Name: Decadent Salted Caramel Chocolate Cake with Luxurious Caramel Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup granulated sugar; 6 tablespoons unsalted butter; 1/2 cup heavy cream; 1/2 teaspoon salt

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Why You’ll Love This Recipe

This cake is more than just dessert—it’s an experience. The deep chocolate flavor pairs perfectly with the gooey salted caramel, creating a balanced treat that’s indulgent without being overly sweet. Whether you’re celebrating a special event or just treating yourself, this cake delivers every single time. Plus, the recipe is straightforward enough for home bakers, yet impressive enough to wow guests.

Decadent Salted Caramel Chocolate Cake with Luxurious Caramel Sauce

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the salted caramel sauce:

1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon salt

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Slowly add the boiling water while mixing; the batter will be thin—this is normal.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
Meanwhile, make the caramel sauce: In a saucepan over medium heat, melt the sugar until amber-colored. Stir in the butter, then slowly whisk in the heavy cream and salt. Simmer until thickened.
Place one cake layer on a serving plate and drizzle with caramel sauce. Add the second layer and pour the remaining caramel sauce over the top.
Serve immediately or refrigerate until ready to serve.

Servings and timing

Servings: 12
Prep time: 30 minutes
Cook time: 30 minutes
Total time: About 1 hour
Calories per serving: 350 kcal

Variations

Add crunch: Sprinkle chopped pecans or toasted almonds between the layers for extra texture.
Make it mocha: Add 1 tablespoon of instant espresso powder to the batter for a subtle coffee flavor.
Frost it: Layer with chocolate ganache or whipped caramel frosting instead of just sauce.
Salt preference: Adjust the amount of salt in the caramel to your taste for a more or less pronounced salty contrast.
Gluten-free: Substitute with a 1:1 gluten-free flour blend.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat individual slices, microwave for 10–15 seconds to soften the caramel.
If frozen, wrap the cake tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQs

How can I prevent the caramel from crystallizing?

Make sure the sugar melts evenly and avoid stirring too much once it starts melting. Adding a small amount of corn syrup can help prevent crystallization.

Can I make the cake ahead of time?

Yes, you can bake the cake layers a day in advance. Store them tightly wrapped at room temperature, and assemble with caramel just before serving.

What if I don’t have two 9-inch pans?

You can use a 9×13 inch pan instead and adjust the baking time to about 35–40 minutes, checking for doneness with a toothpick.

Can I use store-bought caramel sauce?

Absolutely. For a shortcut, use your favorite high-quality store-bought salted caramel sauce.

How do I thicken the caramel sauce?

Simmer the sauce longer to reduce and thicken it. It will also thicken more as it cools.

Is the cake too sweet with caramel on top?

Not at all. The salted caramel balances the sweetness, and the cocoa in the cake adds depth without overwhelming sugar.

Can I add layers or fillings?

Yes, you can double the recipe for more layers or add fillings like whipped cream, ganache, or crushed toffee.

What kind of cocoa powder should I use?

Unsweetened natural cocoa powder is best, but Dutch-processed can also work for a richer flavor.

Can I make this cake dairy-free?

Use dairy-free milk, plant-based butter, and dairy-free cream alternatives for the cake and caramel sauce.

Do I need to refrigerate the cake after adding the caramel?

If not serving right away, refrigerate it to keep the caramel from melting. Bring it to room temperature before serving for the best texture.

Conclusion

This Decadent Salted Caramel Chocolate Cake is the ultimate dessert indulgence that satisfies every craving for rich chocolate and silky caramel. Whether you’re baking for a celebration or just to treat yourself, this recipe delivers a show-stopping result with minimal effort. Once you taste it, this cake might just become your go-to dessert for every special occasion.