Decadent Chocolate Salted Caramel Cake: Easy One-Bowl Bliss

This Chocolate Salted Caramel Cake combines rich chocolate with salted caramel for a delightful dessert experience.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 tbsp Instant Coffee Granules Enhances chocolate flavor; dissolve in hot water for best results.
2 cups Plain Flour (All-Purpose Flour) Provides structure; can substitute with gluten-free flour.
3/4 cup Dutch Processed Cocoa Powder Adds a rich chocolate flavor; unsweetened cocoa can be substituted.
1 tsp Baking Soda Helps the cake rise; ensure it’s fresh.
1 tbsp Baking Powder Works alongside baking soda.
1/2 tsp Salt Enhances overall flavor.
1 1/2 cups Granulated White Sugar Sweetens the cake.
1 cup Buttermilk Provides moisture and tang; can substitute with milk and vinegar.
1/2 cup Vegetable Oil Keeps the cake moist; can substitute with melted coconut oil.
3 large Large Eggs Binds ingredients; use room temperature for best results.
2 tsp Vanilla Extract Adds depth of flavor; pure vanilla recommended.

For the Frosting

1 cup Unsalted Butter Provides creamy texture; salted butter may alter flavor.
1 cup Salted Caramel Sauce Adds sweetness and flavor; ensure room temperature.
4 cups Icing Sugar (Powdered Sugar) Sweetens frosting; sift before adding.

Equipment

Oven
Mixing Bowl
electric mixer
Cake Pans
Whisk
spatula

Method

Baking Steps

Preheat oven to 180°C (350°F) and prepare three 8-inch cake pans by greasing them with butter and dusting with cocoa powder.
In a large mixing bowl, combine dissolved instant coffee, flour, cocoa powder, baking soda, baking powder, salt, and sugar. Mix in buttermilk, oil, eggs, and vanilla until smooth.
Divide batter evenly into prepared pans and bake for 25 to 30 minutes or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.

Frosting and Assembly

In a medium bowl, beat softened butter with salted caramel sauce until creamy, then gradually add icing sugar until light and fluffy.
Assemble the cake by placing one layer on a cake platter, piping a border of frosting around the edge, and filling with salted caramel. Repeat with the second layer and finish with the third.
Cover the top and sides with remaining frosting and drizzle extra salted caramel over the top.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Use a kitchen scale for ingredient accuracy and ensure room temperature ingredients for even baking.

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