This chocolate cake with salted caramel cream cheese frosting isn’t just another cake, it’s one I’ve tested, perfected, and baked more times than I can count. The cake itself is unbelievably moist and rich, balanced by the tangy, creamy frosting and a glossy drizzle of salted caramel!
When I say this recipe works, it’s because I’ve put in the testing to make sure you can trust it to turn out beautifully in your own kitchen. Salted caramel and chocolate is one of the most loved flavor pairings for a reason, and this cake proves it. I’ve seen it become the star at birthdays, family gatherings, and even casual weeknight baking sessions because it delivers bakery level results without complicated steps.
If you love cake, check out my orange chocolate cupcakes, coffee chocolate cake and white chocolate mousse cake too!
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Why you'll love this salted caramel chocolate cake recipe
- Perfect Balance of Flavors: The tanginess from the cream cheese, the sweet and salty caramel, and the rich chocolate create an incredible flavor medley. My chocolate strawberry brownies have great flavor too!
- Moist and Tender Texture: Ingredients like sour cream and vegetable oil work together to give the cake an unbelievably moist and soft crumb. Orange chocolate cupcakes and Chocolate cake with chocolate ganache has the same texture.
- Homemade Salted Caramel: This caramel is rich, buttery, and adds a decadent touch that elevates the entire dessert. Check out my caramel recipe here, just omit the whiskey!
Equipment
A kitchen scale ensures precise measurements, leading to consistent results every time. Baking is a science, and a scale eliminates guesswork by providing exact amounts of each ingredient. No more packed flour or uneven sugar scoops—just reliable perfection for your bakes and less clean up!
Ingredients Needed to Make this Caramel Chocolate Cake
- Natural Cocoa Powder: Gives the cake its deep and intense chocolate flavor that’s hard to resist. I have not tested this with dutch processed cocoa powder.
- Coffee in the Cake: Intensifies the chocolate flavor without leaving any noticeable coffee taste. I use instant espresso powder with hot water.
- Sour Cream and Vegetable Oil: These two ingredients ensure the cake stays moist and tender for days.
- Heavy Cream in the Salted Caramel Sauce: Adds a velvety smoothness and richness to the caramel sauce. Check out my caramel coffee cake and no bake caramel cheesecake!
- Full-Fat Brick-Style Cream Cheese: Essential for a frosting that’s creamy, tangy, and stable. Pumpkin olive oil cake and chocolate lemon cake has cream cheese frosting too!
- Kosher Salt: Brings out the flavors in every component and balances the sweetness perfectly.
See recipe card below for quantities.
Chocolate Caramel Cake Recipe Variations
- Serve with Berries: Fresh strawberries, raspberries, or blueberries complement the rich chocolate and caramel flavors beautifully.
- Add Orange Zest: Mix orange zest into the batter for a subtle citrus twist that pairs well with chocolate like this orange cake with chocolate ganache! Cannoli cheesecake bars are always a hit as well!
- Add Espresso: Stir in more espresso powder to the hot coffee for a mocha-inspired flavor boost.
- Make Two Cakes in Round Pans for a Layer Cake: Transform the recipe into an elegant layer cake by baking it in two round pans and put caramel sauce in between the cake layers. My chocolate cranberry cake is layered too!
- Fudge: Top with a fudge frosting and drizzle with caramel for an over the top salted caramel fudge cake experience!
This recipe has not been tested with other substitutions. These are just suggestions.
How to Make Chocolate Caramel Cake
Step 1. Make the salted caramel sauce first so it has time to cool down. Grab the caramel recipe here for pro tips and more details making your own caramel sauce.
Step 2. In a large bowl with an electric mixer, beat together 1 cup granulated sugar,1 cup all-purpose flour, ½ cup natural cocoa powder, 1 teaspoon baking soda, ¾ teaspoon baking powder, and ½ teaspoon kosher salt.
Step 3. In another bowl, beat together 1 egg, 1 teaspoon vanilla extract, ¼ cup milk, ¼ cup vegetable oil, and ¼ cup room temperature sour cream.
Step 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Step 5. Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
Pour into the pan, spreading it out evenly. Bake for 27-30 minutes or until a toothpick comes out clean. Don't open the oven door while the cake is baking.
Step 6. Beat the butter, cream cheese, vanilla, and caramel until smooth and combined.
Step 7. Add the powdered sugar, beat until combined and fluffy, about 2 minutes.
Step 8. Top the cooled down cake with the frosting, spreading it out evenly. Drizzle with 2 tablespoons of salted caramel swirl it in with a spoon or offset spatula. Serve with more caramel if desired.
Hint: I highly recommend lining the baking pan with parchment paper for easy removal.
Chocolate Salted Caramel Cake Pro Tips
- Don’t Over mix the Batter: Over mixing can result in a dense, heavy chocolate salted caramel cake, so mix just until the ingredients are combined.
- Use Hot Coffee: Hot coffee helps to dissolve the cocoa powder completely and enhances the chocolate flavor beautifully.
- Never made Caramel?: If you’re new to caramel-making, check out this recipe post for detailed tips and techniques.
- Avoid Opening the Oven Door: Resist the temptation to peek, as this can cause the cake to sink in the middle.
- Line the Baking Pan with Parchment Paper: This makes it much easier to remove the cake from the pan without any sticking.
How to Store
Room Temperature
For short-term storage, keep the cake at room temperature for up to one day. Be sure to cover it well to prevent it from drying out.
Refrigerator
If storing in the fridge, note that refrigeration can dry out the cake. To minimize this, wrap the cake tightly in plastic wrap or place it in an airtight container. Consume within two days for the best texture and flavor.
Freezer
For longer storage, the freezer is your best option. Wrap the cake or individual slices tightly in plastic wrap, then place them in a freezer safe bag or container. Properly stored, the cake will keep well for up to two months. Thaw in the fridge overnight or at room temperature before serving.
Sea Salt Caramel Cake FAQs
Can I make this cake ahead of time?
Yes! You can make the chocolate cake, let it cool and then wrap it well and leave it out on the counter for one day or you can freeze it. I do not recommend refrigerating cake, it dries it out!
Can I skip the coffee?
I don't recommend skipping the coffee or instant espresso powder. The coffee brings out the chocolate flavor, you won't taste coffee it just enhances the overall flavor.
Can I make this in a round pan?
Yes, you can! I would check after the normal time, it might need a few extra minutes.
Is salted caramel just butterscotch?
No, salted caramel isn’t the same as butterscotch. Butterscotch is made with brown sugar and butter, which gives it deeper, molasses like notes. Salted caramel starts with white sugar that’s cooked until it melts and caramelizes, then cream and butter are added, along with a touch of salt to enhance the flavor. They’re similar, but definitely not the same thing.
Related
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📖 Recipe
Chocolate Caramel Cake Recipe
Equipment
- Metal 8X8 baking pan metal is best
- Parchment Paper
- Handheld or stand mixer
- Mixing bowls
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
Chocolate Cake
- 1 cup (211 grams) granulated sugar
- 1 cup (127 grams) all purpose flour
- ½ cup (46 grams) natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (63 grams) whole milk room temperature, 2% will work as well
- ¼ cup (59 grams) vegetable oil
- ¼ cup (61 grams) sour cream full fat, room temp. You can use plain whole milk greek yogurt or regular yogurt instead.
- ½ cup (93 grams) hot coffee don't skip the coffee- it won't taste like coffee just makes the flavors pop. You can mix 1 teaspoon of instant espresso powder with ½ cup of hot water
Caramel Cream Cheese Frosting
- 3 tablespoons (42 grams) salted butter room temperature (add a pinch of salt if you do not have salted butter)
- 4 oz (120 grams) cream cheese full fat, brick style, room temperature
- ⅓ cup (88 grams) salted caramel sauce (plus extra for topping the cake) cold
- 1 ¾ cups (241 grams) powdered sugar
Instructions
- If you plan on making caramel sauce from scratch click on the recipe in the notes below and make it first so it has time to cool and thicken. You can use store bought caramel if desired.
- Place the caramel in the fridge to cool down. Start by preheating your oven to 350°F. Line an 8X8 metal baking pan with parchment paper, going up and over the sides.
- In a large bowl with an electric mixer, beat together 1 cup granulated sugar, 1 cup all-purpose flour, ½ cup natural cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt.
- In another bowl, beat together 1 egg, 1 teaspoon vanilla extract, ¼ cup milk, ¼ cup vegetable oil, and ¼ cup room temperature sour cream.
- Gradually add the wet ingredients to the dry ingredients, beating until just combined.
- Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
- Pour into the pan, spreading it out evenly. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 27-30 minutes or until a toothpick comes out clean. Don't open the oven door while the cake is baking.
- Let cool while making the frosting.
Caramel Cream Cheese Frosting
- Using a handheld mixer or stand mixer, beat the butter, cream cheese, vanilla, and caramel until smooth and combined.
- Add the powdered sugar, beat until combined and fluffy, about 2 minutes.
- Top the cooled down cake with the frosting, spreading it out evenly. Drizzle with 2 tablespoons of salted caramel swirl it in with a spoon or offset spatula. Serve with more caramel if desired.
Brit says
This combo of flavors is divine!! So moist too!