Salted Caramel Chocolate Cake Recipe

ByDorothy Miller
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This simple and delicious salted caramel chocolate cake recipe delivers rich, decadent flavor with minimal effort. Perfect for celebrations or a sweet weekend treat, it combines moist chocolate layers with homemade salted caramel for an irresistible dessert. For more easy indulgence, try the Homemade Snickers Bars Recipe or Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe.

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Salted Caramel Chocolate Cake

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A decadent chocolate cake layered with rich salted caramel filling and topped with a glossy chocolate ganache.

  • Author: Dorothy Miller
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x
  • Method: Dessert
  • Cuisine: American

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup salted caramel sauce (homemade or store-bought)
  • 1 cup heavy cream
  • 8 oz semisweet chocolate, chopped
  • Flaky sea salt for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla; beat with an electric mixer on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
  4. Divide batter evenly between pans and bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  5. To make ganache: Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate; let stand 5 minutes, then stir until smooth.
  6. To assemble: Place one cake layer on a plate. Spread with salted caramel sauce. Top with second cake layer. Pour ganache over top, letting it drip down sides. Sprinkle with flaky sea salt.
  7. Let cake set for 30 minutes before slicing and serving.

Notes

For best results, use high-quality cocoa powder and chocolate. The cake can be made a day ahead and stored at room temperature.

Nutrition

  • Calories: 480
  • Sugar: 48
  • Sodium: 320
  • Fat: 24
  • Saturated Fat: 12
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 65
  • Fiber: 3
  • Protein: 6
  • Cholesterol: 60

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Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, this recipe is excellent for preparing in advance. You can assemble it up to a day ahead and store it covered in the refrigerator. This makes it a convenient option for busy schedules or entertaining.

What are some good substitutions for the main ingredient?

You can easily adapt this recipe by substituting the main ingredient with a similar alternative. For example, chicken can be replaced with tofu or chickpeas for a vegetarian version. The key is to maintain a similar texture and cooking time for the best results.

How can I store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or in a skillet over medium heat, adding a splash of water if needed to prevent drying out. This recipe holds up very well to reheating.

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