Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake is pure decadence with three stacked chocolate layers, rich chocolate frosting and glossy swirls of salted caramel. If you are searching for the dessert that makes every celebration epic this cake delivers the wow factor. My kitchen smells like cocoa and sugar heaven every time I bake it and there are never leftovers.

I first baked this cake for a milestone birthday and it stopped all conversation at the table. There is just something about the glossy caramel drips and chocolate crumbs that feels a little magical.

Ingredients

• Granulated sugar: brings sweetness and helps create a tender crumb
• Light brown sugar: adds a deeper molasses flavor that enhances chocolate
• All-purpose flour: use a spoon and level method for accurate measuring to avoid dry cake
• Unsweetened cocoa powder: choose a top quality Dutch process for maximum chocolate impact
• Baking soda and baking powder: double team for a high rise and light texture
• Salt: balances sweetness and pulls out the chocolate notes
• Eggs and egg yolks: contribute richness and keep the cake moist
• Full-fat sour cream: is your secret weapon for tang and extra soft texture
• Whole milk: gives body and structure to the batter
• Vegetable oil or melted coconut oil: for a super moist crumb that stays fresh for days
• Vanilla extract: use pure not imitation for the real flavor
• Hot water: helps bloom the cocoa and fully develop chocolate taste
• Unsalted butter: forms the base of the creamy frosting be sure it is at room temperature
• Confectioners sugar: sifting is key for a silky smooth frosting
• Heavy cream: adds indulgence to the frosting and helps with smooth spreadability
• Salted caramel sauce: homemade or high quality store bought for layering and topping
• Flaky sea salt: a finishing sprinkle for crunch and a pop of flavor

Step-by-Step Instructions

Prep the Cake Pans:

Thoroughly spray three nine inch round cake pans with nonstick spray including bottoms and sides. Line bottoms with parchment circles and lightly spray again to guarantee easy release

Mix Dry Ingredients:

Combine both sugars flour cocoa baking soda baking powder and salt in a large bowl. Use hands as needed to break up any clumps. Mix until all ingredients are completely blended for even texture

Mix Wet Ingredients:

In another bowl whisk together eggs yolks sour cream milk oil and vanilla until completely smooth and well combined. This ensures you do not over mix once you add to dry ingredients

Combine Wet and Dry Mixes:

Pour the wet ingredients into the dry ingredients and mix just to combine. Add the hot water and continue mixing until the batter is smooth and thin. The hot water will deepen the chocolate flavor

Bake Cakes:

Divide batter evenly among prepared pans. Bake at three hundred fifty degrees for about thirty minutes or until a toothpick comes out clean or with only a few moist crumbs. Allow cakes to cool ten minutes in their pans before flipping onto wire racks to cool fully

Make Frosting:

Beat very soft butter until creamy and smooth. Sift in confectioners sugar and cocoa powder gradually mixing until absorbed to prevent lumps. Add vanilla extract salt heavy cream and caramel beating until frosting is thick creamy and glossy adding extra cream if needed

Assemble Layers:

Level the tops of each cooled cake with a serrated knife for even assembly. Place one layer on a serving plate and spread a thin coat of frosting then drizzle with caramel. Repeat with the next layer. Top with the third cake layer and chill for one hour to set before finishing with the final coat of frosting and caramel swirls

Finish and Serve:

Sprinkle with flaky sea salt just before slicing. Serve immediately for gooey caramel or refrigerate for neater slices with perfect layers visible

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The sour cream is my must-have for incredible texture I love how it makes every bite almost melt in your mouth. When my niece took her first bite and her eyes went wide I knew this cake would become a family tradition.

Storage Tips

You can bake the cakes up to five days ahead and refrigerate them well wrapped. For longer storage freeze unfrosted layers for up to two months. Once assembled the frosted cake keeps well covered in the fridge for up to five days. Let it come to room temperature for thirty minutes before serving for the best texture

Ingredient Substitutions

If you need dairy free you can use coconut milk in place of whole milk and dairy free sour cream. Melted coconut oil also works well for the oil component and gives a subtle flavor twist. Gluten free all-purpose flour blends can be used for a gluten free version just be sure to check for comparable volume

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Serving Suggestions

This cake makes a fantastic birthday centerpiece or holiday dessert. I love serving slices with a scoop of vanilla ice cream or a drizzle of extra warm caramel. It also pairs beautifully with fresh berries for a pop of color and tartness against the sweet richness

Cultural Notes

Salted caramel is a classic French technique that made its way into American baking. The combination with chocolate is irresistible and has become a modern favorite in celebration cakes. Whenever we make this in my family it reminds us of those special bakery style desserts but with the glow of homemade effort

Recipe FAQs

→ How can I prevent my cake from sticking to the pans?

Be sure to spray pans thoroughly with nonstick spray, line them with parchment rounds, and spray again for easy release.

→ What is the key to achieving a moist chocolate cake crumb?

Ingredients like sour cream, oil, and extra egg yolks add moisture and richness to the cake layers.

→ How do I achieve a silky chocolate frosting?

Use very soft butter, sift confectioners’ sugar and cocoa, and beat the mixture until light and fluffy with heavy cream.

→ How do I assemble the layers smoothly?

Trim the cakes to level them, alternate layers of frosting and caramel, then chill before final frosting.

→ Can this cake be made ahead of time?

Yes, the cakes can be baked in advance and refrigerated or even frozen before assembly and finishing.

→ Why add sea salt at the end?

Flaky sea salt highlights the caramel and chocolate, enhancing the dessert’s flavors and providing a pleasant contrast.