Introducing the most decadent cake you can possibly make. With its layers of moist, dark chocolate sponge, thick salted caramel filling and lashings of lighter-than-air meringue buttercream, it’s a hedonist’s fantasy.
It really looked the part even before we cut into it, with its shiny dark chocolate pearls, buttercream rosettes and Lindt chocolate balls. And, then to find the layers of salted caramel inside, well… nirvana.
I went with Italian flour again on this occasion, given my family and I can tolerate it really well. However, if you are gluten-free, simply swap the standard flour for gluten-free flour – it will be just as good.
Step by Step Guide to Making Chocolate and Salted Caramel Buttercream Cake
1. Chocolate Cake Preparation:
- Preheat the oven to 360°F (180°C).
- Grease and line the base and sides of two 8-inch round cake pans with baking paper.
- In the bowl of an electric mixer, combine flour, sugar, cocoa, baking soda, and baking powder. Beat on low until just combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until well combined.
- Divide batter between pans. Bake for 45 minutes or until a skewer inserted comes out clean. Allow the cakes to cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.
2. Preparing the Salted Caramel:
- In a medium saucepan over high heat, combine sugar, glucose, and water. Cook for 15 minutes or until golden, avoiding stirring.
- Carefully add in the cream (the caramel will bubble). Whisk until smooth. If the mixture seizes, return to heat and stir until smooth.
- Mix in cold butter and sea salt. Divide caramel into two equal amounts and allow them to cool. If preparing ahead of time, refrigerate to thicken.
3. Salted Caramel Swiss Meringue Buttercream:
- Over simmering hot water, whisk egg whites and sugar in a heatproof bowl until warm and sugar has dissolved.
- Transfer to a stand mixer. Whisk on high until stiff peaks form and the bowl feels cool.
- Switch to a paddle attachment and gradually add room temperature butter. Beat until the mixture becomes silky. If it looks curdled, keep mixing; it will come together.
- Mix in vanilla and 1/2 cup of the prepared salted caramel. Adjust the caramel quantity based on preference.
4. Assembling the Cake:
- Level off the tops of the cooled cakes with a serrated knife and halve each cake horizontally, creating 4 layers.
- Place the bottom layer on a serving platter. Spread 1/3 of the second portion of salted caramel over the cake. Repeat with the next two layers. Cover with the top cake layer.
- Chill the layered cake for 30-60 minutes until the caramel sets.
- Frost the entire cake with the prepared buttercream, decorating as desired.
- Before serving, let the cake sit out of the fridge for about 15-30 minutes to soften.
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Chocolate and Salted Caramel Buttercream Cake
- Total Time: 2 hours 15 minutes
- Yield: Serves 12 1x
Description
Introducing the most decadent cake you can possibly make. With its layers of moist, dark chocolate sponge, thick salted caramel filling and lashings of lighter-than-air meringue buttercream, it’s a hedonist’s fantasy.
Ingredients
Units
Scale
For the Chocolate Cake:
- 1–1/2 cups plain flour (sifted)
- 1–1/2 cups caster sugar
- 1–1/2 cups dark cocoa (sifted)
- 2 teaspoons bicarbonate of soda (baking soda)
- 1 teaspoon baking powder
- 2 eggs
- 3/4 cup buttermilk
- 3/4 cup warm water
- 1/4 cup vegetable oil
- 2 teaspoons vanilla bean paste or vanilla essence
For the Salted Caramel:
- 2 cups caster sugar
- 2 tablespoons glucose (or corn syrup)
- 1/2 cup water
- 1 cup double cream
- 4 teaspoons sea salt
- 4.9 oz cold butter, chopped
For the Salted Caramel Swiss Meringue Buttercream:
- 7 oz egg whites
- 8.8 oz caster sugar
- 15.8 oz butter, diced and at room temperature
- 1/2 cup salted caramel
- 1 tablespoon vanilla extract
Instructions
1. Chocolate Cake Preparation:
- Preheat the oven to 360°F (180°C).
- Grease and line the base and sides of two 8-inch round cake pans with baking paper.
- In the bowl of an electric mixer, combine flour, sugar, cocoa, baking soda, and baking powder. Beat on low until just combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until well combined.
- Divide batter between pans. Bake for 45 minutes or until a skewer inserted comes out clean. Allow the cakes to cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.
2. Preparing the Salted Caramel:
- In a medium saucepan over high heat, combine sugar, glucose, and water. Cook for 15 minutes or until golden, avoiding stirring.
- Carefully add in the cream (the caramel will bubble). Whisk until smooth. If the mixture seizes, return to heat and stir until smooth.
- Mix in cold butter and sea salt. Divide caramel into two equal amounts and allow them to cool. If preparing ahead of time, refrigerate to thicken.
3. Salted Caramel Swiss Meringue Buttercream:
- Over simmering hot water, whisk egg whites and sugar in a heatproof bowl until warm and sugar has dissolved.
- Transfer to a stand mixer. Whisk on high until stiff peaks form and the bowl feels cool.
- Switch to a paddle attachment and gradually add room temperature butter. Beat until the mixture becomes silky. If it looks curdled, keep mixing; it will come together.
- Mix in vanilla and 1/2 cup of the prepared salted caramel. Adjust the caramel quantity based on preference.
4. Assembling the Cake:
- Level off the tops of the cooled cakes with a serrated knife and halve each cake horizontally, creating 4 layers.
- Place the bottom layer on a serving platter. Spread 1/3 of the second portion of salted caramel over the cake. Repeat with the next two layers. Cover with the top cake layer.
- Chill the layered cake for 30-60 minutes until the caramel sets.
- Frost the entire cake with the prepared buttercream, decorating as desired.
- Before serving, let the cake sit out of the fridge for about 15-30 minutes to soften.
Notes
- *This is a double batch of salted caramel; half of which is used to spread on the cakes and, from the remaining half, a half cup added to the Swiss meringue buttercream.
- **This recipe makes a generous amount of buttercream, easily enough to frost the cake and pipe some decorations on top. Should you want to spread buttercream on each layer (on top of the caramel), there’d probably be enough for that too.
- Prep Time: 90 mins
- Cook Time: 45 mins
- Category: Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 55g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 24g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg
Great looking cake! What candy did you use to decorate? Chocolate covered caramel balls?
Hello Susan!
My name is Mary and I live in St. Louis, Mo. and just wanted to say thank you for sharing your recipe. I am making
my granddaughter her requested chocolate cake with caramel and drizzled chocolate ganache and toasted pecans.
I wanted a homemade salted caramel for use on the cake as well as the swiss buttercream(the only icing I use for my cakes)for decorating the cake itself.
This is just what I was looking for.
Thank you again!
Hi Susan! Thank you for this recipe! How far in advance can I make the buttercream? Would you recommend I refrigerate or freeze? If so, do I have to beat it again?
Do you think I can use dulche de leche in a jar in place of home made? I have some in the cupboard I want to use up. Thanks.
Hi, the candy is Lindts dark chocolate truffle balls.
The buttercream can be frozen, then defrosted and beaten again to bring it back to correct texture.
Yes absolutely, you can use store bought dulce de leche!
This recipe has too much salt in the carmel sause and the swiss buttercream was flavorless and had the consistey of lard and tasted like it too..will not make this again
Sorry that was your experience of it Beverley.. thanks for sharing.
I made this cake for my son’s 21st birthday and it was a huge hit! Would recommend to use only fine sea salt flakes or ground salt. I used more coarse sea salt and some did not dissolve in the caramel resulting in some very salty lumps! I thought the icing was lovely and light and a compliment to the very rich cake. Thanks for the recipe!
Thanks so much for your comments Lisa – and great to hear that it was a hit! We too absolutely loved it!
Super rich cocoa recipe… I added a half teaspoon of salt to cake mix as its needed for contrast and a 1/2 to 3/4 cup of water as it was so viscous, it almost couldn’t be spread. The cake was delicious and the SMBC with salted caramel was delicious. Thanks for an easy decoration share for a classy cake.