Welcome to a dessert that feels like a warm hug after a long day—a rich, moist chocolate cake layered with a dreamy salted caramel buttercream. Imagine cutting into a slice where every bite offers a perfect balance of deep chocolate and sweet, buttery caramel with just a hint of salt. Trust me, you’re going to love this one!
Why You’ll Love Chocolate Fudge Cake with Salted Caramel Buttercream
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re celebrating a special occasion, satisfying a sweet craving, or simply treating yourself, this cake is versatile enough for every celebration. Here’s why it’s a favorite:
Versatile: Perfect for birthdays, dinner parties, or an indulgent weekend treat.
Budget-Friendly: Uses everyday ingredients that transform into a gourmet dessert without overspending.
Quick and Easy: With a streamlined process, you can create this masterpiece without stress.
Customizable: Adjust the caramel or salt levels to suit your taste, making it uniquely yours.
Crowd-Pleasing: A guaranteed hit with friends and family, offering a perfect mix of richness and balance.
Ingredients in Chocolate Fudge Cake with Salted Caramel Buttercream
Here’s the magic of this cake. It’s made with just a few key ingredients that come together to create a dessert experience that’s greater than the sum of its parts. Let’s break it down:
Chocolate Fudge Cake
A decadently moist cake, rich in cocoa and perfectly tender to serve as the foundation of your dessert.
Cocoa Powder
High-quality cocoa that delivers a deep, robust chocolate flavor—essential for that fudgy intensity.
All-Purpose Flour
Provides structure and a delicate crumb, ensuring the cake is both tender and satisfying.
Baking Powder & Baking Soda
These leavening agents work together to give your cake a light, airy rise.
Sugar
Sweetens the cake while keeping it moist, perfectly balancing the bitter notes of the cocoa.
Eggs
Bind the ingredients together and add richness to the texture of the cake.
Butter
Creamed into the batter, it brings a luxurious, moist quality that makes every bite indulgent.
Vanilla Extract
Enhances the overall flavor profile, adding warmth and depth to the chocolate.
Milk
Creates a smooth, velvety texture while adding moisture to the cake layers.
Boiling Water
Intensifies the cocoa flavor and helps achieve that irresistibly fudgy texture.
Salted Caramel Buttercream
This isn’t your average frosting—it’s a luscious, silky buttercream infused with sweet caramel and a touch of sea salt.
Unsalted Butter
The creamy base of the buttercream, whipped to a light and airy consistency.
Powdered Sugar
Gives the buttercream its smooth, melt-in-your-mouth texture while sweetening every bite.
Caramel Sauce
Infuses the buttercream with a rich, buttery caramel flavor that perfectly complements the chocolate.
Sea Salt
A sprinkle of salt that elevates the sweetness and balances the flavors for a truly sophisticated finish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this decadent dessert:
Preheat Your Equipment
Preheat your oven to the temperature specified in your recipe card. This ensures your cake bakes evenly and achieves that perfect texture.
Combine Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This step ensures a light, lump-free batter.
Cream Butter and Sugar
In another bowl, beat the butter and sugar together until light and fluffy. Add in the eggs and vanilla extract, mixing well to incorporate the flavors.
Mix Wet Ingredients
Slowly blend the dry ingredients with the milk and boiling water, stirring until the batter is smooth and beautifully combined.
Prepare Your Baking Pans
Grease and line your cake pans to prevent sticking and to help the cakes release effortlessly once baked.
Bake the Cake
Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out with a few moist crumbs, indicating the perfect level of doneness.
Cool and Layer
Allow the cake layers to cool completely on a wire rack. Once cool, level them if needed to ensure even stacking.
Prepare the Buttercream
For the salted caramel buttercream, beat the unsalted butter until creamy. Gradually add in the powdered sugar, then stir in the caramel sauce and sea salt, mixing until the frosting is smooth and luxuriously creamy.
Assemble the Cake
Place one cake layer on your serving plate, spread a generous layer of salted caramel buttercream over it, and stack the remaining layers. Frost the top and sides with any leftover buttercream for a flawless finish.
Serve and Enjoy
Slice your cake and savor the harmonious blend of rich chocolate and velvety salted caramel in every bite.
Nutrition Facts
Servings: 12
Calories per serving: Approximately 450 calories
Note: Nutritional details are approximate and may vary based on specific ingredients used.
