Thisย salted caramel chocolate cakeย is a rich chocolate sheet cake topped with salted caramel frosting and swirls ofย homemade salted caramel sauce. It has a caramel soak too, making the cake even more moist and decadent.
Each bite of this chocolate caramel cake combines rich chocolate flavor, silky caramel frosting, and just the right amount of salt. This cake is perfect for birthdays, holidays, or anytime you're craving a bakery-style dessert at home.
This post is sponsored by Criscoยฎ! Thank you for supporting the brands that make Dollop of Dough possible.
For more caramel recipes, try chocolate caramel cupcakes, salted caramel cheesecake, or banana caramel cake!
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Why You'll Love This Recipe
- Moist, versatile chocolate cake- The base of this recipe is my favorite chocolate cake recipe. It's soft, super rich, and chocolatey! I've also used it for this chocolate tiramisu cake and chocolate ganache cake.
- Easy to assemble- This cake is only one layer, which makes decorating a breeze! However, you can double this recipe and turn it into a fun layer cake!
Key Ingredients
- Cocoa powder- I like to use Dutch-processed cocoa powder, which produces a richer, deeper chocolate flavor. Regular unsweetened cocoa powder does work in a pinch if it's all you have.
- Hot coffee- I like to use hot coffee to bloom the cocoa and bring out more flavor. You can also use hot water, but the coffee adds more depth.
- Sugar- You need granulated sugar for the cake and salted caramel, but powdered sugar for the frosting.
- Sour cream- Use full-fat sour cream to make the cake's texture extra soft and tender. Buttermilk or plain Greek yogurt are the best substitutes for this.
- Criscoยฎ Butter Flavor All-Vegetable Shortening Sticks- This is used in the caramel sauce and caramel frosting. Shortening makes the frosting more stable and the caramel extra smooth!
- Heavy cream- Use room temperature cream so it doesn't shock the caramel and make it seize.
- Flaky sea salt- I recommend sprinkling the cake with big sea salt flakes to really amplify the salty-sweet flavor.
For the full list and quantities, see the recipe card at the bottom of the this post.
How to Make This Recipe
Step 1: Preheat the oven to 350ยฐF and line a 9x13-inch pan with parchment paper. In a large mixing bowl, whisk the cocoa powder with hot coffee.
Step 2: Whisk the oil, granulated sugar, eggs, sour cream, and vanilla extract into the chocolate mixture.
Step 3: Gently fold all purpose flour, baking powder, baking soda, and salt into the wet ingredients. The batter will be thin and runny.
Step 4: Pour the cake batter into the prepared pan, then bake until a toothpick inserted in the center comes out clean with a few moist crumbs attached. Set it on a wire rack to cool completely.
Homemade Salted Caramel Sauce
Step 5: Add the sugar to a medium saucepan over medium heat. Gently stir with a wooden spoon. The sugar will eventually clump together and turn light yellow. Continue stirring until it melts completely and turns amber.
Stir continuously so the sugar doesn't burn! If it starts browning too quickly but is not melting, take it off the heat and swirl to help it melt. If the sugar turns dark brown or black and smells bitter, that means you burnt it and have to start over.
Step 6: When the sugar is completely melted, take it off the heat and stir in Criscoยฎ Butter Flavor All-Vegetable Shortening. The caramel will sizzle, which is normal. Stir it in as well as you can (it's ok if there's a little shortening that didn't get fully combined; it'll mix in with the cream).
Step 7: Stir in the heavy cream, vanilla, and salt until well combined. Pour the caramel sauce in a heat-proof bowl to stop the cooking process. Let cool to room temperature.
Salted Caramel Buttercream
Step 8: With an electric mixer, beat unsalted butter and Criscoยฎ Butter Flavor All-Vegetable Shortening together on medium high speed.
Step 9: Slowly mix in the powdered sugar, then drizzle in the homemade caramel sauce.
Step 10: Make sure the cake is completely cool, then transfer it to a serving plate. Poke the cake using the bottom of a wooden spoon (or another round utensil) and fill the holes with caramel.
Step 11: Generously spread the frosting on top and pour more caramel on top. Swirl it in with a spoon and garnish with flaky salt.
Expert Baking Tips
- Bring your eggs, sour cream, butter, and cream to room temperature so they incorporate smoothly into the batter and caramel.
- Don't overmix the cake batter! Once you add the dry ingredients to the wet, mix just until combined. The dry streaks of flour should just disappear. Overmixing can make too much gluten develop, resulting in a dense and tough cake.
- Make sure the caramel is cool before adding it to the buttercream so it doesn't melt or curdle.
Storage Tips
Store the cake in the fridge covered with plastic wrap or in an airtight container for up to 5 days. Bring to room temperature before digging in.
If you have leftover caramel, store it in the fridge for up to 2 weeks. Reheat in 30-second increments in the microwave, stirring between each until you're able to drizzle it off a spoon.
Frequently Asked Questions
Yes! Once cool, wrap it tightly inย plastic wrapย and store atย room temperature. You can also freeze it for up to 30 days. Let it thaw overnight in the refrigerator before serving.
Definitely! This recipe works in three 6-inch pans or two 8-inch pans. These pans require a slightly longer bake time.
You can, but homemade tastes much better!
More Cake Recipes to Try
๐ Recipe
Salted Caramel Chocolate Cake
Equipment
- 1 9X13 sheet cake pan
- 1 Electric hand mixer or stand mixer
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Chocolate Cake
- 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
- ยฝ teaspoon Clabber Girl Baking Powder
- ยพ teaspoon baking soda
- ยฝ teaspoon salt
Salted Caramel Sauce
- 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
Salted Caramel Buttercream
- 113 grams unsalted butter
- 113 grams Crisco Butter Flavor All-Vegetable Shortening
- 360 grams powdered sugar
- 85 grams salted caramel sauce
Instructions
Chocolate Cake
- Preheat the oven to 350ยฐF (177ยฐC). Line a 9x13-inch cake pan with parchment paper.
- In a large bowl, whisk the cocoa powder with hot coffee until smooth.75 grams cocoa powder, 200 grams hot coffee
- Add the oil, granulated sugar, eggs, sour cream, and vanilla extract. Whisk until everything is fully combined.120 grams oil, 280 grams granulated sugar, 2 large eggs, 240 grams sour cream, 1 teaspoon Spice Islands Pure Vanilla Extract
- Gently fold the flour, baking powder, baking soda, and salt into the wet ingredients, mixing until the flour is just incorporated.160 grams all-purpose flour, ยฝ teaspoon Clabber Girl Baking Powder, ยพ teaspoon baking soda, ยฝ teaspoon salt
- Pour the batter into the prepared pan. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
- Transfer the cake to a wire rack to cool completely.
Salted Caramel Sauce
- Add the granulated sugar to a medium saucepan over medium heat. Stir continuously with a wooden spoon. The sugar will clump and turn golden, eventually melting completely and turning an amber color.200 grams granulated sugar
- Immediately take the pot off the heat and stir in the shortening. It will bubble viciously, but continue stirring until mostly mixed in.5 tablespoons Crisco Butter Flavor All-Vegetable Shortening
- Whisk in the heavy cream, vanilla and salt. Pour into a heatproof bowl and let cool to room temperature.120 grams heavy cream, 1 teaspoon Spice Islands Pure Vanilla Extract, 1 teaspoon salt
Salted Caramel Buttercream
- Beat unsalted butter and Criscoยฎ Butter Flavor All-Vegetable Shortening in the bowl of a stand mixer or hand mixer on medium high speed for 1-2 minutes113 grams unsalted butter, 113 grams Crisco Butter Flavor All-Vegetable Shortening
- Scrape down the sides of the bowl with a rubber spatula, then add the powdered sugar in 2 additions. Mix it on low speed until combined, scraping the side of the bowl between each.360 grams powdered sugar
- Mix in the salted caramel sauce on low speed, then increase to medium for 1-2 minutes.85 grams salted caramel sauce
- Poke the cooked cake using the bottom of a wooden spoon and fill the holes with caramel.
- Generously spread the frosting on top and drizzle more caramel on top. Swirl with a spoon, sprinkle with flaky sea salt, and serve.
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