Decadent Salted Caramel Chocolate Cake

Ingredients

For the Homemade Salted Caramel Sauce:

• 1 cup (200g) granulated sugar
• 6 tbsp (85g) unsalted butter, cubed, room temperature
• 1/2 cup (120ml) heavy cream, room temperature
• 1 tsp fine sea salt (plus flaky Maldon sea salt for assembly)

For the Dark Chocolate Cake Layers:

• 2 cups (250g) all-purpose flour
• 2 cups (400g) granulated sugar
• 3/4 cup (75g) unsweetened Dutch-process cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs, room temperature
• 1 cup (240ml) buttermilk or whole milk, room temperature
• 1/2 cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) freshly brewed hot coffee or boiling water

For the Salted Caramel Buttercream:

• 1 1/2 cups (340g) unsalted butter, softened
• 3 1/2 cups (420g) powdered sugar, sifted
• 1/3 cup of the cooled homemade salted caramel sauce
• 2 tbsp heavy cream
• 1/2 tsp fine sea salt

Instructions

1.Make the Salted Caramel Sauce:Must cool completely before using in buttercream.

Melt granulated sugar in a saucepan over medium heat, stirring constantly until melted into an amber liquid. Stir in cubed butter until melted, then slowly pour in heavy cream (it will bubble vigorously). Boil for 1 minute, remove from heat, stir in 1 tsp salt, and cool completely.

2.Prepare Oven & Pans:350°F (175°C) oven setup.

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and dust lightly with cocoa powder.

3.Mix Cake Batter:

Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt together. Beat in eggs, buttermilk, oil, and vanilla for 2 minutes. On low speed, slowly pour in hot coffee until smooth (batter will be thin).

4.Bake & Cool Layers:30 to 35 minutes at 350°F (175°C).

Divide batter between prepared pans. Bake for 30–35 minutes until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.

5.Whip Caramel Buttercream:

Beat softened butter for 2 minutes until smooth. Gradually add powdered sugar, 1/3 cup cooled salted caramel sauce, heavy cream, and salt. Beat on high speed for 3–4 minutes until light and fluffy.

6.Assemble & Layer:Finish with a sprinkle of flaky sea salt.

Place first cake layer down and pipe a border of buttercream around the edge. Fill center with buttercream and a drizzle of caramel sauce. Top with second cake layer, frost outside with remaining buttercream, and top with caramel drip and flaky sea salt.