There's something utterly enchanting about a cake that combines rich chocolate with the sweet and salty depth of caramel. The Salted Caramel Chocolate Cake Recipe captures this perfect pairing beautifully, creating a dessert that is as indulgent as it is unforgettable.
Ingredients
Scale:
1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Homemade Caramel Sauce: 1 cup granulated sugar
6 tablespoons unsalted butter, cubed
½ cup heavy cream
1 teaspoon sea salt (or to taste)
For the Frosting: 1 cup unsalted butter, softened
3 cups powdered sugar
¼ cup homemade caramel sauce
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
Carefully stir in the boiling water (the batter will be thin).
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes.
In a medium saucepan over medium heat, melt the sugar until it becomes a liquid. Once it’s a deep amber color, add the butter and stir until melted. Remove from heat and carefully stir in the heavy cream and salt.
In a large bowl, beat the softened butter on medium speed until creamy. Gradually add powdered sugar, alternating with heavy cream.
Place one layer of chocolate cake on a serving plate. Spread a generous layer of frosting over the cake and drizzle with caramel sauce. Top with the second layer and repeat.
For the best flavor, chill the cake for about 30 minutes before serving.
