Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake

Hello, Somewhat Simple fans, Jocelyn from Inside BruCrew Life with you today.  I am so excited to share my first contributor post with you.  I am happily married to my best friend, and we have 3 children, ages 13, 11, and 9.  With my kids in school all day,  I have transitioned into a full-time dessert blogger during the day.   My kids love baking with me, so most of the treats you see on my blog have been made the night before.  I have found that taking pictures during the day when no one is around is much easier…for me and the hungry urchins.

Salted Caramel Chocolate Cake

Let’s get started on the cake.  Most of my recipes for cake and cupcakes, start with a cake mix.  I love the convenience of mixes.  BUT today I am sharing with you, my all time favorite homemade chocolate cake.  This cake is so easy to make and tastes delicious.  The coffee in the batter just helps deepen the chocolate flavor so much more.

I baked this cake in a 9×13 pan and then cut it in half, so I could layer it with a yummy salted caramel butter cream frosting.  The cake is then covered with a chocolate butter cream.  Yeah, you might want to grab a glass of milk.  This is one decadent cake.  It would be the perfect dessert to make for your mom this coming Mother’s Day.

I hope you enjoy it as much as my family did.

Salted Caramel Chocolate Cake


Salted Caramel Chocolate Cake

For the cake:

2 1/4 cups flour
1 1/4 cups sugar
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup oil
3 eggs
2 teaspoons vanilla
3/4 cup buttermilk
3/4 cup strong brewed coffee, cooled

For the Salted Caramel Butter Cream:

1/2 cup butter
1/2 teaspoon vanilla extract
1/4 cup caramel ice cream topping
1/2 teaspoon sea salt
2 1/2 cups powdered sugar
1 teaspoon whipping cream

For the Chocolate Butter Cream:

1/2 cup butter
1/4 cup shortening
1/2 teaspoon vanilla extract
1/4 cup cocoa powder
1 cup powdered sugar
2 Tablespoons whipping cream

Combine all the dry ingredients in a mixing bowl.  Whisk together the oil, eggs, vanilla, buttermilk, and coffee in a separate bowl.  Slowly add the egg mixture to the dry ingredients.  Beat for 2 minutes on low.  Pour into a 9×13 pan that has been greased.  Bake at 350* for 27-28 minutes.  Cool completely.  Cut in half, so you have two equal smaller rectangles.  Cover and set aside.
In a mixing bowl, cream the butter, vanilla, caramel, and salt.   Slowly add the powdered sugar and milk.  Beat until creamy.
In another mixing bowl, cream the butter, shortening, and vanilla.  Slowly add the powdered sugar, cocoa, and milk.  Beat until creamy.
Spread the salted caramel butter cream on top of one cake rectangle.  Top with the other cake piece.  Cover the entire cake with the chocolate butter cream.  Store covered in the refrigerator for 3-4 days.

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  1. Paula B. says

    I have to bring dessert for cards Saturday night and since I didn’t have a cake for my birthday, well, this looks like just the ticket. I’ll be thinking of that salted caramel filling until then,,,,!

  2. Kim says

    I made this cake tonight and it’s delicious!!! The salted caramel frosting is amazing!

  3. marcy says

    is it ok to omit the coffee since I can’t stand anything that has coffee in it? Do I need to substitute something else?

  4. Heather says

    Am I able to use powdered buttermilk instead of wet and regular milk instead of whipping cream? Also, is it worth it to buy shortening or can I just use butter?

  5. Shirley says

    Do you taste the coffee in this recipe? I cannot stand the taste of coffee but the cake looks delicious!

  6. Mia says

    I just made this cake today for my husband’s birthday and man is it delicious! You can’t taste any coffee and both frostings are perfect. I doubled the chocolate frosting because I didn’t think I would have enough. Instead of shortening, I used coconut oil. used olive oil in the cake. It will be a hit tonight when we share it with our friends :)

  7. Kristy says

    This cake is amazing. I shared with many friends (because I would have eaten the whole thing by my self!) and every one of them wanted to recipe. I made it exactly as written the first time but this time I am going to pour the batter into two 9X2 cake pans. I am making it again for my mom’s birthday. Thanks for a great recipe.

  8. Chantal Tatangelo says

    I feel dumb for asking but does this recipe call for keeping the cake in the fridge for 3-4 days prior to serving it or is that supposed to mean it can only be saved for 3-4 days after making it?