If there’s one dessert that combines richness, indulgence, and a perfect balance of flavors, it’s this Chocolate Fudge Cake with Salted Caramel Buttercream Recipe. Imagine bite after bite of moist, deeply chocolatey cake paired with a luscious, velvety buttercream that’s infused with the sweet and salty magic of caramel. It’s a celebration of textures and tastes that feels like a warm hug on your palate. Whether you’re baking for a special occasion or craving a decadent treat to brighten your day, this recipe promises a show-stopping dessert that’s surprisingly approachable.
Ingredients You’ll Need
This recipe relies on simple, classic ingredients that each play a crucial role in building the cake’s rich texture and the buttercream’s creamy decadence. From the deep cocoa powder to the smooth butter, every component contributes layers of flavor and color that you’re going to love.
- All-purpose flour: The sturdy foundation for a tender but structured cake crumb.
- Unsweetened cocoa powder: Provides that intense, true chocolate flavor without any sweetness.
- Baking powder and baking soda: Essential leavening agents to help the cake rise perfectly fluffy and light.
- Salt: A little pinch enhances the chocolate’s depth and balances the sweetness.
- Granulated sugar: Adds sweetness and helps tenderize the cake.
- Brown sugar: Brings moisture and a subtle caramel undertone to the cake layers.
- Eggs: Bind everything together and add richness.
- Vanilla extract: Adds warmth and rounds out the chocolate’s bitterness beautifully.
- Whole milk: Keeps the batter smooth and tender.
- Vegetable oil: Ensures a moist cake that doesn’t dry out.
- Boiling water: Enhances the cocoa’s richness and makes the batter wonderfully smooth.
- Unsalted butter: Softened for the buttercream base, contributing creamy texture and flavor.
- Powdered sugar: Sweetens and stabilizes the buttercream frosting.
- Salted caramel sauce: The star ingredient of the buttercream, adding that irresistible sweet-salty punch.
- Heavy cream, brown sugar, and butter (for homemade caramel): If you want to make your own salted caramel sauce, these ingredients are key for a luscious finish.
How to Make Chocolate Fudge Cake with Salted Caramel Buttercream Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans with butter and flour—this keeps the cakes from sticking and makes for a smooth release. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This step ensures everything blends evenly, giving your cake an even texture without any lumps.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and uniform. This combination of sugars adds a beautiful moistness and depth to the cake that simple sugar alone can’t achieve.
Step 3: Combine Dry and Wet Ingredients
Add the dry ingredients to the wet mixture alternately with the milk and oil. Be gentle with your mixing—stir just until everything comes together. Overmixing can lead to a tough cake, so patience here will pay off with a tender crumb.
Step 4: Add Boiling Water and Bake
Now comes the magic: slowly stir in the boiling water. The batter will be thin and shiny—that’s perfectly normal and it helps create that ultra-moist texture. Divide the batter evenly between your cake pans and bake for 30 to 35 minutes. Use a toothpick to check doneness; it should come out clean or with a few moist crumbs.
Step 5: Make the Salted Caramel Sauce
If you’re feeling ambitious, homemade caramel makes this recipe extra special. Melt the butter in a saucepan, stir in brown sugar and bring it to a boil. After two minutes of stirring, carefully whisk in the heavy cream (it bubbles, so watch out!). Let the mixture thicken on low heat, then add vanilla and salt. Let it cool completely before using.
Step 6: Prepare the Salted Caramel Buttercream
Beat softened butter until creamy, then gradually add powdered sugar one cup at a time, mixing thoroughly between additions. Blend in the cooled salted caramel sauce and vanilla until you have a smooth, glossy buttercream. Taste, and if you want more of that salty contrast, add a pinch of salt.
Step 7: Assemble the Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of salted caramel buttercream over the top. Place the second layer and cover the entire cake with the remaining buttercream. For a final flourish, drizzle some extra salted caramel sauce on top for a stunning glossy finish.
Step 8: Serving Preparation
Let the cake rest for 15 to 20 minutes so the buttercream firms slightly, which makes slicing easier and keeps those luscious layers intact. Then grab a sharp knife and dive in!
How to Serve Chocolate Fudge Cake with Salted Caramel Buttercream Recipe
Garnishes
Sprinkle flaky sea salt over the top to amplify the salted caramel notes or scatter some chocolate shavings for an extra chocolate boost. Roasted nuts like pecans or hazelnuts add a fabulous crunchy texture that contrasts with the creamy buttercream.
Side Dishes
A scoop of vanilla bean ice cream or a dollop of whipped cream makes a light and creamy sidekick. Fresh berries, especially raspberries or strawberries, bring a tart brightness that complements the richness perfectly.
Creative Ways to Present
Try serving this cake in individual portions as mini layered parfaits with layers of crumbled cake and salted caramel buttercream. Or slice into neat rectangles and drizzle warm salted caramel sauce artistically over the plate for an elegant dessert presentation that wows your guests.
