If you’re looking for a show-stopping dessert worthy of celebration or simply want to elevate your next baking adventure, you absolutely cannot miss this Chocolate Fudge Cake with Salted Caramel Buttercream. Imagine two ultra-moist layers of chocolate fudge cake, rich and tender, enveloped in a cloud of buttery salted caramel frosting. Every slice delivers deep cocoa flavor balanced with that unforgettable hit of sweet-salty caramel. This is the kind of cake that brings friends together, inspires second servings, and creates lasting memories.
Ingredients You’ll Need
The beauty of this Chocolate Fudge Cake with Salted Caramel Buttercream is how familiar yet transformative the ingredients are. Each one works wonders to enrich the color, tenderness, and flavor that make this cake irresistible. Gather these essentials for a culinary masterpiece:
- All-purpose flour: This forms the sturdy base for our chocolate cake, creating the perfect tender crumb.
- Unsweetened cocoa powder: Go for a high-quality cocoa to amp up that deeply chocolatey flavor.
- Granulated sugar: Not only the main sweetener, but it also helps lock in moisture for a soft, fudgy result.
- Baking powder and baking soda: This combo gives the cake just the right amount of lift and softness.
- Salt: Balances the sweetness and enhances every nuance of flavor throughout the cake and frosting.
- Large eggs: Essential for structure, richness, and stability in the cake layers.
- Whole milk: Keeps the crumb moist while adding a subtly creamy taste.
- Vegetable oil: The secret to a super-tender, never-dry cake crumb.
- Vanilla extract: Introduces a gorgeous, aromatic undertone that ties the dessert together.
- Boiling water: Intensifies the chocolate flavor and gives the batter a silky, pourable texture.
- Unsalted butter: Used in both the caramel and the buttercream, it brings unbeatable richness.
- Heavy cream: Key to luscious caramel and a fluffy buttercream texture.
- Sea salt: Don’t skip this; the salty hit is what turns ordinary caramel into something unforgettable.
- Powdered sugar: Gives the buttercream its cloud-like structure and sweetness, blending smoothly.
How to Make Chocolate Fudge Cake with Salted Caramel Buttercream
Step 1: Prepare the Cake Pans and Oven
Begin by preheating your oven to 350°F (175°C). Take two 9-inch round cake pans and give them some love: grease and flour each one thoroughly, then line the bottoms with parchment paper. This small step guarantees a clean, beautiful release for your cake layers, so you don’t lose any of that fudgy goodness to the pan.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisking ensures these essentials are evenly distributed, preventing pockets of cocoa or leavaners and setting the stage for a perfectly textured cake.
Step 3: Combine the Wet Ingredients
Add the eggs, milk, vegetable oil, and vanilla extract straight into the dry mix. Use an electric mixer or your favorite sturdy spatula to blend everything into a thick, relatively smooth batter. Don’t over-mix; just combine until you see no more streaks of flour or cocoa. This is how you trap air for a light crumb.
Step 4: Incorporate Boiling Water
Now, slowly pour in the cup of boiling water. The batter will become thin—that’s exactly what you want. This step deepens the chocolate flavor and ensures your fudge cake bakes up moist, not dry. Stir gently until the batter is even and porable.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans. Place them in the center rack of your oven and bake for 30 to 35 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let them cool in their pans for 10 minutes, then gently turn out onto wire racks to cool completely—this prevents over-baking and keeps each layer ultra-tender.
Step 6: Make the Salted Caramel
Pour the granulated sugar into a heavy-bottomed saucepan and heat it over medium, stirring constantly. Watch as the crystals melt and transform into an amber liquid. Add the butter—carefully, as it will bubble—and stir until smooth. Gradually whisk in the heavy cream and sea salt. Remove from the heat and let the caramel cool thoroughly. This magic becomes the flavor backbone of your buttercream.
Step 7: Whip the Salted Caramel Buttercream
Add room temperature butter to a mixer and whip until light and fluffy. Gradually blend in powdered sugar and beat until creamy. Pour in half a cup of your cooled salted caramel (saving some for drizzling!) and a little pinch of salt. For extra smoothness, add a splash of cream if needed. This fluffy, golden frosting is the crowning glory of the whole Chocolate Fudge Cake with Salted Caramel Buttercream experience.
Step 8: Assemble and Decorate the Cake
Place one cooled cake layer on your serving platter. Spread a generous layer of salted caramel buttercream over the top, then set the second cake layer gently on top. Frost the top and sides evenly with the remaining buttercream. If you’re feeling fancy, drizzle extra caramel over the top in luscious rivers. Pop the cake in the fridge for about 30 minutes for neater slicing, or serve right away if you simply can’t wait!
