There’s something truly magical about a Salted Caramel Chocolate Cake that makes it the star of any dessert table. Imagine sinking your fork into layers of rich chocolate cake, each bite revealing a luscious salted caramel sauce that dances on your taste buds. This cake isn’t just a treat; it’s an experience. I remember the first time I made it for my sister’s birthday. The look on her face when she took that first bite was priceless. It was as if I had handed her a slice of happiness. The combination of sweet and salty, along with the deep chocolate flavor, creates a symphony of taste that’s hard to resist.
As I layered the cake, I couldn’t help but feel a sense of pride. Each layer was a testament to my love for baking and the joy it brings to my family. Whether it’s a birthday, an anniversary, or just a cozy Sunday afternoon, this Salted Caramel Chocolate Cake has become our go-to dessert for special occasions. It’s not just about the cake; it’s about the memories we create around it. So, let’s dive into this delightful recipe and bring a little sweetness into your life!
Ingredients List
1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup granulated sugar (for caramel)
6 tablespoons unsalted butter (for caramel), cut into pieces
½ cup heavy cream (for caramel), warmed slightly
1 teaspoon sea salt (for caramel)
1 cup unsalted butter (for frosting), softened
3 ½ cups powdered sugar (for frosting)
½ cup unsweetened cocoa powder (for frosting)
1/3 cup heavy cream (for frosting)
1 teaspoon vanilla extract (for frosting)
How to Prepare Salted Caramel Chocolate Cake
Preparing the Cake Layers
Let’s start with the cake layers. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. I like to line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This dry mix is the foundation of your cake, so make sure it’s well combined.
Next, add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until everything is nicely blended. The batter will be thick and rich.
Now, carefully stir in the boiling water. This step is crucial as it helps create a moist cake. The batter will be thin, but that’s perfectly fine!
Pour the batter evenly into the prepared pans. Bake for 30-35 minutes. To check for doneness, insert a toothpick in the center; it should come out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Making the Salted Caramel Sauce
Now, let’s make that heavenly salted caramel sauce. In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until it melts and turns a deep amber color. Be careful here; hot sugar can be tricky!
Once melted, add the butter and stir until it’s fully melted and combined. Then, carefully pour in the warmed heavy cream. It will bubble up, so stand back! Stir until the mixture is smooth.
Remove from heat and stir in the sea salt. Let it cool slightly before using. This sauce is the star of the show, so take your time to get it just right!
Preparing the Chocolate Frosting
For the frosting, start by beating the softened unsalted butter in a large bowl until creamy. This step is key for a fluffy frosting.
Gradually add the powdered sugar and cocoa powder, mixing until combined. It might look a bit dry at first, but don’t worry!
Pour in the heavy cream and vanilla extract. Beat until the frosting is light and fluffy. If it’s too thick, add a splash more cream. You want it to be spreadable but not runny.
Assembling the Cake
Now comes the fun part—assembling the cake! Place one chocolate cake layer on a serving plate. Spread a generous layer of salted caramel sauce over the top. Don’t be shy; this is where the magic happens!
Carefully place the second cake layer on top. Now, frost the top and sides of the cake with your chocolate frosting. Make it as smooth or as rustic as you like.
Finally, drizzle additional salted caramel sauce over the top and sprinkle with a pinch of sea salt. This finishing touch adds a beautiful contrast and a burst of flavor!
Why You’ll Love This Recipe
Rich Flavor: The combination of chocolate and salted caramel creates a decadent taste that’s hard to resist.
Impressive Appearance: With its multiple layers and glossy caramel drizzle, this cake is a showstopper at any gathering.
Perfect for Special Occasions: Whether it’s a birthday, anniversary, or holiday, this cake makes every celebration feel extra special.
Easy to Customize: You can adjust the sweetness or add different toppings to suit your taste.
Memorable Experience: Baking and sharing this cake creates lasting memories with family and friends.
Tips for Success
To ensure your Salted Caramel Chocolate Cake turns out perfectly, here are some pro tips that I’ve gathered over the years:
Room Temperature Ingredients: Make sure your eggs and milk are at room temperature. This helps create a smoother batter and a more even bake.
Measure Accurately: Baking is a science. Use a kitchen scale for precise measurements, especially for flour and sugar.
Don’t Overmix: Once you add the wet ingredients to the dry, mix just until combined. Overmixing can lead to a dense cake.
Check Oven Temperature: Ovens can vary. Use an oven thermometer to ensure your oven is at the right temperature for baking.
Cool Completely: Allow the cake layers to cool completely before frosting. This prevents the frosting from melting and sliding off.
Frosting Consistency: If your frosting is too thick, add a little more heavy cream. If it’s too thin, add more powdered sugar until you reach the desired consistency.
Chill the Cake: After assembling, chill the cake for about 30 minutes before serving. This helps the layers set and makes slicing easier.
With these tips in mind, you’ll be well on your way to creating a stunning and delicious Salted Caramel Chocolate Cake that will impress everyone!
Nutritional Information
When indulging in a slice of this Salted Caramel Chocolate Cake, it’s good to know what you’re enjoying. Here’s the estimated nutritional information per slice:
Calories: 450
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 50mg
Sodium: 200mg
Carbohydrates: 60g
Fiber: 2g
Sugar: 35g
Protein: 5g
Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy your cake, and remember that a little indulgence is part of the joy of baking!
FAQ Section
As you embark on your baking journey with this Salted Caramel Chocolate Cake, you might have a few questions. Here are some common queries I’ve encountered, along with helpful answers:
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it in an airtight container in the fridge. The flavors will meld beautifully overnight, making it even more delicious!
What can I substitute for the heavy cream in the frosting?
If you’re looking for a lighter option, you can use half-and-half or whole milk. Just keep in mind that the frosting may not be as rich and creamy, but it will still taste great!
How do I store leftovers?
To keep your Salted Caramel Chocolate Cake fresh, store any leftovers in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week.
Can I freeze the cake?
Yes, you can freeze the cake! Wrap the layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months. Just thaw them in the fridge before frosting and serving.
What’s the best way to slice the cake?
For clean slices, use a sharp knife and dip it in hot water before cutting. Wipe the knife clean between slices to maintain that beautiful presentation. Enjoy every layer!
Storage & Reheating Instructions
After enjoying your Salted Caramel Chocolate Cake, you might find yourself with some delicious leftovers. Here’s how to store and reheat them to keep that flavor and texture intact:
Storing Leftovers
Room Temperature: If you plan to eat the cake within three days, store it in an airtight container at room temperature. This keeps it moist and flavorful.
Refrigeration: For longer storage, place the cake in the fridge. It can last up to a week when stored properly. Just make sure it’s covered to prevent it from drying out.
Freezing: If you want to save it for later, wrap the cake layers tightly in plastic wrap, then in aluminum foil. They can be frozen for up to three months. Thaw in the fridge before serving.
Reheating Instructions
When you’re ready to enjoy a slice again, here’s how to reheat it:
Microwave: Place a slice on a microwave-safe plate. Heat for about 10-15 seconds. Check to ensure it’s warmed through but not hot.
Oven: Preheat your oven to 350°F (175°C). Wrap the cake in aluminum foil and heat for about 10-15 minutes. This method helps maintain the cake’s moisture.
With these storage and reheating tips, you can savor every last bite of your Salted Caramel Chocolate Cake, keeping the joy of baking alive long after the first slice!
A decadent dessert for chocolate lovers featuring layers of chocolate cake, salted caramel sauce, and rich frosting.
Ingredients
Scale
1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup granulated sugar (for caramel)
6 tablespoons unsalted butter (for caramel)
½ cup heavy cream (for caramel)
1 teaspoon sea salt (for caramel)
1 cup unsalted butter (for frosting)
3 ½ cups powdered sugar (for frosting)
½ cup unsweetened cocoa powder (for frosting)
1/3 cup heavy cream (for frosting)
1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
Carefully stir in the boiling water until the batter is smooth.
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
Once melted, add the butter and stir until fully melted and combined.
Carefully pour in the heavy cream and stir until smooth. Remove from heat and stir in the sea salt. Let it cool slightly.
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and cocoa powder, mixing until combined.
Pour in the heavy cream and vanilla extract, beating until the frosting is light and fluffy.
Place one chocolate cake layer on a serving plate. Spread a layer of salted caramel sauce over the top.
Place the second cake layer on top and frost the top and sides of the cake with the chocolate frosting.
Drizzle additional salted caramel sauce over the top of the frosted cake and sprinkle with a pinch of sea salt.
Notes
Store leftovers in an airtight container.
Can be made a day in advance.
For a richer flavor, use dark chocolate cocoa powder.
