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Decadent Salted Caramel Chocolate Layer Cake

salted caramel chocolate layer cake - featured image
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A rich and indulgent chocolate layer cake balanced perfectly with buttery, slightly salty caramel drizzle and light chocolate buttercream frosting. Easy to make with pantry staples and perfect for special occasions.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened Dutch-processed cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil (neutral-flavored, like canola)
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tbsp (85g) unsalted butter, softened (for caramel)
  • ½ cup (120ml) heavy cream, warmed (for caramel)
  • 1 tsp sea salt (for caramel, adjust to taste)
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted (for frosting)
  • ½ cup (50g) unsweetened cocoa powder (for frosting)
  • 2–3 tbsp (30-45ml) heavy cream (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk eggs, sugar, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Gradually add dry ingredients to wet ingredients, mixing on low speed to avoid flour bursts.
  5. Slowly pour in boiling water while stirring; batter will be thin, which is normal.
  6. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then invert onto cooling racks and cool completely before frosting.
  8. To make salted caramel sauce: In a medium saucepan over medium heat, melt sugar while stirring gently until amber in color.
  9. Add softened butter carefully and stir until melted and combined.
  10. Slowly pour in warm heavy cream while stirring; cook 1-2 minutes until smooth and glossy.
  11. Stir in sea salt and let caramel cool to room temperature.
  12. For chocolate buttercream frosting: Beat softened butter until creamy.
  13. Gradually add powdered sugar and cocoa powder, mixing on low speed initially.
  14. Add heavy cream, vanilla extract, and a pinch of salt; beat on high for 3-5 minutes until light and fluffy.
  15. To assemble: Place one cake layer on serving plate, spread a generous layer of buttercream, then drizzle salted caramel over it.
  16. Add second cake layer and repeat frosting on top and sides.
  17. Finish with a smooth layer of caramel drizzle on top, letting it drip slightly over edges.
  18. If caramel thickens before assembly, warm gently to loosen. Chill cake briefly if buttercream softens while frosting.

Notes

Use room temperature eggs and buttermilk for better batter emulsification. Bloom cocoa in boiling water to enhance chocolate flavor. Stir caramel gently and patiently to avoid burning. Let cake layers cool completely before frosting to prevent melting. Warm caramel gently if it thickens before assembly. Chill cake briefly if buttercream softens during frosting.

Nutrition

Keywords: salted caramel, chocolate cake, layer cake, homemade cake, easy dessert, birthday cake, chocolate buttercream, caramel sauce

Find it online: https://yumyep.com/decadent-salted-caramel-chocolate-layer-cake-recipe-easy-homemade-delight/