Three layers of Salted Caramel Chocolate Cake slathered in homemade Chocolate Frosting. So decadent! It requires one hour of preparation, 30 minutes of cooking
Tips and Tricks for Recipe Success:
- This recipe calls for vegetable oil, but you can use an equal amount of canola oil or melted coconut oil in its place. I do not recommend substituting oil with butter.
- For best results, make sure your eggs, egg yolks, sour cream, and milk have all come to room temperature before you begin baking.
- When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield a dense and dry cake.
- The cake layers should all be baked on the middle rack of your oven. If there’s not enough room in your oven to bake them all in an even row at once, simply bake them in two batches.
- For the frosting, you’ll want to make sure your butter is VERY soft before creaming it.
- The chocolate cakes should be completely cool before adding the frosting and salted caramel.
- In order to assemble the cake, it requires a two part process: you’ll place one cake level on a large plate, top it with a thin layer of frosting. You add the caramel, after that you add another cake level and repeat. When you add the final cake level you leave the top bare and place the cake in the fridge to set for one hour. Once it’s set, you can finish frosting.
For the chocolate cake:
2 cups granulated sugar
1 cup light brown sugar, packed
2 and 3/4 cups all-purpose flour (not packed!)
1 and 1/2 cups unsweetened cocoa powder, sifted
3 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
3 large eggs + 2 large egg yolks, at room temperature
1 and 1/2 cups full-fat sour cream
1/3 cup whole milk
3/4 cup vegetable oil (you may also sub in melted coconut oil)
2 tablespoons vanilla extract
1 and 1/2 cups hot water
For the salted caramel chocolate frosting:
2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
4 and 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
1 and 1/4 cups salted caramel sauce
Flaky sea salt
For the chocolate cake:
- Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. You spray every pan generously from sides and bottom and you can use a nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine baking soda , both sugars, flour, cocoa powder, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
- In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
- Divide batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.
* You will receive the latest news and updates on your favorite celebrities!