Baker by Nature

A Baking Blog by Ashley Manila

Salted Caramel Chocolate Cake

Now that you know how to make Easy Salted Caramel Sauce, let’s make this decadent Salted Caramel Chocolate Cake!

Three layers of Salted Caramel Chocolate Cake slathered in homemade Salted Caramel Chocolate Frosting. So decadent!

This Salted Caramel Chocolate Cake is perfect for celebrations!

Tomorrow is my birthday and I’m currently feeling ALL of the feelings. Also currently in the car, driving to the beach, eating a giant slice of cake and chasing it with an iced coffee. If today is any indication of what 29 is going to be like, I think this year is going to be pretty darn great!

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Now as you know I’m a diehard chocolate lover, so it’s no surprise my birthday cake this year is a salted caramel chocolate cake! It’s three layers of heaven! And surprisingly easy to bake.

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Three layers of Salted Caramel Chocolate Cake slathered in homemade Salted Caramel Chocolate Frosting. So decadent!

I bake myself a birthday cake every year and this year I wanted something sinfully decadent. At first I thought it would be death by chocolate cake (one of my favorites), but then I started dreaming of something drenched in gooey salted caramel…

Finally, I decided to full on treat myself and create a cake that features BOTH! So, without further ado, meet my 29th birthday dessert: Salted Caramel Chocolate Cake.

Isn’t she just a knock out?! ↓

Three layers of Salted Caramel Chocolate Cake slathered in homemade Salted Caramel Chocolate Frosting. So decadent!

Tips and Tricks for Recipe Success:

  • This recipe calls for vegetable oil, but you can use an equal amount of canola oil or melted coconut oil in its place. I do not recommend substituting oil with butter.
  • For best results, make sure your eggs, egg yolks, sour cream, and milk have all come to room temperature before you begin baking.
  • When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield a dense and dry cake.
  • The cake layers should all be baked on the middle rack of your oven. If there’s not enough room in your oven to bake them all in an even row at once, simply bake them in two batches.
  • For the frosting, you’ll want to make sure your butter is VERY soft before creaming it.
  • The cakes should be completely cool before adding the frosting and salted caramel.
  • The assembly is a two part process: you’ll place one cake level on a large plate, top it with a thin layer of frosting, then add the caramel, then add another cake level and repeat. Once you’ve added the final cake level you’ll want to leave the top bare and place the cake in the fridge to set for one hour. Once it’s set, you can finish frosting.

Three layers of Salted Caramel Chocolate Cake slathered in homemade Salted Caramel Chocolate Frosting. So decadent!

Alright guys, time for me to wipe the crumbs of my party dress and start celebrating! There’s a mimosa and long nap on the beach in my very near future…

↑ But seriously, can everyday be my birthday?!

Three layers of Salted Caramel Chocolate Cake slathered in homemade Salted Caramel Chocolate Frosting. So decadent!

If you try this recipe for Salted Caramel Chocolate Cake, let me know what you think! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.

Three layers of Salted Caramel Chocolate Cake slathered in homemade Salted Caramel Chocolate Frosting. So decadent!

Three layers of Salted Caramel Chocolate Cake slathered in homemade Salted Caramel Chocolate Frosting. So decadent!

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Salted Caramel Chocolate Cake

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Total

Three layers of Salted Caramel Chocolate Cake slathered in homemade Chocolate Frosting. So decadent!

Ingredients

For the chocolate cake:

  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 2 and 3/4 cups all-purpose flour (not packed!)
  • 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 (you may also sub in melted coconut oil)
  • 2 tablespoons vanilla extract
  • 1 and 1/2 cups hot water

For the salted caramel chocolate frosting:

  • 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 (more if needed)
  • 2 tablespoons salted caramel sauce
  • Garnish:
  • 1 and 1/4 cups salted caramel sauce (please see post for more on this)
  • Flaky sea salt

Instructions

For the chocolate cake:

  1. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
  3. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
  4. Divide batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.

For the chocolate frosting:

  1. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
  2. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract, salt, heavy cream and salted caramel; beat for 3 minutes. If your frosting appears a little too thin, add a little more confectioners' sugar; If your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.

Assembly:

  1. Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread a thin layer of frosting on top, then add a 1/2 cup of caramel; top with another cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of caramel. Top final cake layer and place cake in the fridge to set for 1 hour. Once set, finishing frosting the top and sides of the cake. Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 days.

Notes

Cake may be baked up to 5 days in advance and stored in the fridge. Unfrosted cakes may be wrapped and frozen for up to 2 months. For best results, follow the recipe as written.

Nutrition Facts

Serving Size 1 slice

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Next try my ULTIMATE Salted Caramel Cupcakes because they’re SO good!!!

If you love salted caramel, this cupcake recipe is for you!

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Comments

  2. OH. MY. GOD.
    This may be a turn-off, but I want to lick my computer screen. I have NEVER seen such a decadent cake nor could I ever make something so amazing!
    HAPPY BIRTHDAY, and thank you for bringing a little bit of sweetness into my life everyday (I check your website all the time.) We could all use a sweet smile in today’s world.
    Best to you on your big day! Celebrate to the max!
    ~Amanda

    Reply

  6. Death by chocolate? Yes. Please. Great, great post, thanks so much for sharing, Ashley, and happy happy birthday!

    Reply

  8. I made this cake for my mom’s birthday over the weekend and it turned out AMAZING! Rich and moist but not dense. Thank you so much for this recipe. I will definitely be making it again. Question, have you ever thought of adding brewed coffee instead of hot water? Not that this cake needs more flavor, just curious of you have ever tried it.

    Reply

  10. Hi i looked through a lot of your chocolate cake related recipes. May I know if the cocoa powder are natural or dutched processed? Thank you! (=

    Reply

  11. This recipe is out of this world! I have one question? It was a little “gritty” (best word, I could come up with), any thoughts as to why or what to do to fix that? It still tastes fabulous, I just wondered what that could be.

    Reply

    • Hi Chele. I’m so happy you enjoyed the recipe! I’m having a hard time imagining how this cake could be gritty, so I’m not sure why yours came out that way. If you can expand on gritty in more detail I may be able to help… was it dry? too wet?

      Reply

      • I made it a second time and it was perfect, no idea what happened that first time! I have literally made like 6 of your desserts, keep them coming! You are my go to for desserts!

        Reply

  12. So I was about to start the frosting portion and noticed it said to add vanilla extract in the directions but I don’t see vanilla in the ingredients list for the frosting. How much am I supposed to be putting in?

    Reply

  14. Hi! 🙂
    This cake looks droolworthy. I would definitely bake it over the weekend. I have got one question though. Does the batter stand for some time? I don’t have multuple tins. So, i would have to bake it in batches.

    Reply

    • Hi Neha. I would recommend using multiple tins as called for because the cake batter has active ingredients in them that will develop and change the batter as they sit. I hope you get a chance to bake it!

      Reply

  15. I was wanting to make this cake tomorrow and I noticed in the frosting it says to add vanilla in the instructions but it is not listed in the ingredient list so I was wondering how much vanilla to add.

    Reply

  17. I have the same question. As above about the vanilla? It’s not listed in the I grediays under frosting but it is mentioned in the instructions, please help

    Reply

  18. Hey there I soooo want to make this cake for my mother in laws bday this weekend but I have only 2 cake pans their sizes being 23 cm x 23 cm x 3.5 cm. Would you be able to give ingredient ratios for a 2 layer cake please???

    Reply

  19. I made this cake at the weekend and it was amazing. Best chocolate cake I have come across and the frosting was gorgeous. Not too rich but just enough flavour.
    Could I use this sponge recipe for cupcakes?

    Reply

  22. Looks amazing, I will be making this recipe for a good friends birthday this weekend. I just want to check cup size please. Is one cup 250ml?

    Reply

  23. After putting the last layer of the cake, you say to put
    in the refrigerator for 1 hour. Won’t it dry the cake? Also,
    someone asked you if she Canadian put coffee instead of just water.
    Do you think its a good idea or the cake will mostly taste coffee?
    Thank you!

    Reply

  25. Hello.
    Great,awesome cake 😀 😀 😀 and i will make to my aniversary with some changes, Lemon curd to one layer to cut the sweet :p
    But i ‘m from portugal and here use grams, this cups are US or UK?

    Thanks

    Reply

  26. Hi! I made this cake for a family bake off, and it was AMAZING. It won, and everyone loved it. So much so I’m being asked to make it for a Christmas party, and I’m wondering if I wanted to make it in 9×13 would you recommend doubling the recipe? Or just an extra half of the amounts? Your thoughts would be appreciated!
    Thank you so much for posting this recipe.

    Reply

    • Hi Cali. Congratulations on winning the bake-off 🙂 So happy my cake could be a part of your family traditions! I’m not sure how this cake would work in a 9×13 pan. There’s a ton of cake batter, so I don’t think you’d need to double it. I’m just not sure where you’d put the caramel if you put it in that kind of pan since there would only be one layer? If you give it a try, I’d love to hear how it turns out 🙂

      Reply

      • I didn’t mean just one pan, I will still have layers. Might just leave the recipe and just have two layers with a layer of caramel. I will have to see how much batter goes in each pan 🙂

        Reply

  27. I am planning on making this cake for my dads birthday in a couple of weeks. I need to purchase cake pans. There’s a Wilton set of three pans for $11.99, but they are an 9″, 10″ and 11″ – could that work for this cake? Or do the pans have to be the same size?

    Reply

  29. I made this cake for our family Christmas, with just a few adjustments. First, let me comment on how absolutely magnificent this cake tastes! I can’t wait for another special occasion to make it! I normally do not either comment on or make twice a recipe I try from Pinterest. This recipe “takes the Cake”! My adjustments were, I baked in a large 10 x 14 baking dish, (it takes several minutes longer to bake) and halved the icing recipe. Absolutely scrumptious!

    Reply

  31. Hi! I’m planning to make this for my birthday party on Saturday. Can I make the frosting on Wednesday and the cake on Thursday, and then assemble on either Thursday, once the cakes cool, or Friday? (Basically, can I make the frosting ahead of the cake?) Thanks!!!

    Reply

    • Nevermind! I realized it made no sense/there was no reason to make frosting before cake. Cakes are done as of a few minutes ago and frosting/assembly will be done tomorrow! Thanks for the recipe! Everyone is super excited to try it!

      Reply

  32. I need to make a wheat free version of this. Cup for cup gf baking mixes aren’t as good as a boxed mix. I’m trying to figure out conversions using 2 boxes of mix and the wet ingredients. The recipe calls for 5 cups of dry ingredients, I think…..would the wet be the same as the recipe, or should I make 1 box and figure the conversions. Any help with any of that will be wonderful!

    Reply

    • I did this. I put in 5 whole eggs a little extra baking powder and a little extra sugar. Should work fine 🙂

      Reply

      • I just caught you were talking about a box mix. Skip that and use follow my directions with a good gluten free flour. It will be cheaper and better.

        Reply

  33. I am drooling over this recipe! I would like to make this cake for my daughters upcoming birthday. Do you think that I could substitute vegan sour cream and non dairy milk (soy milk, coconut milk)? She has had to give up dairy but I know she would like this cake!

    Reply

  35. When you took those pictures, had the caramel Cooled at all? Im afraid that after chilling the Caramel will become solid. If it sits in a refrigerator overnight, do you have that problem?

    Reply

    • Hi Davie. I used a caramel that doesn’t completely solidify, even when refrigerated. I’ve never had an issue with it being rock solid or anything, but I also always let my cake come back to room temperature for at least an hour before serving. I hope that helps 🙂

      Reply

  36. Hi. This cake looks so delicious. Will definitely try it for my son’s 3rd birthday. I have one question though. I have a load of caramel candy leftover from christmas. Is there any way i can use it for the caramel sauce?

    Reply

    • Hi Saba. It’ll make a great birthday cake! I’m not sure how you would make a caramel sauce from the candies, but you could try sprinkling them on top of the cake once it’s decorated 🙂

      Reply

  37. Happy belated birthday!
    I’m wondering is the salted caramel layer will be hard to cut into after the cake being chilled in the fridge. Or do I need to thaw the cake to room temperature before I slice then.

    Reply

  39. I just baked this cake and made the Salted Caramel Sauce in your blog, however, my cakes fell. I live in the Rockies and our house sits at about 4600′. What adjustments can I make so it won’t fall next time….I’m sure there will be a next time judging by the batter and caramel sauce. 🙂

    Reply

  41. Can I use icing sugat instead of confectionery sugar for the frosting? Last time I used sugar and it didn’t taste as good. You could still feel sugar on your teeth.

    Reply

  42. You said to add all the wet ingredients and caramel to the dry ingredients to mix.I’m not sure that I follow you.Do you make some caraml to go into the cake and then some to put between the layers?

    Reply

  43. I’m confused, you said to mix all the wet ingredients and caramel into the dry ingredients. Do you have to make a batch of caramel to go into the batter and then one to go between the layers?Please clarify.

    Reply

  44. Hello! I made this cake for my husband’s birthday! The cake was so divine, rich, chocolaty….wonderful. They baked perfectly and no cutting off tops. They were huge, big nice sized cakes. The frosting was wonderful, it was fluffy and rich and amazing! The caramel….I was short on time. I bought a salted caramel, by Smuckers. I searched for other brands, But this one looked great. It was great. Until all the caramel started to drip out of the cake. Any opening….caramel dripped out. I thought about poking holes in the cake and drizzling the caramel and letting it soak in…then frosting the layers. I should have. By the time hubby’s office cut the cake…the caramel was flowing out. It was ooey gooey. BUT delicious!! I froze it for a while and it slowed the oozing down, but….still oozed caramel. Any suggestions? I should make the caramel the next time; maybe it’s thicker and won’t ooze out. Over all, the cake was a wonderful hit, I was just sad that the caramel didn’t stay put!! I will try again, and oh..the heavenly taste of the caramel and the chocolate frosting ..and the divine chocolate cake. We loved it…..we could have made a trifle bowl out of it, and ate it with big ol’ spoons! haha! Thanks so much!

    Reply

  45. Hey there, the link the the caramel sauce you used is no longer working. Can you tell me what the caramel sauce you used was? Thanks so much!

    Reply

    • I would say yes. You will just have a lot of cupcakes with the full recipe. I would cut it in half and you should still get at least 12-15 cupcakes.

      Reply

  47. Thank you for this recipe. My daughter wanted a salted caramel cake and my son wants cupcakes! Both recipes look amazing and I will be busy making a cake and cupcakes and can’t wait to try both.

    Reply

  49. 2 Tablespoons vanilla in the cake and 1 teaspoon in the frosting, correct?

    I plan to make a two tiered cake. 3 9″ layers on bottom and 3 6″ layers on top (using a different recipe as we want the top tier to be vanilla). Will this cake with the caramel inside be sturdy enough for this?

    Reply

  52. More than one person seems to have questions pertaining to pans used in this recipe. I for one, do not like baking cakes separately because I think they tend to be drier plus you have more crust to contend with. I think keeping it whole and then cutting into layers is a fine option especially for those who don’t have or want 3 pans. Do you know how many cups this batter yields? That would help in selecting either a wider or taller single pan, be it square or round. Then all that would remain is adjusting the baking time and/or temperature. I would really love to make this so I hope I hear back from you Thanks…..

    Reply

  53. I’ve made this 3 times now and every time it has turned out AMAZING!!! Thank you SO MUCH for sharing this super yummy recipe!! I came to the site today to print the recipe so I can make just the icing for some vanilla cupcakes for a friend’s birthday party tonight!

    And I know I’m a little late but Happy 30th Birthday!! 🙂

    Reply

  56. I just made this cake and the center sunk in a bit. Has this happened to anyone else? It’s cooling off now and it sure smells good. Can’t wait to taste it.

    Reply

  58. I have a dumb question. I have the caramel sauce that you sent a link to……I assume I need to add the salt to that? How much? Just stir it in? Help please, making this for my wife’s birthday.

    Reply

  59. I just ordered the caramel sauce and plan on making this cake for New Year’s Eve. I’ll let y’all know how it turned out. It looks fabulous!

    Reply

  63. I made this for a chocolate lover’s going away party at work. It turned out beautifully, everyone is raving over it. Unfortunately, I gave up chocolate for lent so I’ll definitely be remaking this after Easter. Lol

    Reply

  65. I made this cake for a coworkers birthday yesterday and everyone loved it! I got reviews that I’m not allowed to make any other cake and others said it was the best cake ever and I’m not allowed to make it again. The cake went in 30 mins and today I have people asking me to turn the recipe into cupcakes and make the cake for a husbands birthday.

    My question- have you ever made this recipe into cupcakes? I’m guessing it would make quite a few which is perfect for my coworkers.

    Reply

  66. I made this cake gluten free and it was absolutely amazing!! This is by far the best gluten free cake I have ever made! Delicious!!

    Reply

  69. Oh my goodness, best cake I’ve ever made. So GOOD!! Very moist and soft. Great flavor!! I was generous with the caramel in the frosting. I also made the homemade caramel, and I had to quadruple the recipe. Well worth it though. Also DEFINITELY ake sure the cake is cooled before frosting and adding caramel to the layers. I didn’t the first time I made it and I couldn’t put nearly as much caramel in the layers.
    Lastly, I substituted hot coffee for the water. Added BEAUTIFULLY to the flavor of the cake.
    I definitely recommend trying this recipe!

    Reply

  70. Will this cake travel well? I was asked to bring dessert to a picnick, that is an hours drive away. This looks Devine!

    Reply

  72. I made this recipe for my mom. I did the thin layer of frosting in between the layers and of course had to make a ring of frosting to fill and keep the Carmel filling in may have used a little extra Carmel filling and frosted as normal. Then I decided to make it a little more decadent and special so I made 2 rings of buttercream flowers around the top and bottom edge then filled the middle of the top of the cake with the rest of the Carmel I had and sprinkled the sea salt alk over the top. So just a little extra since Carmel is my moms favorite. Wanted to post a picture but didn’t give me the option. Thanks so much for the wonderful recipe for us home bakers also I made it gluten free since we have celiac disease.

    Reply

  73. Amazing!!!! Just made this for my daughters 9th birthday and she said I “Nailed it”. lol
    I used Ghirardelli salted caramel sauce that I found at walmart. The cake was so moist & the frosting was to die for.

    Reply

  74. Thank you for the recipe! I just made this for my boyfriend’s birthday (he’s a salted caramel fanatic). The cake portion turned out exceptional – perfectly moist without being dense. However, I felt that the frosting was a little too fluffy. Was it meant to be fluffier or more like a fudge frosting? Maybe this is just my preference in that I prefer a more fudge-like frosting :).

    Reply

    • I just made this cake and my frosting turned out fluffy like a whipped frosting. Is that how it’s suppose to be? It’s also lacking in flavor/richness & it’s very light in color. The frosting in your picture doesn’t have a whipped look& appears to be rich, full of flavor with a beautiful dark color. Please tell me what you think I could’ve done wrong. I didn’t even finish the final frosting step. I left in fridge with hopes of correcting the problems.

      Reply

  75. I actually just made this cake for my own birthday! It’s delicious, and was a big hit with my family! The only problem is, the caramel layers are not at all oozy like yours – the caramel seems to have all been absorbed by the cake above it. It’s not bad – the cake is EXTRA moist! But I was excited about the gooeyness and it’s lacking. Any tips on how to avoid that?

    Reply

  76. Isn´t too sweet? Can I use one of each? Do you think the cake will be as good as the original recipe with less sugar?

    Reply

  77. The homemade salted caramel was wonderful. My chocolate icing looked nothing like the picture. The icing was a very light color. Not sure why. Overall, great cake

    Reply

  78. I made this cake for our sewing group. We had 5 birthdays today. This cake was a huge hit. Thank you so much. I used store bought caramel sauce this time but plan to make the salted caramel sauce next time. Hugs to you.

    Reply

  79. This cake is awesome! We put it in the fridge after the was finished and microwaved each piece for 15-20 seconds. It was amazing, like a molten lava caramel cake. Will absolutely make again!! Thank you!

    Reply

  80. Ok, this is baking in my oven right now. We were eating the batter, it was so good!! I’m going to let it cool, then wrap it and refrigerate it and make the frosting tmrw and assemble for Christmas! Also about to go make the caramel sauce!

    Reply

  81. This cake is seriously the BEST chocolate cake I’ve ever had! The salted caramel part is why I chose this recipe, and glad I did, the chocolate frosting alone is absolutely amazing! The salt adds a great balance with the sweetness. I hardly ever made a cake from scratch, but now because of this one I’ll never use a box. Plus I’m gluten free, I just substituted a 1:1 gluten free flour, and it tasted like a regular cake. I’ve already made this a couple times, even though there are a lot of steps, it’s totally worth it!!!

    Reply

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