Go Back
Homemade Salted Caramel Chocolate Cake (Caramel Chocolate Frosting) photo
Print Recipe Save it for later

Salted Caramel Chocolate Cake (Caramel Chocolate Frosting)

Moist chocolate layer cake filled and frosted with salted caramel chocolate buttercream for a rich, crowd-pleasing dessert.
Prep Time1 hour 1 minute
Cook Time30 minutes
Total Time2 hours 31 minutes
Servings: 1 servings

Ingredients

  • 2 cups granulated sugar
  • 1 cup light brown sugar packed
  • 2 3/4 cups all-purpose flour (not packed)
  • 1 1/2 cups unsweetened cocoa powder sifted
  • 3 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 3 large eggs plus 2 large egg yolks, at room temperature
  • 1 1/2 cups full-fat sour cream
  • 1/3 cup whole milk
  • 3/4 cup vegetable oil or melted coconut oil
  • 2 tablespoons vanilla extract
  • 1 1/2 cups hot water
  • 2 cups unsalted butter (4 sticks, 16 ounces), very soft
  • 4 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 for mixing into frosting
  • 1 1/4 cups salted caramel sauce for layering between cake layers (total used divided among layers)
  • flaky sea salt for sprinkling

Instructions

  • Preheat the oven to 350°F (177°C). Line three 9-inch round cake pans with parchment and spray the pans and parchment with nonstick spray.
  • In a large bowl or the stand mixer bowl fitted with the paddle, combine granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and 1 1/4 teaspoons salt; mix on low until evenly combined and break up any clumps.
  • In a separate bowl whisk together the 3 large eggs, 2 egg yolks, sour cream, milk, vegetable oil, and 2 tablespoons vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients and beat on low until just incorporated. Pour in the hot water and mix on low-medium until fully combined; the batter will be thin.
  • Divide the batter evenly among the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool the cakes in their pans for 10 minutes, then invert onto a rack to cool completely before frosting.
  • To make the frosting, beat the very soft unsalted butter in a stand mixer fitted with the paddle on medium speed until smooth, about 3 minutes.
  • Turn the mixer off and sift in the confectioners' sugar and 3/4 cup cocoa powder. Mix on the lowest speed until the sugar and cocoa are incorporated, about 2 minutes, then increase to medium.
  • Add 1 teaspoon vanilla, 1/2 teaspoon salt, 3 tablespoons heavy cream, and 2 tablespoons salted caramel sauce; beat on medium for 3 minutes. Adjust thickness by adding more confectioners' sugar to thicken or 1 tablespoon additional cream at a time to thin.
  • Level the tops of the cakes with a serrated knife. Place one layer on a cake stand, spread a thin layer of frosting, then spoon 1/2 cup of the salted caramel sauce over the frosting.
  • Top with the second layer, repeat the thin frosting and 1/2 cup caramel, then place the final layer on top. Chill the assembled cake in the refrigerator for 1 hour to set.
  • Once set, finish frosting the top and sides of the cake with the remaining frosting, sprinkle with flaky sea salt, slice, and serve.

Equipment

  • Three 9-inch round cake pans
  • Parchment Paper
  • Nonstick cooking spray
  • Stand mixer with paddle attachment or hand mixer
  • Mixing bowls
  • Sifter
  • spatula or spoon
  • Serrated knife

Notes

  • Cake may be baked up to 5 days ahead and stored in the fridge.
  • Unfrosted cakes can be wrapped and frozen for up to 2 months.
  • Use very soft butter for the creamiest frosting.
  • Adjust frosting thickness with more powdered sugar or cream as needed.
  • Chill the assembled cake before final frosting to make spreading easier.