Salted Caramel Chocolate Cake

This easy salted caramel chocolate cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

For the chocolate cake:
cups granulated sugar
cup light brown sugar packed
and 3/4 cups all-purpose flour not packed!
and 1/2 cups unsweetened cocoa powder sifted
teaspoons baking soda
and 1/2 teaspoons baking powder
and 1/4 teaspoons salt
large eggs + 2 large egg yolks at room temperature
and 1/2 cups full-fat sour cream
/3 cup whole milk
/4 cup vegetable oil you may also sub in melted coconut oil
tablespoons vanilla extract
and 1/2 cups hot water
For the salted caramel chocolate frosting:
cups unsalted butter , VERY soft 4 sticks, 16 ounces
and 1/2 cups confectioners’ sugar sifted
/4 cup unsweetened cocoa powder sifted
teaspoon vanilla extract
/2 teaspoon salt
tablespoons heavy cream more if needed
tablespoons salted caramel sauce
Garnish:
and 1/4 cups salted caramel sauce
Flaky sea salt
Instructions
For the chocolate cake:
Preheat oven to 350°. 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. F
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.
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.
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:
In a stand mixer fitted with the paddle attachment cream the softened butter on medium-speed until completely smooth; about 3 minutes.
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.

Method

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.