Introduction:
If you’re looking for a cake that turns heads the moment it hits the table, this
Ultimate Chocolate Cake with Salted Caramel Drip is it. You get everything chocolate lovers want:
deep cocoa flavor, soft and moist layers, a rich chocolate frosting that spreads like a dream, and a glossy salted caramel drip
that looks bakery-perfect but is totally doable at home.
The magic here is balance. Chocolate cake can be intense, and caramel can be sweet—so the salted caramel drip is the
finishing touch that keeps each bite from feeling heavy. It adds a buttery, slightly salty contrast that makes the chocolate
taste even richer.
This recipe is built for success: simple mixing method, reliable bake times, and a frosting + drip technique that works even
if you’re not a professional baker. Follow the steps and you’ll have a celebration cake worthy of birthdays, holidays,
special events, or any day that needs a little “wow.”
Ingredients:
For the chocolate cake layers:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee (or hot water)
For the chocolate frosting (buttercream style):
- 1 cup (226g) unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 3/4 cup unsweetened cocoa powder
- 1/3 cup heavy cream (plus more as needed)
- 2 tsp vanilla extract
- Pinch of salt
For the salted caramel drip:
- 1 cup (200g) granulated sugar
- 6 tbsp (85g) unsalted butter, room temperature
- 1/2 cup (120ml) heavy cream, warmed
- 1 tsp sea salt (start with 1/2 tsp and adjust)
- 1 tsp vanilla extract (optional)
Optional toppings:
- Chocolate curls or shavings
- Flaky sea salt
- Caramel candies or chocolate truffles
- Chopped toasted nuts (pecans are great)
Instructions:
1) Bake the chocolate cake
- Prep pans.
Preheat oven to 350°F (175°C).
Grease and line two 8-inch or 9-inch round cake pans with parchment. - Mix dry ingredients.
In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt. - Add wet ingredients.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
Slowly stir in hot coffee (batter will be thin—this is normal and makes the cake moist). - Bake.
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