Salted Caramel Chocolate Cake

Name: Salted Caramel Chocolate Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12.0
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ 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; 1 cup heavy cream; 8 ounces semisweet chocolate, chopped; 1 cup granulated sugar; 6 tablespoons unsalted butter; ½ cup heavy cream; 1 teaspoon sea salt

Highlighted under: Baking & Desserts

Dive into decadence with this rich and moist Salted Caramel Chocolate Cake, layered with luscious chocolate ganache and drizzled in irresistible homemade salted caramel. Perfect for special occasions or as a delightful dessert, this cake is a true crowd-pleaser that will satisfy your sweet tooth and leave everyone craving more.

Created by

Hayley Morton

Last updated on 2025-12-02T17:55:12.850Z

This Salted Caramel Chocolate Cake is more than just dessert; it's a celebration of flavors that balance sweet and salty beautifully. Each layer is packed with rich chocolate that is perfectly complemented by the smooth, creamy salted caramel.

A Perfect Dessert for Every Occasion

Whether it's a birthday celebration, an anniversary, or just a weekend treat, this Salted Caramel Chocolate Cake is versatile enough for any gathering. Its rich layers of chocolate and sweet caramel make it a standout dessert that elevates any meal. Friends and family will be impressed with the cake's beautiful presentation and delicious flavor, ensuring it's the star of the show.

Not only is this cake visually stunning, but it also brings a combination of textures to the palate. The moist chocolate layers, creamy ganache, and silky salted caramel create a delightful experience that's hard to resist. You'll find that it's not just a dessert; it's an occasion in itself, inviting everyone to indulge in an unforgettable slice.

Tips for Successful Baking

To achieve the best results with your Salted Caramel Chocolate Cake, make sure to accurately measure your ingredients. Baking is a science, and even a slight variation in measurements can affect the texture and taste of the cake. Use a kitchen scale for precise measurements of flour and sugar, and always sift dry ingredients to prevent lumps and ensure a light, fluffy cake.

Another essential tip is to allow your cake layers to cool completely before assembling. If the cakes are still warm, the ganache and salted caramel will melt into the layers, resulting in a messy finish. Cooling the cakes ensures that each component sits perfectly in place, creating a beautiful and polished dessert that looks as good as it tastes.

Storing and Serving Suggestions

Keep your Salted Caramel Chocolate Cake fresh by storing it in an airtight container at room temperature for up to three days. If you want to enjoy it later, consider refrigerating it, but be sure to let it come to room temperature before serving for the best flavor and texture. The ganache and caramel may harden when chilled, and it’s best enjoyed when slightly warmed up, allowing the flavors to shine.

For an added touch when serving, consider pairing your cake with fresh berries or a dollop of whipped cream. These additions not only complement the rich flavors of chocolate and caramel but also enhance the visual appeal of the dessert. A dusting of cocoa powder or chocolate shavings on top can provide a beautiful finishing touch that impresses guests and makes every slice an indulgent treat.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ¾ 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 Chocolate Ganache

1 cup heavy cream
8 ounces semisweet chocolate, chopped

For the Salted Caramel

1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
1 teaspoon sea salt

Instructions

Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix until smooth. Stir in boiling water, which will thin the batter.

Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before removing from the pans.

Prepare the Chocolate Ganache

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth.

Make the Salted Caramel

In a medium saucepan, heat sugar over medium heat, stirring constantly until it melts and turns a golden brown. Carefully add the butter (it will bubble) and stir until melted. Slowly add the heavy cream, stirring until combined. Remove from heat and sprinkle with sea salt. Let cool slightly.

Assemble the Cake

Once the cakes are cooled, place one layer on a serving plate. Spread a layer of chocolate ganache on top, then drizzle with salted caramel. Place the second layer on top and repeat. Top the cake with any remaining ganache and caramel.

Frequently Asked Questions

One common question about this Salted Caramel Chocolate Cake is whether it can be made ahead of time. Absolutely! You can bake the cake layers a day in advance and store them in the fridge. The salted caramel sauce can also be prepared ahead and reheated gently before pouring over the cake during assembly.

Another frequent inquiry relates to ingredient substitutions. If you're looking for a lighter option, you can substitute the vegetable oil with applesauce or use low-fat milk. However, for the best flavor and texture, it's recommended to stick with the original ingredients whenever possible.

Variations to Try

Feel free to get creative with this cake! For a different flavor profile, consider adding a hint of espresso to the chocolate batter, which will enhance the richness of the chocolate. You could also try incorporating crushed nuts or a layer of chocolate chips within the cake layers for added texture and flavor.

If you're a fan of fruity desserts, you might want to add a layer of tart raspberry or cherry filling between the cake layers. The tartness from the berries will beautifully balance the rich chocolate and sweet caramel, creating a fantastic contrast that will delight your taste buds.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cake layers and store them wrapped in plastic wrap for up to 2 days before assembling.

→ What can I substitute for eggs?

You can use unsweetened applesauce or a flaxseed egg as a substitute for eggs.