Some desserts demand the spotlight, marrying indulgence with irresistible charm. Salted Caramel Chocolate Layer Cake is a showstopper—a decadent symphony of rich chocolate layers, velvety caramel filling, and a delicate sprinkle of sea salt that elevates each bite to perfection.
This cake is a harmony of flavors and textures—the moist, fudgy chocolate cake is complemented by the smooth, buttery caramel and a hint of salt that cuts through the sweetness. Finished with a glossy ganache drizzle or a flourish of caramel shards, it’s as stunning as it is delicious.
What makes this cake unforgettable? The balance of deep chocolate richness and the sophisticated allure of salted caramel. It’s the ultimate dessert for those who crave something decadent yet refined. Whether for a celebration or simply to indulge, it’s destined to impress and delight.
This recipe transforms baking into an art form, offering a dessert that’s as enjoyable to create as it is to devour. Let’s craft a Salted Caramel Chocolate Layer Cake that will leave your guests in awe and your taste buds dancing with joy.
Salted Caramel Chocolate Layer Cake
Equipment
- Stand or handheld mixer
- Three 9-inch round cake pans
- Cooling rack
- Spatula
Ingredients
- 2 cups plus 3/4 more all-purpose flour
- 2 cups granulated sugar
- 1 cups plus 1/2 more unsweetened cocoa powder, sifted
- 1 tsp plus 1/4 more salt
- 5 large egg yolks, at room temperature
- 3 tsp baking soda
- 2 tbsp vanilla extract
- ⅓ cup whole milk
- 1 cups plus 1/2 more full-fat sour cream
- 1 tsp plus 1/2 more baking powder
- ¾ cup vegetable oil
- 1 cup light brown sugar, packed
- 1 cups 1/2 more hot water
Instructions
- Preheat oven to 350°F (175°C). Line three 9-inch cake pans with parchment paper and spray thoroughly with nonstick spray.
- In a large bowl or stand mixer, combine sugars, flour, cocoa, baking soda, baking powder, and salt, breaking up any clumps.
- Whisk eggs, yolks, sour cream, milk, oil, and vanilla in a separate bowl, then gradually mix into the dry ingredients.
- Add hot water and beat until smooth; the batter will be thin.
- Divide batter evenly among prepared pans and bake for 30 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to a rack to cool completely.
- Cream butter until smooth, then mix in powdered sugar and cocoa on low speed.
- Add vanilla, salt, heavy cream, and salted caramel, and beat until fluffy.
- Adjust consistency with sugar or cream as needed.
Notes
- For even layers, use a kitchen scale to divide the batter equally.
- Ensure cakes are completely cool before frosting to prevent melting.
Nutritional Information:
Calories: 457 || Total Fat: 22g || Carbohydrates: 61g || Protein: 6g
Helpful Tips For You!
Proper Pan Preparation– Ensure the cake pans are thoroughly lined and greased with nonstick spray to prevent sticking. Double-layer the parchment paper if needed for extra insurance. This step makes removing the cakes a breeze.
Avoid Overbaking– Check the cakes a few minutes before the suggested baking time. Insert a toothpick; it should come out with a few moist crumbs, not wet batter. Overbaking can lead to dry cakes.