Make Ahead and Storage
Storing Leftovers
Cover leftover cake tightly with plastic wrap or store in an airtight container at room temperature if it will be eaten within one day. For longer keeping, refrigerate it wrapped well to prevent drying out, but bring it back to room temperature before serving to enjoy the buttercream at its best.
Freezing
This cake freezes beautifully. Wrap it in plastic wrap and then foil, and store it in the freezer for up to 3 months. Thaw overnight in the fridge, then let stand at room temperature for a few hours before serving. This way you’ll keep the flavor and texture just as heavenly as freshly baked.
Reheating
If you prefer your cake a touch warm, slice a portion and microwave it for about 15-20 seconds. This softens the cake and slightly melts the buttercream, creating a luscious, gooey bite without losing its richness.
FAQs
Can I use a different type of oil in the cake batter?
Absolutely! You can substitute vegetable oil with canola or light olive oil. Just avoid strongly flavored oils to keep the chocolate flavor pure.
Is it possible to make this cake gluten-free?
Yes, by swapping the all-purpose flour for a 1:1 gluten-free baking flour blend, you can still achieve a moist, rich cake without sacrificing texture.
Can I make the salted caramel sauce ahead of time?
Definitely. The salted caramel sauce can be made a day or two before baking. Just keep it refrigerated and bring it to room temperature or gently warm before mixing into the buttercream.
How do I know when the cake layers are fully baked?
The best test is inserting a toothpick into the center of each cake. If it comes out clean or with just a few crumbs clinging, the cake is done. Overbaking dries out the cake, so keep an eye on the timer.
Can I use store-bought salted caramel sauce instead of homemade?
Yes, store-bought sauces can save time and still taste fantastic. Just choose a high-quality brand with good balance between sweet and salty to keep that signature flavor.
Final Thoughts
This Chocolate Fudge Cake with Salted Caramel Buttercream Recipe is one of those desserts that feels special yet surprisingly manageable to make. The harmony between rich chocolate and luscious salted caramel captures the heart of any celebration or cozy night in. I encourage you to try this recipe soon—it’s the kind of cake that becomes a beloved favorite for every chocolate lover lucky enough to taste it.
Print
Chocolate Fudge Cake with Salted Caramel Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Fudge Cake with Salted Caramel Buttercream is a rich, moist chocolate cake layered and frosted with a luscious salted caramel buttercream. The moist cake is made with cocoa powder and boiling water to intensify the chocolate flavor, while the salted caramel buttercream adds a perfect balance of sweetness and saltiness. Ideal for birthdays or special occasions, this indulgent dessert combines classic chocolate with the irresistible taste of caramel.
Ingredients
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 cup boiling water
Salted Caramel Sauce Ingredients (Homemade)
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Salted Caramel Buttercream Ingredients
- 1 cup unsalted butter, softened (divided: 1 cup total butter with 1/2 cup used in caramel, 1/2 cup for buttercream)
- 4 cups powdered sugar
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional, depending on caramel saltiness)
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream sugars and eggs: In a large bowl, beat the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add dry and wet ingredients: Alternately add the dry ingredient mixture with the milk and vegetable oil into the wet mixture, mixing just until combined to avoid overmixing.
- Incorporate boiling water: Stir in the boiling water carefully; this will thin the batter but intensify the chocolate flavor.
- Pour into pans and bake: Evenly divide the batter between the prepared pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Cool cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make homemade salted caramel sauce (optional): In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Stir in 1/2 cup brown sugar and bring to a boil. Cook for about 2 minutes while stirring constantly.
- Add cream and thicken sauce: Carefully add the heavy cream (it will bubble), reduce heat, and stir for 3 minutes until the sauce slightly thickens.
- Finish caramel sauce: Stir in vanilla extract and a pinch of salt, then remove from heat and let cool to room temperature.
- Prepare buttercream: In a large bowl, beat the softened butter until light and creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add salted caramel and vanilla: Mix in the cooled salted caramel sauce and vanilla extract until smooth. Taste and add salt if needed to balance sweetness.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of salted caramel buttercream on top.
- Layer and frost: Place the second cake layer on top and cover the entire cake with the remaining buttercream.
- Optional decoration: Drizzle extra salted caramel sauce over the frosted cake for added flavor and a beautiful finish.
- Set and serve: Allow the assembled cake to rest for 15-20 minutes so the frosting firms up. Slice and enjoy this decadent dessert!
Notes
- Ensure the cake layers are completely cooled before frosting to prevent buttercream from melting.
- You can use store-bought salted caramel sauce to save time.
- Adjust the amount of salt in the buttercream to balance the sweetness per your taste.
- For an extra rich cake, substitute whole milk with buttermilk.
- This cake keeps well refrigerated for up to 3 days; bring to room temperature before serving.
