Decadent Salted Caramel Chocolate Cake

Indulge in the rich, luxurious flavors of our Decadent Salted Caramel Chocolate Cake. This stunning dessert features moist chocolate layers, a creamy salted caramel chocolate frosting, and a delightful garnish of salted caramel sauce and flaky sea salt. Perfect for special occasions or any time you want to treat yourself and your loved ones to something truly extraordinary.

Whenever I make this Decadent Salted Caramel Chocolate Cake, it’s an instant hit with my family. My husband always asks for a second slice, and my kids can’t get enough of the rich chocolate and smooth caramel combination. I remember the first time I baked it for a family gathering; everyone was amazed by the deliciously moist layers and the perfect balance of sweet and salty. This cake has since become a must-have at all our celebrations, and I’m sure it will become a favorite in your home too.

Why This Salted Caramel Chocolate Cake?

What Makes This Recipe Special

Rich and Moist Chocolate Layers: The combination of granulated and brown sugar with cocoa powder creates deep, chocolatey layers that are irresistibly moist.
Smooth Salted Caramel Frosting: The frosting is a perfect blend of sweetness from confectioners’ sugar and a hint of saltiness from salted caramel, making each bite heavenly.
Simple Yet Elegant: Despite its sophisticated taste, this cake is made with common ingredients and straightforward steps, making it accessible for home bakers.

Ingredients

For the Chocolate Cake:

400 grams (2 cups) granulated sugar
220 grams (1 cup) light brown sugar, packed
350 grams (2 3/4 cups) all-purpose flour
150 grams (1 1/2 cups) unsweetened cocoa powder, sifted
3 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt
3 large eggs + 2 large egg yolks, at room temperature
360 grams (1 1/2 cups) full-fat sour cream
80 ml (1/3 cup) whole milk
180 ml (3/4 cup) vegetable oil (or melted coconut oil)
2 tablespoons vanilla extract
360 ml (1 1/2 cups) hot water

For the Salted Caramel Chocolate Frosting:

454 grams (2 cups) unsalted butter, very soft
500 grams (4 1/2 cups) confectioners’ sugar, sifted
75 grams (3/4 cup) unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
45 ml (3 tablespoons) heavy cream (more if needed)
2 tablespoons salted caramel sauce

For the Garnish:

300 ml (1 1/4 cups) salted caramel sauce
Flaky sea salt

Directions

For the Chocolate Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper and generously spray with nonstick cooking spray.
Mix Dry Ingredients: In a large bowl, combine granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix on low until thoroughly combined, breaking up any large clumps with your hands if necessary.
Combine Wet Ingredients: In a separate bowl, whisk together eggs, egg yolks, sour cream, milk, oil, and vanilla extract until fully combined. Gradually add this mixture to the dry ingredients and beat on low speed until just incorporated. Pour in the hot water and mix until smooth. The batter will be thin.
Bake: Divide the batter evenly among the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Salted Caramel Chocolate Frosting:

Cream the Butter: In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth, about 3 minutes.
Add Sugar and Cocoa: Turn the mixer off and sift the confectioners’ sugar and cocoa powder into the bowl. Mix on low speed until the sugar and cocoa are absorbed, about 2 minutes. Increase the speed to medium and add the vanilla extract, salt, heavy cream, and salted caramel. Beat for 3 minutes. Adjust the consistency with additional sugar or cream as needed.

Assembly:

Level the Cakes: Using a serrated knife, trim the tops of the cooled cakes to create an even surface.
Layer the Cakes: Place one cake layer on a large plate or cake stand. Spread a thin layer of frosting on top, followed by 1/2 cup of salted caramel sauce. Repeat with the second cake layer. Add the final cake layer and refrigerate the cake for 1 hour to set.
Frost the Cake: Once set, frost the top and sides of the cake with the remaining frosting. Drizzle with the remaining salted caramel sauce and sprinkle with flaky sea salt.
Serve: Slice and serve. Store any leftovers in the refrigerator for up to 5 days.

Notes:

Substitutions: Feel free to use Greek yogurt instead of sour cream for a slightly tangier flavor.
Baking Tips: Make sure all ingredients are at room temperature to ensure even mixing and a smooth batter.
Nutritional Information: This cake is rich and indulgent, so enjoy it as a special treat!