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Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake

Indulge in this rich Salted Caramel Chocolate Cake, layered with luscious frosting and drizzled with salted caramel.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 500 kcal

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.

Notes

Cake may be baked up to 5 days in advance and stored in the fridge. Unfrosted cakes may be wrapped and frozen for up to 2 months. For best results, follow the recipe as written.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 62gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 80mgSodium: 350mgPotassium: 100mgFiber: 2gSugar: 40gVitamin A: 800IUCalcium: 25mgIron: 2mg
Keyword baking, Cake, Chocolate Cake, dessert, frosting, Salted Caramel
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