Preparation Time
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
How to Serve Chocolate Fudge Cake with Salted Caramel Buttercream
This cake is perfect for any celebration. Serve it on a decorative cake stand, paired with a cup of coffee or tea, or even with a scoop of vanilla ice cream. Garnish with a light sprinkle of sea salt or a drizzle of extra caramel sauce for an extra touch of elegance.
Additional Tips
- For an even richer flavor, use high-quality cocoa and real caramel sauce.
- Allow the cake layers to cool completely before frosting to prevent the buttercream from melting.
- If you prefer a smoother buttercream, beat the ingredients for a few extra minutes until completely airy.
- Experiment with a dusting of powdered sugar or cocoa on top for a decorative finish.
- For a moister cake, you can brush each layer with a light caramel or simple syrup before frosting.
FAQ’s
- Can I make the cake layers ahead of time?
Yes, you can bake the layers in advance and store them at room temperature, then assemble when ready to serve. - How do I know when the cake is done?
Insert a toothpick into the center; it should come out with a few moist crumbs, not completely dry batter. - What type of cocoa powder is best for this recipe?
Use a high-quality, unsweetened cocoa powder for the richest flavor. - Can I substitute the caramel sauce with something else?
While caramel is key for this recipe, you could experiment with dulce de leche for a slightly different twist. - How can I prevent the buttercream from being too sweet?
Adjust the amount of powdered sugar or add a pinch more salt to balance the sweetness. - Is it necessary to use sea salt in the buttercream?
Yes, the sea salt enhances the caramel flavor by providing a subtle contrast to the sweetness. - Can I use a stand mixer for the buttercream?
Absolutely, a stand mixer is perfect for whipping the buttercream to a light, airy consistency. - What if my cake layers sink in the middle?
This can happen if the oven temperature is too low or the batter is overmixed. Ensure proper preheating and gentle mixing. - How should I store leftover cake?
Store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness. - Can I freeze the cake?
Yes, you can freeze individual layers without frosting. Thaw at room temperature before assembling and serving.
CONCLUSION
There you have it—a dessert that’s as indulgent as it is beautiful. The Chocolate Fudge Cake with Salted Caramel Buttercream is all about celebrating the joy of rich, decadent flavors and creating sweet moments with loved ones. Whether it’s for a special celebration or a spontaneous treat, every slice promises a burst of flavor and a touch of elegance. Enjoy every bite, and happy baking!
Print
Chocolate Fudge Cake with Salted Caramel Buttercream
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in an ultra-decadent chocolate fudge cake layered with rich, velvety fudge frosting and crowned with a luxurious salted caramel buttercream. Perfect for celebrations or whenever you’re craving a sweet treat.
Ingredients
— For the Chocolate Fudge Cake:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 3/4 cup cocoa powder
– 2 tsp baking powder
– 1.5 tsp baking soda
– 1 tsp salt
– 1 cup milk
– 1/2 cup vegetable oil
– 2 eggs
– 2 tsp vanilla extract
– 1 cup boiling water
— For the Fudge Frosting:
– 1 cup heavy cream
– 8 oz semisweet chocolate, chopped
– 1/2 cup unsalted butter
— For the Salted Caramel Buttercream:
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/4 cup caramel sauce
– 1/2 tsp sea salt
– 1-2 tbsp heavy cream (optional, for desired consistency)
Instructions
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add milk, vegetable oil, eggs, and vanilla extract. Mix on medium speed for 2 minutes.
4. Stir in the boiling water slowly (the batter will be thin).
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Remove the cakes from the oven and let them cool completely in the pans on a wire rack.
7. For the fudge frosting: In a small saucepan, heat the heavy cream until it begins to simmer. Pour over the chopped chocolate and butter in a bowl. Let stand for 5 minutes, then whisk until smooth.
8. For the salted caramel buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the caramel sauce and sea salt. Adjust with heavy cream to achieve a smooth, spreadable consistency.
9. To assemble, place one cake layer on a serving plate, spread a generous layer of fudge frosting over it, then top with the second cake layer. Cover the entire cake with the salted caramel buttercream.
10. Decorate as desired and refrigerate for at least 30 minutes before serving for a cleaner slice.
Notes
– Ensure the cake layers are completely cooled before frosting to avoid melting the buttercream.
– Taste the caramel buttercream and adjust the salt or caramel sauce as needed.
– The cake can be stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for optimal flavor.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 450 kcal
- Sugar: 40g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg