This Salted Caramel Chocolate Cake is the perfect balance of rich, decadent chocolate and luscious salted caramel. Layers of moist chocolate cake are paired with a smooth caramel filling and topped with a velvety caramel buttercream frosting, creating a show-stopping dessert that’s indulgent yet balanced by a hint of salt. The combination of deep chocolate flavor and gooey caramel with a sprinkle of sea salt makes this cake irresistible. Whether for a special occasion or simply a treat-yourself moment, this cake is sure to impress anyone with a sweet tooth.
Salted Caramel Chocolate Cake Recipe
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Salted Caramel Filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream
- 1 teaspoon sea salt
- For the Caramel Buttercream Frosting:
- 1½ cups unsalted butter, softened
- 4 cups powdered sugar
- ½ cup salted caramel sauce (from filling)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- For Garnish:
- Sea salt flakes (for sprinkling)
Instructions:
- Make the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the milk, vegetable oil, eggs, and vanilla. Beat on medium speed for 2 minutes. Stir in the boiling water until the batter is smooth (it will be thin). Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Salted Caramel Filling: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Add the butter and stir until melted. Slowly pour in the heavy cream while continuing to stir (be careful, it may bubble). Stir in the sea salt and cook for 1-2 minutes until smooth. Set aside to cool.
- Make the Caramel Buttercream: In a large bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, beating on low until combined. Add ½ cup of the cooled salted caramel sauce, heavy cream, and vanilla extract. Beat on high for 3-4 minutes until light and fluffy.
- Assemble the Cake: Place one layer of cake on a serving plate. Spread a generous layer of salted caramel sauce over the top. Place the second layer of cake on top. Frost the entire cake with the caramel buttercream, smoothing it evenly over the top and sides.
- Garnish: Drizzle the remaining salted caramel sauce over the top and sides of the cake. Sprinkle with sea salt flakes for an extra touch of salty sweetness.
Enjoy your decadent Salted Caramel Chocolate Cake!
