If you’re searching for a show-stopping dessert that combines rich chocolate, gooey caramel, and a touch of sea salt, this Salted Caramel Chocolate Fudge Cake is a dream come true. Each bite brings velvety chocolate layers drenched in silky fudge frosting and drizzled with an easy homemade salted caramel sauce. The combination of sweet and salty, fudgy and creamy, makes this cake absolutely unforgettable, perfect for celebrating special moments or simply indulging your inner chocoholic!
Ingredients You’ll Need
The beauty of this Salted Caramel Chocolate Fudge Cake is that you don’t need fancy or complicated ingredients. Each item plays a vital role in building layers of flavor, texture, and color—take a look at how these simple elements come together to create cake magic.
- All-purpose flour: Gives your cake structure and a tender crumb.
- Unsweetened cocoa powder: Deep, rich chocolate flavor is key; use the best you can find.
- Granulated sugar: Sweetens both the cake and the luscious caramel sauce.
- Baking powder and baking soda: These ensure a lofty rise and light texture in every layer.
- Salt: Balances flavors throughout the cake and brings out the chocolate notes.
- Eggs: Help everything bind together and add richness.
- Whole milk: Adds moisture and softness to the cake.
- Vegetable oil: Provides tenderness and keeps the cake moist for days.
- Vanilla extract: Enhances the aromas and smooths out chocolate’s intensity.
- Boiling water: Blooms the cocoa powder for a deeper, fudgier cake.
- Semisweet chocolate chips: Little bits of melty chocolate in each slice—need I say more?
- Unsalted butter: Used in both the caramel and frosting for creamy, melt-in-your-mouth richness.
- Heavy cream: Makes both caramel and frosting luxuriously smooth.
- Powdered sugar: Ensures the fudge frosting is feather-light and perfectly spreadable.
- Sea salt: The little spark that transforms caramel from sweet to irresistible!
How to Make Salted Caramel Chocolate Fudge Cake
Step 1: Prepare and Bake the Chocolate Cake Layers
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; this is your insurance policy for perfectly turning out those layers later. In a large mixing bowl, whisk together your flour, cocoa powder, sugar, baking powder, baking soda, and salt—give this dry mix a good stir so the leaveners are evenly distributed. Now, add the eggs, milk, oil, and vanilla, and beat until everything is wonderfully smooth. Gently stir in the boiling water (don’t be alarmed, the batter will look thin!) and chocolate chips. Pour the glossy batter evenly into your prepared pans. Bake for 30–35 minutes, or until a toothpick poked in the center comes out clean. After a brief 10-minute rest in the pans, carefully turn them out onto wire racks and let them cool completely.
Step 2: Make the Salted Caramel Sauce
Ready for alchemy? Heat the granulated sugar in a medium saucepan over medium heat, stirring non-stop as it transforms from grainy white crystals to a rich, golden amber liquid. This is a moment where patience really pays off—don’t walk away. Once it’s melted, add your room-temperature butter and watch the caramel bubble and foam. Stir until it’s fully combined, then slowly whisk in the heavy cream (it may sputter, so take your time!). Finally, add the sea salt and let the sauce simmer just a minute or two to thicken. Pull off the heat and allow it to cool. Resist the urge to taste it straight from the pan—hot caramel is lava!
Step 3: Whip Up the Fudge Frosting
For fudge frosting that’s both fluffy and deeply chocolaty, beat your room-temp butter until pale and creamy. Mix in the powdered sugar, cocoa powder, and salt at low speed first (dust storm alert!), then add vanilla and heavy cream. Crank up the mixer and beat until you have a smooth, cloud-like frosting that’s ready to spread and swoop.
Step 4: Assemble the Salted Caramel Chocolate Fudge Cake
Here comes the best part—the layering! Place one cooled cake layer on your favorite cake stand or plate. Spread a generous layer of fudge frosting all over, then drizzle lavishly with your cooled salted caramel sauce. Top with the second cake layer, and frost the top and sides like you mean it. For maximum effect, finish with more caramel drizzled over the top and a final pinch of sea salt for sparkle. Stand back and admire your masterpiece!
How to Serve Salted Caramel Chocolate Fudge Cake
Garnishes
Finish with a flurry of flaky sea salt, a handful of chocolate curls, or even a few caramel shards for height and drama. For extra decadence, sprinkle toasted chopped pecans, drizzle with warm fudge sauce, or scatter edible gold dust across the top. Each garnish not only looks stunning but also swirls in more flavors and textures.
Side Dishes
While this Salted Caramel Chocolate Fudge Cake can definitely stand alone, it also shines alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the richness. Fresh berries or a simple espresso on the side can also be perfect foils to the cake’s deep flavors. If you want to go all out, serve it with a glass of cold milk or a fancy after-dinner liqueur.
Creative Ways to Present
You can slice the cake into generous wedges for a classic look, or get creative by cutting it into petite squares for a dessert platter. Make mini, individual cakes by using smaller pans and layering just the same. For parties, try serving with extra caramel sauce in a little pitcher so guests can drizzle to their heart’s content. Add sparklers or festive candles, and your dessert table will absolutely steal the show!
Make Ahead and Storage
Storing Leftovers
Store leftover Salted Caramel Chocolate Fudge Cake covered at room temperature for up to two days. If you want to keep it longer, pop it in the refrigerator, but let slices come to room temperature before serving so the frosting and caramel are creamy and luscious.
Freezing
Both the cake layers and the fully assembled cake freeze beautifully. Wrap cooled cake layers tightly in plastic wrap and foil, and freeze for up to two months. For a frosted and caramel-drizzled cake, freeze uncovered until solid, then wrap well. To serve, thaw overnight in the refrigerator and bring to room temperature before slicing.
Reheating
Honestly, this cake is marvelous straight from the fridge or at room temp, but if you love the idea of slightly warm frosting and gooey caramel, just microwave individual slices for 10 to 15 seconds. The fudge and caramel soften up beautifully, making every bite of Salted Caramel Chocolate Fudge Cake extra decadent.
FAQs
Can I use store-bought caramel instead of making my own?
Absolutely! If time is short, a good-quality store-bought salted caramel sauce works just fine. The homemade version does add a wow factor, but you’ll still get that lovely sweet-salty bite with a shortcut.
Is this recipe suitable for cupcakes?
Yes, you can make Salted Caramel Chocolate Fudge Cake batter into cupcakes! Fill cupcake liners two-thirds full and bake for about 18–22 minutes. Swirl on the fudge frosting and drizzle with caramel for heavenly bite-sized treats.
Can I make it gluten-free?
Definitely. Substitute your favorite one-to-one gluten-free flour blend for the all-purpose flour. Just check that your other ingredients (like chocolate chips) are certified gluten-free if needed.
How do I keep the cake layers moist?
The key is not to overbake the layers and not to skimp on the oil and milk in the batter. Make sure to cover the cake well after cooling, and it will stay deliciously tender for days. If you’re extra cautious, brush the cake layers with simple syrup before assembling.
What’s the best way to transport this cake for a party?
Chill the frosted cake for 30 to 60 minutes to set the frosting and caramel, then place it in a cake carrier or sturdy box. Keep the cake cool while in transit, and add any delicate garnishes (like salt flakes or fresh berries) just before serving for max wow factor.
Final Thoughts
There’s just something magical about spoiling yourself and your loved ones with a Salted Caramel Chocolate Fudge Cake—it’s a guaranteed crowd-pleaser and always disappears fast! I truly hope you give this recipe a whirl and create memories (and crumbs) that everyone will swoon over.
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Salted Caramel Chocolate Fudge Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Salted Caramel Chocolate Fudge Cake. Rich chocolate cake layers sandwiched with decadent fudge frosting and drizzled with a homemade salted caramel sauce. Perfect for any special occasion!
Ingredients
Cake:
1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract, 1 cup boiling water, 1/2 cup semisweet chocolate chips
Salted Caramel Sauce:
1 cup granulated sugar, 6 tablespoons unsalted butter (room temperature), 1/2 cup heavy cream, 1 teaspoon sea salt
Fudge Frosting:
1 cup unsalted butter (room temperature), 3 cups powdered sugar, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon salt, 2 teaspoons vanilla extract, 1/3 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together dry ingredients. Add wet ingredients and beat until smooth. Fold in boiling water and chocolate chips.
- Divide batter between pans and bake for 30–35 minutes. Cool cakes.
- For the caramel sauce, melt sugar in a saucepan. Add butter, cream, and salt. Cool.
- For the frosting, beat butter, then add dry ingredients and mix. Stir in vanilla and cream.
- Assemble the cake with frosting, caramel, and sea salt. Enjoy!
Notes
- Cake layers can be made ahead and stored at room temperature.
- Caramel sauce can be refrigerated for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 80mg
