Decadent Salted Caramel Chocolate Cake: Your New Favorite Dessert
Prepare to fall in love with this extraordinary Salted Caramel Chocolate Cake! Imagine a rich, deeply moist chocolate cake, baked to perfection, then generously crowned with a cloud-like, luscious caramel buttercream frosting. To elevate this culinary masterpiece even further, it’s elegantly drizzled with homemade salted caramel sauce and finished with a delicate sprinkle of flaky sea salt. This isn’t just a cake; it’s an experience – a symphony of sweet and salty, tender and creamy, all harmonizing to create the ultimate indulgence. Whether you’re a seasoned baker or just starting, this recipe is designed for success, promising impressive results with surprisingly little fuss. Get ready to bake a dessert that will captivate hearts and tantalize taste buds, making every occasion feel extra special.
Why You’ll Love This Irresistible Salted Caramel Chocolate Cake Recipe
Effortless Elegance with Minimal Mess
Who says decadent desserts have to be complicated? This recipe streamlines the baking process, keeping your kitchen mess to a minimum. You’ll only need two bowls for the cake batter and one pot for that dreamy caramel sauce. That’s right, even the caramel is fuss-free! Forget about a candy thermometer; our straightforward method guides you to caramel perfection by focusing on visual cues like texture, color, and aroma. For an even more foolproof option, consider the “unburnable” caramel from our Chocolate Caramel Marshmallow Bars, which includes corn syrup and sweetened condensed milk for guaranteed success. This minimal equipment approach means less cleanup and more time to enjoy your delightful creation.
Speedy & Simple Baking for Any Occasion
Crafting a show-stopping cake has never been quicker or easier. This recipe focuses on a single-layer chocolate cake, which drastically simplifies the assembly process. No intricate stacking or crumb coating nightmares here! However, don’t let its simplicity fool you; the flavor is anything but basic. If you’re looking to impress further or feed a larger crowd, this recipe is incredibly adaptable. You can easily double the ingredients to create two stunning chocolate cake layers, transforming it into a magnificent layer cake with minimal extra effort. Its quick preparation makes it ideal for last-minute celebrations or when a craving for something truly special strikes.
A Versatile Foundation for Endless Creations
This isn’t just a one-hit wonder; the chocolate cake base featured in this recipe is truly exceptional and serves as a versatile foundation for numerous other desserts. Its soft, light, and incredibly rich chocolate flavor makes it a star in its own right. We use this very same recipe for our acclaimed Triple Chocolate Layer Cake, the indulgent Nutella Chocolate Cake, and our comforting Chocolate Cake with Cream Cheese Frosting. Feel free to unleash your creativity – double the recipe for a grander layer cake presentation, or get fancy with a dramatic salted caramel drip down the sides. The possibilities are truly limitless with such a perfect canvas.
The Perfect Showstopper for Special Gatherings
This salted caramel chocolate cake strikes the perfect balance between impressive presentation and approachable preparation, making it an ideal choice for any special occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply gathering with loved ones, this cake is guaranteed to be a hit. Its sophisticated flavor profile and elegant appearance belie the ease of its making. Your guests will be amazed by its rich taste and beautiful finish, assuming you spent hours in the kitchen, when in reality, it’s a wonderfully straightforward recipe. It delivers that coveted “wow” factor without requiring excessive effort, allowing you more time to enjoy the celebration.
Table of Contents
- Essential Ingredients
- Creative Variations
- How to Make This Recipe
- Crafting the Moist Chocolate Cake Base
- Mastering the Art of Homemade Salted Caramel Sauce
- Whipped Perfection: Creating the Salted Caramel Buttercream Frosting
- Expert Baking Tips
- Recipe FAQs
- Storage Guidelines
- More Easy Cake Recipes
- Salted Caramel Chocolate Cake Recipe Card
Essential Ingredients for the Perfect Salted Caramel Chocolate Cake
Most of the ingredients for this delectable salted caramel chocolate cake are likely already in your pantry. However, a few specific items and preparation tips are worth noting to ensure your cake turns out absolutely perfect:
- Cocoa Powder: For a truly deep, rich, and intense chocolate flavor, this recipe specifically calls for Dutch-processed unsweetened cocoa powder. Unlike natural cocoa, Dutch-processed cocoa has been treated to reduce its acidity, resulting in a darker color and a smoother, less bitter taste. Brands like Rodelle are fantastic, but you can often find a great option such as Hershey’s Special Dark Cocoa in most standard grocery stores. The quality of your cocoa powder directly impacts the cake’s final flavor and appearance.
