Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Fudge Cake with Salted Caramel Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 59 reviews
  • Author: admin
  • 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

Scale

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

  1. Prepare the cake batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. 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.
  5. Incorporate boiling water: Stir in the boiling water carefully; this will thin the batter but intensify the chocolate flavor.
  6. 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.
  7. Cool cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  8. 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.
  9. 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.
  10. Finish caramel sauce: Stir in vanilla extract and a pinch of salt, then remove from heat and let cool to room temperature.
  11. 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.
  12. 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.
  13. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of salted caramel buttercream on top.
  14. Layer and frost: Place the second cake layer on top and cover the entire cake with the remaining buttercream.
  15. Optional decoration: Drizzle extra salted caramel sauce over the frosted cake for added flavor and a beautiful finish.
  16. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://breakfasttodinner.com/chocolate-fudge-cake-with-salted-caramel-buttercream-recipe/