Introduction to Salted Caramel Chocolate Cake
Why is salted caramel chocolate cake a must-try?
If you're looking for a dessert that delights the senses, salted caramel chocolate cake is where it's at. Imagine moist layers of rich chocolate cake, perfectly complemented by luscious, velvety salted caramel frosting. It's a treat that tantalizes your taste buds and leaves you craving more with every bite.
What sets this cake apart is the divine balance between sweet and salty. The salted caramel adds a depth of flavor that elevates the chocolate from ordinary to extraordinary. Plus, who can resist the appeal of a show-stopping cake that not only looks stunning but also tastes heavenly? This dessert is perfect for any occasion, whether you’re hosting a birthday party, celebrating an anniversary, or simply indulging a sweet craving after a long week.
Making your own salted caramel can be a fun kitchen adventure, adding that personal touch to your cake. For an easy recipe, check out this handy guide to making salted caramel. So, grab your mixing bowls and prepare yourself for an unforgettable baking experience! This is one cake you won’t want to skip.
Ingredients for Salted Caramel Chocolate Cake
Creating a delightful salted caramel chocolate cake requires a few key ingredients that ensure rich flavors and a moist texture. Let’s dive right into what you’ll need!
For the Chocolate Cake
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 2 and ¾ cups all-purpose flour (not packed!)
- 1 and ½ cups unsweetened cocoa powder, sifted
- 3 teaspoons baking soda
- 1 and ½ teaspoons baking powder
- 1 and ¼ teaspoons salt
- 3 large eggs + 2 large egg yolks, at room temperature
- 1 and ½ cups full-fat sour cream
- ⅓ cup whole milk
- ¾ cup vegetable oil (or melted coconut oil)
- 2 tablespoons vanilla extract
- 1 and ½ cups hot water
For the Salted Caramel Chocolate Frosting
- 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
- 4 and ½ cups confectioners’ sugar, sifted
- ¾ cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons heavy cream (more if needed)
- 2 tablespoons salted caramel sauce (check out this easy recipe)
Garnish Ingredients
- 1 and ¼ cups salted caramel sauce (here's a great guide)
- Flaky sea salt
Gathering these ingredients will set you up for a decadent dessert that’s sure to impress. Who wouldn’t want a slice of this delicious salted caramel chocolate cake?
Step-by-Step Preparation of Salted Caramel Chocolate Cake
Creating a stunning salted caramel chocolate cake is a delightful experience that combines the rich flavors of chocolate with the sweet, buttery notes of caramel. Follow these easy steps to bake and assemble your dream cake!
Preheat and Prepare the Cake Pans
Start by preheating your oven to 350°F (175°C). While the oven warms up, take three 9-inch round cake pans and cut out circles of parchment paper to fit the bottoms. Generously spray each pan with nonstick cooking spray, then place the parchment cutouts inside and spray again. This ensures that your cakes come out beautifully without sticking, making it easier to frolic in the frosting later!
Combine the Dry Ingredients
In your stand mixer or a large bowl, mix together:
- 2 cups granulated sugar
- 1 cup light brown sugar (packed)
- 2 and ¾ cups all-purpose flour (not packed)
- 1 and ½ cups unsweetened cocoa powder (sifted)
- 3 teaspoons baking soda
- 1 and ½ teaspoons baking powder
- 1 and ¼ teaspoons salt
Blend these dry ingredients on low speed until well combined. Don't forget to break up any large clumps—you want a smooth mixture for your cake's foundation.
Mix the Wet Ingredients
In a separate bowl, whisk together:
- 3 large eggs + 2 large egg yolks (at room temperature)
- 1 and ½ cups full-fat sour cream
- ⅓ cup whole milk
- ¾ cup vegetable oil (or melted coconut oil)
- 2 tablespoons vanilla extract
Make sure everything is well mixed—that's the magic that brings your salted caramel chocolate cake to life!
Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and beat on low speed until just combined. It's time to add a unique twist! Gradually pour in 1 and ½ cups of hot water while mixing, which will create a delightfully thin batter. Don’t worry, this is exactly what you want!
Bake the Chocolate Cake Layers
Evenly divide the batter into your prepared pans and bake in the preheated oven for about 30 minutes. To check if they're done, stick a toothpick in the center; it should come out clean or with only a few moist crumbs. Allow your cakes to cool in the pans for 10 minutes before transferring them to a wire rack. Be patient—these layers need to cool completely!
Prepare the Salted Caramel Chocolate Frosting
In your mixer, cream together 2 cups of very soft unsalted butter for about 3 minutes until it’s smooth. Gradually mix in:
- 4 and ½ cups confectioners’ sugar (sifted)
- ¾ cup unsweetened cocoa powder (sifted)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons heavy cream (more if needed)
- 2 tablespoons salted caramel sauce
Beat until fluffy, adjusting with extra cream or sugar as needed for the perfect texture.
Assemble the Cake Layers
Now for the fun part—assembly! Use a serrated knife to gently level the tops of your cooled cake layers. Place one layer on a plate, spread a thin layer of frosting, and drizzle with about ½ cup of caramel. Repeat with the second layer and then top it off with the final layer. Refrigerate for an hour to set before finishing up with the frosting on the top and sides. Finish with a sprinkle of flaky sea salt for that irresistible salted caramel touch!
Enjoy your masterpiece!
Variations on Salted Caramel Chocolate Cake
Gluten-free options
Want to indulge in a salted caramel chocolate cake without gluten? You can easily substitute all-purpose flour with a gluten-free blend designed for baking. Just ensure it contains xanthan gum to help your cake retain its structure. Also, double-check that your cocoa powder and confectioners’ sugar are gluten-free. Trust us, your friends won’t even notice the difference!
Vegan alternatives
Craving a delicious salted caramel chocolate cake but need to stick to a vegan diet? Replace the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water equals one egg). For the sour cream, use coconut yogurt or an unsweetened dairy-free alternative. And don’t forget to swap the butter in your frosting for a plant-based option—this will keep your cake moist and rich without any animal products. For more vegan baking tips, check out resources from Minimalist Baker.
Cooking Tips and Notes for Salted Caramel Chocolate Cake
Best Practices for Lining Cake Pans
To ensure your salted caramel chocolate cake comes out effortlessly from the pans, start by cutting parchment paper to fit the bottoms of the pans. After placing the cut-outs, generously spray the pans — both the sides and the bottom — with nonstick cooking spray. This double-layer method keeps your cake intact and looking fabulous, preventing any sticky surprises. Don't forget to lightly flour the pan after spraying for extra assurance!
Storing Your Cake
After your cake has cooled completely, consider how you'll store it. If you’re planning to indulge later, store the unfrosted cake layers in an airtight container in the fridge for up to five days. You can also wrap the layers tightly in plastic wrap and freeze them for up to two months. When you're ready to enjoy, just thaw and frost! For tips on frosting and layering, check out this helpful guide on cake assembly.
Serving Suggestions for Salted Caramel Chocolate Cake
Pairing Suggestions for Beverages
To elevate your salted caramel chocolate cake experience, consider serving it with a rich cup of coffee or a creamy vanilla latte. The deep flavors of coffee enhance the chocolate, going hand in hand with the sweetness of the caramel. For a refreshing contrast, try pairing it with cold brew iced tea—its lightness complements the decadent cake beautifully.
Serving It with a Side
To balance the sweetness of your cake, consider adding a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side. A sprinkle of flaky sea salt on top of the cream can amplify the cake’s salted caramel notes for a delightful treat. Fresh berries, like raspberries or strawberries, also provide a tart contrast, brightening each bite. Enjoy!
Time Breakdown for Salted Caramel Chocolate Cake
Preparation Time
You'll need about 40 minutes to gather your ingredients, prepare your cake pans, and mix your chocolate cake batter. This is the perfect opportunity to crank up your favorite tunes and get in the baking zone!
Baking Time
Once your batter is ready, bake the cakes for 30 minutes. This is when your kitchen will start to smell heavenly, filling the air with a warm, chocolate aroma!
Total Time
In total, set aside around 1 hour and 10 minutes. This includes preparation and baking time, plus a cooldown period before frosting your delectable salted caramel chocolate cake. Don't forget, this cake does benefit from chilling, so plan for an hour in the fridge post-assembly for best results!
For a smooth frosting experience, try this guide on frosting techniques to elevate your cake game.
