Introduction
Indulge in the rich, decadent flavors of a Chocolate Salted Caramel Cake — a dessert that perfectly balances sweet and salty with every bite. This cake is ideal for special occasions or when you want to treat yourself to something truly luxurious. The combination of deep chocolate layers and gooey salted caramel swirls makes it an unforgettable showstopper.
The History
Salted caramel has its roots in French confectionery traditions, but it gained widespread popularity in the United States in the early 2000s. Chefs began experimenting with the contrast between sweet caramel and a touch of sea salt, leading to a flavor sensation that quickly took the culinary world by storm. When paired with rich chocolate cake, it becomes a modern classic that delights both casual bakers and professional pastry chefs alike.
Ingredients Breakdown
- For the Chocolate Cake: All-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, salt, eggs, milk, vegetable oil, sour cream, hot coffee, vanilla extract
- For the Salted Caramel Filling: Caramel sauce (store-bought or homemade), flaked sea salt
- For the Chocolate Buttercream Frosting: Unsalted butter, powdered sugar, cocoa powder, heavy cream or milk, vanilla extract, flaked sea salt
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, combine flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add wet ingredients: Beat in eggs, then add milk, oil, sour cream, coffee, and vanilla. Mix until smooth.
- Bake: Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool cakes completely before removing from pans.
- Prepare frosting: Beat butter until creamy, gradually mix in powdered sugar, cocoa powder, cream, and vanilla. Add a pinch of sea salt.
- Assemble cake: Place one layer on a plate, spread caramel filling over the top, sprinkle with sea salt, and frost with a thin crumb coat. Repeat layers and finish frosting the outside.
- Garnish: Drizzle extra caramel sauce over the top and sprinkle with more sea salt before serving.
Tips
- Use room temperature eggs and dairy for a smoother batter and frosting.
- Don’t skip the hot coffee — it enhances the chocolate flavor without making the cake taste like coffee.
- Let the cakes cool completely before slicing to avoid crumbling.
- Chill the cake briefly after applying the crumb coat to help set the frosting before adding the final layer.
Variations and Customizations
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend designed for baking.
- Dairy-free: Use plant-based milk, vegan butter, and coconut cream instead of sour cream.
- Nutty twist: Add chopped toasted pecans or walnuts into the batter or as a garnish.
- Liquor lovers: Add a splash of bourbon or rum to the caramel for a grown-up flavor boost.
- Layer options: Make it a 4-layer cake for a taller, more impressive presentation at parties.
Health Considerations and Nutritional Value
While this cake is undeniably rich and indulgent, moderation is key due to its high sugar and fat content. Each slice typically contains around 600–800 calories, depending on portion size and ingredient choices. To make it slightly healthier, consider using whole wheat flour, reducing the sugar by up to 25%, or opting for low-fat dairy products. However, keep in mind that substitutions may affect texture and flavor.
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup milk, room temperature
- ½ cup vegetable oil
- ½ cup sour cream
- 1 cup hot brewed coffee
- 2 tsp vanilla extract
Salted Caramel Filling
- ¾ cup caramel sauce (store-bought or homemade)
- ¼ tsp flaked sea salt
Chocolate Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ⅔ cup unsweetened cocoa powder
- 3–4 tbsp heavy cream or milk
- 2 tsp vanilla extract
- ¼ tsp flaked sea salt
Directions
- Make the cake batter: In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Add sugar and stir to combine.
- Mix wet ingredients: In a separate bowl, whisk eggs, milk, oil, sour cream, coffee, and vanilla until well combined.
- Combine wet and dry: Gradually add the wet mixture to the dry ingredients, mixing on medium speed until smooth and fully incorporated.
- Bake: Pour batter into prepared pans and bake for 30–35 minutes. Let cool in pans for 10 minutes, then remove and place on wire racks to cool completely.
- Prepare frosting: Beat butter until light and fluffy. Gradually add powdered sugar, cocoa powder, cream, vanilla, and sea salt. Beat until smooth and creamy.
- Assemble the cake: Place one cake layer on a serving plate. Spread caramel filling over the top and lightly sprinkle with sea salt. Top with second cake layer. Frost the top and sides with a thin crumb coat, chill for 20 minutes, then apply the final layer of frosting.
- Decorate: Drizzle with additional caramel sauce and finish with a sprinkle of sea salt just before serving.
FAQ
Can I make this cake ahead of time?
Yes! You can bake the cake layers up to 2 days in advance and store them wrapped at room temperature. Assembled and frosted cakes can be refrigerated overnight and brought to room temperature before serving.
Can I freeze this cake?
Absolutely. Wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
How do I make homemade caramel sauce?
To make your own caramel sauce, melt 1 cup brown sugar and 6 tbsp butter in a saucepan. Stir in ½ cup heavy cream and a pinch of salt. Cook until thickened, then let cool slightly before using.
What kind of cocoa powder should I use?
Use natural unsweetened cocoa powder for a richer chocolate flavor. Dutch-processed cocoa can also work but may alter the color and rise slightly.
Can I turn this into cupcakes?
Yes! Fill cupcake liners ⅔ full and bake at 350°F (175°C) for 18–22 minutes. Adjust frosting and caramel filling accordingly.
Summary
Chocolate Salted Caramel Cake is a luscious dessert that marries rich chocolate layers with gooey salted caramel and silky chocolate frosting. Perfect for celebrations or simply satisfying your sweet cravings, it’s a crowd-pleasing treat that never goes unnoticed.
