Salted Caramel Chocolate Cake

This Salted Caramel Chocolate Cake is the kind of showstopper you bring out when you want to impress everyone and truly indulge. With three layers of moist chocolate cake wrapped in chocolate caramel frosting and rich drizzles of salted caramel, every bite is a celebration. It has been my go-to cake for birthdays and gatherings because it always brings out smiles and requests for seconds.

The first time I served this at a big family gathering it vanished in minutes and even the folks who claim they do not love chocolate wanted a second slice. The caramel drizzle on top always gets compliments and feels like that extra something special.

Ingredients

• Granulated sugar: Brings structure and sweetness to the batter Choose a fine grind for even mixing
• Light brown sugar: Adds moisture and a hint of molasses Choose one without lumps for best texture
• All purpose flour: Gives the cake its tender crumb Make sure your flour is fresh and fluff before measuring
• Unsweetened cocoa powder: Deep chocolate flavor Use a good quality cocoa for richness sift to avoid lumps
• Baking soda and baking powder: Leaveners that help the layers rise evenly Always check the freshness so your cake does not fall flat
• Salt: Balances the sweetness and highlights the other flavors Use fine sea salt for accuracy
• Eggs and extra egg yolks: Create richness and structure Room temperature eggs blend smoothly into the batter
• Full fat sour cream: Adds unbeatable moistness and tenderness Look for full fat for a softer crumb
• Whole milk: Loosens the batter and adds a creamy backdrop Choose whole for richness
• Vegetable oil: Keeps the cake soft even after refrigeration Neutral oil like canola works well melted coconut oil is a fun swap
• Vanilla extract: Rounds out all the flavors Real vanilla makes a noticeable difference
• Hot water: The secret to bloom cocoa powder and deepen chocolate flavor Use just boiled water for best results
• Unsalted butter: Forms the silky frosting Choose very soft butter for smoothest results
• Confectioners sugar: Sweetens and thickens the frosting Sift before using to avoid lumps
• Heavy cream: For extra creamy frosting and easy spreading Use cold for best texture
• Salted caramel sauce: Layered into the cake and the frosting adds the irresistible salty sweet kick Make your own or use a high quality store bought option
• Flaky sea salt: The finishing touch for dramatic presentation and flavor Look for large delicate flakes

Step-by-Step Instructions

Prepare the Cake Pans:

Spray three nine inch round pans thoroughly then line each base with a circle of parchment paper spraying again over the paper to ensure every surface is coated This prevents sticking and helps release the cakes easily

Mix the Dry Ingredients:

In a large mixing bowl combine both sugars flour sifted cocoa powder baking soda baking powder and salt Mix on low speed or by hand until everything is well blended breaking up any clumps with your fingers to ensure an even texture throughout

Blend the Wet Ingredients:

In a second bowl whisk together eggs egg yolks sour cream milk oil and vanilla Mix until completely smooth and everything is blended which will give your layers a consistent tender crumb

Combine and Thin the Batter:

Add the wet mixture into your dry ingredients mixing gently until just combined Pour in the hot water and continue to mix until the batter is smooth and thin Sometimes it can look almost runny but that is just right for this cake

Bake the Layers:

Divide the batter as evenly as possible between the three prepared pans Gently tap pans on the counter to pop larger air bubbles Bake in a preheated oven at 350 degrees for about thirty minutes A toothpick or cake tester should come out clean or with only a few crumbs Cool cakes for ten minutes in the pan then gently turn them out onto a rack to finish cooling completely

Make the Frosting:

In a stand mixer beat the soft butter alone for three minutes until it is light and creamy Sift in the powdered sugar and cocoa Turn the mixer to lowest speed and blend until everything starts to combine then increase speed to medium Add vanilla salt heavy cream and caramel Beat for several more minutes so it becomes extra fluffy If you like your frosting a bit stiffer add more sugar If you prefer a softer spread add a splash more cream

Assemble and Frost:

Level the cakes with a serrated knife if necessary so they stack neatly Place one layer on a cake stand Spread a generous swipe of frosting over the top then drizzle with half a cup of caramel Repeat with the second layer and top with the final cake After chilling for about an hour to set finish frosting the entire cake and sprinkle with sea salt for that signature sweet and salty flourish

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I will never forget my nieces helping drizzle caramel down the sides their laughter and sticky fingers just made the memory sweeter This caramel sauce is the real star and I sometimes swirl extra into hot chocolate or over vanilla ice cream for a simple treat

Storage Tips

Store the fully assembled cake covered in the fridge for up to five days If you want to keep it longer wrap unfrosted layers in plastic and freeze for up to two months Thaw at room temperature before frosting If the cake feels dry refresh with a light brushing of simple syrup before decorating

Ingredient Substitutions

You can use melted coconut oil in place of vegetable oil for a gentle tropical hint Out of sour cream Try using full fat Greek yogurt instead If you only have salted butter cut back on the added salt in the frosting and cake batter

Serving Suggestions

Slice this cake thick for dessert at special dinners and celebrate with a scoop of vanilla bean ice cream Extra caramel sauce on the plate makes each serving even more decadent For a holiday twist garnish with chocolate curls or shavings and more sea salt

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Cultural or Historical Context

Salted caramel desserts are a relatively modern classic but chocolate cake dates back centuries The addition of caramel started as a French pastry trend and now is a favorite combination for modern bakers There is something about the balance of salty and sweet that makes this cake feel both nostalgic and sophisticated

Frequently Asked Questions About Recipes

→ How do I keep the cake layers moist?

Use full-fat sour cream and avoid overbaking. Let the cakes cool in pans for 10 minutes, then transfer to a rack to finish cooling.

→ What can I substitute for vegetable oil?

Melted coconut oil is an excellent substitute, offering a slight flavor twist without compromising the cake's texture.

→ How thick should the caramel layer be?

Spread approximately half a cup of salted caramel between each cake layer for balanced flavor and moisture.

→ Can I make the cake in advance?

Yes, cakes can be baked up to five days ahead and refrigerated. Unfrosted layers can be frozen for up to two months.

→ How do I achieve a smooth frosting finish?

Cream softened butter thoroughly, sift in sugar and cocoa, and beat in cream and caramel until the frosting is fluffy and smooth.

→ What's the best way to garnish the cake?

Drizzle extra salted caramel and sprinkle flaky sea salt on top after final frosting for a striking finish.