hint of salt.

This chocolate caramel salted cake recipe tastes bold, smooth, and luxuriously sweet with a gentle savory note that keeps it from being heavy. Creating this dessert feels like exploring layers of flavor that surprise at every turn.

The specialty lies in the harmony of melted chocolate, caramel drizzle, and soft frosting that adds depth and texture.

Inspired by the rise of salted caramel desserts in modern baking, this chocolate caramel salted cake recipe celebrates creativity and passion for flavor exploration. Now, let’s begin step by step.

Why You’ll Love This Recipe

You’ll love this chocolate caramel salted cake recipe for its deep, rich flavor that blends smooth chocolate, buttery caramel, and a light touch of sea salt.

The cake stays moist and tender while the salted caramel frosting adds a silky, melt-in-your-mouth texture. Every slice carries a comforting sweetness balanced by a gentle saltiness that keeps it from being too heavy.

It’s a showstopper for gatherings, celebrations, or simply treating yourself after a long day. Baking it brings warmth, aroma, and pure joy to your kitchen, making it a dessert worth returning to time and time again.

How To Prepare Chocolate Caramel Salted Cake Recipe?

Prep Time: 25 minutes

Baking Time: 30 minutes

Cooling & Frosting: 45 minutes

Total Time: 1 hour 40 minutes

Course: Dessert

Cuisine: American

Yield: 10 servings

Kitchen Utensils Needed

• Two 8-inch round cake pans
• Mixing bowls (medium and large)
• Electric hand mixer or stand mixer
• Whisk and spatula
• Measuring cups and spoons
• Wire cooling rack
• Offset spatula or knife for frosting

Ingredients

For the Chocolate Cake:

• 1 cup all-purpose flour
• ⅓ cup Dutch-processed cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ¼ cup vegetable or canola oil
• ¼ cup full-fat sour cream, room temperature
• ¼ cup semi-sweet chocolate (or chocolate chips), chopped
• ¼ cup whole milk, room temperature
• 1 large egg + 1 egg yolk, room temperature
• ½ cup hot coffee (or hot water), about 4 fl oz

For the Salted Caramel Frosting:

• 2 cups unsalted butter (4 sticks), very soft
• ¾ cup unsweetened cocoa powder, sifted
• 4½ cups confectioners’ sugar, sifted
• 3 tablespoons heavy cream
• 2 tablespoons salted caramel sauce
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Instructions

Step 1: Get Your Pans Ready

Start by preheating your oven to 350°F (175°C). Take two 8-inch round cake pans and lightly grease them. Line the bottoms with parchment paper, and then dust the sides with a little cocoa powder so your cakes won’t stick later.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together your flour, cocoa powder, baking soda, baking powder, and salt. This helps everything mix evenly when you add it to the wet ingredients. Set this bowl aside for now.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, beat together sugar, oil, sour cream, and eggs until the mixture looks smooth and creamy. Then pour in the milk and mix again until fully combined.

Step 4: Melt the Chocolate

Chop up your chocolate and place it in a heatproof bowl. Pour hot coffee or hot water over it and stir gently until the chocolate melts completely and the mixture is silky smooth. Let it cool down for a few minutes before using it.

Step 5: Bring It All Together

Slowly add your dry ingredients into the wet mixture, doing it in two batches. Alternate with the melted chocolate mixture so everything blends smoothly. Stir gently—just until combined. Avoid over mixing; you want the batter to stay light and fluffy.

Step 6: Bake the Cake

Divide the batter evenly between your two prepared pans. Slide them into the oven and bake for about 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cakes

Once baked, let the cakes rest in their pans for 10 minutes. Then carefully remove them and place them on a wire rack to cool completely. Don’t frost them while warm or the frosting will melt.

Step 8: Make the Frosting

Beat softened butter on medium-high speed for about 3 minutes until it turns light and fluffy. Gradually add sifted cocoa powder and powdered sugar, alternating with heavy cream. Keep beating until the mixture becomes smooth and creamy.

Step 9: Add the Flavor Boost

Mix in salted caramel sauce, vanilla extract, and a pinch of salt. Beat for another minute or two until your frosting looks silky and spreadable. If it’s too thick, add a splash of cream; if it’s too thin, add a little more sugar.

Step 10: Assemble and Decorate

Place one cake layer on your serving plate. Spread a generous layer of frosting on top. Gently place the second layer over it and cover the entire cake with the remaining frosting. Smooth it out with a spatula and, for an extra touch, drizzle some salted caramel sauce over the top.

Note: For an extra decadent finish, chill the frosted cake for 15–20 minutes before serving. The flavors deepen as it sits, and the texture becomes richer. You can also make the cakes a day ahead and frost them the next day.

Nutrition Facts Of Chocolate Caramel Salted Cake

Nutrition	Amounts
Calories	630
Total Fat	38g
Saturated Fat	21g
Cholesterol	95mg
Sodium	250mg
Carbohydrates	70g
Sugars	55g
Protein	6g

Why My Recipe Works

My chocolate caramel salted cake recipe works because it balances textures and flavors carefully. The combination of hot coffee with cocoa enhances the chocolate’s depth, keeping the cake moist and tender.

Using room-temperature ingredients ensures the batter mixes smoothly, preventing dense layers. The frosting blends soft butter, cocoa, and caramel in a way that spreads easily while holding its shape.

A pinch of salt elevates the sweetness and adds complexity, highlighting both chocolate and caramel. Attention to ingredient temperatures, proper mixing, and gradual layering creates a cake that rises well, stays soft, and delivers consistent flavor in every slice.

Our Favorite Ways To Serve It Up

This chocolate caramel salted cake recipe can be served in many delightful ways. A simple slice on its own allows the rich chocolate and caramel flavors to shine.

For an extra touch, serve with a scoop of vanilla or salted caramel ice cream, letting the cold cream contrast the cake’s warmth.

Lightly toasted nuts or chocolate shavings on top add a subtle crunch and visual appeal. For gatherings, cut into smaller squares for bite-sized treats.

Pairing with a cup of strong coffee or hot chocolate enhances the dessert experience, turning it into a comforting, indulgent moment that everyone will enjoy.

When To Serve

This chocolate caramel salted cake recipe can be served on special occasions, celebrations, or as a decadent weekend treat. It works beautifully for birthdays, anniversaries, or holiday gatherings, where a rich dessert makes a memorable centerpiece.

Serving after dinner provides a sweet ending to a meal, while afternoon tea or coffee becomes extra indulgent with a slice.

The chocolate caramel salted cake recipe also travels well for potlucks or parties, making it a versatile choice whenever a show-stopping dessert is needed.

Chilled slightly or at room temperature, chocolate caramel salted cake recipe always delivers maximum flavor and a luxurious experience for anyone enjoying it.

Expert Tips And Tricks

Bringing eggs, milk, and sour cream to room temperature allows them to mix evenly into the batter, preventing clumps and helping the cake rise properly while keeping it tender and moist.

Sifting cocoa, flour, and baking powder removes lumps and incorporates air, resulting in a lighter, fluffier texture and a smoother batter that bakes evenly.

Adding hot coffee or water enhances the depth of chocolate flavor, creating a richer taste while keeping the cake soft and moist throughout.

Gently folding wet and dry ingredients prevents overworking the batter, which can make the cake dense or tough, allowing it to stay soft and airy.

Cooling the cake completely before frosting ensures the buttercream spreads smoothly without melting or sliding, giving clean layers and a professional appearance.

Best Variations

1. Mocha Caramel Cake

Add 1–2 teaspoons of instant espresso powder to the cake batter. This enhances the chocolate with a subtle coffee flavor, making the caramel frosting taste even richer.

2. Nutty Caramel Crunch

Fold in ½ cup of toasted pecans, walnuts, or hazelnuts into the batter. Sprinkle some on top of the frosting for added crunch and a nutty aroma.

3. Dark Chocolate Sea Salt Caramel

Use dark chocolate chunks in the batter instead of semi-sweet chocolate. Increase the sea salt in the frosting slightly to emphasize the sweet-salty contrast.

4. Salted Caramel Drip Cake

Pour warm caramel sauce over the frosted cake, letting it drip naturally down the sides. Decorate with chocolate curls or shards for an elegant presentation.

5. Chocolate-Caramel Layered Cupcakes

Transform the cake into individual cupcakes. Fill each with a small spoon of caramel before baking and frost with the salted caramel chocolate frosting for a single-serving indulgence.

Storage Instructions

Store the chocolate caramel salted cake recipe in an airtight container in the refrigerator for up to five days. Keep it covered to prevent the frosting from drying out or absorbing other flavors.

For longer storage, wrap the chocolate caramel salted cake recipe tightly in plastic wrap and then in aluminum foil, and freeze for up to three months.

Thaw chocolate caramel salted cake recipe in the refrigerator overnight before serving, then bring to room temperature to restore its soft texture and rich flavor.

Frosted slices chocolate caramel salted cake recipe can also be individually wrapped and stored in the fridge to enjoy later without losing freshness.

FAQs With Chocolate Caramel Salted Cake Recipe

Conclusion

This chocolate caramel salted cake recipe is a decadent treat that everyone enjoys, offering rich chocolate, buttery caramel, and a hint of salt that delights every palate.

I make this chocolate caramel salted cake recipe often for special gatherings and casual moments alike, and every time I bake chocolate caramel salted cake recipe, the result brings joy and compliments.

Sharing my easy method allows others to experience the same satisfaction of creating a beautiful, flavorful cake at home.

I hope this chocolate caramel salted cake recipe inspires you to try it, enjoy the process, and share the delicious results with family and friends.

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