Chocolate Cake with Salted Caramel Buttercream

Make this Chocolate Cake with Salted Caramel Buttercream for your next gathering, and watch it disappear! The balance of rich chocolate and the creamy, slightly salty caramel frosting is a match made in dessert heaven.

Chocolate isn’t my go-to when it comes to cakes or desserts. However, there’s something undeniably comforting about a homemade chocolate cake, and when you add salted caramel buttercream into the mix, it takes things to a whole new level. This is a dessert I can totally get on board with. 

This recipe brings together the rich, deep flavor of chocolate with the smooth, slightly salty sweetness of caramel, creating a dessert that feels both indulgent and satisfying. Chocolate and caramel are a classic combination, and when they’re paired in this way, it’s hard to resist. 

I made this cake recently when I had guests, and they couldn’t stop sneaking a piece. It was well-loved and gone before I knew it. I think you’re going to love it too. 

Why You’ll Love This Recipe

• This cake delivers everything you want in a chocolate dessert – decadent, moist, and packed with deep chocolatey goodness. The addition of hot coffee enhances the chocolate, creating a depth of flavor that makes every bite a true indulgence.
• While this cake tastes like something you’d get from a bakery, it’s surprisingly simple to whip up. The ingredients are straightforward, and with just a few steps, you’ll have a beautiful cake that looks and tastes gourmet.
• Though I love this dessert for fall, chocolate and caramel are timeless flavors that work year-round. Whether you’re making it for a special occasion or just treating yourself, this cake is sure to impress any time of the year.

Love caramel? Me too! That’s why I put together this amazing collection of all my best caramel inspired recipes. I’m certain you’ll find a few new favorites.

Ingredients

It’s time to gather up all the ingredients you’ll need to bake this decadent Chocolate Cake with Salted Caramel Buttercream. Here’s everything you’ll need:

• Egg: Acts as a binding agent, giving structure and richness to the cake.
• Granulated Sugar: Sweetens the cake while also helping to create a tender crumb.
• Sour Cream: Adds moisture and a subtle tang, ensuring the cake stays soft and flavorful.
• Vegetable Oil: Keeps the cake moist and tender while adding a subtle richness.
• Vanilla Extract: Enhances the cake and buttercream flavors with a touch of warmth and sweetness.
• Kosher Salt: Balances the sweetness and intensifies the flavors in the cake and frosting.
• Hot Brewed Coffee: Deepens the chocolate flavor in the cake, making it even richer and more intense.
• All-Purpose Flour: Provides the necessary structure for the cake, keeping it soft yet sturdy.
• Dutch-Process Cocoa Powder: Adds a rich, dark chocolate flavor and gives the cake its deep chocolatey color.
• Baking Soda and Baking Powder: Work together to give the cake its lift, ensuring a fluffy yet moist texture.
• Unsalted Butter: The base for the buttercream, providing creaminess and a rich, buttery flavor. I always reach for Kerrygold. 
• Salted Caramel Sauce: Adds a delicious, slightly salty sweetness that perfectly complements the chocolate cake.
• Powdered Sugar: Sweetens and thickens the buttercream for a smooth, spreadable consistency.
• Flaky Sea Salt: Optional, but highly recommended. Sprinkled on top, it adds a satisfying crunch and enhances the salted caramel flavor.

How To Make

Okay! Ready to bake? Let’s do this! I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. Begin by preheating the oven to 350 degrees F. Spay a 9-inch round cake pan with non-stick spray, and line the bottom with parchment paper. Then spray again.
2. In a large mixing bowl, whisk together the egg, sugar, sour cream, oil, vanilla, and salt until smooth. Gradually add the hot coffee, whisking continuously to incorporate.
3. Sift the flour, cocoa powder, baking soda, and baking powder into the wet mixture. Gently whisk until just combined, scraping down the sides of the bowl as needed.

4. Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for 15 minutes before removing it from the pan to cool completely.

5. While the cake cools, prepare the Salted Caramel Buttercream. In a large bowl, beat the butter and salted caramel sauce together using an electric mixer on medium speed until light and fluffy, about two minutes. Gradually add the powdered sugar, one cup at a time, beating until incorporated. Add the vanilla extract and beat for another minute until smooth.

