Salted Caramel Chocolate Cake

Indulge in the ultimate dessert experience with this Salted Caramel Chocolate Cake recipe! Moist chocolate layers, rich salted caramel frosting, and a drizzle of caramel sauce create a show-stopping treat perfect for birthdays, holidays, and special occasions. Learn expert tips, substitutions, and serving ideas for this decadent, bakery-quality cake that’s easy to make at home.

Ingredients

For the chocolate cake:

• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 2 and 3/4 cups all-purpose flour (not packed!)
• 1 and 1/2 cups unsweetened cocoa powder, sifted
• 3 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons salt
• 3 large eggs + 2 large egg yolks, at room temperature
• 1 and 1/2 cups full-fat sour cream
• 1/3 cup whole milk
• 3/4 cup vegetable oil (or substitute melted coconut oil)
• 2 tablespoons vanilla extract
• 1 and 1/2 cups hot water

For the salted caramel chocolate frosting:

• 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
• 4 and 1/2 cups confectioners’ sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons heavy cream (more if needed)
• 2 tablespoons salted caramel sauce

Garnish:

• 1 and 1/4 cups salted caramel sauce
• Flaky sea salt

Instructions

For the chocolate cake:

1. Preheat the oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper circles and spray generously with nonstick cooking spray, ensuring all surfaces are coated to prevent sticking. Set aside.
2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until the dry ingredients are well combined. Break up any clumps with your hands if needed.
3. In a separate medium bowl, whisk together the eggs, egg yolks, sour cream, milk, oil, and vanilla extract until smooth. Gradually pour the wet mixture into the dry ingredients and beat on low speed until just incorporated. Add the hot water and mix until the batter is smooth, about 1 minute. Note: The batter will be thin.
4. Divide the batter evenly among the prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

For the salted caramel chocolate frosting:

1. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed until smooth and fluffy, about 3 minutes.
2. Turn the mixer off and sift the confectioners’ sugar and cocoa powder into the bowl. Mix on low speed until the sugar and cocoa are fully incorporated, about 2 minutes.
3. Increase the mixer speed to medium and add the vanilla extract, salt, heavy cream, and salted caramel sauce. Beat until the frosting is smooth and fluffy, about 3 minutes. Adjust the consistency as needed by adding more confectioners’ sugar (for thicker frosting) or heavy cream (for thinner frosting) one tablespoon at a time.

Assembly:

1. Use a serrated knife to trim the domed tops of each cake layer, creating flat, even surfaces.
2. Place one cake layer on a serving plate or cake stand. Spread a thin layer of frosting over the top, followed by 1/2 cup of salted caramel sauce.
3. Add the second cake layer and repeat the process: a thin layer of frosting, followed by 1/2 cup of caramel sauce.
4. Place the final cake layer on top and refrigerate the assembled cake for 1 hour to set.
5. Once set, frost the top and sides of the cake with the remaining frosting. Drizzle with additional salted caramel sauce and sprinkle with flaky sea salt. Slice and serve, or store in the refrigerator for up to 5 days.

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Why You’ll Love This Recipe

• Indulgent Flavor: The rich chocolate cake combined with salted caramel creates a heavenly dessert.
• Show-Stopping Presentation: Perfect for celebrations, this cake is sure to impress!
• Moist and Decadent: The sour cream and hot water ensure a tender, moist crumb.
• Customizable: Add your own twist with different garnishes or flavor variations.

Tips

• Room Temperature Ingredients: Ensure eggs and sour cream are at room temperature for a smoother batter.
• Use High-Quality Cocoa: Opt for unsweetened cocoa powder for the best flavor.
• Avoid Overmixing: Mix just until ingredients are incorporated to keep the cake tender.
• Chill Before Frosting: Refrigerating the cake layers makes them easier to frost.

Variations and Substitutions

• Chocolate Lovers: Add chocolate chips to the batter for an extra dose of chocolate.
• Salted Caramel Alternative: Swap the salted caramel sauce for dulce de leche.
• Dairy-Free: Use a plant-based milk and dairy-free sour cream for a dairy-free option.
• Nutty Twist: Sprinkle chopped pecans or almonds between the layers for added crunch.

FAQs

Can I make this cake ahead of time?
Yes! The cake layers can be baked and stored (wrapped tightly) at room temperature for up to 2 days or frozen for up to 2 months. Assemble the cake on the day you plan to serve it.

What if I don’t have three cake pans?
Bake the batter in batches. Keep the unused batter covered and at room temperature while the first batch bakes.

How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 5 days. Allow slices to come to room temperature before serving.

Serving and Suggestions

• Pair slices with a scoop of vanilla ice cream or a dollop of whipped cream.
• Serve with a drizzle of extra caramel sauce for an ultra-indulgent dessert.
• Enjoy with a cup of coffee or a glass of cold milk for the perfect pairing.

This Salted Caramel Chocolate Cake is a decadent treat that’s sure to delight everyone at your table. Perfect for birthdays, holidays, or any special occasion!