- Sugars: You’ll be using different types of sugar for distinct components of this cake. Granulated sugar is essential for both the cake batter and the homemade caramel sauce, providing the foundational sweetness. Powdered sugar, also known as confectioners’ sugar, is crucial for achieving that silky-smooth texture in our light and airy caramel buttercream frosting.
- Dairy Products: Attention to temperature is key for your dairy ingredients. Eggs, milk, and sour cream should all be at room temperature before being incorporated into the cake batter. This ensures they emulsify properly with other ingredients, creating a smoother, more uniform batter and a tender, moist cake crumb. For the best possible flavor and texture, always opt for full-fat versions of milk and sour cream. In contrast, the heavy cream used for both the caramel sauce and the salted caramel frosting should be cold; this helps the caramel set properly and allows the buttercream to whip up light and fluffy.
- Chocolate: For the cake, we recommend using semi-sweet chocolate with a cacao percentage between 60-70%. Chopping a good quality chocolate bar will yield the best melt and flavor integration into the batter, contributing to the cake’s richness. However, if you’re in a pinch, high-quality semi-sweet chocolate chips can also be used.
- Hot Coffee or Hot Water: This seemingly small addition makes a significant difference. While hot water will work, hot coffee (even decaf) enhances the chocolate flavor without making the cake taste like coffee. The hot liquid is used to “bloom” the cocoa powder, meaning it helps dissolve the cocoa solids and intensifies its rich, deep chocolate notes, bringing out its full potential.
- Flaky Sea Salt: This is a non-negotiable ingredient for achieving the “salted” in salted caramel chocolate cake. We highly recommend using a thick, flaky sea salt, such as Maldon sea salt flakes. Its delicate crunch and bursts of savory flavor perfectly complement and balance the sweetness of the caramel and chocolate. Look for it in the spice or gourmet section of your grocery store.
Creative Variations to Customize Your Caramel Chocolate Cake
This salted caramel chocolate cake recipe is wonderfully adaptable, allowing you to easily transform it to suit different preferences or occasions:
- Salted Caramel Chocolate Cupcakes: Turn this delightful cake into individual portions by baking it in a cupcake pan. Simply reduce the baking time to approximately 13-15 minutes at 350℉/180℃, or until a toothpick inserted comes out clean. Each cupcake will be a perfect, portable treat.
- Elegant Layer Cake: For a more impressive centerpiece, easily convert this recipe into a stunning layer cake. Double all the ingredients and divide the batter evenly between two 8-inch round cake pans. Bake until golden and set, then assemble with generous layers of salted caramel buttercream and extra caramel drizzle.
- Foolproof Caramel Option: If you’re nervous about making caramel from scratch, or simply want a zero-stress option, use the guaranteed “unburnable” caramel from our Chocolate Caramel Marshmallow Bars recipe. It’s a fantastic alternative that always turns out perfectly smooth and delicious.
Step-by-Step Guide: How to Bake Your Salted Caramel Chocolate Cake
Crafting the Moist Chocolate Cake Base
Let’s begin by preparing the incredibly moist and flavorful chocolate cake. This process is straightforward and yields a tender crumb that serves as the perfect canvas for our caramel delights.
First, preheat your oven to 350℉/180℃. Take an 8×8 inch baking pan and lightly spray it with non-stick cooking spray. Line the bottom and sides with parchment paper, ensuring there are overhangs on two opposite sides; these will act as convenient handles later for lifting the cake out of the pan. This step prevents sticking and makes for easy removal.
Step One: In a large mixing bowl, combine the room temperature wet ingredients: sour cream, vegetable or canola oil, whole milk, the large egg, and the extra yolk. Whisk these together until they are well combined and smooth. Ensuring these ingredients are at room temperature is crucial for a smooth batter and a tender cake.
Step Two: In a separate bowl, sift together all your dry ingredients: all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Sifting helps to remove any lumps and ensures even distribution of the leavening agents. Add these sifted dry ingredients into the wet mixture from Step One. Using a rubber spatula, gently fold the ingredients together until just combined. The batter will be quite thick at this stage.
