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 9x13 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
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 flour
- 1 ¼ cups sugar
- ½ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup oil
- 3 eggs
- 2 teaspoons vanilla
- ¾ cup buttermilk
- ¾ cup strong brewed coffee, cooled
For the Salted Caramel Frosting
- ½ cup butter
- ½ teaspoon vanilla extract
- ¼ cup caramel ice cream topping
- ½ teaspoon sea salt
- 2 ½ cups powdered sugar
- 1 teaspoon whipping cream
For the Chocolate Frosting
- ½ cup butter
- ¼ cup shortening
- ½ teaspoon vanilla extract
- ¼ 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: 16 Serving Size: 1Amount Per Serving: Calories: 465Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 70mgSodium: 475mgCarbohydrates: 59gFiber: 1gSugar: 43gProtein: 4g
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 🙂