This luscious chocolate salted caramel cake is the ultimate decadent dessert. It's moist, richly flavored, and simple to make.
Get ready to spoil yourself (and others!) with the ultimate indulgence: homemade salted caramel chocolate cake!
Chocolate and caramel come together in this show-stopping dessert. This delicious chocolate salted caramel cake is perfect for any occasion.
I really enjoyed making this cake. It looks so enticing, too, especially when the salted caramel cake filling oozes from the middle when the cake is cut.
Love caramel? Try my Caramel Filled Cupcakes, my No Bake Salted Caramel Cheesecake, or my Salted Caramel Pretzel Ice Cream.
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💕Why you'll love this chocolate salted caramel cake
- Homemade caramel sauce. This recipe uses my homemade salted caramel sauce.
- Impressive. This chocolate caramel layer cake is great for special occasions.
- It's quite simple. This cake might look complicated, but it isn't. You don't even need to have spectacular cake decorating skills, either, since it's a semi naked cake and you don't have to frost the sides.
- It's flavorful. This indulgent chocolate and caramel cake tastes incredible. I love the flavor combination.
What does this chocolate cake with caramel taste like?
This cake combines the distinctive flavors of chocolate and caramel with a hint of saltiness. It's a really moist triple layer chocolate cake with salted caramel buttercream frosting.
Each cake layer is brushed with a little rum and then topped with gooey salted caramel sauce (homemade, of course). Even though there is rum, the cake is not boozy at all.
What you'll need
Ingredients for salted caramel and chocolate cake
This recipe is made of 4 parts:
1) making homemade salted caramel sauce (you can skip this step if you're using store-bought caramel)
2) making the chocolate cake layers
3) making the salted caramel buttercream frosting
4) assembling the cake
See the recipe card at the end of the post for quantities. 👇
Ingredients for the salted caramel sauce
- Butter: I use unsalted butter.
- Sugar: I use regular granulated sugar.
- Heavy Whipping Cream: You’ll need cream of at least 35% fat.
- Salt: I use table salt, but you could use fine kosher salt or flaky sea salt.
Ingredients for the chocolate cake layers
- Flour: I use all purpose flour.
- Baking powder, baking soda & salt: I use both baking powder and baking soda. The salt enhances all the flavors.
- Sugar: I use a combination of regular granulated sugar and light brown sugar. I like the slightly caramel flavor of the brown sugar.
- Oil: I use light vegetable oil which helps make the the cake moist.
- Eggs: I use organic eggs.
- Boiling water: I use boiling water to bloom the chocolate for a more intense chocolate flavor. You can also use strong brewed coffee, instead.
- Buttermilk: I often make my own homemade buttermilk (aka sour milk) by stirring some vinegar with fresh milk.
- Unsweetened Cocoa Powder: I use Dutch process cocoa powder. If you're not sure what the difference is between natural cocoa and Dutch-processed, you can read my post about it, here.
- Rum: I use a little rum to brush on the cakes after I've leveled them. This is totally optional, of course, but it adds a nice subtle kick! You could also use bourbon, instead.
Ingredients for the salted caramel buttercream frosting
- Butter: I use unsalted butter room temperature.
- Powdered sugar: I use confectioner's sugar.
- Caramel: This recipe uses about half a batch of my Homemade Salted Caramel Sauce. You could use store-bought, however, keep in mind that you might need to adjust the amount of powdered sugar to get the right consistency for the frosting, depending on how thick your caramel is.
Equipment you'll need
- three 6-inch (15cm) or two 8-inch (20cm) round cake pans
- mixing bowls
- parchment paper
- hand mixer or stand mixer
How to make chocolate caramel cake
Step-by-step Instructions
First, make the salted caramel sauce.
Top Tip
Click here if you'd like to learn more detailed information on how to make the salted caramel sauce.
1. Put the sugar in a saucepan over medium heat and wait about 3 minutes until you see the sugar melting around the sides.
