Decadent Caramel Chocolate Cake

 

Ingredients:

For the Chocolate Cake

• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 2 3/4 cups all-purpose flour (not packed)
• 1 1/2 cups unsweetened cocoa powder, sifted
• 3 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons salt
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 1/2 cups full-fat sour cream
• 1/3 cup whole milk
• 3/4 cup vegetable oil (or melted coconut oil)
• 2 tablespoons vanilla extract
• 1 1/2 cups hot water

For the Salted Caramel Chocolate Frosting

• 2 cups unsalted butter (4 sticks), very soft
• 4 1/2 cups confectioners’ sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons heavy cream (more if needed)
• 2 tablespoons salted caramel sauce

For Garnish

• 1 1/4 cups salted caramel sauce
• Flaky sea salt

Instructions:

Make the Chocolate Cake

1. Preheat oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper and generously spray the pans and parchment with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using a hand mixer), combine granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until well combined, breaking up any large clumps.
3. In a separate bowl, whisk together the eggs, egg yolks, sour cream, milk, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix on low speed until just incorporated.
5. Slowly pour in the hot water and continue mixing until fully combined, about 1 minute. The batter will be thin.
6. Divide the batter evenly among the prepared pans.
7. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool cakes in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.

Make the Salted Caramel Chocolate Frosting

1. In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy, about 3 minutes.
2. Turn the mixer off and sift the confectioners’ sugar and cocoa powder into the bowl.
3. Mix on low speed until fully incorporated, about 2 minutes.
4. Increase speed to medium and add vanilla extract, salt, heavy cream, and salted caramel sauce. Beat for 3 minutes until fluffy.
5. Adjust consistency as needed by adding more powdered sugar to thicken or more heavy cream, 1 tablespoon at a time, to thin.

Assemble the Cake

1. Using a serrated knife, level the tops of each cake layer.
2. Place one cake layer on a serving plate or cake stand.
3. Spread a thin layer of frosting over the top, then drizzle with 1/2 cup salted caramel sauce.
4. Add the second cake layer and repeat with frosting and another 1/2 cup caramel.
5. Top with the final cake layer and refrigerate the cake for 1 hour to set.
6. Once set, frost the top and sides of the cake evenly.
7. Drizzle with remaining caramel sauce and sprinkle with flaky sea salt.

Storage & Serving

• Slice and serve at room temperature for best flavor.
• Store covered in the refrigerator for up to 5 days.
• Let chilled cake sit at room temperature for 20–30 minutes before serving.

Tips & Variations

• For deeper flavor, use dark cocoa powder.
• Homemade caramel sauce takes this cake to the next level.
• This cake is perfect for birthdays, holidays, and special occasions.