How to Serve Chocolate Fudge Cake with Salted Caramel Buttercream
Garnishes
A cake this luscious deserves a finishing touch! Try scattering a pinch of flaky sea salt on top right before serving for extra sparkle and crunch. Chocolate curls, shards, or even a handful of toasted pecans or walnuts pair beautifully with the caramel and chocolate flavors.
Side Dishes
While Chocolate Fudge Cake with Salted Caramel Buttercream is a knockout on its own, a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a cup of bold espresso are lovely add-ons. They balance the richness and enhance the indulgence factor, whether you’re celebrating or just treating yourself midweek.
Creative Ways to Present
Make a statement by slicing the cake into slim wedges and stacking them on a tiered dessert plate, or cut mini cake squares for a chic dessert buffet. For birthdays or special occasions, embellish with edible flowers or gold leaf for a touch of drama. You might even serve thick slices slightly warmed for a molten-like experience that will have guests swooning.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep your Chocolate Fudge Cake with Salted Caramel Buttercream in an airtight container. It stays wonderfully moist at room temperature for up to 2 days, but you can also refrigerate it for up to 5 days. Let cold slices sit at room temp for about 30 minutes before serving to revive their softness.
Freezing
This cake actually freezes remarkably well! Wrap individual slices or the whole cake (well covered in plastic wrap and foil) for up to 3 months. Thaw overnight in the fridge, then let come to room temperature before enjoying. The buttercream holds up, and the chocolate crumb stays fudgy and decadent.
Reheating
For that “just baked” magic, pop a slice of Chocolate Fudge Cake with Salted Caramel Buttercream in the microwave for 10 to 15 seconds. The frosting softens, the crumb warms up, and every bite tastes like it was made fresh that day. Just don’t overheat – you want it soft but not melty.
FAQs
Can I make this cake in advance for a party?
Absolutely! Both the cake layers and the salted caramel can be made a day or even two ahead. Just keep the layers wrapped tightly at room temperature and store the caramel and buttercream in the fridge until you’re ready to frost and assemble.
What if I don’t have two 9-inch pans?
No problem! You can use other pan sizes, just adjust the baking time accordingly. If using a single deeper pan or smaller pans, keep an eye on doneness with the toothpick test.
How do I prevent the caramel from crystallizing?
Constant stirring and patience are key. Make sure to dissolve all the sugar before adding butter and cream, and wipe down any sugar crystals from the sides of the pan with a damp brush if needed. This keeps your caramel perfectly smooth and pourable.
Can I use store-bought caramel for the buttercream?
You can use high-quality store-bought caramel in a pinch, but homemade makes a real difference in both depth and flavor. If you go the store route, choose a caramel sauce that’s thick and not too runny for best buttercream texture.
Is this recipe suitable for beginners?
Definitely! While it looks impressive, every step is approachable, and there are plenty of make-ahead options. The clear instructions make this Chocolate Fudge Cake with Salted Caramel Buttercream a fantastic project for enthusiastic bakers of all skill levels.
Final Thoughts
This Chocolate Fudge Cake with Salted Caramel Buttercream is the kind of dessert you’ll want to bake for every celebration—or whenever you crave something truly special. It’s rich, tender, bursting with chocolate, and crowned with the most irresistible salted caramel frosting. Give it a try, share it with friends, and watch it become a requested favorite time and again!
Print
Chocolate Fudge Cake with Salted Caramel Buttercream Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Fudge Cake with Salted Caramel Buttercream. A luscious chocolate cake layered with creamy salted caramel buttercream, this dessert is a showstopper for any occasion.
Ingredients
For the cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the salted caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (room temperature)
- ½ cup heavy cream
- 1 teaspoon sea salt
For the buttercream:
- 1 cup unsalted butter (room temperature)
- 3 cups powdered sugar
- ½ cup salted caramel (cooled)
- 1 tablespoon heavy cream (if needed for consistency)
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add wet ingredients: Add eggs, milk, oil, and vanilla extract. Mix until well combined. Slowly pour in the boiling water and stir until the batter is smooth and thin.
- Bake the cakes: Divide the batter between the pans and bake for 30 to 35 minutes. Cool the cakes on wire racks.
- Make the salted caramel: Heat sugar in a saucepan until melted, then add butter, cream, and salt. Let cool.
- Prepare the buttercream: Beat butter until fluffy, then add powdered sugar, salted caramel, and cream if needed.
- Assemble the cake: Place one cake layer on a plate, spread buttercream, add the second layer, and frost the cake. Drizzle with caramel.
Notes
- Chill the cake slightly before slicing for cleaner layers.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 48g
- Sodium: 390mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
