Salted Caramel Chocolate Layer Cake
Ingredients
For the Chocolate Cake:
2 cups (250g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
½ tsp salt
1½ cups (300g) sugar
¾ cup (180ml) vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup (240ml) buttermilk
1 cup (240ml) hot coffee or hot water
For the Caramel Buttercream:
1 cup (230g) unsalted butter, room temperature
3 cups (360g) powdered sugar
½ cup (120ml) caramel sauce (see below)
2 tbsp heavy cream or milk
Pinch of salt
For the Caramel Sauce:
1 cup (200g) sugar
6 tbsp (90g) butter
½ cup (120ml) heavy cream
Pinch of salt
Instructions
1. Make the Chocolate Cake
1. Preheat oven to 350°F (175°C).
2. Grease and line two 8-inch (20 cm) cake pans.
3. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
4. In another bowl, whisk sugar, oil, eggs, and vanilla. Add buttermilk and mix well.
5. Combine wet and dry ingredients. Slowly add hot coffee and mix until smooth (batter will be thin).
6. Divide between pans and bake for 30–35 minutes or until a toothpick comes out clean.
7. Cool completely.
2. Make the Caramel Sauce
1. In a saucepan over medium heat, melt sugar until golden brown.
2. Add butter and stir until melted.
3. Slowly pour in cream while stirring (careful—it bubbles!).
4. Add salt and cool before using.
3. Make the Caramel Buttercream
1. Beat butter until creamy (about 2–3 minutes).
2. Add powdered sugar gradually.
3. Add caramel sauce, cream, and salt. Beat until fluffy.
4. Assemble the Cake
1. Place one cake layer on a plate. Spread a thick layer of caramel buttercream.
2. Add the second cake layer on top. Frost the entire cake with buttercream.
3. Pour caramel sauce over the top, letting it drip down the sides.
4. Pipe decorative swirls on top using remaining buttercream.
5. Chill 30 minutes before serving.
