Name: Salted Caramel Chocolate Cake Recipe
Prep time: 20 min
Cook time: 32 min
Total time: 1 h
Cuisine: American
Ingredients: 75 grams cocoa powder; 200 grams hot coffee; 120 grams oil; 280 grams granulated sugar; 2 large eggs; 240 grams sour cream; 1 teaspoon Spice Islands Pure Vanilla Extract; 160 grams all-purpose flour; ½ teaspoon Clabber Girl Baking Powder; ¾ teaspoon baking soda; ½ teaspoon salt; 200 grams granulated sugar; 5 tablespoons Crisco Butter Flavor All-Vegetable Shortening; 120 grams heavy cream; 1 teaspoon Spice Islands Pure Vanilla Extract; 1 teaspoon salt; 113 grams unsalted butter; 113 grams Crisco Butter Flavor All-Vegetable Shortening; 360 grams powdered sugar; 85 grams salted caramel sauce (prepared above)

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Introduction

This Salted Caramel Chocolate Cake is a decadent dessert combining rich chocolate flavor with luscious salted caramel. Moist, tender cake layers are topped with a creamy salted caramel buttercream, making it perfect for special occasions or whenever you crave a sweet treat.

A rectangular dark brown brownie sits on white parchment paper inside a silver baking tray, topped with a thick layer of creamy light beige frosting that is swirled and textured across the surface with streaks of shiny caramel sauce drizzled unevenly on top, creating a marbled effect. The tray is placed on a white marbled textured surface with an old silver spoon above it and a white plate with two forks stacked beside it in the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

75 grams cocoa powder
200 grams hot coffee
120 grams oil
280 grams granulated sugar
2 large eggs
240 grams sour cream
1 teaspoon Spice Islands Pure Vanilla Extract
160 grams all-purpose flour
½ teaspoon Clabber Girl Baking Powder
¾ teaspoon baking soda
½ teaspoon salt
200 grams granulated sugar (for caramel)
5 tablespoons Crisco Butter Flavor All-Vegetable Shortening
120 grams heavy cream
1 teaspoon Spice Islands Pure Vanilla Extract (for caramel)
1 teaspoon salt (for caramel)
113 grams unsalted butter
113 grams Crisco Butter Flavor All-Vegetable Shortening (for frosting)
360 grams powdered sugar
85 grams salted caramel sauce

Instructions

Step 1: Preheat the oven to 350°F (177°C). Line a 9×13-inch cake pan with parchment paper.
Step 2: In a large bowl, whisk the cocoa powder with hot coffee until smooth.
Step 3: Add the oil, granulated sugar, eggs, sour cream, and vanilla extract. Whisk until fully combined.
Step 4: Gently fold the flour, baking powder, baking soda, and salt into the wet ingredients, mixing until just incorporated.
Step 5: Pour the batter into the prepared pan. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Step 6: Transfer the cake to a wire rack and let cool completely.
Step 7: For the salted caramel sauce, heat granulated sugar in a medium saucepan over medium heat, stirring continuously. The sugar will clump, then melt and turn amber.
Step 8: Remove from heat and stir in the shortening. It will bubble vigorously; keep stirring until mostly mixed in.
Step 9: Whisk in heavy cream, vanilla, and salt. Pour into a heatproof bowl and cool to room temperature.
Step 10: For the buttercream, beat unsalted butter and shortening on medium-high speed for 1-2 minutes using a mixer.
Step 11: Scrape down the bowl, then add powdered sugar in two additions. Mix on low speed until combined, scraping sides between additions.
Step 12: Mix in the salted caramel sauce on low speed, then increase to medium and beat for 1-2 minutes.
Step 13: Using the bottom of a wooden spoon, poke holes in the cooled cake and fill them with caramel sauce.
Step 14: Spread the buttercream frosting generously over the cake. Drizzle extra caramel sauce on top, swirl with a spoon, and sprinkle flaky sea salt before serving.

Tips & Variations

Use strong brewed coffee to enhance the chocolate flavor without overpowering the cake.
For a deeper caramel taste, try adding a pinch of cinnamon or espresso powder to the caramel sauce.
Store-bought salted caramel sauce can be used to save time without sacrificing flavor.
If you prefer, substitute the Crisco shortening with butter for a different texture in the frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving to soften the frosting. Leftover cake can also be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A square piece of dark brown chocolate brownie sits on a white speckled plate with a smooth layer of light beige frosting on top, swirled with a drizzle of caramel sauce creating a glossy amber swirl. A silver fork holds a bite-sized piece of the brownie with frosting, positioned on the left side of the plate. In the background, there is another white speckled plate with a partially eaten brownie and a fork, along with a box of Crisco shortening placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure the blend contains xanthan gum or add it separately for best texture.

Is it necessary to use coffee in the cake batter?

The hot coffee enhances the chocolate flavor but does not make the cake taste like coffee. If preferred, you can substitute it with hot water or hot milk for a milder flavor.