Go Back
Salted Caramel Chocolate Cake with rich frosting and a drizzle of caramel
Print Recipe

Salted Caramel Chocolate Cake

A decadent delight that combines rich chocolate layers, luscious salted caramel, and silky ganache, perfect for any occasion.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate Cake, Dessert Recipe, Indulgent Cake, Salted Caramel
Servings: 12 servings
Calories: 450kcal

Ingredients

For the cake

  • 2 cups all-purpose flour This forms the base of the cake, ensuring a light and fluffy texture.
  • 2 cups granulated sugar Sweetness is key, giving the cake its irresistible flavor.
  • 3/4 cup unsweetened cocoa powder Adds the rich chocolate flavor that balances the dessert.
  • 2 teaspoons baking powder For that perfect rise, ensuring your cake is airy and light.
  • 1 1/2 teaspoons baking soda Works alongside the baking powder for optimal fluffiness.
  • 1 teaspoon salt Enhances all the flavors in the cake.
  • 1 cup buttermilk Provides moisture and tenderness, making the cake incredibly soft.
  • 1/2 cup vegetable oil Keeps the cake moist and adds richness.
  • 2 large eggs Binds all the ingredients together for a perfectly structured cake.
  • 2 teaspoons vanilla extract Infuses a warm, inviting flavor.

For the salted caramel sauce

  • 1 cup granulated sugar The main ingredient for your caramel.
  • 6 tablespoons unsalted butter, cubed Adds creaminess to the sauce.
  • 1/2 cup heavy cream Creates a silky texture for the caramel.
  • 1 teaspoon sea salt Adds that delicious salty kick that balances the sweetness.

For the chocolate ganache

  • 1 cup semi-sweet chocolate chips Rich and indulgent, perfect for a ganache.
  • 1/2 cup heavy cream Helps melt the chocolate into a smooth, decadent topping.

For decoration

  • Sea salt flakes For decoration and additional flavor.
  • Caramel sauce For drizzling on top of your finished cake.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, combine all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add in buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined. The batter may look slightly lumpy.
  • Gingerly stir in the boiling water. The batter will be thin; ensure everything is well mixed, then divide between prepared pans.

Baking

  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Making the Salted Caramel Sauce

  • In a saucepan over medium heat, heat the granulated sugar, stirring continuously until melted and amber.
  • Add cubed butter and stir until melted, then slowly pour in heavy cream, stirring constantly. Remove from heat and mix in sea salt. Allow to cool slightly.

Making the Chocolate Ganache

  • Place semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.

Assembly

  • Layer the cake: Place one cake layer on a serving plate, spreading salted caramel sauce on top. Place the second layer on top.
  • Pour chocolate ganache over the entire cake, letting it drip over the edges for a beautiful finish. Drizzle additional salted caramel sauce on top and finish with sea salt flakes.

Serving

  • Slice, serve, and enjoy this delightful masterpiece!

Notes

Cool completely before stacking and frosting. Optional to add instant coffee for richness. Level tops of cake layers for a professional look. Can prepare layers and caramel a day ahead. Experiment with flavors in ganache or frosting.