Salted Caramel Chocolate Cake Recipe

If you’re a fan of decadent desserts that hit that perfect sweet-salty spot, this Salted Caramel Chocolate Cake Recipe is pure chocolatey bliss in every bite. Imagine fudgy, moist layers of chocolate cake sandwiched together with chocolate frosting laced with real salted caramel, all topped off with a generous drizzle of golden caramel and a flourish of sea salt. It’s the kind of show-stopping cake that turns any gathering into a celebration, and, best of all, it’s easier to make than you might think.

Ingredients You’ll Need

Every ingredient in this Salted Caramel Chocolate Cake Recipe has a job to do—whether it’s creating depth of flavor, bringing moisture, or adding luscious texture. Don’t be daunted by the list; most of these are staples you might already have, and together, they build a cake that’s worthy of center stage.

• Granulated sugar: Adds sweetness and helps create a tender crumb.
• Light brown sugar: Brings caramel-like undertones and moisture.
• All-purpose flour: The foundation for structure in your cake layers.
• Unsweetened cocoa powder: For that rich, deep chocolate flavor—sift for a smoother batter.
• Baking soda and baking powder: Give the cake rise and fluffiness.
• Salt: Balances the sweetness and amps up the chocolate and caramel flavors.
• Eggs and egg yolks: Add richness and bind everything together for a sturdy, moist slice.
• Sour cream: Adds a tangy note and lots of moisture—don’t skip it.
• Whole milk: Keeps the cake soft and helps blend the ingredients.
• Vegetable oil (or melted coconut oil): Makes the cake ultra-moist with a delicate crumb.
• Vanilla extract: Enhances all the flavors with its warm, comforting aroma.
• Hot water: Helps create an extra-tender cake and intensifies the chocolate.
• Unsalted butter (for frosting): The creamy backbone for the frosting—make sure it’s very soft.
• Confectioners’ sugar (for frosting): For a silky-smooth, sweet frosting.
• Heavy cream (for frosting): Makes the frosting fluffy and luxurious.
• Salted caramel sauce: Brings the signature salty-sweet flavor that sets this cake apart.
• Flaky sea salt (garnish): Sprinkling this on top adds crunch and a burst of flavor in every bite.

How to Make Salted Caramel Chocolate Cake Recipe

Step 1: Prep Your Pans and Oven

Get started by preheating your oven to 350°F (175°C). Grease three 9-inch round cake pans liberally, then line the bottoms with parchment paper. Give the pans another quick spray or grease on top—this keeps your precious layers from sticking, so every piece lifts out perfectly.

Step 2: Mix the Dry Ingredients

In your largest mixing bowl or stand mixer, combine the granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix everything on low speed until it’s thoroughly combined and hasn’t got any stubborn cocoa lumps. This combo of sugars and cocoa sets the flavorful backbone for the whole Salted Caramel Chocolate Cake Recipe.

Step 3: Whisk Wet Ingredients

Grab a separate bowl and whisk together the eggs, extra egg yolks, sour cream, milk, oil, and vanilla extract. This mixture creates the moist, light texture that makes each bite so memorable. Gently pour it into your bowl of dry ingredients and blend just until everything is incorporated.

Step 4: Add Hot Water

Now for a little magic: slowly pour in the hot water and stir again. The batter will look thin, but that’s exactly what you want—this guarantees an extra-moist chocolate cake with a delicate crumb. Trust the process!

Step 5: Bake the Cake

Divide the loose, shiny batter evenly among your prepared pans. Slide them into the oven for about 30 minutes, or until a toothpick poked into the center comes out clean (a few crumbs are perfect). Let the cakes cool in their pans for 10 minutes, then gently invert onto wire racks, peel off the parchment, and cool completely. Patience here means flawless layers for your Salted Caramel Chocolate Cake Recipe.

Step 6: Make the Salted Caramel Chocolate Frosting

While your cakes cool, beat the butter in your stand mixer until it’s creamy and smooth—about 3 minutes does the trick. Sift in the confectioners’ sugar and cocoa powder for a velvety finish, and mix on low until combined. Add in vanilla, salt, heavy cream, and, of course, a generous spoonful of salted caramel sauce. Crank up the mixer to medium and beat until thick, glossy, and irresistible, adjusting with more cream or sugar to reach your dream consistency.

