Chocolate And Salted Caramel Cake Recipe

Sophia

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.

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Prep Time 45

Cook Time 35

Total Time 1 20

Course Dessert

Cuisine American

Servings 12 servings

Calories 520 kcal

Equipment

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

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.

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.

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.

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.

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.

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.

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.

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

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

Keyword Chocolate And Salted Caramel Cake Recipe