Divide batter evenly between pans.
Bake 28–35 minutes, or until a toothpick comes out with a few moist crumbs.
Cool in pans 10 minutes, then turn out onto a rack and cool completely.
2) Make the chocolate frosting
- Beat butter until creamy.
Add powdered sugar and cocoa gradually, mixing on low. - Add heavy cream, vanilla, and a pinch of salt.
Beat until fluffy and spreadable. Add a splash more cream if needed.
3) Make salted caramel drip
- Melt sugar.
In a saucepan over medium heat, melt sugar, stirring gently, until amber and smooth. - Add butter carefully.
Add butter and whisk (it will bubble). - Add cream.
Slowly pour in warm cream while whisking. Simmer 1 minute, then remove from heat. - Stir in salt and vanilla. Cool until slightly thickened but still pourable.
4) Assemble and drip
- Level cakes (optional).
Trim domes if needed for flat layers. - Frost the cake.
Add a layer of frosting, place second layer, then frost the top and sides.
Chill 20–30 minutes so frosting firms up. - Test caramel temperature.
Caramel should be cool enough not to melt frosting, but warm enough to drip.
Do a test drip on the side. If it runs too fast, cool longer; if too thick, warm gently. - Drip and decorate.
Spoon caramel around the edge for drips, then pour some on top and spread gently.
Finish with toppings and a pinch of flaky sea salt.
Serving and Storage:
Slice with a warm knife for clean cuts (dip in hot water, wipe dry). This cake pairs beautifully with coffee, milk,
or vanilla ice cream.
Storage: Keep covered at cool room temperature for up to 2 days,
or refrigerate up to 5 days. Let slices come to room temperature before serving for best texture.
Freezing: Freeze unfrosted cake layers wrapped tightly for up to 2 months.
Thaw and decorate fresh.
Tips:
- Use hot coffee: It deepens chocolate flavor without tasting like coffee.
- Thin batter is normal: Don’t add extra flour—this is what makes it moist.
- Chill before drip: A cold frosted cake helps drips set neatly.
- Drip control: Always do a test drip first.
- Don’t overbake: Pull cakes when a toothpick has moist crumbs, not dry.
Variations:
- Espresso caramel: Add 1 tsp instant espresso to the caramel for deeper flavor.
- Salted caramel filling: Spread a thin layer of caramel between cake layers.
- Chocolate ganache drip: Use ganache instead of caramel for a double-chocolate look.
- Peanut lovers: Add chopped peanuts and a peanut butter frosting layer.
- Mini cakes: Bake as cupcakes or mini layers and drip each individually.
Tips:
- Perfect frosting texture: If frosting is too thick, add cream 1 tsp at a time; if too thin, add powdered sugar.
- Caramel too thick? Warm gently and stir. Caramel thickens as it cools.
- Caramel too thin? Let it cool longer before dripping.
- Clean edges: Use a bench scraper after chilling for a smooth bakery finish.
Conclusion:
This Ultimate Chocolate Cake with Salted Caramel Drip is rich, moist, and absolutely celebration-worthy. Between the deep
chocolate layers, silky frosting, and glossy salted caramel finish, it delivers that bakery-style “wow” at home—without
complicated steps. Make it once, and it’ll become your go-to showstopper for every special moment.
FAQ:
Can I make the caramel drip ahead of time?
Yes. Store in a jar in the fridge up to 2 weeks. Warm gently until pourable before using.
What if I don’t have buttermilk?
Make a quick substitute: mix 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit 5 minutes.
Can I use store-bought caramel sauce?
You can, but many are too thin for a neat drip. If using store-bought, choose a thick caramel and test drip first.
How do I keep the cake moist?
Don’t overbake, measure flour carefully, and store the cake covered. The oil + hot liquid method helps keep it ultra-moist.
Can I bake this in a 9×13 pan instead?
Yes. Bake at 350°F (175°C) and start checking around 30–35 minutes. Frost and drizzle caramel on top like a sheet cake.
