This Salted Caramel Chocolate Cake has layers of two kinds of frosting and a soft homemade cake. Great cake for any party!
Why Make Chocolate Caramel Cake
Usually, I am a big fan of using boxed cake mixes to create fun cakes and cupcakes, but today I am sharing a homemade chocolate cake recipe with you.
I love using coffee as the liquid in this cake to boost the chocolate flavor a little more. Trust me, you will not taste the coffee at all.
This salted caramel mocha bundt cake is another one of my favorite cakes that uses coffee!
This cake is baked in a 9x13 pan and then cut in half to create two layers for the cake.
Salted caramel frosting holds the two cake layers together, and a chocolate frosting covers the entire thing. It's so good!
Recipe
Salted Caramel Chocolate Cake
This homemade Salted Caramel Chocolate Cake has a hidden layer of salted caramel frosting and is covered in chocolate frosting. A great dessert for any party!
Ingredients
For the Cake
- 2 ¼ cups all purpose flour
- 1 ¼ cups granulated sugar
- ½ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ½ cup canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- ¾ cup strong brewed coffee, cooled
For the Salted Caramel Frosting
- ½ cup unsalted butter
- ½ teaspoon vanilla extract
- ¼ cup caramel ice cream topping
- ½ teaspoon sea salt
- 2 ½ cups powdered sugar
- 1 teaspoon heavy whipping cream
For the Chocolate Frosting
- ½ cup unsalted butter
- ¼ cup shortening
- ½ teaspoon vanilla extract
- ¼ cup cocoa powder
- 1 cup powdered sugar
- 2 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
- Combine all the dry ingredients in a mixing bowl. Whisk together the oil, eggs, vanilla, buttermilk, and coffee in a separate bowl.
- Slowly add the egg mixture to the dry ingredients. Beat for 2 minutes on low. Pour into the prepared pan. Bake for 27-28 minutes. Cool completely.
- Cut the cake in half, so you have two equal smaller rectangles. Cover and set aside.
- In a mixing bowl, cream the butter, vanilla, caramel, and salt. Slowly add the powdered sugar and milk. Beat until creamy.
- In another mixing bowl, cream the butter, shortening, and vanilla. Slowly add the powdered sugar, cocoa, and milk. Beat until creamy.
- Spread the salted caramel butter cream on top of one cake rectangle.
- Top with the other cake piece. Cover the entire cake with the chocolate butter cream. Store covered in the refrigerator for 3-4 days.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 463Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 70mgSodium: 385mgCarbohydrates: 59gFiber: 1gSugar: 43gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Sharla Jones
Looks fantastic! I'd like to know if it's hard to get the cake halves out of the pan without them falling apart. Should the pan be lined with parchment paper?
Jocelyn
If you spray the pan with a nonstick baking spray that has flour in it like Baker's Joy, the cake should just fall right out in one piece. You can definitely line the pan with foil or parchment if you are worried about it though.
Divina Bercenio
Love your cake it looks yummy! I'm going to try to make this lovely cake, hope I can do it right.
Roxana | Roxana's Home Baking
Salted caramel and chocolate - stay still my heart! Gorgeous cake Jocelyn!
Jocelyn Brubaker
Thank you Roxana 🙂