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+ servings
A chocolate cake with a caramel topping on a cake stand. One slice is being lifted out

Salted Caramel Chocolate Cake

A rich chocolate cake with a caramel ganache filling, chocolate whipped cream cheese frosting, and topped with more salted caramel.
Course Dessert
Cuisine American
Prep Time 38 minutes
Cook Time 25 minutes
Total Time 1 hour 3 minutes
Servings 16
Calories 591kcal
Author Ella


  • 2 x 8" cake pans



  • 240 grams all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 41 grams cocoa powder
  • 240 ml buttermilk
  • 2 teaspoon vanilla extract
  • 227 grams unsalted butter room temperature
  • 266 grams light brown sugar
  • 4 eggs
  • 113 grams melted chocolate

Caramel Ganache

  • 200 grams granulated sugar
  • 84 grams unsalted butter room temperature
  • 76 ml heavy cream
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
  • 113 grams milk chocolate chopped


  • 150 grams granulated sugar
  • 210 ml heavy cream
  • 2 teaspoon vanilla extract
  • 63 grams cocoa powder
  • 339 grams cream cheese cold



  • Preheat your oven to 350°F/175°C. Line and grease 2 x 8 inch cake pans
  • Whisk together the flour, salt, cocoa powder, baking powder, and baking soda until smooth.
  • In a stand mixer with the paddle attachment, beat the butter and the light brown sugar together on medium speed until light and fluffy. This takes about 5 minutes. Scrape down the bowl every few minutes.
  • Add the eggs one at a time, beating well after each addition. Add the vanilla and beat well.
  • Reduce the speed to low. Add the dry ingredients and buttermilk in three additions, starting and ending with dry.
  • Pour in the melted chocolate and mix until smooth.
  • Divide the batter evenly between the two pans (about 620 grams per pan).
  • Bake for 25-28 minutes. A toothpick inserted will come out clean.
  • Let cool completely.


  • Place your chopped chocolate in a heatproof bowl. Set aside.
  • Take a small saucepan and place it on your stove over medium heat. Add the sugar ¼ cup at a time, letting the sugar dissolve completely until you add the next ¼ cup.
  • Stir occasionally until the sugar has completely dissolved and turns a dark amber colour. Turn the heat off.
  • Add the butter in a piece at a time, be careful as it may sputter! Stir with a heatproof spatula as you add the butter. Stir in the cream, salt, and vanilla.
  • Pour half of your caramel sauce over the chocolate. Use a rubber spatula to whisk until smooth. Leave to cool and thicken. Keep the rest of the salted caramel in a container and allow to cool.


  • Chill your mixing bowl for at least an hour or overnight.
  • In a stand mixer with the paddle attachment, beat together the heavy cream, salt, sugar, and vanilla at a low speed. The sugar should dissolve after 2 minutes.
  • Increase the speed to high for 2 minutes until the mixture resembles Greek yogurt.
  • With the mixer on low speed, add the cream cheese a tablespoon at a time. Once all the cream cheese is in, stop the mixer. It should look like cottage cheese. Scrape the bowl then turn the speed to high and beat for 3 minutes. It should look smooth and fluffy. Pour in your cocoa powder, and mix for 1 minute.


Calories: 591kcal | Carbohydrates: 64g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 373mg | Potassium: 263mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1117IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg