If you’re craving a show-stopping dessert that combines rich chocolate and creamy salted caramel, then this Chocolate Caramel Cake is the ultimate indulgence.
This moist, velvety cake is perfectly balanced with a deep cocoa flavor, topped with a luscious salted caramel chocolate frosting that’s sure to satisfy your sweet tooth.
Whether you’re celebrating a special occasion or just treating yourself, this cake is guaranteed to impress with its mouthwatering flavors and irresistible layers.
Ingredients List
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 2 and 3/4 cups all-purpose flour (not packed!)
- 1 and 1/2 cups unsweetened cocoa powder, sifted
- 3 teaspoons baking soda
- 1 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons salt
- 3 large eggs + 2 large egg yolks, at room temperature
- 1 and 1/2 cups full-fat sour cream
- 1/3 cup whole milk
- 3/4 cup vegetable oil (you may also substitute with melted coconut oil)
- 2 tablespoons vanilla extract
- 1 and 1/2 cups hot water
For the Salted Caramel Chocolate Frosting:
- 2 cups unsalted butter (4 sticks, 16 ounces), very soft
- 4 and 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 Garnish:
- 1 and 1/4 cups salted caramel sauce
- Flaky sea salt
Required Kitchen Tools
Before diving into the baking process, it’s important to have the right tools on hand. Here’s a list of essential kitchen equipment to help you make the perfect Chocolate Caramel Cake:
- Stand Mixer or Hand Mixer – You’ll need this to beat together the wet ingredients and create the smooth, fluffy batter.
- Measuring Cups and Spoons – Accurate measurements are key to achieving the best results.
- Two 9-inch Round Cake Pans – These will be used to bake your cake layers. Make sure to grease and line them properly.
- Whisk – For sifting dry ingredients and stirring the cake batter.
- Offset Spatula – This tool will help you spread the frosting evenly across the cake layers.
- Cooling Rack – Once your cakes are done baking, place them on a cooling rack to ensure they cool evenly and don’t become soggy.
Once you have your ingredients and tools ready, you’re all set to create this decadent dessert. Let’s move on to the next part—mixing the ingredients and baking the cake! Let me know when you’re ready for the second part.
Preparing the Chocolate Cake: Mixing, Baking, and Layering
Creating the perfect Chocolate Caramel Cake starts with making the moist, chocolatey base. The process is straightforward, but a few key steps will ensure that your cake turns out light, airy, and full of rich flavor.
Step 1: Mixing the Dry Ingredients
In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This is an essential step as sifting helps to eliminate any lumps in the cocoa powder and ensures the dry ingredients are evenly distributed. Once the dry ingredients are mixed, set them aside.
Step 2: Creaming the Wet Ingredients
In the bowl of your stand mixer, beat together the granulated sugar, light brown sugar, and unsalted butter (which should be softened) on medium speed until the mixture is light and fluffy. This will take about 3-4 minutes. Adding the eggs and egg yolks one at a time, continue to beat until fully incorporated. Then, add the vanilla extract and beat for another 30 seconds.
Step 3: Adding the Wet and Dry Ingredients
Now it’s time to add the dry ingredients to the wet mixture. Begin by alternating between adding the dry mixture and the sour cream. Start with a third of the dry ingredients, then add half of the sour cream, followed by another third of the dry ingredients, the remaining sour cream, and finally the last third of the dry ingredients. This alternating method helps to prevent the batter from becoming too thick too quickly.
Once everything is combined, slowly pour in the whole milk and vegetable oil, mixing on low speed until smooth and well combined. Lastly, pour in the hot water and mix until the batter is thin and smooth. Don’t worry, it will be runny—this is how it’s supposed to be!
Step 4: Baking the Cake Layers
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottom with parchment paper to prevent sticking. Divide the batter evenly between the two pans, smoothing the tops with a spatula.
Bake the cake layers for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If you’re baking at a high altitude, you may need to adjust the time slightly.
Once baked, remove the pans from the oven and let them cool in the pans for 10 minutes before transferring the cakes onto a wire rack to cool completely. Don’t rush this step—it’s crucial that the cakes cool fully before you frost them, or the frosting may melt.
Now that the cake is baked and cooled, it’s time to make the rich, velvety salted caramel chocolate frosting. Let me know when you’re ready for the third part, and I’ll guide you through the frosting and decorating process!