Step 7: Assemble the Cake

Once your cake layers are cool, level the tops with a big serrated knife if needed. Place the first layer on your cake stand, spread a thin, even layer of frosting, and drizzle on half a cup of salted caramel sauce. Repeat with the second cake layer. Top with the third layer and pop the whole cake in the fridge for about an hour to firm up before the final frosting and swoon-worthy caramel drizzle.

Step 8: Frost, Garnish, and Serve

After chilling, the cake is ready for its dramatic finish: slather the top and sides with more of that salted caramel chocolate frosting. Don’t forget an extra cascade of salted caramel sauce over the top, and a final sprinkle of flaky sea salt to make every bite absolutely unforgettable. Your Salted Caramel Chocolate Cake Recipe is ready to steal the show!

How to Serve Salted Caramel Chocolate Cake Recipe

Garnishes

To give your cake that bakery-worthy finish, don’t hold back on the garnishes! A thick drizzle of salted caramel sauce swirling over the top adds shine and drama, while a generous pinch of flaky sea salt brings texture and elevates the flavors. For a festive touch, a few chocolate curls or shavings scattered across the finished cake never go amiss.

Side Dishes

This indulgent cake shines brightest with something simple beside it—a scoop of vanilla or salted caramel ice cream delivers extra creaminess, while a handful of fresh berries cuts through the richness with a burst of tartness. Pile up a few fresh strawberries, raspberries, or blackberries to keep things lively and colorful.

Creative Ways to Present

Transform your Salted Caramel Chocolate Cake Recipe into mini marvels by assembling individual cake jars with broken layers, frosting, and caramel sauce. Or, use a ring mold to create elegant single-serve stacks for parties. For extra flair, torch a little marshmallow frosting on top or serve each slice on a slate board, garnished with more caramel and a sprinkle of sea salt for ultimate presentation points.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices of cake snugly in plastic wrap or pop them into an airtight container—this keeps them tasting just-baked for up to five days in the fridge. The frosting helps seal in moisture, so every bite stays dreamy and delectable, even on day three or four.

Freezing

This Salted Caramel Chocolate Cake Recipe freezes beautifully! Chill the entire cake in the fridge for an hour to firm up the frosting, then double-wrap in plastic and foil. You can also freeze individual slices for grab-and-go treats. Thaw overnight in the fridge, and you’ll hardly be able to tell it’s not freshly made.

Reheating

If you like your cake just a little warm and the caramel gooey, pop a slice in the microwave for about 10 seconds. This brings out the flavors and gives the caramel an oozy, melt-in-your-mouth quality—just keep an eye on it so it doesn’t get too hot.

FAQs

Can I make the Salted Caramel Chocolate Cake Recipe in advance?

Absolutely! You can bake the cake layers and whip up the frosting a day or two ahead. Just store the layers tightly wrapped at room temperature, and keep the frosting in an airtight container in the fridge. Assemble and frost on the day you serve for best results.

What’s the best way to drizzle caramel for decoration?

For picture-perfect drizzles, use a small spoon or piping bag to zigzag the caramel sauce across the cake. Let it drip down the sides or create a glossy pool on top—there’s no wrong way to add extra caramel flair!

Can I make this cake gluten free?

You sure can—simply swap the all-purpose flour for a good-quality gluten-free baking blend designed for 1:1 substitution. Everything else in the Salted Caramel Chocolate Cake Recipe stays the same.

How do I get smooth, even cake layers?

A great tip is to use a kitchen scale to weigh out your batter for each pan—this way, the cakes bake evenly. Cool the layers completely, and trim any domed tops with a serrated knife for picture-perfect stacking.

Can I use store-bought salted caramel sauce?

Definitely! A high-quality store-bought caramel sauce saves time and works beautifully in this recipe. Of course, homemade is always special if you feel inspired, but don’t let it slow you down.

Final Thoughts

This Salted Caramel Chocolate Cake Recipe is one of those desserts that makes every occasion a little more magical. Give it a try—whether you’re baking for a birthday, a holiday, or just because, it’s sure to become an all-time favorite in your kitchen too!

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