Chocolate Salted Caramel Cake
A decadent chocolate cake layered with silky caramel frosting, perfect for any celebration.
Equipment
- 2 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 2 large eggs room temperature
- 1 cup buttermilk
- 1 tsp vanilla extract
Caramel Frosting
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/4 tsp sea salt
- 3 cups powdered sugar
Instructions
Preparation
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy, then add eggs one at a time. Alternate adding dry ingredients and buttermilk to the butter mixture, mixing until just combined. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- In a saucepan, melt sugar over medium heat until a deep amber color is achieved. Stir in butter and heavy cream, whisking until smooth. Let cool. Beat cooled caramel with butter and powdered sugar until smooth and creamy. Add a pinch of sea salt and mix well.
- Place one cake layer on a serving plate and spread with a generous amount of caramel frosting. Top with the second layer and cover the entire cake with the remaining frosting. Smooth with a spatula and drizzle with additional caramel if desired.
Serving
- Slice the cake into 8 pieces. Serve with a side of whipped cream or a scoop of vanilla ice cream for an extra treat.
Storage
- Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Keep an eye on the caramel to avoid burning. Chill cake layers before frosting for easier handling.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and vinegar if needed.
How to Serve: Best served at room temperature with a scoop of vanilla ice cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Cake layers can be made a day in advance and stored wrapped in plastic wrap.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and vinegar if needed.
How to Serve: Best served at room temperature with a scoop of vanilla ice cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Cake layers can be made a day in advance and stored wrapped in plastic wrap.