2. After all the sugar has melted, watch out to see if it bubbles in the middle. As soon as it does, add some of the cream and continue whisking.
3. Then add a little more cream and keep whisking. It will start to thicken.
4. Take the saucepan off the heat to avoid burning the caramel and whisk in the remaining cream.
5. Then add the butter and salt and continue whisking to combine everything.
6. Finally, pour the caramel into a bowl and let it cool.
Now, it's time to make the cake layers.
1. Whisk together the cocoa powder and boiling water in a small bowl until it's smooth. Set it aside to cool.
2. In another bowl, sift the flour, baking powder, and baking soda. Then add the sugars and salt and whisk together.
3. To the flour mixture, add the oil and buttermilk and mix until combined.
4. Add the eggs and cocoa mixture all at once and mix until just combined.
5. Divide the batter between 3 pans and bake the cakes. Then them cool completely on a wire rack.
6. Refrigerate the cakes for at least one hour and trim the tops. Then brush each cake layer with rum.
Now, it's time to make the caramel frosting and assemble the cake.
1. Beat the butter in a large mixing bowl on medium speed until it's smooth and creamy.
2. Add the caramel sauce and beat until it's well incorporated.
3. Then add half of the powdered sugar and beat on low speed until everything is well combined.
4. Finally, add the remaining powdered sugar and beat to thoroughly combine everything.
Then put the frosting in a pastry bag so that it's easier to assemble the cake.
ASSEMBLE THE CAKE
1. Place the first cake layer on a cake stand or plate and add a layer of frosting across the surface. Then pipe a border of frosting around the edges.
2. Spoon some caramel sauce inside the border of frosting and use a rubber spatula to spread it out, starting from the middle. Don't add too much caramel or it will spill over.
3. Top with the second cake layer and repeat the process. Then refrigerate the cake so the layers stay in place.
4. Take the cake out of the fridge and top with the final cake layer. Spread a thin layer of frosting on top. Then decorate with more frosting, if desired.
Finish off by drizzling some more salted caramel sauce on top and let the caramel drip over the sides.
Recipe Notes
Make-ahead Option
You can make the cake layers and the caramel sauce up to 2 days in advance and keep them in the refrigerator.
Storage Tips & Freezing Options
Store the finished cake (covered) in the refrigerator for up to about 5 days. Before serving, leave it out at room temperature for at least half an hour.
This cake freezes well! You make the cake layers, wrap them in plastic wrap and freeze them for up to 3 months.
Easily freeze decorated slices of cake individually for up to about 3 months. Just wrap them in plastic wrap and then place them in freezer bags or freezer-safe containers. Let them thaw in the refrigerator before serving.
Variations
This cake is fantastic on its own, but there are many variations you can try, too. Here are a few ideas:
- Make it boozy. For a boozier cake, feel free to add more rum!
- Add texture. This cake would be amazing topped off with some chopped nuts, extra caramel sauce, and sprinkles of sea salt.
- Make dark chocolate salted caramel cake. Try using dark chocolate for a richer, deeper flavor. Dark chocolate pairs perfectly with salted caramel.
- Mocha salted caramel cake. This variation incorporates coffee in the cake and the buttercream frosting! Coffee lovers will love the bold flavor that really complements the chocolate and caramel perfectly.
- Make peanut butter chocolate salted caramel cake. If you're a peanut butter lover, add some peanut butter to the frosting and top it with some chopped peanuts.
- Make chocolate salted caramel cheesecake. For those who love cheesecake, you could make my eggless chocolate cheesecake and top it off with a very generous drizzle of salted caramel sauce!
Honestly, though, no matter which variation you choose, this chocolate salted caramel cake will be a crowd-pleaser!
Tips for Success
- Use high-quality ingredients. Try to get the best ingredients you can, like premium cocoa powder. Also, make sure your ingredients are at room temperature before beginning.
