PREP TIME: 1 HR 1 MIN | COOK TIME: 30 MINS | INACTIVE TIME: 1 HR | TOTAL TIME: 2 HRS 31 MINS
This salted caramel chocolate cake is a decadent dessert that you can make in advance. Super moist chocolate cake slathered in an amazing homemade salted caramel chocolate frosting. This cake is everything!
1 c. light brown sugar, packed
2 c. granulated sugar
3 tsp baking soda
3 large eggs + 2 large egg yolks, at room temperature
1 and 1/2 c. unsweetened cocoa powder, sifted
1 and 1/2 tsp baking powder
1 and 1/2 c. full-fat sour cream
2 and 3/4 c. all-purpose flour (not packed!)
1/3 c. whole milk
2 tbsp vanilla extract
3/4 c. vegetable oil (or use melted coconut oil)
1 and 1/2 c. hot water
1 and 1/4 tsp salt
Salted caramel chocolate frosting:
4 and 1/2 c. confectioners’ sugar, sifted
1 tsp vanilla extract
3/4 c. unsweetened cocoa powder, sifted
1/2 tsp salt
2 c. unsalted butter (4 sticks, 16 oz.), VERY soft
2 tbsp salted caramel sauce
3 tbsp heavy cream (more if needed)
Flaky sea salt
1 and 1/4 c. salted caramel sauce
How to make Salted Caramel Chocolate Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease the bottom and sides of three 9-inch round pans with non-stick cooking spray. Top with parchment paper and grease again. Set aside.
Step 2: Place the sugars, flour, cocoa powder, baking soda, baking powder, and salt in a bowl of a stand mixer fitted with the paddle attachment or in a large bowl, mix on low speed until well combined. You can also use a handheld electric mixer to do this. If needed, break any large clumps with your hands.
Step 3: Whisk the eggs, egg yolks, sour cream, milk, oil, and vanilla extract in another bowl until well blended. Pour this into the dry ingredients and beat on low until just mixed. Next, pour in the hot water and mix for about a minute until fully combined.
Step 4: Among the prepared pans, evenly divide the batter. Place in the preheated oven and bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 5: Remove from the oven when done and allow the cakes to cool for about 10 minutes in the pans before inverting to a cooling rack to cool completely.
Step 6: Cream the softened butter in a stand mixer fitted with the paddle attachment for about 3 minutes on medium speed until smooth.
Step 7: Now, turn off the mixer, then sift the powdered sugar and cocoa into the mixing bowl. Mix using the lowest speed for about 2 minutes until the sugar/cocoa has been completely absorbed. Adjust the speed to medium, then add the vanilla extract, salt, heavy cream, and salted caramel. Beat for another 3 minutes. You can add a bit of confectioner’ sugar if the frosting turned out too thin or heavy cream (about 1 tbsp at a time) if the frosting is too heavy.
Step 8: Carefully trim the raised top of each cake using a serrated knife to even them out. To a large plate or cake stand, transfer 1 layer and spread on top a thin layer of the frosting, then top with half of the caramel. Place another cake layer and repeat the same process. Lastly, top with the third and final cake layer. Pop the cake in the fridge for an hour to set.
Step 9: Remove the cake from the fridge once set and frost the top and sides. Sprinkle with salt.
Step 10: Slice and serve the cake right away or store it in the fridge for up to 5 days.
You can whip this cake up 5 days in advance and simply keep it in the fridge. You can also store unfrosted cakes in the freezer for up 2 months. Jut wrap and freeze.