Dessert

Salted Caramel Chocolate Cake Small Batch Recipe

two slices of salted caramel chocolate cake

Small Batch Salted Caramel Chocolate Cake is slathered with homemade Chocolate Frosting and salted caramel topping.

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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.

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

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 with. Spray the sides and bottom of the pan with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans 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.

brown 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 brown cake cooking on a rack

For the 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.

Assembly:

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 round cake with brown frosting topped with salted caramel

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

a round cake with brown frosting and salted caramel topping cut into four wedges

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 caramel topping on a plate with a pie server

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 caramel topping on a plate

Sprinkle with the coarse sea salt.

Two slices of Salted Caramel Chocolate Cake Small Batch

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Yield: 4 large slices

Salted Caramel Chocolate Cake

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 your oven to 350° F (180 C).
  2. Cut out a 9-inch round segment of parchment paper to line your 9-inch round cake pan with. Spray the sides and bottom of the pan with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again.
  3. 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.
  4. In a separate bowl whisk together the egg, egg yolk, sour cream, milk, oil and vanilla extract.
  5. Pour the egg mixture into the dry ingredients and beat on low until just combined.
  6. Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.
  7. 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.
  8. 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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 837 Total Fat: 39g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 153mg Sodium: 1016mg Carbohydrates: 114g Fiber: 3g Sugar: 82g Protein: 9g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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