- If you use store-bought caramel instead of my salted caramel sauce, make sure it's a bit thick.
- Weigh your ingredients. Use a digital scale for the best results possible.
- Cool your cakes. I find that it's a lot easier to trim the tops of the cakes after chilling them for at least an hour. You could also put them in the freezer for about 15-20 minutes before leveling the tops.
- Be patient. The cakes need to be COMPLETELY cool before adding the caramel or making the frosting.
- Know your oven. Baking times vary, so keep an eye on your cakes while they're baking.
FAQs
Absolutely! I actually don't use a candy thermometer at all. In my post, I give detailed instructions on how to make homemade salted caramel without one.
I usually use regular table salt, but flaky sea and fine sea salt are great options, too. Flaky sea salt adds a gourmet touch!
One reason may be that the cakes and caramel are too warm. You need to make sure that the cake layers and the caramel are completely cooled when you assemble the cake.
More cake recipes to try!
Looking for other recipes like this? Try these:
Happy baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Chocolate Salted Caramel Cake
Equipment
- deep, heavy saucepan that has a capacity of at least 3 quarts (about 3 liters)
- whisk
- three 6 inch (15cm) pans or two 8 inch (20cm) pans
- parchment paper to line the pans
- hand mixer
- piping bag and tip (I use Wilton 1M)
- bench scraper or large offset spatula
Ingredients
For the salted caramel sauce (Makes about ¾ cup. Double the ingredients if you want to keep extra sauce in the fridge.)
- ¾ cup heavy whipping cream (200ml)
- ¾ cup granulated sugar (150g)
- 3 tablespoons unsalted butter, cubed (45g)
- ½ teaspoon salt (or more to taste)
For the cake layers
- ½ cup unsweetened cocoa powder (I use Dutch-processed) (60g)
- ½ cup boiling water (or strong brewed coffee) (125ml)
- 2 cups all-purpose flour (250g)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ cup light brown sugar (150g)
- ¾ cup granulated sugar (150g)
- ¼ teaspoon salt
- ¼ cup light vegetable oil (60ml)
- ½ cup buttermilk (125ml) (or regular milk mixed with ½ tablespoon vinegar)
- 2 medium eggs, at room temperature
- 3-4 tablespoon rum for bushing the cakes (optional)
For the filling and garnish
- about ½ cup salted caramel sauce (from above) (140g)
For the salted caramel buttercream
- ⅔ cup unsalted butter, at room temperature (150g)
- 1½ cups powdered sugar, sifted (200g)
- ¼ cup salted caramel sauce (from above) (70g)
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
Make the salted caramel sauce
- Heat the cream, but don't boil it. Place it close to the stove, together with all the other ingredients.¾ cup heavy whipping cream (200ml)
- Put the sugar in a heavy saucepan over medium heat.¾ cup granulated sugar (150g)
- Don't stir the sugar. After about 3 minutes or so, the sugar will begin to melt around the sides. Use a whisk or a heat-proof spatula to stir the sugar so it all melts.
- When it bubbles in the middle, add a little cream and whisk continuously. DO NOT ADD ALL THE CREAM AT ONCE. You could get burnt.
- Then add a little more cream and continue whisking.
- Take the saucepan off the heat and add the remaining cream. Whisk until it’s well combined.
- Add the butter and salt continue whisking to combine everything. (Let the caramel cool for a few minutes before tasting it to see if you want to add more salt.)3 tablespoons unsalted butter, cubed (45g), ½ teaspoon salt (or more to taste)
- Pour the caramel into a bowl to cool. Set it aside.
Prep the oven and the pans
- Preheat the oven to 350℉ / 180℃. Butter three 6 inch pans (or two 8 inch pans) and dust with cocoa powder or flour. Then line the bottoms with parchment paper. Set aside.
Make the chocolate cake layers
- Whisk together the cocoa powder and boiling water in a small bowl until it's smooth. Set it aside to cool.½ cup unsweetened cocoa powder (I use Dutch-processed) (60g), ½ cup boiling water (or strong brewed coffee) (125ml)
- In another bowl, sift the flour, baking powder, and baking soda. Then add the sugars and salt and whisk to combine.2 cups all-purpose flour (250g), 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, ¾ cup light brown sugar (150g), ¾ cup granulated sugar (150g), ¼ teaspoon salt
- To the flour mixture, add the oil and buttermilk and mix with a hand mixer until everything is combined. I start on low speed and slowly increase as needed.¼ cup light vegetable oil (60ml), ½ cup buttermilk (125ml)
- Add the eggs and cocoa mixture all at once and mix until just combined. You don't want to overmix the batter.2 medium eggs, at room temperature
- Divide the batter between 3 pans (I like to weigh the batter first so the cakes are the same size.)
- Bake for about 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove the cakes from the oven when they're done and let them cool in the pans for about 10 minutes.
- Run a rubber spatula around the edges of the pans and then flip them over a wire rack. Remove the parchment paper and let the cakes cool completely.
- Refrigerate the cakes for at least one hour and then trim the tops.
- Brush each cake layer with rum (if using). Set aside.3-4 tablespoon rum for bushing the cakes (optional)
Make the salted caramel buttercream frosting
- Beat the butter in a large mixing bowl on medium speed until it's smooth and creamy.⅔ cup unsalted butter, at room temperature (150g)
- Add the caramel sauce ( ¼ cup) and beat until its well incorporated.¼ cup salted caramel sauce (from above) (70g)
- Add half of the powdered sugar and beat on low speed until everything is well combined.1½ cups powdered sugar, sifted (200g)
- Mix in the remaining powdered sugar and beat on low speed. Gradually increase the speed to medium beat for about another minute. You may need to adjust the consistency of the frosting by adding more powdered sugar if it's too thin or more caramel (a tablespoon at a time) if it's too thick.
- Put the frosting in a pastry bag to make it easier to assemble the cake.
Assemble the cake
- Place the first cake layer on a cake stand or plate and add a layer of frosting across the surface. Then pipe a border of frosting around the edges.
- Spoon about ¼ cup of the caramel sauce inside the border of frosting and use a rubber spatula to spread it out, starting from the middle. Don't add too much caramel or it will spill over.
- Add the second cake layer on top and repeat the process.
- Refrigerate the cake for at least 30 minutes. This is important so that the cake layers stay in place. If the frosting is too warm, they might easily slide off.
- Take the cake out of the fridge and top with the final cake layer. Spread a thin layer of frosting on top. If you want to make rosettes on top like I did, make 1.5 x the amount of frosting (See Notes below for the exact amounts).
- Use a bench scraper or a large offset spatula to remove any frosting from the sides of the cake for a smooth, rustic, naked cake look.
- Finish off by drizzling some more salted caramel sauce on top and let the caramel drip over the sides.
- Enjoy!
Notes
- In this recipe, I made half a batch of my salted caramel sauce , which is about ¾ cup. For extra caramel sauce to serve with the cake, just double the ingredients.
- Weigh your ingredients. Use a digital scale for the best results possible.
- I find that it's a lot easier to trim the tops of the cakes after chilling them for at least an hour. You could also put them in the freezer for about 15 minutes before leveling the tops.
- The cakes need to be COMPLETELY cool before adding the caramel or making the frosting.
- Baking times vary, so keep an eye on your cakes while they're baking.
- For a sweeter cake with lots of rosettes on top, you'll need to make 1.5 x the amount of frosting, which is 1 cup (226g) butter, 2 ¼ cups (300g) powdered sugar and about ½ cup (105g) salted caramel sauce.
Supe
Think you left the oil out of the recipe
Voula
Thanks for picking that up! I've added it to the recipe!
Nia
This cake looks amazing!
Voula
Thank you!❤️