This Salted Caramel Chocolate Cake has layers of two kinds of frosting and a soft homemade cake. Great cake for any party!
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I have some exciting news today!!!
Today is my first contributor’s post for Somewhat Simple. Have you ever been to Stephanie’s blog? She has recipes, crafts, and computer tips over there. There is truly something for everyone to see. I am excited to share a decadent dessert on her site for the next three months.
Usually, I am a big fan of using boxed cake mixes to create fun cakes and cupcakes, but today I am sharing a homemade cake recipe with you. I love using coffee as the liquid in this cake to boost the chocolate flavor a little more. 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 9×13 pan and then cut in half to create the layers in the cake. A salted caramel frosting holds the two cake layers together, and a chocolate frosting covers the entire thing. It’s so good!!!
This Salted Caramel Chocolate Cake recipe is over at Somewhat Simple today. I hope you make it and enjoy it!
Salted Caramel Chocolate Cake
Ingredients
For the Cake
- 2 1/4 cups flour
- 1 1/4 cups sugar
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/2 cup oil
- 3 eggs
- 2 teaspoons vanilla
- 3/4 cup buttermilk
- 3/4 cup strong brewed coffee, cooled
For the Salted Caramel Frosting
- 1/2 cup butter
- 1/2 teaspoon vanilla extract
- 1/4 cup caramel ice cream topping
- 1/2 teaspoon sea salt
- 2 1/2 cups powdered sugar
- 1 teaspoon whipping cream
For the Chocolate Frosting
- 1/2 cup butter
- 1/4 cup shortening
- 1/2 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1 cup powdered sugar
- 2 Tablespoons 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:
16Serving Size:
1Amount Per Serving:Calories: 465 Total Fat: 24g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 70mg Sodium: 475mg Carbohydrates: 59g Fiber: 1g Sugar: 43g Protein: 4g
Megan @ megbakes says
April 23, 2013 at 6:09 PMThat’s a beautiful cake, Jocelyn! I love that it’s rectangular.
Jocelyn Brubaker says
April 28, 2013 at 11:06 PMThank you Megan!
mary. says
April 23, 2013 at 6:18 PMDo you have a chocolate malt cake recipe? Think “whoppers®”
Jocelyn Brubaker says
April 28, 2013 at 11:07 PMI don’t have one, but I will see if I can find one from a fellow blogger!
Tieghan says
April 23, 2013 at 6:22 PMWhat a perfect first post!! This cake looks killer. Salted caramel and chocolate!! Oh yes! Headed over for the recipe now!
Jocelyn Brubaker says
April 28, 2013 at 11:07 PMSalted caramel and chocolate is always a good way to start out 🙂
Aimee @ ShugarySweets says
April 23, 2013 at 9:09 PMCongrats on the new gig!!
Jocelyn Brubaker says
April 28, 2013 at 11:08 PMThank you 😉
Holly @ EatGreatBEGreat says
April 23, 2013 at 9:21 PMThis sounds like a wonderful combination! Yum!
Jocelyn Brubaker says
April 28, 2013 at 11:08 PMCaramel and chocolate is always a good combo for sure!!!
Dorothy @ Crazy for Crust says
April 23, 2013 at 9:37 PMIt’s gorgeous Jocelyn!
Jocelyn Brubaker says
April 28, 2013 at 11:09 PMThank you Dorothy!
Anne @The Cooking Campaign says
April 23, 2013 at 9:40 PMYUM this sounds soo good!
Jocelyn Brubaker says
April 28, 2013 at 11:09 PMThank you Anne!
Liz says
April 23, 2013 at 10:08 PMCongrats Jocelyn! Lovin’ this cake with the caramel buttercream 🙂
Jocelyn Brubaker says
April 28, 2013 at 11:09 PMThanks Liz!!!
ashley - baker by nature says
April 23, 2013 at 11:01 PMSounds like such a fun new adventure for you 🙂
And OMG, this cake looks crazy amazing! I’m over here dyyyyying for a slice.
Jocelyn Brubaker says
April 28, 2013 at 11:10 PMIt is a fun adventure…and now I’m wanting more cake!! 🙂
Elizabeth @ Confessions of a Baking Queen says
April 24, 2013 at 12:21 AMThis cake is everything I L-o-v-e
Jocelyn Brubaker says
April 28, 2013 at 11:10 PMThank you 🙂
Trish - Mom On Timeout says
April 24, 2013 at 12:57 AMWhat a beautiful cake Jocelyn! And you just can’t go wrong with salted caramel and chocolate 🙂
Jocelyn Brubaker says
April 28, 2013 at 11:11 PMYou are so right…you can never go wrong with salted caramel and chocolate!!!
Chung-Ah | Damn Delicious says
April 24, 2013 at 3:31 AMCongrats! And yes, I really need a slice of this, stat! Heading over to get the recipe!
Jocelyn Brubaker says
April 28, 2013 at 11:12 PMThank you so much!!! I’m thinking more slices of this are definitely needed!!!
Tanya Schroeder says
April 24, 2013 at 8:26 AMLooking good Jocelyn! Love that filling-wow! Can’t wait to get the recipe!
Jocelyn Brubaker says
April 28, 2013 at 11:12 PMThat filling was pretty good…I’m going to need to make another batch just to be sure though 🙂
Paula B. says
April 24, 2013 at 9:19 AMHeading there now!
Nancy [email protected] says
April 24, 2013 at 9:33 AMThat’s great! Can’t wait to check it out!
Jocelyn Brubaker says
April 28, 2013 at 11:12 PMThank you Nancy!!!
[email protected] says
April 24, 2013 at 10:46 AMOh my! This looks amazing!
Jocelyn Brubaker says
April 28, 2013 at 11:13 PMThank you so much Jessica!
Anna @ Crunchy Creamy Sweet says
April 24, 2013 at 11:00 AMFabulous cake! Off to check it out!
Jocelyn Brubaker says
April 28, 2013 at 11:13 PMThank you Anna!!!
Chels R. says
April 24, 2013 at 2:00 PMWhat a gorgeous cake! I need to eat it, for breakfast, lunch, and dinner!
Jocelyn Brubaker says
April 28, 2013 at 11:14 PMI think that sounds like an excellent plan 🙂
Raquel @ Organized Island says
April 24, 2013 at 4:11 PMLooks delish! Yum!
Jocelyn Brubaker says
April 28, 2013 at 11:14 PMThank you Raquel.
sally @ sallys baking addiction says
April 24, 2013 at 7:05 PMLooks like perfection. 🙂 Chocolate and salted caramel are a match made in heaven.
Jocelyn Brubaker says
April 28, 2013 at 11:15 PMChocolate and caramel are definitely meant to be together. Thank you Sally!
Roxana | Roxana's Home Baking says
April 25, 2013 at 3:04 PMSalted caramel and chocolate – stay still my heart! Gorgeous cake Jocelyn!
Jocelyn Brubaker says
April 28, 2013 at 11:16 PMThank you Roxana 🙂
Divina Bercenio says
September 5, 2013 at 4:08 AMLove your cake it looks yummy! I’m going to try to make this lovely cake, hope I can do it right.
Sharla Jones says
March 7, 2017 at 12:06 PMLooks 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 says
March 7, 2017 at 7:09 PMIf 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.