Nutritional Facts for Salted Caramel Chocolate Cake
Calories per serving
Each serving of this salted caramel chocolate cake contains approximately 450-500 calories, depending on the portion size and frosting amount. While it's a delightful dessert, it's good to enjoy it in moderation!
Dietary considerations
This cake is rich and delicious but may not be suitable for everyone. It contains gluten, dairy, and eggs, making it unsuitable for those with gluten intolerances or vegan diets. If you're looking to adapt this recipe, consider exploring gluten-free flour alternatives or dairy-free substitutes. Always check the labels to ensure your ingredients align with your dietary needs. For a fun twist, you might try incorporating some healthy fats or proteins to even out the indulgence!
For more information on making healthier choices with baked goods, check out resources from Healthline.
FAQs about Salted Caramel Chocolate Cake
What can I use instead of sour cream?
If you don’t have sour cream on hand, don’t worry! You can use plain yogurt as a great substitute, which will still give your salted caramel chocolate cake a moist and rich texture. Alternatively, a mix of buttermilk with a little bit of vinegar can also work wonders in a pinch.
How do I prevent my cake from sinking?
A sinking cake can be a real disappointment. To keep your salted caramel chocolate cake nice and fluffy, make sure you properly measure your flour and avoid overmixing the batter. Also, be sure to check that your baking powder and baking soda are fresh, as stale leavening agents can hinder rise.
Can I freeze the salted caramel chocolate cake?
Absolutely! You can freeze your salted caramel chocolate cake easily. Just wrap the unfrosted layers tightly in plastic wrap, then in aluminum foil. They can be stored for up to two months. When you’re ready to enjoy, simply thaw in the fridge overnight before frosting and serving!
Conclusion on Salted Caramel Chocolate Cake
This salted caramel chocolate cake is a dream come true for dessert lovers. Rich chocolate meets luscious salted caramel, creating an irresistible treat. Perfect for celebrations or a cozy night in, this cake is sure to impress. Give it a try and watch your friends and family swoon!
Salted Caramel Chocolate Cake
Equipment
- stand mixer
- handheld electric mixer
- cake pans
- mixing bowls
- serrated knife
Ingredients
For the chocolate cake
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 2.75 cups all-purpose flour not packed
- 1.5 cups unsweetened cocoa powder sifted
- 3 teaspoons baking soda
- 1.5 teaspoons baking powder
- 1.25 teaspoons salt
- 3 large eggs at room temperature
- 2 large egg yolks at room temperature
- 1.5 cups full-fat sour cream
- 0.33 cup whole milk
- 0.75 cup vegetable oil can substitute melted coconut oil
- 2 tablespoons vanilla extract
- 1.5 cups hot water
For the salted caramel chocolate frosting
- 2 cups unsalted butter 4 sticks, 16 ounces, VERY soft
- 4.5 cups confectioners’ sugar sifted
- 0.75 cup unsweetened cocoa powder sifted
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 3 tablespoons heavy cream more if needed
- 2 tablespoons salted caramel sauce link to recipe
Garnish
- 1.25 cups salted caramel sauce link to recipe
- Flaky sea salt
Instructions
For the chocolate cake
- Preheat oven to 350°F. Line three 9-inch round cake pans with parchment paper and spray with nonstick cooking spray.
- In a stand mixer, combine both sugars, flour, cocoa, baking soda, baking powder, and salt; mix on low until combined.
- In a separate bowl, mix eggs, egg yolks, sour cream, milk, oil, and vanilla until combined. Pour into dry ingredients, beat on low until incorporated. Add hot water and mix for about 1 minute.
- Divide batter among prepared pans and bake for 30 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to cooling rack; cool completely before frosting.
For the chocolate frosting
- In a stand mixer, cream softened butter on medium speed until smooth, about 3 minutes.
- Sift powdered sugar and cocoa into the bowl. Mix on low until absorbed, then add vanilla, salt, heavy cream, and salted caramel. Beat for 3 minutes.
Assembly
- Trim the tops of each cake layer to make them level. Spread frosting on the first layer, add ½ cup caramel, top with the second layer, repeat the process, and then place the last layer on top.
- Chill the assembled cake for 1 hour before finishing frosting the top and sides and sprinkle with sea salt. Slice and serve, or refrigerate for up to 5 days.
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