Old Fashioned Chocolate And Salted Caramel Cake Recipe

Chocolate and salted caramel cake recipe from My Baking Addiction delivers deep cocoa flavor layered alongside buttery caramel.

I created this chocolate and salted caramel cake recipe because rich chocolate desserts are always requested in my kitchen.

I have baked this chocolate and salted caramel cake recipe many times for birthdays and family dinners, and it never lasts long. Over time I made small modifications by adding coffee and extra caramel for depth.

Today I will show up and show step by step how to prepare this chocolate and salted caramel cake recipe at home care and confidence shared

About This Chocolate And Salted Caramel Cake Recipe

This chocolate and salted caramel cake recipe delivers a deep cocoa taste balanced by buttery caramel and gentle saltiness.

Dutch cocoa powder brings richness, while sour cream and buttermilk keep the crumb moist and soft. Brown sugar adds warmth, and coffee sharpens the chocolate flavor without standing out.

The caramel sauce offers smooth sweetness from melted sugar, cream, butter, and cashews. The frosting blends cocoa, butter, and caramel into a creamy finish that feels indulgent yet well balanced.

How To Prepare Chocolate And Salted Caramel Cake Recipe?

To make this Chocolate and Salted Caramel Cake perfectly, follow each step carefully. I’ve shared clear instructions and helpful tips to guide you through baking, frosting, and caramel sauce preparation.

A few recommended kitchen tools make the process easier, but you can still achieve a rich, moist, and indulgent cake using what you have.

Recipe Overview

Preparation Time: 45 minutes

Cooking Time: 35 minutes

Total Time: 1 hour 20 minutes

Course: Dessert

Cuisine: American

Yield: 12 servings

Kitchen Utensils

• Mixing bowls (large and medium)
• Whisk and rubber spatula
• Electric mixer or stand mixer
• Saucepan (heavy-bottomed)
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Two 8-inch round cake pans
• Parchment paper
• Wire cooling rack
• Offset spatula or knife

Ingredients

Chocolate Cake

• 2 cups all-purpose flour (260 g), sifted
• ¾ cup Dutch-processed cocoa powder (75 g)
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup granulated sugar (200 g)
• ⅔ cup light brown sugar (135 g), packed
• ⅔ cup vegetable oil (133 g)
• 3 large eggs, room temperature
• 1 cup sour cream (240 g), room temperature
• ⅓ cup buttermilk (80 g)
• 2 teaspoons instant coffee
• ¾ cup boiling water (180 g)

Caramel Sauce

• 2 cups granulated sugar (400 g)
• ¾ cup salted butter (170 g)
• 1 cup heavy cream (240 g), warm
• 1½ teaspoons flaky sea salt
• ½ cup cashews (optional, chopped)

Salted Caramel Chocolate Frosting

• 2 cups unsalted butter (454 g), very soft
• 4½ cups confectioners’ sugar (540 g), sifted
• ¾ cup unsweetened cocoa powder (75 g), sifted
• 3 tablespoons heavy cream (45 g), plus more if needed
• 2 tablespoons salted caramel sauce
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Instructions

1. Get the pans ready

Start by heating your oven to 175°C (350°F). Line two 8-inch round cake pans with parchment paper, then lightly grease the sides so the cakes release easily later.

2. Combine the dry ingredients

In a large mixing bowl, add the flour, cocoa powder, baking powder, baking soda, and salt. Whisk everything together until it looks evenly mixed and lump-free.

3. Mix the wet ingredients

In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, sour cream, and buttermilk. Keep whisking until the mixture is smooth and well blended.

4. Bring the batter together

Stir the instant coffee into the boiling water until dissolved. Add the wet mixture to the dry ingredients and mix gently. Slowly pour in the hot coffee while stirring, until the batter becomes smooth and slightly thin.

5. Bake the cakes

Divide the batter evenly between the prepared pans. Bake for about 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool completely before decorating.

6. Make the caramel sauce

Heat the sugar in a saucepan over medium heat until it melts and turns a deep amber color. Carefully stir in the butter, and then slowly add the warm cream while stirring. Take it off the heat, add salt and cashews if you like, and let it cool.

7. Prepare the frosting

Beat the butter until soft and creamy. Gradually add the confectioners’ sugar and cocoa powder. Mix in the caramel sauce, vanilla, salt, and heavy cream until the frosting is smooth and easy to spread.

8. Assemble the cake

Place one cake layer on a serving plate and spread frosting over the top, then drizzle with caramel. Set the second layer on top, frost the entire cake, and finish with extra caramel if desired.