The salted caramel chocolate frosting is what truly elevates this cake. It’s rich, indulgent, and beautifully complements the deep chocolate flavor of the cake. Follow these steps to make sure your frosting turns out creamy and smooth with the perfect balance of sweet and salty.
Step 1: Make the Frosting Base
In the bowl of a stand mixer, beat the unsalted butter (which should be at room temperature) on medium speed for 2-3 minutes until it’s soft and creamy. This is the foundation of the frosting, so make sure your butter is soft enough to easily incorporate air but not so soft that it melts.
Once the butter is smooth, add the confectioners’ sugar and unsweetened cocoa powder. Sift both before adding them to avoid any lumps. Beat on low speed to combine, then gradually increase the speed to medium-high and continue beating until the mixture is light and fluffy.
Step 2: Add Salted Caramel and Cream
Add the vanilla extract, salt, and salted caramel sauce to the butter mixture. The caramel sauce will give the frosting a deep, rich flavor with a slight buttery sweetness. Beat until smooth and well incorporated.
Gradually add the heavy cream, one tablespoon at a time, while mixing on low speed. This will help thin out the frosting and make it more spreadable. If the frosting seems too thick, add a little more heavy cream, a tablespoon at a time, until you reach your desired consistency.
Step 3: Frosting the Cake
Once the cake layers have completely cooled, place one layer on a cake stand or serving platter. Using an offset spatula, spread a generous layer of frosting over the top of the first cake layer. Be sure to spread it evenly to cover the entire surface.
Place the second cake layer on top of the first and gently press down to secure it in place. Use the remaining frosting to coat the top and sides of the cake. Smooth the frosting with the spatula, or create a textured look by swirling the frosting for a rustic effect.
At this point, your cake is frosted and nearly ready to serve! But we still have one last step: garnishing and finishing touches. Let me know when you’re ready for the final part, and I’ll walk you through adding the salted caramel drizzle and finishing off the cake!
Garnishing and Serving: Finishing Touches for Your Chocolate Caramel Cake
The final touches on this cake are what turn it from delicious to truly spectacular. A gorgeous drizzle of salted caramel sauce, along with a sprinkle of flaky sea salt, will make your Chocolate Caramel Cake irresistible. Here’s how to add the perfect finishing touches.
Step 1: Drizzle with Salted Caramel Sauce
To create that gorgeous salted caramel drizzle on top, gently heat the salted caramel sauce in the microwave or on the stovetop for about 10-15 seconds. You want it to be slightly warm and pourable, but not too hot that it melts the frosting.
Using a spoon or a small piping bag, drizzle the caramel sauce over the top of the cake. Allow the sauce to drip down the sides of the cake for a visually appealing look. You can also add some swirls or patterns if you’re feeling creative!
Step 2: Add Flaky Sea Salt for the Perfect Touch
To balance the sweetness of the caramel and enhance the depth of flavors, sprinkle flaky sea salt generously over the top of the cake. The salt adds a pop of flavor and creates a beautiful contrast against the rich caramel and chocolate.
Step 3: Serving and Storing
Once the cake is garnished, it’s ready to be sliced and served! This cake is perfect for special occasions like birthdays, holidays, or any time you want to treat yourself to something extra special. The combination of rich chocolate, creamy caramel, and just the right amount of salt makes every bite an absolute delight.
Storing Your Cake
If you have any leftovers (though I’m sure you won’t!), store the cake in an airtight container at room temperature for up to 3 days. If you prefer to keep it fresh for longer, you can refrigerate the cake for up to 5 days. Just be sure to let the cake come to room temperature before serving, so the frosting stays soft and creamy.
Freezing Your Cake
You can also freeze any leftover cake for later enjoyment. Wrap the cake layers tightly in plastic wrap and aluminum foil before freezing. They’ll keep well for up to 2 months. To thaw, simply leave the cake at room temperature for a few hours or overnight, and frost as desired when ready to serve.
Conclusion: A Show-Stopping Dessert for Any Occasion
This Chocolate Caramel Cake is the perfect balance of moist, decadent chocolate cake and rich, smooth salted caramel frosting. Whether you’re serving it for a special occasion or just indulging in a well-deserved treat, this cake is guaranteed to satisfy your cravings for something sweet and savory at the same time.
By following these steps, you’ll create a show-stopping dessert that’s sure to impress. Don’t forget to experiment with the salted caramel drizzle and flaky sea salt for that extra bit of indulgence. Enjoy every bite of this chocolatey, caramelly goodness—you’ve earned it!
