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Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake is slathered with homemade Chocolate Frosting and salted caramel topping. This recipe is seriously delicious, so moist and decadent, perfect for any occasion.

This small batch chocolate cake makes four double layer slices or eight single layer slices if you want to feed a few more people.

Try it with these Chicken and Dumplings or this Crockpot Beef Stew.

a graphic with Two slices of Salted Caramel Chocolate Cake Small Batch
Chocolate Cake with Caramel Sauce

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How to make Salted Caramel Chocolate Cake

Preheat your oven to 350° F (180 C).

Cut out a 9-inch round segment of parchment paper to line your 9-inch round cake pan. Spray the sides and bottom of the pan with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pan and spray again.

In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl combine the sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until fully combined.

In a separate bowl whisk together the egg, egg yolk, sour cream, milk, oil and vanilla extract.

Pour the egg mixture into the dry ingredients and beat on low until just combined.

Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.

chocolate cake batter in a 9 inch cake pan

Pour the batter into the prepared pan. Bake in your preheated oven for 30 – 35 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.

Cool the cake for 10 minutes in the pan then remove from the pan and transfer to a wire rack and cool completely.

round chocolate cake cooking on a rack

For the chocolate frosting

In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth, about 3 minutes.

Turn the mixer off and add the powdered sugar and cocoa into the mixing bowl.

Turn the mixer on the lowest speed and mix until the sugar and cocoa are mixed in, about 2 minutes.

Increase mixer speed to medium and add in the vanilla extract, heavy cream and 2 teaspoons salted caramel. Beat for 3 more minutes. If the frosting is too thin, add a little more confectioners’ sugar. If the frosting is too thick, add additional heavy cream, a small amount at a time.

How to assemble chocolate caramel layer cake

Using a serrated knife, carefully trim the raised top of the cake, making a level surface. Turn the cut side down onto a large plate or cake stand.

Spread a thin layer of frosting on the top and sides of the cake.

Pour the 2/3 cup caramel sauce over the top. Click for Salted Caramel Topping.

a chocolate cake with chocolate frosting topped with salted caramel sauce
Chocolate Cake with Caramel Sauce

Cut the cake in half, turn 90 degrees, clean the knife and then cut in half again creating 4 equal portions.

Chocolate Cake with Caramel Icing cut into 4 wedges.
Chocolate Cake with Caramel Icing

Place one quarter portion on top of another quarter portion. Repeat with the other two quarters. You should have two pieces with two layers each.

two pieces of two layer chocolate cake with salted caramel topping on a plate with a pie server
Chocolate Cake with Salted Caramel Frosting

Now cut each in half creating four pieces with 2 layers each, cleaning the knife in between cuts.

four pieces of two layer chocolate cake and salted caramel topping on a plate

Sprinkle with the coarse sea salt.

two slices of salted caramel chocolate cake
Chocolate Cake with Salted Caramel Frosting

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Yield: 4 large slices

Salted Caramel Chocolate Cake

two slices of salted caramel chocolate cake

Salted Caramel Chocolate Cake is slathered in homemade Chocolate Frosting and salted caramel topping. This is seriously delicious, so moist and decadent, perfect for any occasion. This small batch method makes four double layer slices or eight single layer slices if you want to feed a few more people.

Prep Time 10 minutes
Cook Time 30 minutes
Cool Time 50 minutes
Total Time 1 hour 30 minutes

Ingredients

For the chocolate cake:

  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar (packed)
  • 1 cup all-purpose flour (do not pack)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg (room temperature)
  • 1 egg yolk (room temperature)
  • 1/2 cup sour cream (full-fat)
  • 1/8 cup whole milk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup hot water

For the frosting:

  • 1/3 cup unsalted butter (softened)
  • 3/4 cup confectioners’ sugar
  • 1/8 cup unsweetened dark cocoa powder
  • 1/4 teaspoon vanilla extract
  • 1/2 Tablespoon heavy cream
  • 2 teaspoons salted caramel sauce

Garnish:

Instructions

For the chocolate cake:

  1. Preheat the oven to 350° F (180 C).
  2. Cut out a 9-inch round segment of parchment paper to line a 9-inch round cake pan.
  3. Spray the sides and bottom of the pan with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pan and spray again.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl combine the sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until fully combined.
  5. In a separate bowl whisk together the egg, egg yolk, sour cream, milk, oil and vanilla extract.
  6. Pour the egg mixture into the dry ingredients and beat on low until just combined.
  7. Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.
  8. Pour the batter into the prepared pan. Bake in the preheated oven for 30 – 35 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.
  9. Cool the cake for 10 minutes in the pan then remove from the pan and transfer to a wire rack and cool completely.

For the chocolate frosting:

  1. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth, about 3 minutes.
  2. Turn the mixer off and add the powdered sugar and cocoa into the mixing bowl.
  3. Turn the mixer on the lowest speed and mix until the sugar and cocoa are mixed in, about 2 minutes.
  4. Increase mixer speed to medium and add in the vanilla extract, heavy cream and 2 teaspoons salted caramel. Beat for 3 more minutes. If the frosting is too thin, add a little more confectioners’ sugar. If the frosting is too thick, add additional heavy cream, a small amount at a time.

Assembly:

  1. Using a serrated knife, carefully trim the raised top of the cake, making a level surface. Turn the cut side down onto a large plate or cake stand.
  2. Spread a thin layer of frosting on the top and sides of the cake.
  3. Pour the 2/3 cup salted caramel sauce over the top.
  4. Cut the cake in half, turn 90 degrees, and then cut in half again creating 4 equal portions.
  5. Place one quarter portion on top of another quarter portion. Repeat with the other two quarters. You should have two pieces with two layers each.
  6. Now cut each in half creating four pieces with 2 layers each.
  7. Sprinkle with the coarse sea salt.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 837Total Fat: 39gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 153mgSodium: 1016mgCarbohydrates: 114gFiber: 3gSugar: 82gProtein: 9g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you like this recipe?

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a slice of Salted Caramel Chocolate Cake on a plate.
Best Ever Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake Web Story

Jeannie Wagner

Thursday 18th of November 2021

How would you make your salted caramel chocolate cake in a 9×13 pan?

Zona

Thursday 18th of November 2021

Hi Jeannie, you should be able to just double all of the ingredients and bake in the 9 x 13 pan. Just increase the oven temp to 375 degrees F and bake time to 25 - 30 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.

Ivy

Tuesday 11th of May 2021

This looks good!

Zona

Tuesday 11th of May 2021

Thank you! It's delicious :)

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