• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Baker by Nature

A Baking Blog by Ashley Manila

  • About
  • Travel
  • Everyday Inspiration
  • Recipe Box
  • Shop
  • Contact
  • Facebook
  • Twitter
  • Pinterest
  • Email

April 3, 2019

Salted Caramel Chocolate Cake

This Salted Caramel Chocolate Cake is moist and sinfully decadent! So if you love chocolate and caramel, you’ll LOVE this easy recipe for how to make Chocolate Caramel Cake!

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

Chocolate Caramel Cake Recipe

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!

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.

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 chocolate and caramel! Because why not, right?!

So, without further ado, meet my 29th birthday dessert: Salted Caramel Chocolate Cake. Isn’t she just a knockout?! ↓

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 chocolate 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.

More Salted Caramel Recipes:

  • Salted Caramel Sticky Buns
  • Ultimate Salted Caramel Cupcakes
  • Salted Caramel Apple Pie

More Chocolate Cake Recipes:

  • Super Decadent Chocolate Cake with Fudge Frosting
  • Ultimate Chocolate Cheesecake
  • Easy Molten Chocolate Lava Cakes for Two

This Salted Caramel Chocolate Cake is moist and sinfully decadent! So if you love chocolate and caramel, you'll LOVE this easy recipe for how to make Chocolate Caramel Cake!

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

58 votes

Print

Salted Caramel Chocolate Cake

Prep 1 hour, 1 min

Cook 30 mins

Inactive 1 hour

Total 2 hours, 31 mins

Author bakerbynature

Yield 9" Layer Cake

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
  • 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.

Courses Dessert

Cuisine Cake

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.

 

250K Shares

Filed Under: Cakes, Chocolate Tagged With: chocolate cake, chocolate recipes, salted caramel cake, salted caramel recipes

Reader Interactions

Comments

  1. thehautecookie says

    July 8, 2016 at 10:42 pm

    omg i (really) just drooled. WOW . yummmm.
    xO!
    http://www.thehautecookie.com

    -Facebook-
    http://www.facebook.com/TheHauteCookie
    -Twitter-
    http://www.twitter.com/thehautecookie
    -Instagram-
    http://www.statigr.am/thehautecookie

    Reply
    • bakerbynature says

      July 11, 2016 at 5:27 pm

      It happens to the best of us 😉 Thanks for the love!!! xo

      Reply
      • Sharon Asp says

        February 11, 2017 at 2:21 am

        I’m not Sure when you will read this, but i have 2 9inch cake pans, and a 9 inch spring form cake pan. What do i do?

        Reply
        • Jane says

          April 8, 2021 at 9:33 pm

          I made this cake with only spring form pans, it works just the the same if not better, treat it same as the others and it will work (:

          Reply
      • joyce says

        March 5, 2017 at 4:43 am

        the most decadent cake ever!! rave reviews from friends and requests for more!!

        Reply
      • Emily says

        September 16, 2017 at 9:26 pm

        Where do you get salted caramel sauce?

        Reply
        • Gali says

          May 16, 2018 at 1:30 am

          Trader Joe’s has an amazing caramel sauce and/or dulce De lechery!!

          Reply
        • Gali says

          May 16, 2018 at 1:31 am

          Trader Joe’s has an amazing caramel sauce and/or dulce De leche!!

          Reply
          • Luisa says

            October 2, 2018 at 12:35 pm

            isn´t too sweet 3 cups of sugar? Can I use one of each? Do you think the cake will be as good as the original recipe with only 2 cups of sugar?

        • Jeri haynes says

          March 15, 2019 at 5:18 pm

          Where do I get salted caramel and flaky sea salt? I really want to bake this for my husbands birthday so please help.

          Reply
          • Kim says

            October 28, 2020 at 5:18 pm

            Williams Sonoma

          • Charlee says

            March 1, 2021 at 1:10 am

            You can make salted caramel sauce it’s not that hard, just look one up online.

      • Dunja says

        January 5, 2019 at 8:03 pm

        Does someone know what size of cup

        Reply
        • Milan says

          January 27, 2019 at 3:24 am

          You can’t be real?

          Reply
          • Shannon says

            April 2, 2021 at 10:45 am

            Not everyone uses the “cups” measurement. Especially outside of the USA. Most countries use the metric system so it’s grams and milliliters. No need to be rude to people asking for help.

        • Jax says

          April 24, 2019 at 1:19 am

          HI Dunja, if you are more familiar with weighing your ingredients, this conversion chart might be helpful for you: http://dish.allrecipes.com/cup-to-gram-conversions/

          Reply
        • Susan Armstrong says

          December 30, 2020 at 4:23 pm

          A cup is always 8 oz. or 16 tbsp.

          Reply
        • Eva says

          February 5, 2021 at 5:53 pm

          8oz measuring cup.

          Reply
    • Jessica Bolton says

      November 16, 2016 at 10:29 am

      This looks amazing! Today is my fiancé’s birthday and this is the cake our daughters and I are making him! Wish us luck!!!

      Reply
      • bakerbynature says

        November 17, 2016 at 2:07 pm

        Yay! Happy birthday to your Fiance and good luck 🙂

        Reply
    • Samara says

      December 20, 2016 at 10:15 am

      Hello. I make this cake all the time and its loved by everyone. Just wondering who many people this is to serve as I need to make a bigger cake. Thank you. 🙂

      Reply
    • Av says

      April 24, 2017 at 11:04 pm

      HOW TALL SHOULD THE CAKE PANS BE? ON AMAZON I AM SEEING ALL DIFFERENT HEIGHTS AND NOT SURE WHICH HEIGHT TO BUY. THANKS.

      (just realized I was on all caps lock, too lazy to retype it all)

      Reply
    • Christine Dickey says

      January 4, 2018 at 6:18 pm

      I would make this but the recipe doesn’t mention pan sizes.

      Reply
      • Linda says

        March 2, 2018 at 7:44 pm

        Recipe says to cut 3 9″ rounds of parchment paper. So you need 3 9″ pans to put the paper into to.

        Reply
  2. Amanda says

    July 9, 2016 at 9:26 pm

    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
    • bakerbynature says

      July 11, 2016 at 5:28 pm

      I’m honored! Thank you for the sweet wishes, Amanda! And I hope you get a chance to make (and EAT) this cake 😉 You deserve it! xo

      Reply
  3. Erin M. says

    July 10, 2016 at 11:49 am

    YUM~ This looks delicious! Happy Birthday!!!

    Reply
    • bakerbynature says

      July 11, 2016 at 5:29 pm

      Thank you, Erin! xo

      Reply
  4. Iram says

    July 11, 2016 at 5:53 am

    Sorry for the belated birthday wish. I hope it was grand. Honestly this cake looks AMAZING.

    Reply
    • bakerbynature says

      July 11, 2016 at 5:29 pm

      Thank you so much, Iram! I spent the weekend at the beach and it was exactly what I needed 😉

      Reply
  5. Manal Alalem says

    July 15, 2016 at 6:28 am

    Thank you for this amazing one:)

    Reply
  6. Amaryllis @ The Tasty Other says

    July 17, 2016 at 8:29 pm

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

    Reply
    • bakerbynature says

      July 18, 2016 at 11:29 am

      Thanks SO much Amaryllis!

      Reply
  7. Karly says

    July 19, 2016 at 5:13 pm

    So yeah, I’m totally drooling like crazy right now. This cake is absolutely INSANE! Cannot wait to try it out!

    Reply
    • bakerbynature says

      July 20, 2016 at 3:51 pm

      Yay!!! Can’t wait to hear how it turns out Karly!

      Reply
  8. Emily Mitchell says

    July 19, 2016 at 6:42 pm

    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
    • bakerbynature says

      July 20, 2016 at 3:51 pm

      So happy this cake was a hit, Emily! You could definitely use an equal amount of hot coffee in place of the water.

      Reply
  9. nimmi afzal says

    July 19, 2016 at 8:47 pm

    woww…its yumm,,,the pictures are really tempting!! loved your blog..

    Reply
    • bakerbynature says

      July 20, 2016 at 3:51 pm

      Thank you! I hope you get a chance to try the cake 🙂

      Reply
  10. mc says

    July 20, 2016 at 3:30 pm

    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
    • bakerbynature says

      July 20, 2016 at 3:50 pm

      I use regular unsweetened baking cocoa 🙂

      Reply
  11. Chele Munson says

    July 24, 2016 at 3:21 am

    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
    • bakerbynature says

      July 24, 2016 at 1:14 pm

      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
      • Chele Munson says

        August 14, 2016 at 11:53 pm

        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
    • Eleanor says

      July 31, 2016 at 7:43 pm

      Would that not be the salt?

      Reply
  12. Kristen Hahn says

    August 5, 2016 at 7:08 pm

    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
  13. Fernanda says

    August 9, 2016 at 8:48 pm

    It is posibble to use dulce de leche instead of caramel sauce??

    Reply
  14. Neha says

    August 17, 2016 at 4:38 pm

    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
    • bakerbynature says

      August 19, 2016 at 5:39 pm

      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. ivey says

    August 22, 2016 at 3:59 pm

    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
  16. Jill says

    September 3, 2016 at 2:15 pm

    I only have 1 cup of sour cream, do you think I could use 1/2up greek yogurt instead?

    Reply
    • Jill says

      September 4, 2016 at 2:48 am

      Never mind, I went and bought some more sour cream. I made this cake today for a party tomorrow, can’t wait to taste it!

      Reply
      • bakerbynature says

        September 4, 2016 at 1:54 pm

        Yay! I can’t wait to hear how it turned out, Jill 🙂

        Reply
    • bakerbynature says

      September 4, 2016 at 1:52 pm

      Hi Jill! I think full-fat Greek yogurt would work, but the texture may be a little different and the taste may be a little more tangy.

      Reply
  17. Mike says

    September 4, 2016 at 6:58 pm

    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
    • bakerbynature says

      September 5, 2016 at 11:28 am

      Hi Mike! It’s one teaspoon of vanilla extract. Enjoy 🙂

      Reply
  18. Rathi says

    September 19, 2016 at 8:54 am

    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
    • ruchira pratap says

      December 1, 2019 at 11:19 am

      Any substitute for sour cream ?
      Can I use homemade caramel sauce?

      Reply
  19. Elaine says

    September 28, 2016 at 7:51 pm

    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
    • bakerbynature says

      November 7, 2016 at 2:59 am

      Hi Elaine. I think there would be way too much batter for cupcakes. Here’s a link to my favorite chocolate cupcake recipe http://bakerbynature.com/super-decadent-chocolate-cupcakes/

      Reply
  20. Inge says

    October 2, 2016 at 7:09 am

    Hi! Can this cake be baked in one 9 inch pan? And then cut it in three layers once it is cooled?

    Reply
    • bakerbynature says

      October 2, 2016 at 11:04 am

      Hi Inge. There will be too much batter to fit in a 9″ pan.

      Reply
  21. cake frosting bags says

    October 6, 2016 at 3:19 am

    I really enjoy read this post.This is really a great tip! Thanks for sharing!!Genius

    Reply
  22. Jade says

    October 27, 2016 at 8:55 am

    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
    • bakerbynature says

      November 7, 2016 at 2:54 am

      Hi Jade. This conversion chart should help with that http://www.kingarthurflour.com/learn/ingredient-weight-chart.html

      Reply
  23. Nicole says

    October 28, 2016 at 8:41 pm

    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
    • bakerbynature says

      November 7, 2016 at 2:53 am

      Hi Nicole. Putting the cake in the fridge for an hour will not dry it. You can substitute the hot water for coffee but it will affect the taste a little bit.

      Reply
  24. Nicole says

    October 30, 2016 at 10:52 pm

    This cake is crazy delicious!!!

    Reply
  25. Hugo says

    November 3, 2016 at 12:32 pm

    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
    • bakerbynature says

      November 7, 2016 at 2:58 am

      Hi Hugo! This recipe is in US cups. Here’s a conversion chart that may come in handy http://www.kingarthurflour.com/learn/ingredient-weight-chart.html

      Reply
  26. Cali says

    November 4, 2016 at 6:39 pm

    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
    • bakerbynature says

      November 7, 2016 at 2:57 am

      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
      • Cali says

        November 8, 2016 at 5:44 am

        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
        • bakerbynature says

          November 8, 2016 at 5:00 pm

          Sorry I misunderstood, Cali! If you were going to do multiple layers you’d definitely want to double or possibly even triple the recipe.

          Reply
  27. Sarah Holden says

    November 14, 2016 at 2:00 pm

    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
  28. Marts says

    December 13, 2016 at 10:29 am

    Can I replace sour cream with Greek yoghurt in this recipe?

    Reply
  29. Brenda says

    December 28, 2016 at 3:34 pm

    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
  30. Natalie says

    January 8, 2017 at 6:07 am

    WOW, WOW, WOW and again WOW!

    Reply
  31. Ramona says

    January 10, 2017 at 7:52 pm

    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
    • Ramona says

      January 12, 2017 at 11:14 pm

      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. Jennifer says

    January 17, 2017 at 8:34 pm

    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
    • Julie Schultz says

      July 2, 2017 at 2:21 am

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

      Reply
      • Julie Schultz says

        July 2, 2017 at 2:24 am

        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
    • Laura says

      May 1, 2018 at 11:28 pm

      I use Betty Crocker Gluten Free Flour as the replacement. It turned out great!

      Reply
  33. Pat says

    January 24, 2017 at 3:40 pm

    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
  34. Ginggay says

    January 28, 2017 at 8:18 am

    Hello

    I’m just wondering if this recipe is good if it’s covered in fondant?

    Thank you!

    Reply
  35. Davie says

    February 6, 2017 at 1:57 pm

    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
    • bakerbynature says

      February 6, 2017 at 10:27 pm

      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. Saba Rehman says

    February 15, 2017 at 12:45 pm

    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
    • bakerbynature says

      February 15, 2017 at 3:07 pm

      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. Noor Lee says

    February 20, 2017 at 4:44 pm

    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
    • bakerbynature says

      February 21, 2017 at 3:27 pm

      Thank you! I like to let the cake sit for 30 minutes at room temperature before I slice into it 🙂

      Reply
  38. Sam says

    February 21, 2017 at 3:23 pm

    Can I make this a day ahead or will that cause sogginess?

    Reply
    • bakerbynature says

      February 21, 2017 at 3:26 pm

      Hi Sam. You can make it the day ahead and store it in the fridge. Just let the cake sit at room temperature for 30 minutes before slicing it.

      Reply
  39. Shana says

    February 22, 2017 at 12:35 am

    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
  40. Aaminah says

    March 3, 2017 at 9:19 pm

    Hey,hope you well!Just wanted to find out if i can substitute buttermilk for the sour cream?

    Reply
  41. Julia says

    April 7, 2017 at 9:32 am

    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
    • Casey says

      January 23, 2018 at 9:53 pm

      The whipping cream makes it so smooth!

      Reply
  42. Mary Goodale says

    April 16, 2017 at 5:30 am

    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
    • bakerbynature says

      April 17, 2017 at 7:19 pm

      Hi Mary. Step 3 should clarify this process 🙂 You do not add any caramel into cake batter.

      Reply
  43. Mary Goodale says

    April 16, 2017 at 5:34 am

    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. Connie Churchill says

    May 22, 2017 at 4:02 pm

    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. blair walker says

    June 7, 2017 at 7:27 pm

    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
  46. Rebecca says

    July 2, 2017 at 6:47 pm

    Can you make these into cupcakes?

    Reply
    • Bridy says

      July 20, 2017 at 9:46 pm

      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. Bridy says

    July 20, 2017 at 9:45 pm

    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
  48. Maira says

    July 25, 2017 at 7:02 am

    I did it and absolutely love it!!!
    THANK YOU!!!

    Reply
    • bakerbynature says

      July 25, 2017 at 10:32 am

      Yay! So happy this cake was a hit for you, Maira 🙂

      Reply
  49. Tori says

    August 15, 2017 at 7:55 pm

    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
  50. Alia | Everyday Easy Eats says

    August 16, 2017 at 5:01 am

    This is the most gorgeously chocolatey, caramel-y piece of cake I have ever seen! Amazing recipe and photos! 🙂 Looks beyond decadent and delicious!!

    Reply
  51. Nina says

    August 27, 2017 at 11:26 pm

    Wow. This was scrumptious. Thanks for sharing a great recipe!

    Reply
    • bakerbynature says

      August 28, 2017 at 5:55 pm

      So happy to hear it, Nina!

      Reply
  52. Lorraine Parente says

    September 30, 2017 at 10:03 pm

    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. Monica Snyder says

    October 27, 2017 at 12:24 pm

    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
  54. Claudia says

    October 29, 2017 at 1:20 pm

    Hello! is there any chance to have the ingredients in european units? I would love to try it.
    many thanks!

    Reply
  55. Bia says

    November 9, 2017 at 3:14 am

    What drink did you pair with this temptation of salted caramel chocolate cake?

    Reply
    • bakerbynature says

      November 9, 2017 at 12:08 pm

      Red wine or coffee both go great!

      Reply
  56. /abb / says

    November 19, 2017 at 7:02 pm

    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
  57. Karin says

    November 30, 2017 at 3:04 am

    This is the ultimate BEST chocolate cake recipe EVER!!! It’s a must have in your recipes!!!

    Reply
  58. Mike says

    November 30, 2017 at 3:48 pm

    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. Hunter says

    December 27, 2017 at 12:43 am

    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
  60. Casey says

    January 23, 2018 at 9:49 pm

    https://bakerbynature.com/6-minute-small-batch-salted-caramel-sauce/

    I used this carmel sauce recipe! Everything looks amazing! And it makes a huge cake! Thank you for sharing! Xoxox from Idaho!

    Reply
  61. Alicia says

    February 5, 2018 at 7:24 pm

    Just wondering if u can put fondant on the cake??

    Reply
  62. Christina stark says

    February 26, 2018 at 8:34 pm

    Made this today and it is amazing makes a large cake but delicous thank you for the recipie

    Reply
  63. Bridget says

    February 27, 2018 at 9:19 am

    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
  64. Lana says

    March 4, 2018 at 3:51 am

    Where do I find the caramel sauce recipe? I want to make this for my grandsons birthday.

    Reply
  65. Rebecca says

    March 7, 2018 at 10:27 pm

    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. Denise says

    March 10, 2018 at 11:38 am

    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
  67. Roni says

    April 13, 2018 at 4:43 pm

    Will one batch of your homemade caramel sauce be enough for this cake or should I double it?

    Reply
    • bakerbynature says

      April 14, 2018 at 11:20 am

      One batch should be plenty 🙂

      Reply
  68. Arvin Ebdalian says

    April 24, 2018 at 4:50 pm

    I made it it was awesome and heavy cake!

    Reply
  69. Whitney Rene' says

    May 21, 2018 at 9:38 pm

    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. Michelle says

    May 22, 2018 at 5:48 pm

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

    Reply
    • bakerbynature says

      May 23, 2018 at 7:32 pm

      Hi Michelle. I would suggest chilling the cake in the fridge for a few hours before traveling with it! 🙂

      Reply
  71. Village Bakery says

    May 23, 2018 at 6:12 pm

    Great recipe, Ashley. Thanks so much for sharing!

    Reply
  72. Casandra says

    May 31, 2018 at 9:34 pm

    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. Kari says

    July 18, 2018 at 5:36 am

    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
    • bakerbynature says

      July 19, 2018 at 5:13 pm

      Awww yay! So happy to hear it, Kari 🙂

      Reply
  74. Emily says

    August 31, 2018 at 10:34 pm

    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
    • Lisa C says

      September 27, 2018 at 5:58 am

      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. Kaitie says

    September 9, 2018 at 1:30 am

    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. Luisa says

    October 2, 2018 at 12:41 pm

    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. Wendy Beamer says

    October 29, 2018 at 6:53 pm

    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. Sue says

    December 4, 2018 at 2:39 am

    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. Kelyy says

    December 16, 2018 at 3:42 pm

    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. Bonnye says

    December 24, 2018 at 3:10 am

    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. Nicole Posada says

    January 30, 2019 at 10:21 pm

    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
  82. Afra Anzar says

    February 17, 2019 at 1:01 pm

    Hey the cake looks amazing and I can’t Wait to try it ASAP
    I wanted to make a chocolate drip cake
    And I’m glad I’ve found the perfect recipe
    Can I use this frosting for frosting smoothly 4 tier cake ?

    Reply
  83. Norma Smalley says

    February 19, 2019 at 3:32 am

    Do you have a weekly or monthly news letter with recipes? This chocolate cake is making
    me hungry.

    Thank you.

    Reply
  84. Luisa says

    March 3, 2019 at 6:50 am

    Wow. Made this cake today and had to give the rest away or would have eaten it all myself. I used my own caramel sauce and frosting recipe for the cake. I forgot to set in fridge for an hour before frosting top layer. My cake was a leaning mess but I did not care, it was so good!!! Next time will make sure to set in fridge!!!

    Reply
  85. Kim Tow says

    May 11, 2019 at 1:05 am

    WOW!!!! What a coincidence!! Tomorrow is my birthday and I am also making my own birt Cake!
    This cake looks AMAZING can’t wait to try it.
    Happy baking everyone!!!

    Reply
  86. Cyndi Kroner says

    August 23, 2019 at 5:17 pm

    This cake is by far the biggest crowd pleaser, even those who don’t like chocolate or sweets in general. Everyone raves about this cake!!! Thanks for the recipe!

    Reply
  87. Carmel M Watson says

    August 24, 2019 at 2:04 pm

    I made this cake and it is very good. I would say to the person who wondered if they could cut back on the amount of sugar in the recipe; not to. The amount of cocoa uses up all the sweetness of the sugars. This cake is extremely chocolate!

    Reply
  88. Mauren says

    September 26, 2019 at 11:40 am

    My favorite cake!! I don’t get caramel oozing between layers like the pictures in the recipe show, but this cake is worth every minute it takes to make it! I’ll usually make the salted caramel a day or two in advance, along with with the cake layers which I wrap in in plastic wrap and then freeze. That way when I’m ready to decorate it, all I need to do is pull the cake layer and caramel out to thaw a bit while I make the frosting and it’s perfection! Thanks for sharing this new family fave!

    Reply
    • Haydee says

      January 8, 2021 at 3:57 am

      What was your caramel recipe ? I made the one in this recipe but it was grainy and the butter made a layer on top and there was watery sugar at the bottom 🙁 made it twice and twice it came out like that

      Reply
  89. Devin Sanchez says

    October 19, 2019 at 12:58 am

    “3 large eggs + 2 large egg yolks” What is the purpose of this? I’m very curious

    Reply
  90. Melissa says

    October 25, 2019 at 12:15 am

    OMG, these are amazing!!! Thanks so much for sharing,

    Reply
  91. Amanda says

    December 6, 2019 at 2:11 pm

    I made this cake for Thanksgiving dinner this year, and it turned out beautifully! Not only is it a pretty cake, but it is unbelievably delicious!
    If you make this cake ahead of time and are storing it in the refrigerator, I would definitely take it out 30 minutes or so before serving. It’s a little difficult to slice if too cold.
    I was a little anxious about attempting the salted caramel for the first time, and I bought plenty of heave cream in case I needed to throw out a batch or two. However, Ashley’s instructions and tips are on point! I believe my caramel slow boiled for about 15-16 minutes before it reached a pretty golden brown color. The caramel is amazing!
    As for the cake, it so moist and fantastic! This will be a go-to recipe for chocolate cake, for sure. The batter is super thin, but don’t let that alarm you. It bakes up perfectly, and unlike many other cake recipes, this one does not deflate in the center as it cools. I did trim a little off 2 of the layers so that the finished cake would stand straight and tall.
    I had plenty of chocolate caramel buttercream frosting. In fact, I threw away a good amount (definitely don’t need that sitting in my refrigerator). The only thing I didn’t have and couldn’t find at the grocery stores closest to me, was a good flaky sea salt. I will be better prepared the next time I make this amazing cake! Thank you for a great recipe!

    Reply
  92. Rachel says

    December 25, 2019 at 10:19 pm

    I made this! I’ve never made a three layer cake and it turned out fantastic. This is an excellent recipe. Thank you!

    Reply
    • bakerbynature says

      December 27, 2019 at 5:23 pm

      Hi Rachel!!! I’m SO happy you enjoyed this recipe! Happy baking 🙂

      Reply
  93. Salome Spycher says

    December 28, 2019 at 9:16 pm

    Hy is it possible to use glutenfree flour? I have a special glutenfree flour for cakes.. it contains Cornstarch, cornmeal, rice flour, lentil flour, modified tapioca starch, thickener: locust bean gum.
    What do you think?
    Thank you for your answer!

    Reply
    • bakerbynature says

      December 28, 2019 at 9:33 pm

      Hi! We haven’t tried, so we can’t say for sure. But your best bet would be using a cup for cup GF flour substitute 🙂

      Reply
  94. Adam says

    December 30, 2019 at 4:38 pm

    I made this for the birthday of my girlfriend, turned out amazing! It was kind of tiring to convert everything to grams, but was still fun to make. (This is my first real cake.) The only problem was, I was already in sugar coma at the end just by licking off the spoons. 😀 Thank you for the recipe.

    Reply
  95. Salome Spycher says

    January 12, 2020 at 6:19 pm

    What can i use instat of full fat sour cream?
    I live in switzerland and we dont have sour cream.

    Reply
    • Kathryn says

      June 23, 2020 at 6:59 pm

      I think Creme Fraiche is similar to sour cream. You could probably use Greek yogurt, too.

      Reply
  96. christina says

    February 21, 2020 at 12:24 pm

    Can you make a video?

    Reply
  97. raven621b says

    April 1, 2020 at 4:32 pm

    And once again, your recipes have been amazing! This is now my go-to chocolate cake!

    Question: could i get 2 8″ round cake layers out of half of the cake batter or should i use the full amount and just make extra cake?

    Thanks! looking forward to the next recipe experiment!

    Reply
  98. Jules says

    April 18, 2020 at 8:24 am

    I just found you and made this cake for my husbands 40th! It was incredible and my first time making a cake! Thanks so much!

    Reply
  99. Sylvia Slivo says

    April 19, 2020 at 1:26 am

    I made this tonight. I was concerned with making the salty caramel sauce. But it was so easy! this whole recipe is amazing!! I did not have 9″ pans and used 3-8″ pans and an 8 x 8 square LOL!. Its really one of the best cakes I’ve ever had!

    Reply
  100. Ipek says

    April 21, 2020 at 7:44 pm

    How do I change the quantities if I want to make it with 2 cakes instead of 3? Thankss:)

    Reply
  101. D says

    April 22, 2020 at 6:15 pm

    Hi – I have the same question as the previous one about layers. Can I make only two layers and slice them each in half so I end up with four tiers? If so, what are the ingredient amount adjustments?
    Thanks.

    Reply
  102. Nica says

    May 5, 2020 at 12:37 pm

    Hi! What if I only have a 10 inch and 8 inch pan how do I adjust the recipe for the cake pan size? TIA! Love your posts!

    Reply
  103. Corina says

    May 11, 2020 at 9:38 pm

    The most AMAZING cake I’ve ever baked and I love baking! I also used your Salted Caramel Sauce recipe which is also 5/5 stars!
    Thank you so much <3

    Reply
  104. Kellie Hill says

    May 14, 2020 at 3:16 pm

    Wow! I don’t usually like cake, but this was delicious. I made this recipe exactly as written and it was perfect! If you like a moist cake, this is for you. Also, don’t skip on the flaky sea salt…it’s my favorite part.

    Reply
  105. Susan Oakes-Hauf says

    July 12, 2020 at 4:29 am

    I’ve made this several times and it’s always delicious. I make a 2 layer cake to simplify a little and only add the caramel sauce to the top and let it drip down a tad. Then I serve a bit on the side as well. It’s always a hit!

    Reply
  106. Abby says

    July 12, 2020 at 6:27 pm

    This was the best recipe ever! There was SO much butter in the frosting so I think next time I will cut down on that. Other than that it was amazing! Everyone loved it! Thank you for the recipe, I will for sure be making it again! Ashley you are my favorite baker by far, I use all your recipes! Thanks again!

    Reply
  107. Kate N. says

    July 12, 2020 at 9:02 pm

    Hi! This cake is a favorite in my family – thank you for the recipe! Can this cake recipe be used For cupcakes? I love the taste of the cake. I saw you have chocolate cupcake recipes – but, I just love this cake so so much I wanted cupcakes to taste as close to the cake as possible.

    Reply
    • Raven621b says

      August 24, 2020 at 2:29 pm

      I’ve made this recipe into cupcakes before, as it’s my favorite chocolate recipe too! The whole recipe will make a lot, so halving the recipe should give you about 12-15 cupcakes!

      Reply
  108. Priyanka says

    July 21, 2020 at 6:33 am

    Hi would love to bake this cake over the weekend and had one question… is it possible to use SMBC or chocolate ganache with salted caramel added to it instead of the abc frosting? If yes then how much caramel do I add to the chocolate ganache? Would hugely appreciate your inputs… thanks

    Reply
  109. Pam says

    August 2, 2020 at 1:47 am

    Hi Ashley. I made this cake for my daughters surprise 24th Birthday. It is the first real home made cake I have made in ages, but it was wonderful. Everyone loved it.
    I did have a small issue with the layers sliding with the caramel sauce and icing but after a slight heart attack was able to use kabob sticks to hold it in place until it was in the fridge for a while. I’m not quite sure why because I actually cheated on the caramel sauce and used Smuckers and never heated it and the cakes were very cool from being cooked early in the morning, but it really didn’t matter because it tasted amazing. Thank you for such a wonderful recipe 🙂 I will definitely try making the caramel sauce next time. Thanks again.

    Reply
  110. Rivermarket Kitchen says

    August 2, 2020 at 8:40 am

    Looks great! Love your recipe, added to the menu for this weekend, hoping to enjoy the wonderful Salted Caramel Chocolate Cake with my family. Thanks and have a nice day

    Reply
  111. Lisa Pinette says

    August 9, 2020 at 11:21 pm

    This cake is AMAZING! I served it at a birthday gathering today and one of the guests said it was the best cake he ever tasted. It’s my new fave as well!
    I also love your technique for making caramel. For the first time in my life I didn’t burn the first batch! I will use your recipe from now on.

    Reply
  112. Aaron says

    September 6, 2020 at 5:21 pm

    I’ve baked a good bit of cakes, and this one really turned out well. The caramel sauce recipe was probably the most impressive, and turned out perfect. Only thing I tweaked was I added two shots of espresso to the cake batter, and I cut the powdered sugar down to 3 cups, which was plenty sweet. The salted caramel with the cake and frosting was a perfect balance of sweetness!

    Reply
  113. Romane says

    October 7, 2020 at 4:12 pm

    I did it and it is amazing my chocolate frosting wasn’t as creamy though. But overall it is amazing.

    Reply
  114. Anderson says

    October 13, 2020 at 4:28 pm

    Oh my goodness. this cake is absolutely the best chocolate cake i have ever had. and the icing, to die for. i definitely recommend this cake and icing (4 sticks of butter and all)!!!! so so so moist and beautiful rich chocolate flavor with a perfect hint of salted caramel. 10/10. would recommend.

    Reply
  115. Anna Schmidt says

    October 21, 2020 at 6:33 pm

    Hi, I’m in the process of making this cake. Layers done but wont be eating until 2 days time. Can i make the frosting in advance (need to travel with cake) and assemble the cake in two days time and if so how is it best to store the frosting? Sorry if you’ve already answered similar query.
    Thanks
    Anna

    Reply
  116. chef eric levine says

    November 4, 2020 at 12:06 am

    Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.

    Reply
  117. Lindal says

    November 4, 2020 at 12:08 am

    For some reason, I love cooking your recipes. It looks delicious, for sure this Salted Caramel Chocolate Cake is going to be on my table tonight. Thank you, Ashley, for this simple yet delicious looking recipe. !!

    Reply
  118. Cassandra Dull says

    November 22, 2020 at 8:44 pm

    Just wanted to thank you for this wonderful recipe! I love baking but this cake came out perfectly! Well done on the explicit direction. It helped me to learn a few new things to get it done right. I’d say this is better than most of the chocolate cakes I’ve had at restaurants!

    Reply
  119. Marina says

    November 30, 2020 at 2:25 am

    It really look like three layers of heaven! but I think its too difficult for a newbie like me.
    Maybe I try one layer of heaven first lol

    by the way, you bake yourself a birthday cake every year!? respect!

    Reply
  120. Sweet Dixie Kitchen says

    December 8, 2020 at 4:25 am

    Salted caramel and chocolate, what a wonderful combination! Your cake is a great dessert for a family’s meeting, thanks alot!

    Reply
  121. Jacks says

    December 12, 2020 at 10:36 am

    The second salted-caramel recipe I worked on, looks great!

    Reply
  122. Elliott says

    January 14, 2021 at 3:12 am

    Salted Caramel Chocolate Cake is awesome! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe.

    Reply
  123. Alex Jordan says

    January 14, 2021 at 6:35 pm

    Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.

    Reply
  124. Paula says

    January 23, 2021 at 10:58 pm

    I’m not sure if I missed it being mentioned in the article, but does this cake need to be refrigerated or can it sit on the counter (covered, of course)?

    Reply
  125. Colleen says

    February 8, 2021 at 5:44 am

    I made this cake for my birthday and it came out fabulous. Because it’s just my husband and I, I didn’t need a large 3 layer cake, so I halved the recipe and used two small round tins. The amount of batter was perfect. This cake is so moist and delicious it defies description. Combined with wonderful frosting and my wonderful homemade salted caramel sauce, I have to say that this is the best cake I have ever baked.

    Reply
  126. Cheryl says

    February 9, 2021 at 7:25 pm

    My 5 year old asked for chocolate caramel Birthday cake for his birthday today…I just finished… the sauce is delicious!

    Reply
  127. Devaki Dharmawardena says

    February 25, 2021 at 3:26 am

    Can you make this cake without sour cream? if not, what can be used as a substitute for sour cream? Thank you

    Reply
  128. Barbara says

    March 5, 2021 at 6:21 pm

    I made this for my husband’s birthday yesterday and it is delicious!! It will definitely be made again. Excellent cake! Next time I will make the caramel sauce first to allow it to cool.

    Reply
  129. Jenn says

    March 8, 2021 at 12:29 am

    So I have to admit I did my own salted caramel butter cream recipe with this cake recipe, and this was the best chocolate cake I have ever made!

    Reply
  130. Jackie says

    March 21, 2021 at 9:55 pm

    Hi
    What’s the reason for the butter to be VERY SOFT instead of being at room temp for the frosting. Usually recipes ask for it to be at room temp.

    Reply
  131. Lisa G. says

    March 22, 2021 at 7:50 pm

    I made this cake and it was delicious! However, I have a question about the caramel sauce. I just bought salted caramel ice cream topping & I tried to put the 1/2 cup on the cake & it just ran off. Is there a better choice of the sauce?

    Thank you,

    Reply
  132. Christina says

    April 11, 2021 at 5:10 pm

    I made this recipe into a 6” 3 layer cake and 30 cupcakes. They were a huge hit!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

Subscribe

Footer

Instagram

Instagram did not return a 200.

Copyright© 2021 · Baker by Nature | Privacy Policy