Okay, friends, gather ’round because I’m about to share a secret weapon: my ridiculously good Salted Caramel Chocolate Cake. Think decadent chocolate cake meets gooey, dreamy salted caramel. It’s like a chocolate lava cake and a caramel apple had a baby… and that baby was pure, unadulterated deliciousness. If you love chocolate as much as I do, and maybe even enjoy the occassional slice of chocolate cake you’re absolutely going to be obsessed with this cake.
What is Salted Caramel Chocolate Cake?
What is this Salted Caramel Chocolate Cake? What is essentially a chocolate cake, swirled with homemade salted caramel? Is this caramel rich? Sweet and salty that just makes your taste buds sing. Think of it as taking your favorite chocolate cake and kicking it up about ten notches. What’s the contrast of flavors – the slightly bitter chocolate against the sweet and sour chocolate? Salty caramel – that’s just utterly irresistible.
Why you’ll love this recipe?
Oh, where do I even begin? This cake is truly special. What I love most is the explosion of flavors. The rich, Dark Chocolate of the cake perfectly complements the sweet and salty caramel. It’s a symphony in your mouth! And while it might look complicated, trust me, it’s surprisingly easy to make. You don’t need to be a professional baker to nail this one.
And the best part? It’s much more budget-friendly than buying a fancy bakery cake. You probably already have most of the ingredients in your pantry. I also love how versatile it is! You can serve it warm with a scoop of vanilla ice cream, or chilled with a dollop of whipped cream. It’s perfect for birthdays, holidays, or just a random Tuesday when you need a little something special. Honestly, this Salted Caramel Chocolate Cake outshines even my grandmother’s famous chocolate fudge cake (and that’s saying something!). The salted caramel just elevates it to another level.
How do I make Salted Caramel Chocolate Cake?
Quick Overview
How do I make Salted Caramel Chocolate Cake? How do you make salted caramel sauce? Swirl the caramel into the batter, bake, and then drizzle with even more caramel. It’s simple, even for beginner bakers. Don’t be intimidated by the caramel – it’s easier than it looks, I promise!
Ingredients
For the Main Batter:
* 2 cups all-purpose flour: I always use unbleached for the best flavor and texture.
* 2 cups granulated sugar: Feel free to reduce it slightly if you prefer a less sweet cake.
* ¾ cup unsweetened cocoa powder: Use a good quality cocoa powder for a richer chocolate flavor.
* 1 ½ teaspoons baking powder
* 1 ½ teaspoons baking soda
* 1 teaspoon salt
* 1 cup buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
* ½ cup vegetable oil: You can also use melted coconut oil for a slightly different flavor.
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup boiling water
For the Filling:
* 1 cup granulated sugar
* 6 tablespoons unsalted butter, cut into cubes
* ½ cup heavy cream
* 1 teaspoon sea salt: I love using flaky sea salt for an extra burst of flavor.
For the Glaze:
* 12 cup heavy cream * 4 ounces semi-sweet chocolate, chopped.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I always line the bottom with parchment paper for easy removal – trust me, it’s a lifesaver!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside. Make sure everything is well combined. How do you mix baking powder and baking soda to make a cake that rises?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, and salt. Set aside. The buttermilk adds a wonderful tang and keeps the cake moist.
Step 4: Combine
Gradually add wet ingredients to dry ingredients, mixing until just combined. Do not overmix cake. Overmixing can cause a hard cake to break. Then pour in the boiling water and mix until smooth. The batter will be thin, but that’s okay!
Step 5: Prepare Filling
In a medium saucepan, melt the sugar over medium heat, stirring constantly, until it turns into sour. Golden amber color. What is the base for salted caramel? Once the sugar is melted, add the butter and stir until smooth. Remove from heat and stir in the heavy cream and salt. Be careful, it will bubble up! Let the caramel cool slightly.
Step 6: Layer & Swirl
Pour half of the chocolate cake batter into the prepared pan. Drizzle about two-thirds of the salted caramel over the batter. Do not overdo the caramel. Pour the remaining chocolate over the top. Use a knife or skewer to swirl the caramel into the batter. Don’t overdo it, just a few swirls will do the trick!
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. How long does it take to bake a cake? I always check after 30 minutes and then add a few more minutes if needed.
Step 8: Cool & Glaze
Once the cake is cooled, prepare the glaze. In a small saucepan, heat the heavy cream until just simmering. How do you pour the chocolate over the top? Let it sit for a minute, then stir until smooth. Pour the glaze over the cake. Is it best to let it cool so it can melt properly?
Step 9: Slice & Serve
Slice the cake and serve. I love serving it warm with a scoop of vanilla ice cream or whipped cream. Is it good on its own?
What should I serve it with?
Salted Caramel Chocolate Cake is truly a star on its own, but pairing it with the right amount of chocolate is the best. What are some of the best accompaniments to an experience? What are some good ideas?
For Breakfast:Is it good to serve a cake with coffee? I like to have it on a lazy weekend morning – it’s ok to treat yourself! Is it good with a glass of cold milk?
For Brunch:Serve this cake as part of a brunch spread alongside fresh fruit, yogurt parfaits, and maybe some cheese. The richness of the cake balances well with lighter, fruitier options. Arrange slices on a pretty platter for an elegant presentation.
As Dessert:After a delicious dinner, eat Salted Caramel Chocolate Cake. What’s a good way to serve vanilla ice cream? A glass of dessert wine or a cup of herbal tea also complements the flavors nicely.
For Cozy Snacks:What is comfort food? Snuggle up on the couch with a slice and enjoy every bite.
My family has this cake every year for birthdays! Sometimes we add a different glaze or even swap the ice cream out to have even more fun with it!
How do I make a salted caramel chocolate cake?
How do you take Salted Caramel Chocolate Cake to the next level? What are some tips I have learned over the years?
Mixing Advice:Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until the ingredients are just combined. Do not overmix.
Swirl CustomizationExperiment with swirling patterns. How do you create intricate designs by using a toothpick or skewer to draw patterns in batter? Why don’t you over swirl the caramel?
Ingredient Swaps:If you don’t have buttermilk, you can use plain yogurt instead. Can you use melted coconut oil instead of vegetable oil for a different flavor?
Baking Tips:To prevent the edges of the cake from getting too dark, you can tent it with foil during the last few minutes. 10-15 minutes of baking. If you want to make a cake, be sure to let it cool completely before frosting, or it will melt.
Glaze Variations:For a richer glaze, use dark chocolate instead of semi-sweet chocolate. Add a tablespoon of coffee liqueur to the glaze for mocha flavor.
I once used too little butter when making the caramel and it crystalized!! Don’t be like me- make sure you follow the recipe to a T or else you might end up with rock candy!
Storing and Reheating Tips
Want to keep your Salted Caramel Chocolate Cake fresh and delicious? Here’s how:
Room Temperature: You can store the cake at room temperature for up to 2 days. Cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out.
Refrigerator Storage: For longer storage, you can refrigerate the cake for up to 5 days. Again, be sure to cover it tightly to prevent it from drying out. The glaze might harden slightly in the refrigerator, but it will soften up when you bring the cake to room temperature.
Freezer Instructions: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. To thaw, place it in the refrigerator overnight or at room temperature for a few hours.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to glaze it after thawing. This will prevent the glaze from cracking or becoming sticky during the freezing process.
Frequently Asked Questions
Final Thoughts
So, there you have it: my go-to Salted Caramel Chocolate Cake recipe. It’s a total crowd-pleaser, and I guarantee it will become a favorite in your house too. I love this recipe because it’s special enough for celebrations but easy enough to whip up on a whim. If you love this recipe, you might also enjoy my recipe for caramel brownies!
This Salted Caramel Chocolate Cake has become a staple in my family, I hope it becomes one in yours too! It’s the perfect combination of flavors and textures, and it’s always a hit. Happy baking!
Salted Caramel Chocolate Cake
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