6. Frost the cooled cake with the buttercream. For extra indulgence, drizzle more salted caramel sauce over the top and sprinkle with flaky sea salt if desired before serving.

And that’s a wrap. It’s time to plan a party because this cake is ready to be sliced, served, and enjoyed by all! 

I hope you enjoy baking—and eating—this cake as much as I do!

Frequently Asked Questions

Can I make this cake in advance?

Absolutely! This cake can be made a day or two ahead of time. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. You can also prepare the buttercream in advance and store it in the fridge. Just make sure to bring the buttercream back to room temperature before frosting the cake.

Can I use a different type of cocoa powder?

Dutch-process cocoa is recommended for its deep, rich flavor, but if you only have natural cocoa powder, it can be used as a substitute. Keep in mind the flavor may be slightly different, and you might want to add an extra pinch of baking soda to balance the acidity of natural cocoa.

How should I store the cake once it’s frosted?

Once the cake is frosted, it can be stored in an airtight container at room temperature for up to two days. If you need to store it longer, it’s best to refrigerate it, but make sure to bring it back to room temperature before serving for the best flavor and texture.

Can I freeze the cake or the frosting?

Yes! The unfrosted cake can be wrapped tightly and frozen for up to three months. The buttercream can also be frozen in an airtight container for up to a month. When ready to use, thaw both at room temperature before frosting and serving.

What if I don’t have salted caramel sauce?

If you don’t have jarred salted caramel sauce, you can easily make your own or use regular caramel sauce and add a pinch of flaky sea salt to taste.

More Cake Recipes You’ll Love

• Chocolate Peanut Butter Cake
• Cream Puff Cake
• Cookies and Cream Cake
• Sweet Potato Cake
• German Apple Cake
• Cinnamon Sugar Cake

Whether you’re serving this Chocolate Cake with Salted Caramel Buttercream to guests or keeping it all to yourself (no judgment here!), this cake is bound to be a hit. Remember, if you give this recipe a try and love it, please stop back and leave a comment and a 5-star rating below. 

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Chocolate Cake with Salted Caramel Buttercream

Make this Chocolate Cake with Salted Caramel Buttercream for your next gathering, and watch it disappear! The balance of rich chocolate and the creamy, slightly salty caramel frosting is a match made in dessert heaven. Best of all, it’s an easy recipe that doesn’t require a lot of fancy ingredients or complicated steps. Give it a try and see just how easy it can be to impress!

3 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: buttercream, chocolate, chocolate cake, salted caramel

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 415kcal

Ingredients

Chocolate Cake:

• 1 egg
• 1 cup granulated sugar
• ½ cup sour cream
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• ½ tsp kosher salt
• ½ cup hot brewed coffee
• ¾ cup all-purpose flour
• ¼ cup Dutch-process cocoa powder
• ½ tsp baking soda
• ½ tsp baking powder

Salted Caramel Buttercream:

• 1 cup unsalted butter softened
• 1 cup jarred salted caramel sauce plus more for garnish
• 3 cups powdered sugar sifted
• 1 tsp vanilla extract
• Flaky sea salt optional

Instructions

• Begin by preheating the oven to 350 degrees F. Spay a 9-inch round cake pan with non-stick spray, and line the bottom with parchment paper. Then spray again.
• In a large mixing bowl, whisk together the egg, sugar, sour cream, oil, vanilla, and salt until smooth. Gradually add the hot coffee, whisking continuously to incorporate.
• Sift the flour, cocoa powder, baking soda, and baking powder into the wet mixture. Gently whisk until just combined, scraping down the sides of the bowl as needed.
• Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for 15 minutes before removing it from the pan to cool completely.
• While the cake cools, prepare the Salted Caramel Buttercream. In a large bowl, beat the butter and salted caramel sauce together using an electric mixer on medium speed until light and fluffy, about two minutes. Gradually add the powdered sugar, 1 cup at a time, beating until incorporated. Add the vanilla extract and beat for another minute until smooth.
• Frost the cooled cake with the buttercream. For extra indulgence, drizzle more salted caramel sauce over the top and sprinkle with flaky sea salt if desired before serving.

Nutrition

Calories: 415kcal | Carbohydrates: 65g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 236mg | Potassium: 76mg | Fiber: 1g | Sugar: 57g | Vitamin A: 569IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg