Description
Indulge in this decadent Salted Caramel Chocolate Cake featuring moist, rich chocolate layers paired with luscious salted caramel and smooth chocolate frosting. Perfect for special occasions, this cake combines deep cocoa flavors with a sweet and salty caramel twist for an irresistible dessert experience.
Ingredients
Chocolate Cake
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 2 and 3/4 cups all-purpose flour (not packed!)
- 1 and 1/2 cups unsweetened cocoa powder, sifted
- 3 teaspoons baking soda
- 1 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons salt
- 3 large eggs
- 2 large egg yolks, at room temperature
- 1 and 1/2 cups full-fat sour cream
- 1/3 cup whole milk
- 3/4 cup vegetable oil (or melted coconut oil)
- 2 tablespoons vanilla extract
- 1 and 1/2 cups hot water
Chocolate Frosting
- 2 cups unsalted butter (4 sticks, 16 ounces), very soft
- 4 and 1/2 cups confectioners' sugar, sifted
- 3/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons heavy cream (more if needed)
- 2 tablespoons salted caramel sauce
Assembly
- 1 and 1/4 cups salted caramel sauce
- Flaky sea salt for sprinkling
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Cut out three 9-inch round parchment paper circles to line your cake pans. Generously spray the sides and bottom of each pan with nonstick cooking spray, place the parchment paper on the bottom, and spray again. This ensures your cakes release easily after baking. Set aside.
- Mix dry ingredients: In a stand mixer bowl fitted with the paddle attachment, or a large bowl with a handheld mixer, combine granulated sugar, brown sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until completely combined, breaking up any clumps by hand if necessary.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, egg yolks, full-fat sour cream, whole milk, vegetable oil, and vanilla extract until smooth and fully blended.
- Make the batter: Pour the wet ingredients into the dry ingredients and mix on low speed just until incorporated. Gradually add the hot water and continue mixing for about 1 minute until the batter is smooth and thin in consistency.
- Bake the cakes: Evenly divide the batter among the three prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes before removing them and transferring to wire racks. Cool completely before frosting.
- Prepare the frosting: Using a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed for about 3 minutes until completely smooth and creamy.
- Add dry ingredients to frosting: Turn off the mixer and sift the confectioners' sugar and cocoa powder into the butter. Mix on the lowest speed to incorporate sugar and cocoa into the butter for about 2 minutes.
- Finish frosting: Increase mixer speed to medium and add vanilla extract, salt, heavy cream, and 2 tablespoons of salted caramel sauce. Beat for 3 minutes until fluffy. Adjust consistency by adding more confectioners' sugar if too thin, or more heavy cream (1 tablespoon at a time) if too thick.
- Trim and assemble: Level the cake layers by carefully trimming the domed tops with a serrated knife. Place one layer on a cake plate or stand. Spread a thin layer of frosting on top, followed by 1/2 cup of salted caramel sauce. Repeat with the second layer and more frosting and caramel, then top with the final cake layer.
- Chill and frost: Refrigerate the assembled cake for 1 hour to set. Once set, frost the top and sides of the cake with the remaining frosting evenly.
- Garnish and serve: Sprinkle flaky sea salt over the frosted cake for salty contrast. Slice and serve immediately or store refrigerated for up to 5 days.
Notes
- Ensure all ingredients like eggs and sour cream are at room temperature for better mixing.
- Using hot water in the batter helps bloom the cocoa powder for a richer chocolate flavor and creates a thin, moist batter.
- For a dairy-free version, substitute sour cream with a non-dairy yogurt and butter with a dairy-free alternative, adjusting frosting consistency accordingly.
- Salted caramel sauce can be homemade or store-bought; adjust quantity to taste.
- Store the cake covered in the refrigerator to maintain freshness and moisture.
- Allow the cake to come to room temperature before serving for the best texture and flavor.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