Step Three: In a small, heatproof bowl, combine the chopped semi-sweet chocolate with the hot coffee or water. Let it sit for about a minute to allow the chocolate to melt and the cocoa to bloom, then stir until smooth. Pour this melted chocolate and coffee mixture into your cake batter. Carefully fold it in with your rubber spatula until just incorporated. Be gentle to avoid overmixing, which can lead to a tough cake.
Step Four: The final batter will have a thin and runny consistency – this is perfectly normal and contributes to the cake’s exceptional moistness. Pour the batter evenly into your prepared 8×8 inch baking pan. Transfer the pan to the preheated oven and bake for 25-30 minutes, or until the edges of the cake begin to pull away slightly from the sides of the pan, and a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 5 minutes before carefully lifting it out using the parchment overhangs. Allow the cake to cool completely on the wire rack before frosting.
Mastering the Art of Homemade Salted Caramel Sauce
Making caramel from scratch might sound intimidating, but with a keen eye and attention to sensory details, you can achieve a perfect batch every time without needing a candy thermometer. This luscious salted caramel will be both incorporated into the frosting and used as a decadent drizzle.
Begin by adding the granulated sugar to a medium, heavy-bottomed saucepan over medium heat. Spread the sugar evenly across the bottom of the pan. As the sugar begins to heat, it will undergo several transformations. Initially, it will appear dry and crystalline. Gradually, it will start to melt, first clumping together and then forming wet patches. Continue stirring the sugar every 15-30 seconds to promote even melting. Your focus should be on the texture, color, and smell. It will progress from white crystals to a light yellow, then develop into a beautiful, amber hue once fully melted and caramelized.
Patience is key during this process. If you notice the sugar starting to gain color too quickly, especially on the edges, but still has clumps, immediately remove the saucepan from the heat. Swirl the pan gently to distribute the heat and help melt any remaining sugar crystals. Be vigilant for any wisps of smoke or a bitter, acrid smell – these are clear indicators that your sugar is burning, and unfortunately, you’ll need to start over, as burnt sugar will impart an unpleasant taste. If, however, the sugar has completely melted but appears too pale or blonde, return it to the heat and slightly increase the temperature until it achieves a rich, deep amber color. Remember, the color will lighten slightly once you add the butter and cream, so don’t be afraid to let it get to a fairly deep amber.
Once your caramel has reached the desired amber color, it’s time to add the butter. Carefully add the softened unsalted butter, one tablespoon at a time, stirring constantly to ensure each addition melts and incorporates smoothly before adding the next. The mixture will bubble vigorously, but this is normal. Next, pour in the cold heavy cream and a pinch of salt. Again, the mixture will bubble up and seize slightly; keep stirring until everything is smooth and fully combined. Once smooth, turn off the heat and stir in the vanilla paste or extract. Immediately transfer the finished caramel sauce to a heatproof bowl or jar and allow it to cool completely and thicken slightly before using. Watching this video can help you ace this caramel sauce!
Whipped Perfection: Creating the Salted Caramel Buttercream Frosting
Now for the crowning glory – a fluffy, dreamy salted caramel buttercream frosting that perfectly complements the rich chocolate cake.
Step Five: In the bowl of an electric mixer fitted with the paddle attachment (or using a handheld mixer), begin by beating the room temperature unsalted butter on medium-high speed for about 3 minutes. This creaming process aerates the butter, making it light and fluffy, which is essential for a smooth buttercream. Next, with the mixer running on low speed, gradually add in half of the powdered sugar, a spoonful at a time, until it is fully incorporated. Increase the speed to medium and beat for another 30 seconds to ensure everything is well combined and slightly fluffy. Scrape down the sides of the bowl to ensure no dry pockets remain.
