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.
sally @ sallys baking addiction says
Looks like perfection. 🙂 Chocolate and salted caramel are a match made in heaven.
Jocelyn Brubaker says
Chocolate and caramel are definitely meant to be together. Thank you Sally!
Raquel @ Organized Island says
Looks delish! Yum!
Jocelyn Brubaker says
Thank you Raquel.
Chels R. says
What a gorgeous cake! I need to eat it, for breakfast, lunch, and dinner!
Jocelyn Brubaker says
I think that sounds like an excellent plan 🙂
Anna @ Crunchy Creamy Sweet says
Fabulous cake! Off to check it out!
Jocelyn Brubaker says
Thank you Anna!!!
Jessica@AKitchenAddiction says
Oh my! This looks amazing!
Jocelyn Brubaker says
Thank you so much Jessica!
Nancy P.@thebittersideofsweet says
That's great! Can't wait to check it out!
Jocelyn Brubaker says
Thank you Nancy!!!
Paula B. says
Heading there now!
Tanya Schroeder says
Looking good Jocelyn! Love that filling-wow! Can't wait to get the recipe!
Jocelyn Brubaker says
That filling was pretty good...I'm going to need to make another batch just to be sure though 🙂
Chung-Ah | Damn Delicious says
Congrats! And yes, I really need a slice of this, stat! Heading over to get the recipe!
Jocelyn Brubaker says
Thank you so much!!! I'm thinking more slices of this are definitely needed!!!
Trish - Mom On Timeout says
What a beautiful cake Jocelyn! And you just can't go wrong with salted caramel and chocolate 🙂
Jocelyn Brubaker says
You are so right...you can never go wrong with salted caramel and chocolate!!!
Elizabeth @ Confessions of a Baking Queen says
This cake is everything I L-o-v-e
Jocelyn Brubaker says
Thank you 🙂
ashley - baker by nature says
Sounds 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
It is a fun adventure...and now I'm wanting more cake!! 🙂
Liz says
Congrats Jocelyn! Lovin' this cake with the caramel buttercream 🙂
Jocelyn Brubaker says
Thanks Liz!!!
Anne @The Cooking Campaign says
YUM this sounds soo good!
Jocelyn Brubaker says
Thank you Anne!
Dorothy @ Crazy for Crust says
It's gorgeous Jocelyn!
Jocelyn Brubaker says
Thank you Dorothy!
Holly @ EatGreatBEGreat says
This sounds like a wonderful combination! Yum!
Jocelyn Brubaker says
Caramel and chocolate is always a good combo for sure!!!
Aimee @ ShugarySweets says
Congrats on the new gig!!
Jocelyn Brubaker says
Thank you 😉
Tieghan says
What a perfect first post!! This cake looks killer. Salted caramel and chocolate!! Oh yes! Headed over for the recipe now!
Jocelyn Brubaker says
Salted caramel and chocolate is always a good way to start out 🙂
mary. says
Do you have a chocolate malt cake recipe? Think "whoppers®"
Jocelyn Brubaker says
I don't have one, but I will see if I can find one from a fellow blogger!
Megan @ megbakes says
That's a beautiful cake, Jocelyn! I love that it's rectangular.
Jocelyn Brubaker says
Thank you Megan!