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Chocolate Salted Caramel Cake

Decadent Chocolate Salted Caramel Cake You'll Crave

Indulge in this Chocolate Salted Caramel Cake, a rich and moist dessert perfect for any celebration.
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Prep Time 15 minutes
Cook Time 27 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 tablespoon Instant Coffee Granules Enhances chocolate flavor; dissolve in hot water before use.
  • 2 cups Plain Flour (All-Purpose Flour) Provides structure; no substitutions necessary.
  • 3/4 cup Dutch Processed Cocoa Powder Ensures deep chocolate color and flavor; avoid regular cocoa for optimal taste.
  • 1 teaspoon Baking Soda A vital leavening agent that reacts with acidic ingredients.
  • 1 teaspoon Baking Powder Works alongside baking soda for proper lift in the cake.
  • 1/2 teaspoon Salt Balances sweetness and enhances overall flavor; no substitutions.
  • 1.5 cups Granulated White Sugar Sweetens and moistens; can be substituted with cane sugar.
  • 1 cup Buttermilk Adds moisture; can replace with plain yogurt or milk with vinegar.
  • 1/2 cup Vegetable Oil Provides moisture and softness; can substitute with canola or light olive oil.
  • 3 large Eggs Binds ingredients; use at room temperature for best results.
  • 2 teaspoons Vanilla Extract Adds depth to the flavor; opt for pure vanilla.
For the Frosting
  • 1 cup Unsalted Butter Ensure at room temperature for ease of mixing.
  • 1 cup Salted Caramel Sauce Infuses sweetness into the buttercream.
  • 3 cups Icing Sugar (Powdered Sugar) Firms the buttercream; no substitutions.
  • 1/2 cup Extra Salted Caramel Sauce Used for filling and topping the cake.

Equipment

  • mixing bowl
  • whisk
  • Spatula
  • Electric mixer
  • Cake pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and grease and line three 8-inch cake pans.
  2. In a large mixing bowl, combine the dissolved instant coffee, plain flour, cocoa powder, baking soda, baking powder, salt, sugar, buttermilk, vegetable oil, eggs, and vanilla extract. Blend until smooth.
  3. Divide the batter among the cake pans, smoothing the tops. Bake for about 27 minutes, or until a toothpick comes out clean.
  4. Let the cakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
  5. In another bowl, beat together softened butter, icing sugar, and salted caramel until light and fluffy, about 5 minutes.
  6. Once cooled, place one layer on a platter, pipe buttercream around the edges, and add a layer of salted caramel. Repeat with remaining layers.
  7. Frost the top and sides of the cake with the remaining buttercream and drizzle with extra salted caramel.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Fresh ingredients yield the best results. Room temperature eggs improve the batter texture.

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