Salted Caramel Chocolate Cake

A rich, moist chocolate cake with salted caramel buttercream frosting and homemade salted caramel sauce, perfect for holidays.

By @bluebowlrecipes

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 0.75 cup cocoa powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 0.5 teaspoon salt
• 2 cups granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 0.5 cup vegetable oil
• 1 cup unsalted butter
• 4 cups powdered sugar
• 0 salted caramel sauce (amount not specified)
• 0 salt
• 0 salted caramel sauce (amount not specified)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat together the sugar, eggs, and vanilla extract until light and fluffy.
4. Add the buttermilk and oil to the egg mixture and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. For the salted caramel buttercream, beat the butter until creamy, then gradually add the powdered sugar and mix until smooth.
9. Add the salted caramel sauce and a pinch of salt to the buttercream and mix until combined.
10. Assemble the cake by spreading a layer of buttercream between each cake layer. Cover the entire cake with the remaining buttercream and drizzle with additional salted caramel sauce.