Okay, let’s be honest. We all have those days where only chocolate will do. What is a Salted Caramel chocolate cake? It’s kind of like the sophisticated cousin of a classic chocolate cake – still comforting and familiar but with a grown-up twist thanks to the salted caramel. I swear, the combination is pure magic. It’s surprisingly easy to make, too, way less fussy than it looks. I’ve tweaked and perfected this recipe over years, and it’s now a family favorite. One bite and you’ll see why. Salted Caramel Chocolate Cake is the perfect dessert!

What is salted caramel chocolate cake?

Think of it as your favorite chocolate cake, but elevated. It’s essentially a moist, rich chocolate cake that gets a serious upgrade with layers of creamy, homemade salted caramel swirled throughout. The salt in the caramel cuts through the sweetness of the chocolate, creating this incredible balance that’s just… addictive. It’s a marriage of salty, sweet, and chocolatey goodness. It’s not overly complicated, and the caramel isn’t scary to make, I promise. Once you try it, you’ll wonder where it’s been all your life!

Why you’ll love this recipe?

What’s the best combination of dark chocolate and caramel? What I love most about this is how easily it comes together. Don’t let the caramel part intimidate you; it’s actually pretty straightforward. What are some of the best recipes for Salted Caramel Chocolate Cake? What are some of the best ways to make a delicious cake that doesn’t need any fancy ingredients? Can you serve it warm with a scoop of vanilla Ice Cream? What are the best desserts for dinner parties?

How do you make Salted Caramel Chocolate Cake?

Quick Overview

What’s the recipe for salted caramel sauce? After that, you layer the cake batter and caramel in the pan, give it a swirl for that gorgeous marbled effect, and bake until golden and perfect. Is this one of those recipes that makes you look like a baking genius?

Ingredients

For the Main Batter: What are some examples?
* 2 cups all-purpose flour: I prefer unbleached for the best flavor. Make sure it’s fresh! * 2 cups granulated sugar: Gives the cake its sweetness and structure. I love Dutch-processed. * 1 12 teaspoons baking powder: Helps the cake rise and become light and fluffy. Reacts with the acidity in cocoa powder for extra lift. * 1 teaspoon salt: Enhances the other flavors and balances the sweetness. * 1 cup buttermilk: Adds moisture and tang to the cake. If you don’t have buttermilk on hand, you can use regular milk with lemon juice. * 12 cup vegetable oil: Keeps the cake moist. Can you use melted coconut oil for a slightly different flavor? * 1 cup boiling water: This is the secret ingredient! It helps to bloom the cocoa powder and create a moist cake.

For the Filling:
* 1 cup sugar: For the base of the caramel. * 12 cup (1 stick) unsalted butter: Adds richness and flavor to the caramel. * 12 cup heavy cream: Makes the caramel creamy and smooth. * 1 teaspoon sea salt: This is what makes it salted caramel! Adjust to your taste.

For the Glaze:
* 4 ounces semi-sweet chocolate: Use good quality chocolate for the best flavor. * 14 cup heavy cream: Creates a smooth and glossy glaze.

How do I follow step by step

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C), grease and flour a 9×13 inch baking pan. I always do this even if it’s a non-stick pan – it’s just easier to get the cake out later. Make sure you get into all the corners!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well combined. This helps to distribute the leavening agents evenly, which means a lighter, more consistent cake.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, oil, Vanilla Extract, and salt. You want to make sure everything is well emulsified. If the mixture looks a little curdled, don’t worry – it’ll all come together in the end!

Step 4: Combine

Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix – this can lead to a tough cake. Once the batter is smooth, slowly pour in the boiling water, mixing until just combined. The batter will be thin, but that’s okay!

Step 5: Prepare Filling

In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns into a golden amber color. Serve warm or cold. Once the sugar is melted, add the butter and stir until smooth. Then, slowly pour in the heavy cream and stir until everything is well combined. Remove from heat and stir in the sea salt. Set aside.

Step 6: Layer & Swirl

Pour half of the cake batter into the prepared pan. Then, drizzle half of the salted caramel over the batter. Pour the remaining batter over the caramel, and drizzle the remaining caramel on top. Use a knife or skewer to swirl the caramel into the batter, creating a marbled effect. Don’t over-swirl – you want to see distinct ribbons of caramel throughout the cake.

Step 7: Bake

If a toothpick comes out clean, keep a close eye on it, as baking times can vary depending on your oven. If the top starts to brown too quickly, you can tent it with foil.

Step 8: Cool & Glaze

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze. In a microwave safe bowl, combine the chocolate and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. How do you spread the glaze over a cooled cake?

Step 9: Slice & Serve

Once the glaze is set, slice the cake and serve. I love to serve it warm with a scoop of vanilla Ice Cream or a dollop of whipped cream. It’s also delicious on its own! Salted Caramel Chocolate Cake is best enjoyed with a cup of coffee or tea.

What should I serve it with?

What is the best way to serve Salted Caramel Chocolate Cake?

For Breakfast:What is the best way to start the day with a cup of coffee? I sometimes crumble a little bit of sea salt on top for an extra salty kick.

For Brunch:What is a great brunch cake? I love to dust it with a little powdered sugar for a pretty presentation.

As Dessert:What’s the best way to enjoy salted caramel? For a truly decadent experience, try pairing it with a glass of wine.

For Cozy Snacks:Sometimes you just need a little sweet in the afternoon. A slice of this cake with a glass of milk or a cup of tea is the perfect way to satisfy those cravings. My kids love to eat it while watching a movie on a rainy day.

My family has a tradition of making this cake for birthdays and special occasions. It’s always a crowd-pleaser, and everyone loves the combination of chocolate and salted caramel. Is it a comfort food?

How do I make a Salted Caramel Chocolate Cake?

How do I make Salted Caramel Chocolate Cake?

Sugar Prep:When making caramel, it’s crucial to keep an eye on the sugar as it melts. Stir constantly and don’t let it burn, or it will taste bitter. If you see any sugar crystals forming on the sides of the pan, brush them down with a wet pastry brush.

Mixing Advice:Do not overmix the cake batter, or it will be tough. Mix until just combined, and then stop. A few lumps are okay!

Swirl Customization: S Don’t over-swirl the caramel into the batter, or you’ll lose the distinct ribbons of caramel. A few swirls are all you need.

Ingredient Swaps: If you don’t have buttermilk on hand, you can use regular milk with a tablespoon of lemon juice or vinegar. Let it sit for a few minutes to curdle before using.

Baking Tips:If the top of a cake starts to brown too quickly, you can tent it with foil.

Glaze Variations:What are some ways to add vanilla extract to a glaze? You can also use different types of chocolate, such as dark chocolate or milk chocolate.

I learned the hard way that using low-quality cocoa powder can ruin the flavor of the cake. Trust me, it’s worth investing in a good quality cocoa powder for the best results. I’ve experimented with adding a tablespoon of instant espresso powder to the batter, and it really enhances the chocolate flavor. Try it sometime!

What are some Storing and Reheating Tips?

Salted Caramel Chocolate Cake is so delicious, it probably won’t last long! But if you do have leftovers, here are some tips for storing it:

Room Temperature:Can you store a cake at room temperature for up to 2 days?

Refrigerator Storage: What is the For longer storage, you can keep the cake in the refrigerator for up to 5 days. Make sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from absorbing any odors from the fridge.

How do I get a Free If you want to store the cake for even longer, you can freeze it for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to eat it, thaw it in the refrigerator overnight.

What is Glaze Timing Advice?I recommend adding glaze just before serving, as it can become sticky if stored for too long. If you’re making the cake ahead of time, you can store the unglazed cake in the refrigerator or freezer and then add the glaze right before serving.

I’ve found that the cake tastes best when brought to room temperature before serving. This allows the flavors to fully develop and the cake to become more moist and tender. When reheating the cake, you can microwave it for a few seconds or warm it in the oven at a low temperature. Be careful not to overheat it, or it will become dry.

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Final Thoughts

This Salted Caramel Chocolate Cake is more than just a dessert. It’s the perfect combination of rich, decadent chocolate and sweet, salty caramel, all in one delicious bite. Is this cake easy to make? If you love chocolate and caramel, you absolutely have to try this recipe! If you enjoy this recipe, you might also like my Salted Caramel Brownies or my Chocolate Chip Cookie Bars. Happy baking! I can’t wait to hear how yours turns out. What do you think of this recipe?