Introduction

This simple and delicious salted caramel chocolate cake recipe combines rich cocoa with sweet, salty caramel for an irresistible dessert. Perfect for any occasion, it delivers professional-looking results with straightforward steps. If you enjoy chocolate treats, you might also like this Best Pumpkin Chocolate Chip Bread Recipe or these Homemade Pecan Pie Cookies Recipe for more baking inspiration.

Ingredients

This decadent Salted Caramel Chocolate Cake features rich chocolate layers, a silky caramel filling, and a glossy chocolate frosting that creates an unforgettable dessert experience.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar
• 4 ounces bittersweet chocolate, chopped
• 1 cup unsalted butter
• 2 cups water
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup brown sugar
• 1/4 cup unsalted butter (for caramel)
• 1 teaspoon sea salt
• 8 ounces semisweet chocolate (for frosting)

Timing

Prep Time	30 minutes
Cook Time	35 minutes
Total Time	1 hour 5 minutes

Context: This Salted Caramel Chocolate Cake recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Gather all ingredients for your Salted Caramel Chocolate Cake: flour, cocoa powder, sugar, eggs, butter, buttermilk, and salted caramel sauce. Bring cold ingredients like eggs and buttermilk to room temperature for better emulsion. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper for easy removal.

Step 2 — Make the Chocolate Cake Batter

Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate large bowl, cream softened butter and sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then mix in vanilla extract. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mixture, until just combined—do not overmix.

Step 3 — Bake the Cake Layers

Divide the batter evenly among the prepared pans and smooth the tops. Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly touched. Cool in pans for 10 minutes before transferring to wire racks to cool completely.

Step 4 — Prepare the Salted Caramel Filling

While cakes cool, make the salted caramel filling by gently warming store-bought caramel sauce or making your own. Stir in a generous pinch of sea salt to taste. For a thicker filling suitable for layering, let it cool to room temperature—it should coat the back of a spoon without dripping quickly.

Step 5 — Make the Chocolate Frosting

Beat softened butter until creamy, then gradually add sifted powdered sugar and cocoa powder. Mix in heavy cream or milk a tablespoon at a time until the frosting is spreadable. Beat on medium-high speed for 2-3 minutes until light and fluffy. If frosting is too thick, add more cream; if too thin, add more powdered sugar.

Step 6 — Assemble the Salted Caramel Chocolate Cake

Place one cooled cake layer on a serving plate. Spread a thin layer of chocolate frosting over the top, then pipe a frosting dam around the edge to contain the caramel. Spoon half of the salted caramel filling inside the dam. Repeat with the second layer, then top with the final cake layer.

Step 7 — Frost and Decorate the Cake

Apply a thin crumb coat of chocolate frosting over the entire cake and chill for 15-20 minutes to set. Apply the final layer of frosting, smoothing the sides and top with an offset spatula. Create decorative swirls on top if desired. Drizzle remaining salted caramel over the finished cake and sprinkle with flaky sea salt.

Step 8 — Let the Cake Set Before Serving

Refrigerate the assembled Salted Caramel Chocolate Cake for at least 1 hour before serving to allow the flavors to meld and the frosting to firm up. For best texture, let the cake sit at room temperature for 20-30 minutes before slicing. Use a warm knife for clean slices by dipping it in hot water and wiping dry between cuts.

Nutritional Information

Calories	485
Protein	6g
Carbohydrates	68g
Fat	22g
Fiber	3g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for butter — Adds protein and moisture while reducing saturated fat, creating a tangy contrast to the salted caramel.
• Almond flour for all-purpose flour — A gluten-free, lower-carb option that adds nutty depth to the chocolate cake base.
• Coconut sugar for granulated sugar — Provides a caramel-like flavor with a lower glycemic index, complementing the salted caramel notes.
• Avocado for oil — Boosts healthy fats and creaminess in the chocolate batter without altering the rich flavor.
• Oat milk for dairy milk — A dairy-free alternative that offers a mild, creamy texture ideal for both cake and caramel sauce.
• Dark chocolate chips for milk chocolate — Reduces sugar content and enhances antioxidant levels while maintaining deep chocolate flavor.
• Sea salt flakes for table salt — Lowers sodium per volume and provides a delicate crunch and burst of flavor in the salted caramel topping.
• Applesauce for eggs — A vegan binding substitute that adds natural sweetness and moisture to the chocolate cake structure.

Serving Suggestions

• Pair slices of this Salted Caramel Chocolate Cake with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert experience.
• Serve this decadent Salted Caramel Chocolate Cake at birthday celebrations or holiday gatherings where a show-stopping dessert is needed.
• Drizzle extra warm salted caramel sauce over each slice just before serving to enhance the gooey, salty-sweet flavor.
• Garnish individual plates with a sprinkle of flaky sea salt and fresh berries to cut through the richness of the cake.
• Offer a side of freshly brewed coffee or a glass of cold milk to balance the intense chocolate and caramel notes.
• For an elegant plating tip, use a cake ring to create individual portions and top with a delicate chocolate curl.

This Salted Caramel Chocolate Cake is versatile enough for both casual family dinners and formal events, making it a perfect centerpiece dessert.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops gluten and makes the cake tough. Fix: Mix just until ingredients are combined for a tender crumb.
• Mistake: Using cold ingredients, leading to a dense, unevenly baked Salted Caramel Chocolate Cake. Fix: Bring eggs, milk, and butter to room temperature before mixing.
• Mistake: Baking in a pan that’s not properly prepared, causing the cake to stick. Fix: Grease and flour the pan thoroughly or use parchment paper.
• Mistake: Underbaking or overbaking the cake layers, resulting in a gummy or dry texture. Fix: Use a toothpick test and an oven thermometer for accuracy.
• Mistake: Spreading caramel on a warm cake, which causes it to melt and soak in. Fix: Cool the cake layers completely before adding the salted caramel.
• Mistake: Making caramel sauce over high heat, risking a burnt, bitter flavor. Fix: Cook sugar over medium heat and watch for a golden amber color.
• Mistake: Not balancing the salt in the caramel, making it too sweet or overly salty. Fix: Add flaky sea salt gradually and taste as you go.
• Mistake: Frosting a crumbly cake without a crumb coat, leading to a messy finish. Fix: Apply a thin layer of frosting first to seal in crumbs.
• Mistake: Storing the finished Salted Caramel Chocolate Cake at room temperature, which can cause spoilage. Fix: Refrigerate in an airtight container due to the dairy in frosting and caramel.

Storing Tips

• Fridge: Refrigerate your Salted Caramel Chocolate Cake in an airtight container for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
• Reheat: For a warm slice, microwave individual portions for 15-20 seconds or warm in a 300°F oven until the internal temperature reaches 165°F.

Always allow your Salted Caramel Chocolate Cake to cool completely before storing to prevent condensation and sogginess.

Conclusion

This decadent Salted Caramel Chocolate Cake is sure to impress with its rich layers and perfect sweet-salty balance. If you love this dessert, try our Ultimate Peanut Butter Cheesecake Recipe next. Share your results in the comments and subscribe for more irresistible recipes!

Print

FAQs

Can I make the Salted Caramel Chocolate Cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble and frost the Salted Caramel Chocolate Cake the day you plan to serve it for the best texture.

What is the best way to store leftover Salted Caramel Chocolate Cake?

Store any leftover cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. Let the cake sit at room temperature for about 30 minutes before serving to soften the caramel and frosting.

Can I use store-bought caramel for this recipe?

Yes, you can substitute homemade caramel with a high-quality store-bought version. Ensure it is a thick, pourable caramel sauce for best results. This will save time while still delivering a delicious Salted Caramel Chocolate Cake.