This chocolate cake salted caramel is a showstopper! Moist, rich chocolate cake topped with a tangy salted caramel cream cheese frosting, finished with a drizzle of salted caramel. Oh my gosh, it’s dreamy, and who doesn't like salted caramel chocolate?

Chocolate cake salted caramel on a white plate with a fork.

Whip up this incredible caramel chocolate cake for any occasion—whether it's a birthday, a fun baking night, or a special celebration. It's easy to make and guaranteed to be a crowd-pleaser every time! 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 recipe
Equipment
Ingredients
Substitutions
Instructions
Pro tips
FAQ
Storage
Related
📖 Recipe

Why you'll love this 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

What you'll need for chocolate cake salted caramel:

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.

Substitutions

Variations for chocolate and caramel cake:

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 stacking the layers with frosting and caramel. 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 chocolate cake salted caramel recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Let's make this cake caramel recipe!

Salted caramel in a bowl that has thickened.

Step 1. Make the salted caramel sauce first so it has time to cool down. Grab the recipe here (omit the whiskey) for pro tips and more details making your own caramel sauce.

Dry ingredients in a bowl whisked together ready for the wet ingredients.

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.

The wet ingredients in a bowl ready to be mixed together to add to the dry.

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.

Chocolate cake batter in a bowl after the coffee was added.

Step 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Chocolate cake batter about to be poured into the baking pan.

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.

Butter, cream cheese, and salted caramel mixed together.

Step 6. Beat the butter, cream cheese, vanilla, and caramel until smooth and combined.

Powdered sugar added to the butter caramel and cream cheese mixture.

Step 7. Add the powdered sugar, beat until combined and fluffy, about 2 minutes.

Salted caramel cream cheese frosting on top of the chocolate cake.

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.

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 chocolate cake salted caramel to sink in the middle.
Line the Baking Pan with Parchment Paper: This makes it much easier to remove the chocolate cake salted caramel from the pan without any sticking.

FAQ

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.

Why is my cake dry and curmbly?

You probably over baked the cake or added too much flour. Check the cake early if your oven runs hot and use a kitchen scale if you have one.

Can I substitute the sour cream?

Yes, you can! You can use plain whole milk greek yogurt or regular yogurt instead.

Chocolate salted caramel cake stacked showing the texture of the crumb.

Storage

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.

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