Step Six: Reduce the mixer speed back to low and add the remaining powdered sugar until it is mostly combined. Now, slowly drizzle in the cold heavy cream, one tablespoon at a time, increasing the mixer speed to medium-high as you go. Continue to beat until the frosting becomes light, fluffy, and forms stiff peaks. Once you have a beautiful, airy buttercream, scrape down the sides of the bowl one last time and gently drizzle in ¼ cup of your cooled homemade caramel sauce. Mix on low speed until the caramel is completely incorporated, resulting in a perfectly balanced, sweet, and salty frosting. Transfer the cooled chocolate cake to a serving plate or stand. Using an offset spatula, spread a thick, even layer of this exquisite caramel buttercream over the top of the cake, creating attractive swoops and peaks. Finally, drizzle the remaining homemade salted caramel sauce generously over the frosted cake, allowing some of it to cascade down the sides. Finish with a liberal sprinkle of flaky sea salt for that irresistible crunch and burst of savory goodness. Slice and serve!
Hot Tip: Ensuring Frosting Success! Be absolutely certain that your homemade caramel sauce is quite cool, ideally at room temperature, before adding it to the buttercream frosting. If the caramel is too warm, it can cause the butter to melt and the frosting to separate or “break,” resulting in a greasy, runny mess rather than a light, fluffy texture.
Expert Baking Tips for a Flawless Salted Caramel Chocolate Cake
- Strain Your Caramel: After making your homemade caramel sauce, if you notice any small sugar crystals or slightly burnt bits (which can sometimes happen despite best efforts), strain the warm caramel through a fine-mesh sieve. This simple step ensures a perfectly smooth, silky caramel that will elevate your cake.
- Cool Caramel Thoroughly: As emphasized, allowing the caramel to cool completely before incorporating it into the buttercream is paramount. You can stir it periodically as it cools to help release heat and speed up the process. It should be thick but still pourable, and cool to the touch, to prevent melting or curdling your frosting.
- Create Caramel-Catching Swoops: When frosting your cake, use an offset spatula to create beautiful swoops and gentle indentations on the surface of the buttercream. These artistic ridges aren’t just for aesthetics; they cleverly create little valleys that will perfectly hold the generous drizzle of extra salted caramel sauce, preventing it from immediately running off the sides and ensuring every slice gets a good amount of topping.
- Room Temperature Ingredients for Cake: Always ensure your dairy and eggs are at room temperature for the cake batter. This helps them combine more easily and creates a smoother, more emulsified batter, leading to a lighter and more tender cake crumb. Plan ahead and take them out of the fridge at least 30-60 minutes before you start baking.
- Don’t Overmix the Batter: After adding the dry ingredients and then the chocolate-coffee mixture, mix the cake batter only until just combined. Overmixing develops the gluten in the flour, which can result in a tough, dense cake. A few small lumps are perfectly fine and will bake out.
Salted Caramel Chocolate Cake FAQs
Absolutely, incorporating caramel sauce between cake layers adds another delicious dimension to your dessert! To prevent the caramel from oozing out, be sure to create a sturdy “frosting dam” around the outer edge of each cake layer using your buttercream. This barrier will securely hold the caramel in place, ensuring a neat and decadent slice.
Yes, this cake stores exceptionally well due to its incredibly moist texture, making it perfect for preparing in advance. Simply cover the frosted cake lightly with plastic wrap to prevent it from drying out, and store it in the refrigerator. For the best flavor and texture, allow the cake to come back to room temperature for at least 30 minutes before serving.
Certainly! This recipe is versatile enough to be baked in either an 8-inch or 9-inch round cake pan. Keep in mind that an 8-inch round pan will result in a slightly thicker cake, which will likely require a slightly longer baking time compared to the 8×8 inch square pan or a 9-inch round pan. Always test for doneness with a toothpick inserted into the center.
Crystallization is a common issue when making caramel, often caused by undissolved sugar crystals on the sides of the pan or stirring too early/aggressively. If it happens, you can sometimes fix it by adding a tablespoon or two of hot water and gently swirling the pan (without stirring) over low heat. If it’s too far gone and tastes gritty or burnt, it’s best to start over.
A dry cake is usually a sign of overbaking. Ensure you’re baking for the recommended time and always test for doneness by inserting a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. Also, make sure your wet ingredients (milk, sour cream, eggs) are at room temperature, as this aids in proper emulsification and moisture retention.
Storage Guidelines for Your Delicious Chocolate Caramel Cake
Proper storage is key to enjoying your salted caramel chocolate cake for days to come, ensuring its moistness and flavor are preserved.
Store the entire cake, or any leftover slices, in an airtight container or lightly covered with plastic wrap in the refrigerator for up to 5 days. Covering it lightly (e.g., using a cake dome) prevents condensation which can make the frosting sticky. Before indulging, always allow the cake (or individual slices) to come to room temperature for at least 30 minutes. This brings out the best in both the chocolate cake’s tender crumb and the caramel buttercream’s smooth texture.
For longer storage, the unfrosted, baked chocolate cake can be frozen. Once the cake has cooled completely, wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to one month. When you’re ready to enjoy, thaw the cake, uncovered, at room temperature before proceeding with the frosting steps.
The homemade salted caramel sauce can be stored separately in an airtight jar in the refrigerator for up to two weeks. To return it to a drizzling consistency, simply reheat it gently in 20-second increments in the microwave, stirring in between each interval, until it reaches your desired pourable consistency. Be careful not to overheat.
Explore More Easy Cake Recipes
If you loved this salted caramel chocolate cake, you’ll definitely want to try some of our other easy and delicious cake recipes:
- Orange Poppy Seed Bundt Cake
- Raspberry White Chocolate Bundt Cake
- Lemon Ricotta Cake with Blueberry Glaze
- Coconut Almond Cake
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!
📖 Salted Caramel Chocolate Cake Recipe Card
Salted Caramel Chocolate Cake
Callan Wenner
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Pin Recipe
Equipment
Ingredients
Chocolate Cake
Caramel
Caramel Buttercream Frosting
Instructions
Chocolate Cake
- Preheat the oven to 350℉/180℃ and grease and parchment line an 8×8” baking pan with overhangs.
- In a bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a large mixing bowl, combine the sour cream, vegetable oil, whole milk, eggs and whisk to combine.
- In a small bowl, add the hot coffee or water and chocolate and allow to stand for about a minute, then mix to combine.
- Add the dry ingredients to the sour cream mixture and mix to combine using a rubber spatula or wooden spoon. It will be thick at this point.
- Stir together the coffee and chocolate, then add to the batter and carefully mix to fully combine. Pour the batter into the prepared baking pan and bake for 25 -30 minutes until the edges have started to pull away from the sides and the center is no longer sloshy. A toothpick inserted into the center will come out clean.
- Make the caramel while the cake bakes.
- Allow the cake to cool in the pan for 5 minutes on a wire rack, then transfer the cake (using the parchment overhangs) out of the pan to the rack to finish cooling.
Caramel
- Add the sugar to a medium saucepan over medium heat and spread evenly. Stir the sugar every 15-30 seconds. It will start to get wet, will then clump up and crystallize as it melts, then fully melt, turning to a deep amber color.
- Add the softened butter 1 tablespoon at a time, stirring to melt and incorporate before adding the next tablespoon.
- Next, add the heavy cream and salt and continue mixing. The caramel will bubble up at this point, but don’t be alarmed.
- Once combined, turn off the heat, pour in the vanilla, and stir. Carefully pour the caramel into a heat proof bowl or jar to cool and thicken slightly.
Caramel Buttercream Frosting
- Cream the butter for about 3 minutes on medium speed until light and fluffy.
- With the mixer running on low, spoon in half of the powdered sugar until combined, then beat on medium for about 30 seconds.
- Reduce the speed to low, and add the remaining powdered sugar until mostly combined. Drizzle in a tablespoon of heavy cream at a time and increase the speed to medium until a light, fluffy frosting has developed.
- Drizzle in ¼ cup of caramel and mix until combined.
- Spread the buttercream over the cooled cake, making swoops that will hold the remaining caramel sauce. Drizzle the rest of the caramel over top of the buttercream, then sprinkle generously with flaky sea salt. Slice and serve.
Notes
Watch this video on how to make the caramelbefore getting started so you know what to look for!
The cake can also be made in a round 8″ or 9″ cake pan. Note that the 8″ pan will require a slightly longer baking time.
You can also double the recipe to turn this into a layer cake!
Carbohydrates: 70g
Protein: 3g
Fat: 22g
Saturated Fat: 11g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Trans Fat: 0.4g
Cholesterol: 57mg
Sodium: 233mg
Potassium: 95mg
Fiber: 1g
Sugar: 60g
Vitamin A: 530IU
Vitamin C: 0.1mg
Calcium: 45mg
Iron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.