Notes: Always let the chocolate and salted caramel cake recipe layers cool completely before frosting to avoid melting. The caramel sauce can be made a day ahead and stored in the refrigerator. For a stronger caramel flavor, add an extra tablespoon of sauce to the frosting.

Nutrition Facts Chocolate And Salted Caramel Cake Recipe

Nutrition	Amounts
Calories	520 kcal
Carbohydrates	58 g
Sugar	44 g
Fat	32 g
Saturated Fat	18 g
Protein	6 g
Fiber	4 g
Sodium	310 mg

Why My Recipe Works

My chocolate and salted caramel cake recipe works because the ingredients and techniques create balance, moisture, and rich flavor. Using sour cream and buttermilk keeps the cake tender and prevents it from drying out.

Cocoa powder and a small amount of coffee intensify the chocolate without bitterness. The combination of granulated and brown sugar adds sweetness and depth, while baking powder and baking soda ensure proper rise.

The caramel sauce adds buttery sweetness and a hint of salt, which contrasts the chocolate perfectly. Soft frosting binds the layers, creating a smooth, rich, and indulgent cake every time.

Why It’s A Favorite Among Dessert Lovers

This chocolate and salted caramel cake recipe is a favorite among dessert lovers because it delivers rich chocolate flavor balanced by sweet, buttery caramel and a hint of salt.

The cake stays moist and tender, while the frosting and caramel layers add indulgence without being too heavy. Chocolate enthusiasts appreciate the depth from cocoa and coffee, and the slight crunch of cashews in the caramel adds texture.

The combination of flavors and textures creates a memorable dessert that feels luxurious, comforting, and irresistible, making chocolate and salted caramel cake recipe a go-to choice for celebrations or special treats.

Serving Suggestions

Serve this chocolate and salted caramel cake recipe slightly chilled or at room temperature for the best flavor and texture. Slice thick pieces and pair with a scoop of vanilla ice cream or lightly whipped cream for contrast.

Drizzle extra caramel sauce over the top for added sweetness and presentation. Fresh berries or toasted nuts on the side add texture and a touch of freshness.

This chocolate and salted caramel cake recipe can also be served as a centerpiece dessert for gatherings, cut into smaller squares for parties, or plated individually with a decorative caramel drizzle for an elegant touch.

My Tips For Success!

1. Use room-temperature eggs, sour cream, and buttermilk so the batter mixes evenly and the cake rises properly.

2. Sift cocoa powder, flour, and confectioners’ sugar to avoid lumps and get a smooth texture in both the cake and frosting.

3. Dissolve instant coffee in boiling water before adding to the batter to enhance chocolate flavor without tasting like coffee.

4. Measure sugars and flour accurately using a kitchen scale for consistent results.

5. Cool cake layers completely before frosting to prevent melting or sliding.

6. Make caramel sauce slowly over medium heat, stirring constantly, to avoid burning and achieve a silky, rich flavor.

Best Variations

➤ Chocolate Hazelnut Caramel Cake – Add Nutella to the frosting and sprinkle chopped toasted hazelnuts between the layers for a nutty twist.

➤ Espresso Caramel Chocolate Cake – Mix strong espresso into the cake batter and caramel sauce to enhance the coffee and chocolate depth.

➤ Salted Caramel Chocolate Layer Cake with Fruit – Add thin layers of fresh bananas, raspberries, or sliced pears between the cake layers for natural sweetness and freshness.

➤ Chocolate Caramel Cheesecake Cake – Replace one cake layer with a baked or no-bake cheesecake layer for creamy texture and rich flavor.

➤ Spiced Chocolate Caramel Cake – Add a pinch of cinnamon, nutmeg, or chili powder to the cake batter and caramel sauce for warmth and subtle spice.

Cake Storage

This chocolate and salted caramel cake recipe can be stored at room temperature for one to two days in an airtight container, keeping the frosting and layers soft and moist.

For longer storage, refrigerate the cake for up to five days, tightly wrapped or covered to prevent it from absorbing other fridge odors. Before serving, allow chilled slices to come to room temperature for the best texture and flavor.

The caramel sauce may thicken in the fridge, so gently warm or stir it before drizzling over slices. The cake also freezes well for up to two months when wrapped securely in plastic wrap and foil.

Frequently Asked Questions

Conclusion

This chocolate and salted caramel cake recipe is a delicious and amazing recipe that everyone enjoys. Every time I make it for serving, it brings smiles and compliments, and I enjoy the process as much as the result.

The balance of rich chocolate, buttery caramel and creamy frosting makes it a favorite dessert for family and friends. I love sharing my easy method so others can recreate chocolate and salted caramel cake recipe at home without stress.

Making this chocolate and salted caramel cake recipe has become a joyful experience, and I hope you enjoy it just as much as I do.

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