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!

Course Dessert

Cuisine American

Keyword buttercream, chocolate, chocolate cake, salted caramel

Prep Time 20

Cook Time 30

Total Time 50

Servings

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.

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