Salted Caramel Chocolate Cake

Looking for a cake that’s rich, indulgent, and guaranteed to impress? This Salted Caramel Chocolate Cake is your answer. With its moist chocolate layers, gooey salted caramel filling, and smooth chocolate ganache topping, this showstopper dessert is the perfect marriage of sweet, salty, and decadent.

Whether you’re baking for a birthday, a holiday, or simply to treat yourself, this recipe delivers bakery-level results right from your home kitchen. Let’s dive into how to make the best salted caramel chocolate cake ever—from scratch!

Why This Salted Caramel Chocolate Cake Stands Out

The Perfect Flavor Balance

This cake combines deep chocolate richness with buttery caramel and a subtle crunch of sea salt. It’s not just sweet—it’s complex, bold, and beautifully balanced. If you love desserts with that duo, try this Caramel Brownie Cheesecake for another heavenly combo.

Moist and Fudgy Texture

With buttermilk (or sour cream) and oil in the batter, the cake layers stay incredibly moist and tender without being heavy. It’s a texture chocolate fans adore—similar to the deliciously rich Hot Fudge Brownie Bread.

A Show-Stopping Centerpiece

Glistening ganache, caramel drips, and flaky salt on top make this cake look as impressive as it tastes—ideal for celebrations. For more eye-catching dessert inspiration, peek at the Strawberry Shortcake Cheesecake.

Customizable for Every Occasion

Serve it as a layer cake, turn it into cupcakes, or drizzle with extra caramel for added drama.

Ingredients You’ll Need for the Best Results

The Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• ¾ cup buttermilk or sour cream
• ½ cup vegetable oil
• 1 cup hot brewed coffee (or hot water with 1 tbsp espresso powder)
• 1 tsp vanilla extract

The Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, room temperature
• ½ cup heavy cream
• 1 tsp flaky sea salt (or to taste)

The Chocolate Ganache (Topping):

• 1 cup heavy cream
• 8 oz semi-sweet or dark chocolate, chopped
• 1 tbsp butter (optional, for shine)

Instructions for Baking and Assembling

1. Make the Chocolate Cake Layers

1. Preheat oven to 350°F (175°C). Lightly grease and line two 8-inch or 9-inch round cake pans with parchment paper.
2. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl.
3. In a separate bowl, mix eggs, buttermilk, vanilla, and oil.
4. Add wet ingredients to the dry, then stir in hot coffee until the batter is smooth and thin.
5. Divide batter between pans and bake for 30–35 minutes.
6. Cool the cakes in the pans for 10 minutes, then gently transfer them to wire racks to cool completely.

2. Prepare the Salted Caramel

1. In a dry saucepan over medium heat, melt sugar, stirring until it turns amber.
2. Add butter and stir until combined. Carefully pour in heavy cream—it will bubble—and stir until smooth.
3. Remove from heat and stir in sea salt. Let cool before using.

3. Make the Chocolate Ganache

1. Heat cream in a saucepan or microwave until just simmering.
2. Pour over chopped chocolate in a bowl. Allow it to sit for 2 minutes, then stir until smooth.
3. Add butter if using, and let cool until slightly thickened for spreading or dripping.

4. Assemble the Cake

1. Level cakes if needed. Place one layer on a serving plate.
2. Spread a thick layer of cooled caramel sauce.
3. Add the second cake layer and top with ganache.
4. Drizzle extra caramel on top and sprinkle with flaky sea salt.
5. Chill the cake for 30 minutes to help everything set before slicing.

Pro Tips for a Moist and Beautiful Cake

Use Room Temperature Ingredients

They mix more evenly, ensuring a smooth batter and better texture.

Don’t Overbake

Use a toothpick to check for doneness—when it comes out with a few moist crumbs, the cake is ready.

Chill the Caramel

Let the caramel thicken before layering so it doesn’t ooze too much between cake layers.

Go for a Drip Effect

Let your ganache cool until pourable but thick enough to drip slowly for a stunning finish.

Serving, Storing & Creative Variations

Serving Suggestions

• Garnish with chocolate curls, crushed toffee, or extra sea salt
• Serve with a scoop of vanilla bean ice cream or espresso on the side
• Pair it with the intense flavors of this Chocolate Mocha Cake

Storage Tips

• Keep covered in the refrigerator for up to five days
• Let it sit at room temperature before serving to ensure the best texture
• Wrap unfrosted cake layers tightly and freeze for up to two months

Flavor Variations

• Add a layer of caramel buttercream for extra decadence
• Mix chopped pecans into the caramel for a salted turtle cake feel
• Turn into cupcakes and fill each center with caramel (Also try layered creations like Tiramisu Brownies for more fun ideas.)

Frequently Asked Questions

Can I use store-bought caramel sauce?

Yes—but homemade tastes better and allows you to control the salt level and consistency.

How do I prevent the caramel from crystalizing?

Avoid stirring once the sugar starts melting, and use a clean pan with no moisture.

Can I make this cake gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend and double-check that your caramel ingredients are gluten-free.

What’s the best chocolate for ganache?

Use high-quality semi-sweet or dark chocolate bars—not chocolate chips—for a smoother ganache.

Let’s Bake Your Cake!

This Salted Caramel Chocolate Cake is the ultimate dessert for anyone who loves the rich taste of chocolate paired with buttery caramel and a pop of sea salt. It’s a layered masterpiece you’ll want to bake again and again—for birthdays, holidays, or whenever you need something truly special.

If you’re ready to impress your guests (and yourself), this recipe is your go-to. Grab your whisk, heat up the oven, and treat yourself to the sweet-salty magic of this unforgettable cake.