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Salted Caramel Chocolate Cake Recipe

A moist chocolate cake with homemade salted caramel buttercream and a caramel drizzle. No candy thermometer needed.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings: 15 squares
Calories: 381kcal
Author: Lucy Brewer

Ingredients

For the cake

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups granulated sugar
  • 2 large eggs
  • ½ cup vegetable or canola oil
  • 1 cup sour cream
  • 1 cup brewed coffee (or 2 teaspoons instant coffee dissolved in 1 cup hot water)

For the salted caramel sauce

  • 1 cup granulated sugar
  • 3 ½ tablespoons unsalted butter, room temperature
  • 1 teaspoon sea salt
  • 1 ½ cups heavy cream, room temperature
  • 1 teaspoon vanilla extract

For the salted caramel buttercream

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 cups powdered sugar
  • ½ cup salted caramel sauce (from above, cooled)

Optional

  • Flaky sea salt, for finishing

Instructions

  • Preheat the oven to 350 degrees F and line a 13x9-inch baking pan with parchment paper.
  • Set a sieve over a large mixing bowl and sift in 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 2 teaspoons baking soda, and 1/2 teaspoon salt. Whisk to combine. Add 2 cups granulated sugar, whisk again, and make a well in the middle.
    Baking ingredients on a countertop including flour, cocoa, and sugar in bowls, eggs, coffee, oil, cream, and a whisk, with a sifter over a glass bowl.
  • Add 2 large eggs, 1/2 cup vegetable or canola oil, and 1 cup sour cream to the well. Use a handheld mixer to combine.
    A glass bowl with chocolate cake mix, eggs, oil, and sour cream, next to a cup of coffee; an electric mixer is partially visible in the bowl.
  • Add 1 cup brewed coffee (or 2 teaspoons instant coffee dissolved in 1 cup hot water) and whisk until the batter is smooth with no lumps. It will be thin and pourable, which is intentional.
    A hand pours liquid from a small cup into a bowl of chocolate batter; two mixer beaters with batter rest nearby on a light surface.
  • Pour the batter into the prepared pan. Bake in the center of the oven for 30 minutes, or until the cake has risen, is slightly pulling away from the sides, and a toothpick inserted in the center comes out clean.
    A rectangular baking pan lined with parchment paper filled with unbaked chocolate brownie batter.
  • Remove from the oven and let the cake cool completely in the pan.

Make the salted caramel sauce:

  • Put 1 cup granulated sugar in a medium saucepan over medium heat. Keep the sugar moving with a heat-safe spatula. It will clump and crystallize before it melts.
    A saucepan filled with granulated sugar is on a marble surface, surrounded by small bowls of butter, vanilla, salt, and a jug of cream.
  • When the sugar turns deep copper, after about 3 minutes, remove the pan from the heat.
    A saucepan with caramelized sugar sits on a marble trivet, surrounded by small bowls of vanilla, salt, butter, and a jug of cream.
  • Immediately stir in 3 1/2 tablespoons unsalted butter, room temperature and 1 teaspoon sea salt.
    A saucepan with melted brown sugar and butter sits on a marble surface. Nearby are a small pitcher of cream, a bowl of salt, and a dish with liquid, likely vanilla extract.
  • Add half the heavy cream and stir, then add the remaining cream and stir again. The mixture will bubble and spit, so add the cream cautiously and keep your face back. Stir in 1 teaspoon vanilla extract.
    A saucepan contains a creamy mixture being stirred with a spatula; a pitcher of cream and a small bowl of vanilla extract are nearby on a light countertop.
  • If you feel any lumps, set the pan over very low heat and stir until they melt. Let the caramel cool completely.
    A saucepan filled with caramel sauce being stirred with a spatula, surrounded by empty glass bowls and a small pitcher on a light surface.

Make the buttercream:

  • Beat 1 cup (2 sticks) unsalted butter, room temperature in a stand mixer with the paddle attachment for about 5 minutes, until pale and creamy.
    A mixing bowl with creamed butter, a jar of caramel sauce, and a bowl of powdered sugar on a countertop.
  • Add 3 cups powdered sugar and beat for about 5 minutes more, until light and fluffy. Beat in 1/2 cup of the cooled caramel until incorporated.
    A mixing bowl with creamy white frosting and a small jar of caramel sauce on a light countertop.

Assemble:

  • Leave the cake in the pan or invert onto a platter.
    A rectangular pan lined with parchment paper holds a freshly baked, uncut chocolate cake.
  • Spread the buttercream over the top with an offset spatula, drizzle with about 1/2 cup caramel, and finish with flaky sea salt if using.
    A rectangular cake topped with swirled white frosting and caramel sauce, placed on parchment paper with a spatula and a jar of caramel nearby.
  • Slice into squares and serve.
    A slice of chocolate cake with caramel drizzle and whipped topping on a plate, with a fork inserted into the cake.

Notes

  • The cake and caramel both need to cool completely before you assemble, so plan for extra time.
  • This recipe makes more caramel than the cake needs. You'll use about 1 cup total (1/2 cup in the buttercream and 1/2 cup for drizzling). The extra will keep in the fridge for several days.
  • The buttercream is soft and spreadable, closer to whipped cream than a stiff piping frosting. For a thicker frosting, beat in more powdered sugar 1/2 cup at a time.
  • Storage: keep for 4 to 5 days in an airtight container in the fridge, or freeze for up to 1 month.
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