Now that you know how to make easy Salted Caramel Sauce, permit’s make this decadent Salted Caramel Chocolate Cake!


Now as you understand I’m a diehard chocolate lover, so it’s no surprise my birthday cake this 12 months is a salted caramel chocolate cake! It’s 3 layers of heaven! And quite clean to bake.

I bake myself a birthday cake each yr and this year I wanted some thing sinfully decadent. in the beginning I notion it might be loss of life by chocolate cake (one in every of my favorites).


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 sub in 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


  • 1 and 1/4 cups salted caramel sauce (please see post for more on this)
  • Flaky sea salt

For the chocolate cake:

  1. Preheat oven to 350°(F). cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and backside - with nonstick cooking spray, then place the parchment paper reduce out in the bottom of the pans and spray once more. it's vital to make sure every little bit of pan and paper are sprayed so your desserts do not get caught. Set pans apart.
  2. in the bowl of a stand mixer outfitted with the paddle attachment, or in a large bowl using a hand held electric powered mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low till dry elements are thoroughly combined. Use your palms to break up any huge clumps, if wished.
  3. In a separate bowl combine the eggs, egg yolks, bitter cream, milk, oil and vanilla extract; blend until absolutely combined. Pour mixture into the dry components and beat on low till just integrated. Pour in hot water and retain blending till completely mixed; about 1 minute. The batter will pretty skinny.
  4. Divide batter frivolously amongst organized pans. Bake in preheated oven for half-hour, or until a wooden toothpick or cake tester inserted within the center of a cake comes out smooth or with only some moist crumbs connected. Cool cakes for 10 mins in the pan earlier than putting off from pans and moving to a cooling rack; cool cakes absolutely before frosting.

For the chocolate frosting:

  1. In a stand mixer outfitted with the paddle attachment, cream the softened butter on medium-velocity till completely easy; approximately 3 mins.
  2. flip the mixer off and sift the powdered sugar and cocoa into the mixing bowl. flip the mixer on the bottom speed and blend till the sugar/cocoa were absorbed by the butter; approximately 2 minutes. growth mixer pace to medium; add in vanilla extract, salt, heavy cream and salted caramel; beat for 3 mins. in case your frosting appears a touch too skinny, upload a little more confectioners' sugar; in case your frosting desires to be thinner, add extra heavy cream, 1 tablespoon at a time.


  1. Using a serrated knife, cautiously trim the raised pinnacle of each cake, making every one a fair, level floor. transfer 1 layer to a big plate or cake stand. unfold a thin layer of frosting on pinnacle, then add a 1/2 cup of caramel; top with another cake layer, and repeat, thinly unfold it with a layer of frosting, then adding a half cup of caramel. top final cake layer and region cake inside the fridge to set for 1 hour. as soon as set, completing frosting the top and aspects of the cake. Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 days.

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