Decadent Chocolate Cake with Salted Caramel Frosting: The Ultimate Recipe

Name: Decadent Chocolate Cake with Salted Caramel Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 cup granulated sugar; 1 cup light brown sugar; 2.75 cup all-purpose flour; 1.5 cup sifted unsweetened cocoa powder; 3 tsp baking soda; 1.5 tsp baking powder; 1.25 tsp salt; 2 large egg yolks (at room temperature); 1.5 cup full-fat sour cream; 0.33 cup whole milk; 0.75 cup vegetable oil or melted coconut oil; 2 tbsp vanilla extract; 1.5 cup hot water; 2 cup unsalted butter (very soft); 4.5 cup sifted confectioners’ sugar; 0.75 cup sifted unsweetened cocoa powder; 1 tsp vanilla extract; 0.5 tsp salt; 3 tbsp heavy cream (more if needed); 2 tbsp salted caramel sauce; 1.25 cup salted caramel sauce (for garnish); 1 pinch flaky sea salt

Introduction to Decadent Chocolate Cake

Indulging in a slice of decadent chocolate cake topped with creamy salted caramel frosting is a delightful experience, perfect for any celebration or sweet craving. This recipe not only satisfies your chocolate desires but also elevates your dessert game with its rich flavors and smooth textures. Whether you’re a seasoned baker or a novice in the kitchen, this chocolate cake is sure to impress your family and friends.

A Personal Story Behind My Decadent Chocolate Cake Journey

Growing up, chocolate cake was always the star of our family gatherings. My grandmother had a special recipe that she passed down, and I fondly remember the smell of chocolate wafting through the house as she baked. This decadent chocolate cake with salted caramel frosting is inspired by her recipe, combined with my love for rich, sweet flavors. Every bite brings back cherished memories, making it a favorite in my household.

What Makes This Decadent Chocolate Cake Recipe Special?

What sets this chocolate cake apart is its moist, rich texture and the delightful contrast of sweet salted caramel frosting. The combination of granulated sugar and light brown sugar adds depth to the cake, while the hot water ensures it’s incredibly moist. The salted caramel frosting is the crown jewel, with its smooth, buttery texture and a hint of salt that perfectly balances the sweetness. This cake is not just a dessert; it’s an experience that brings joy to every occasion!

The Full Decadent Chocolate Cake Recipe

Ingredients

2 cups granulated sugar

1 cup packed light brown sugar
2 and 3/4 cups all-purpose flour

1 and 1/2 cups sifted unsweetened cocoa powder
3 tsp baking soda
1 and 1/2 tsp baking powder

1 and 1/4 tsp salt
3 large eggs + 2 large egg yolks, at room temperature
1 and 1/2 cups full-fat sour cream

1/3 cup whole milk
3/4 cup vegetable oil or melted coconut oil
2 tbsp vanilla extract

1 and 1/2 cups hot water
2 cups unsalted butter, very soft
4 and 1/2 cups sifted confectioners’ sugar

3/4 cup sifted unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp salt

3 tbsp heavy cream (more if needed)
2 tbsp salted caramel sauce
1 and 1/4 cups salted caramel sauce for garnish

Flaky sea salt

Instructions

Preheat the oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper and spray with nonstick cooking spray for easy removal.
In a large bowl, mix together the granulated sugar, light brown sugar, all-purpose flour, sifted cocoa powder, baking soda, baking powder, and salt until well combined.

In another bowl, combine the eggs, egg yolks, sour cream, milk, vegetable oil (or melted coconut oil), and vanilla extract. Pour this wet mixture into the dry ingredients and mix until just combined. Be careful not to overmix!
Add the hot water to the batter and mix until smooth. The batter will be thin, but this ensures a moist cake.
Divide the batter evenly among the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes in the oven to avoid overbaking.

Once baked, cool the cakes in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
For the frosting, cream the very soft unsalted butter in a stand mixer on medium speed until light and fluffy. Gradually add the sifted confectioners’ sugar, sifted cocoa powder, vanilla extract, salt, heavy cream, and salted caramel sauce. Beat until smooth and creamy, adjusting the consistency with more heavy cream if necessary.
Once the cakes are completely cooled, trim the tops to make them level. Place one layer on a serving plate, spread a layer of frosting, and drizzle with some salted caramel sauce. Repeat with the other layers.

Chill the assembled cake in the refrigerator for about 1 hour to set the frosting.
Finish frosting the top and sides of the cake with the remaining frosting. Drizzle with additional salted caramel sauce and sprinkle with flaky sea salt for an impressive finish.
Slice, serve, and enjoy your decadent chocolate cake! Store any leftovers in the refrigerator for up to 5 days.

Serving Suggestions and Variations for Decadent Chocolate Cake

This decadent chocolate cake is perfect on its own, but you can elevate it even further by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, consider adding layers of fresh fruit like raspberries or strawberries between the cake layers for a refreshing contrast. If you’re a coffee lover, adding a touch of brewed coffee to the batter can enhance the chocolate flavor even more.

Frequently Asked Questions About Decadent Chocolate Cake

Can I make this cake in advance?
Yes! The cake layers can be baked a day in advance. Just wrap each layer in plastic wrap and store them in the refrigerator until you’re ready to frost and serve.
How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days to maintain its freshness.
Can I freeze this cake?
Yes! You can freeze the cake layers for up to 3 months. Just ensure they are well-wrapped in plastic wrap and foil before freezing. Thaw in the refrigerator before frosting and serving.