Salted Caramel Cake

This Salted Caramel Cake is perfectly delicious, and totally easy to make!

Chocolate Cake with Salted Caramel Frosting

A warm chocolate cake, a layer of salted caramel buttercream frosting all covered with a chocolate butter cream…. you might want to grab a glass of milk! This delicious chocolate cake is seriously amazing!

And here’s the simple trick – 

While other cake recipes use a dozen different ingredients, this recipe starts with chocolate cake mix you buy at the grocery store. It is simple, convenient, and totally fool-proof!

*If you have a favorite homemade chocolate cake recipe – feel free to use it!

Salted Caramel Chocolate Cake

If you make this Salted Caramel Chocolate Cake, leave us a comment below, or tag us on social media! We love to see you try our recipes!

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Salted Caramel Chocolate Cake

This Salted Caramel Cake is perfectly delicious, and totally easy to make!

Course Dessert

Cuisine American

Keyword cake

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8 slices

Calories 790 kcal

Ingredients

for the cake:

• 1 Box of Chocolate Cake Mix + ingredients on the back of the box

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

Instructions

1. Make the chocolate cake into 2 round cakes as mentioned on package directions. Cool completely. Cover and set aside.
2. In a mixing bowl, cream the butter, vanilla, caramel, and salt. Slowly add the powdered sugar and milk.  Beat until creamy.
3. In another mixing bowl, cream the butter, shortening, and vanilla. Slowly add the powdered sugar, cocoa, and milk. Beat until creamy.
4. Spread the salted caramel butter cream on top of one round cake.  Top with the other cake piece.  Cover the entire cake with the chocolate butter cream and serve!

Recipe Notes

This cake can be store covered in the refrigerator for 3-4 days.

ABOUT THE AUTHOR – Jocelyn is the baker, photographer, and writer behind Inside BruCrew Life. She is married to her best friend, and they have three great kids. Jocelyn was a Food Contributor on Somewhat Simple in 2014.