If you are looking for a showstopping dessert that combines rich chocolate, decadent fudge, and the perfect touch of sea salt, this Salted Caramel Chocolate Fudge Cake Recipe is going to be your new best friend. Imagine layers of moist chocolate cake perfectly complemented by velvety chocolate fudge frosting and drizzled with homemade salted caramel that adds a sweet and savory pop in every bite. This recipe effortlessly blends deep chocolate flavors with the luxurious silkiness of caramel, creating a dessert that’s truly irresistible for any celebration or simply indulging yourself.
Ingredients You’ll Need
The magic of this Salted Caramel Chocolate Fudge Cake Recipe lies in its simple yet essential ingredients. Each component plays a key role in delivering that perfect combination of texture, richness, and flavor that you crave in a dessert like this.
- All-purpose flour: The foundation that gives our cake structure and that soft crumb we all love.
- Unsweetened cocoa powder: Provides deep, intense chocolate flavor without any sweetness.
- Granulated sugar: Sweetens the cake and caramel, balancing the bitterness of the cocoa.
- Baking soda and baking powder: Help the cake rise beautifully and stay tender.
- Salt: Enhances all the flavors and accentuates the salted caramel’s brilliance.
- Eggs: Bind the batter and add richness for moistness in every slice.
- Buttermilk: Adds a subtle tang and makes the cake super tender.
- Vegetable oil: Keeps the cake incredibly moist without weighing it down.
- Vanilla extract: Rounds out the flavors with a warm, inviting aroma.
- Hot coffee (or hot water): Intensifies the chocolate notes and thins the batter for a perfect bake.
- Unsalted butter (for frosting): Creates that creamy, luscious fudge frosting.
- Powdered sugar: Sweetens and smooths the frosting for easy spreading.
- Heavy cream: Adds richness and silky texture to both the frosting and caramel.
- Sea salt: The star of the caramel, bringing delightful contrast to the sweetness.
How to Make Salted Caramel Chocolate Fudge Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans, or line them with parchment paper for an easy release. In a large bowl, whisk together the dry ingredients—flour, cocoa powder, sugar, baking soda, baking powder, and salt. Then, add eggs, buttermilk, vegetable oil, and vanilla extract. Beat until everything is well combined. Now here’s the secret to that rich flavor and smooth texture: slowly pour in hot coffee. This thins the batter and brings out the deep chocolate notes brilliantly.
Step 2: Bake the Cake Layers
Divide your luscious batter evenly between the two pans and slide them into the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes to settle, then transfer them to wire racks to cool completely. You want your cake layers fully cooled before frosting so your icing doesn’t melt away.
Step 3: Whip up the Fudge Frosting
Take softened unsalted butter and beat it until it’s creamy and light. In a separate bowl, sift together powdered sugar, cocoa powder, and salt, then gradually add this mixture to your butter. Stir in vanilla extract and heavy cream, then beat everything until creamy and perfectly spreadable. This fudge frosting is thick, rich, and simply heavenly—ready to smother your cake with chocolatey goodness.
Step 4: Make the Salted Caramel
In a saucepan over medium heat, melt the granulated sugar while stirring constantly. Watch as it transforms into a gorgeous amber hue. Carefully add the cubed butter, stirring until it’s fully melted and combined. Slowly pour in the heavy cream—be cautious since it will bubble vigorously. Stir everything together and cook for about 1 to 2 more minutes to thicken. Remove from heat and mix in sea salt for that tantalizing salty kick. Let this sauce cool to room temperature; it will thicken slightly and become the perfect drizzle.
Step 5: Assemble Your Stunning Cake
Place one chocolate cake layer on your serving plate, then spread a generous layer of fudge frosting on top. Drizzle with that luscious salted caramel sauce. Add the second cake layer and frost the whole cake evenly with the remaining fudge frosting. For the finishing touch, drizzle more caramel over the top and sprinkle with sea salt flakes if you have them on hand. A quick chill in the fridge before serving makes slicing neater and presentation flawless.
How to Serve Salted Caramel Chocolate Fudge Cake Recipe
Garnishes
To elevate the look and flavor, consider garnishing your cake with a sprinkle of flaky sea salt or a handful of chocolate shavings. You could also add a few edible gold flakes for a touch of elegance. Fresh berries like raspberries or strawberries make a vibrant contrast and introduce a fruity brightness that pairs wonderfully with the rich flavors.
Side Dishes
This cake shines when served alongside light accompaniments like a scoop of creamy vanilla ice cream or a dollop of lightly whipped cream. A cup of freshly brewed coffee or a bold black tea also complements the deep, rich chocolate and salty-sweet caramel perfectly, providing balance and warmth to your dessert experience.
Creative Ways to Present
Try cutting this Salted Caramel Chocolate Fudge Cake Recipe into petite squares for a party platter or stacking mini versions as individual desserts in pretty glass jars with layers of frosting and caramel. You can also serve warm single slices with extra caramel drizzled just before serving, creating a decadent, melting moment your guests won’t forget.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover cake (which might be rare!), store it tightly covered in the refrigerator. This preserves the fresh flavor and softness of both the cake and frosting. It will keep gorgeously for up to four days, so you can enjoy delicious slices at your leisure.
Freezing
You can freeze the cake layers before frosting to save time. Wrap them well in plastic wrap and foil to prevent freezer burn, and they will last up to three months. When ready to use, thaw overnight in the fridge and then proceed with frosting and assembling your Salted Caramel Chocolate Fudge Cake Recipe.
Reheating
Because this is a rich, moist cake, we recommend enjoying it at room temperature or slightly chilled. If you prefer a warm slice, microwave for 10 to 15 seconds per slice, then drizzle with warmed caramel for that cozy freshly-made feel. Just be careful not to overheat the frosting, which can soften too much.
FAQs
Can I make this cake dairy-free?
Yes! Substitute the buttermilk with a plant-based milk plus a splash of apple cider vinegar or lemon juice, and swap butter and heavy cream for dairy-free alternatives like coconut oil and coconut cream. Your salted caramel may need slight adjustments too, but a non-dairy version is absolutely doable.
What if I don’t have buttermilk?
Simply mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes. This quick homemade buttermilk substitute will give your cake the same tender texture and slight tanginess essential for balancing the chocolate richness.
Why is hot coffee used in the cake batter?
Adding hot coffee not only thins the batter nicely but also intensifies the chocolate flavor, making it more robust and complex without any bitter aftertaste. If coffee isn’t your thing, hot water works fine but coffee is definitely preferred for flavor depth.
How salty should the salted caramel be?
The beauty of salted caramel is the contrast between sweet and salty. Using sea salt allows for a clean briny finish. Start with a teaspoon and adjust to taste—it should highlight the caramel’s sweetness, not overpower it.
Can I use this recipe for cupcakes?
Absolutely! The batter and frosting work wonderfully for cupcakes. Bake in lined muffin tins for about 18-22 minutes or until a toothpick comes out clean. Drizzle each cupcake with caramel for an irresistible treat that’s perfectly portioned.
Final Thoughts
This Salted Caramel Chocolate Fudge Cake Recipe is truly a gift to anyone who loves dessert with layers of flavor and texture. It’s a go-to crowd-pleaser whether for birthdays, special occasions, or simply elevating your everyday baking. With every bite, you’ll taste pure joy wrapped in rich chocolate, creamy fudge, and that unforgettable touch of salted caramel. Give it a try, and I promise it will become a cherished favorite in your baking repertoire.
Print
Salted Caramel Chocolate Fudge Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes (plus cooling and assembly)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this decadent Salted Caramel Chocolate Fudge Cake, a rich layered dessert featuring moist chocolate cake, luscious fudge frosting, and a homemade salted caramel drizzle. Perfect for celebrations or an elegant treat, this American classic combines deep cocoa and buttery caramel flavors for an unforgettable experience.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
For the Fudge Frosting:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
For the Salted Caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (cut into cubes)
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Prepare Cake Batter: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt to combine the dry ingredients.
- Add Wet Ingredients: Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry mix. Beat until the batter is smooth and well combined.
- Incorporate Hot Coffee: Slowly add the hot coffee (or hot water) to the batter, mixing until the batter becomes smooth and slightly thin.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Make Fudge Frosting: Beat softened butter until creamy. Sift powdered sugar, cocoa powder, and salt together, then gradually add to the butter while mixing. Add vanilla extract and heavy cream, beating until smooth and spreadable.
- Prepare Salted Caramel: In a saucepan over medium heat, melt sugar while stirring constantly until it turns amber-colored. Carefully add cubed butter and stir until fully melted. Slowly pour in heavy cream (expect bubbling), stir to combine, then cook for another 1-2 minutes. Remove from heat and stir in sea salt. Allow caramel to cool to room temperature.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with fudge frosting and drizzle with salted caramel. Top with the second cake layer, frost the entire cake with remaining fudge frosting, and drizzle additional caramel on top. Optionally, sprinkle with sea salt flakes for extra flavor. Chill the cake slightly before slicing for neat cuts.
Notes
- Salted caramel can be made ahead and stored in the fridge up to one week; warm slightly before drizzling.
- This cake pairs beautifully with vanilla ice cream or fresh berries for added freshness.
- Ensure the caramel cools adequately before drizzling to prevent it from running excessively.
- Use freshly brewed hot coffee for best flavor depth in the cake batter.
