Name: Salted Caramel Chocolate Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups granulated sugar; 1 cup light brown sugar, packed; 2 and 3/4 cups all-purpose flour; 1 and 1/2 cups unsweetened cocoa powder, sifted; 3 teaspoons baking soda; 1 and 1/2 teaspoons baking powder; 1 and 1/4 teaspoons salt; 3 large eggs + 2 large egg yolks, at room temperature; 1 and 1/2 cups full-fat sour cream; 1/3 cup whole milk; 3/4 cup vegetable oil (or melted coconut oil); 2 tablespoons vanilla extract; 1 and 1/2 cups hot water; 2 cups unsalted butter (4 sticks, 16 ounces), very soft; 4 and 1/2 cups confectioners’ sugar, sifted; 3/4 cup unsweetened cocoa powder, sifted; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 3 tablespoons heavy cream (add more if needed); 2 tablespoons salted caramel sauce; 1 and 1/4 cups salted caramel sauce; Flaky sea salt

Jump to Recipe

If you’re searching for the dessert that dazzles every chocolate lover and sweet tooth in your life, this Salted Caramel Chocolate Cake Recipe is truly the showstopper. Imagine deeply rich, moist chocolate cake layers smothered in a luscious salted caramel chocolate frosting, outfitted with caramel drizzles and a pinch of flaky sea salt—that magical balance of sweet, salty, and decadence in every bite. This cake is ultimate celebration food; whether it’s a big birthday or a quiet Sunday treat, you’ll love how it brings everyone running to the table.

Salted Caramel Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Salted Caramel Chocolate Cake Recipe plays a starring role—some add velvety texture, others bring out the deep cocoa notes, while the caramel creates that irresistible gooey swirl. Let’s see what makes this cake so memorable:

Granulated sugar: Provides classic sweetness and contributes to a moist crumb.
Light brown sugar, packed: Adds a subtle molasses flavor for extra depth and warmth.
All-purpose flour: The backbone for structure and the perfect crumb.
Unsweetened cocoa powder, sifted: Delivers the cake’s rich chocolate flavor; always sift for lump-free batter.
Baking soda: Works with sour cream for maximum cake rise and fluffiness.
Baking powder: Another lift agent that ensures those layers are never dense.
Salt: Balances sweetness and makes every flavor pop.
Eggs + extra yolks, at room temperature: The secret to a rich, tender cake.
Full-fat sour cream: Adds delicious moisture and a slight tang that enhances the chocolate.
Whole milk: Helps create a supple, light texture.
Vegetable oil (or melted coconut oil): Makes for a tender, soft crumb; coconut oil adds a hint of nuttiness if you like.
Vanilla extract: Enhances the overall flavor and adds that bakery aroma.
Hot water: Blooming the cocoa with hot water deepens the chocolate flavor.
Unsalted butter (very soft): Creates a creamy, dreamy base for the frosting.
Confectioners’ sugar, sifted: Sweetens and fluffs up the frosting for smooth spreading.
Heavy cream: A splash helps make the frosting pillowy and rich.
Salted caramel sauce: Brings that signature salty-sweet kick to both frosting and garnishing.
Flaky sea salt: Sprinkling on top highlights the caramel and chocolate in every bite.

How to Make Salted Caramel Chocolate Cake Recipe

Step 1: Prep Your Pans and Preheat

Let’s get your oven prepped and your pans ready. First up, preheat the oven to 350°F (175°C). Generously grease three 9-inch round cake pans and line the bottoms with parchment paper for flawless release—trust me, you’ll thank yourself later! A final light spray ensures nothing sticks and every cake layer comes out picture-perfect.

Step 2: Mix the Dry Ingredients

In a large bowl or the bowl of your stand mixer, combine granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt. Give it all a mix on low speed so everything is evenly combined. This step ensures every bite of your Salted Caramel Chocolate Cake Recipe is beautifully balanced in flavor and rise.

Step 3: Whisk the Wet Ingredients

In a separate mixing bowl, whisk together the eggs, extra egg yolks, sour cream, milk, oil, and vanilla until smooth. Bringing all ingredients to room temperature helps everything blend perfectly and keeps your cake tender, not tough.

Step 4: Combine and Add Hot Water

Pour the wet mixture into the dry ingredients and mix until just combined. Then, slowly add the hot water—a little at a time, stirring gently. The batter will be thin, but that’s the secret to its moist, tender texture!

Step 5: Bake the Cakes

Divide your luscious batter evenly between the three prepared pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to finish cooling. Patience here pays off—you want them totally cool before frosting!

Step 6: Make the Salted Caramel Chocolate Frosting

Beat the softened butter until it’s super smooth and pale—about 3 minutes on medium speed. Sift in the confectioners’ sugar and cocoa powder, then mix on low until no puffs of sugar escape. Add in vanilla, salt, heavy cream, and that decadent salted caramel sauce. Whip it up for another 3 minutes until fluffy and irresistible. Adjust the consistency with a bit more sugar or cream as needed.

Step 7: Assemble the Cake

Time for the fun part! If needed, trim the tops of your cooled cakes for a flat surface. Place the first layer on your cake stand and spread a thin, even layer of frosting, then add about 1/2 cup of salted caramel sauce. Top with the next cake layer and repeat. Finish with the last cake layer and pop the whole thing in the fridge for an hour to set—this makes frosting smoother and keeps those gorgeous layers defined.

Step 8: Frost and Garnish

Spread the remaining Salted Caramel Chocolate Frosting over the top and sides of the cake, creating swoops and swirls for visual flair. Drizzle extra salted caramel sauce generously on top and finish with a flourish of flaky sea salt. Every slice looks (and tastes!) like it’s from a high-end bakery.

How to Serve Salted Caramel Chocolate Cake Recipe

Garnishes

Don’t skip the finishing touches! A final cascade of salted caramel sauce and a sprinkle of flaky sea salt make each slice pop both in flavor and presentation. You can also add a scattering of chocolate curls or toffee bits for some crunch and even more wow factor.

Side Dishes

While this Salted Caramel Chocolate Cake Recipe stands proud on its own, it pairs wonderfully with a scoop of vanilla ice cream or a dollop of homemade whipped cream. For a sophisticated touch, serve alongside fresh raspberries or sliced strawberries—the tartness cuts through the richness beautifully.

Creative Ways to Present

For parties, jazz up individual slices on dessert plates with extra drizzles of caramel and a few flakes of sea salt. Or, go big and create a layered trifle with broken cake pieces, frosting, and caramel sauce in glass jars—a playful, no-fuss way to enjoy all the flavors of this Salted Caramel Chocolate Cake Recipe.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (a rare occurrence!), place slices in an airtight container and refrigerate. The cake will keep fresh and fabulous for up to 5 days, and the flavors deepen after a day or two—sometimes it’s even better!

Freezing

Want to save some cake for a rainy day treat? Wrap unfrosted cake layers tightly in plastic wrap, then foil, and freeze for up to two months. For frosted slices, freeze them on a baking sheet until solid, then wrap individually. Defrost overnight in the fridge for best results.

Reheating

While you won’t want to microwave a whole frosted cake, individual slices can be gently warmed for 5–10 seconds in the microwave. This softens the frosting and brings out that incredible, gooey salted caramel for a just-baked feel.

FAQs

Can I use store-bought salted caramel sauce?

Absolutely! While homemade salted caramel sauce adds a delightful personal touch, a good-quality store-bought version works beautifully and saves time. Just be sure it’s thick and flavorful for best results in your Salted Caramel Chocolate Cake Recipe.

What if I only have two cake pans?

No worries! Simply divide the batter between two pans and bake a bit longer, checking for doneness with a toothpick. You can then split the cooled layers with a serrated knife to create three (or even four) thinner cake layers.

Can I make this gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Check that your other ingredients are gluten-free, and you’ll still get a stellar, crowd-pleasing Salted Caramel Chocolate Cake Recipe.

What can I use instead of sour cream?

If you’re out of sour cream, full-fat Greek yogurt or buttermilk make excellent substitutes, keeping the cake moist and tender while providing a lovely tang.

How do I get smooth, bakery-style frosting?

The secret is patience: always sift your powdered sugar and cocoa, start with super soft butter, and don’t rush the whipping time. Chilling the cake layers before the final coat also helps you achieve that smooth, professional look.

Final Thoughts

If you’ve ever wanted a dessert worthy of a celebration, this Salted Caramel Chocolate Cake Recipe is truly everything you crave in a layered cake—rich, fudgy, perfectly balanced between salty and sweet, and absolutely irresistible. Don’t hesitate to give it a go; your friends and family will be swooning for seconds!