If you believe chocolate and caramel are soulmates, then the Salted Caramel Chocolate Fudge Cake Recipe will have you falling head over heels at first bite. This gorgeous layered cake packs in moist chocolate sponge, a dreamy layer of homemade salted caramel, and a whipped fudge frosting—all finished with a glistening drizzle and a sprinkle of sea salt. Every forkful is a symphony of deep cocoa, silky caramel, and sweet-savory magic, making it a showstopper for birthdays, festivities, or any day when you’re ready to treat yourself and the people you love!
Ingredients You’ll Need
The wonders of the Salted Caramel Chocolate Fudge Cake Recipe start with classic, pantry-friendly ingredients. Each one brings its own texture, richness, or punch of flavor, so gather your staples and prepare for baking bliss.
- All-purpose flour: The structural backbone, keeping your cake layers tender yet sturdy.
- Unsweetened cocoa powder: Choose a good-quality cocoa for that intense, bittersweet chocolate note.
- Granulated sugar: Sweetens both the cake and the caramel while helping achieve a perfectly moist crumb.
- Baking powder and baking soda: These leaveners ensure a gentle rise and soft, light slices.
- Salt: Balances sweetness, and later in the caramel, transforms the flavor profile with just a pinch.
- Large eggs: Bind everything together, providing structure and added richness.
- Whole milk: Makes every bite extra plush and moist; room-temperature milk blends best.
- Vegetable oil: Keeps the cake wonderfully tender even after chilling.
- Vanilla extract: Adds a warm, floral undertone that complements both chocolate and caramel.
- Boiling water: This trick ensures the cocoa “blooms,” deepening chocolate flavor and yielding an ultra-rich batter.
- Unsalted butter: Stars in both caramel and frosting—use good butter for velvety texture and flavor.
- Heavy cream: Luxurious and rich, it’s essential for smooth caramel and whipped fudge frosting.
- Sea salt: For that signature salted caramel hit—don’t skimp here!
- Powdered sugar: Gives the frosting a billowy, melt-in-your-mouth finish.
How to Make Salted Caramel Chocolate Fudge Cake Recipe
Step 1: Prepare the Cake Pans and Preheat
Start by preheating your oven to 350°F (175°C) for even baking. Grease and line two 9-inch round cake pans with parchment paper—the extra lining ensures your cakes release cleanly and maintains their beautiful layers.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. This well-combined dry base keeps your cakes lofty and prevents any pockets of cocoa or leaveners.
Step 3: Blend in the Wet Ingredients
Add the eggs, whole milk, vegetable oil, and vanilla extract to your dry mix. Beat the batter on medium speed for about 2 minutes until smooth. Next, carefully pour in the boiling water—don’t worry if your batter is thin, this step unlocks that fudgy, ultra-moist texture.
Step 4: Bake the Cakes
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula for perfect layers. Bake for 30–35 minutes, or until a toothpick emerges clean from the center. Let them cool in the pans for 10 minutes before gently turning out onto wire racks to cool completely.
Step 5: Make the Salted Caramel Sauce
In a medium saucepan, heat the granulated sugar over medium, stirring constantly. Watch as it melts and caramelizes into a deep amber pool. Add butter, stir until melted, then slowly stream in heavy cream—don’t be startled by the bubbling, it’s part of the magic! Finish by stirring in the sea salt and set aside to cool.
Step 6: Prepare the Fudge Frosting
In a large bowl, beat softened butter until creamy. Gradually incorporate powdered sugar and cocoa powder, then drizzle in heavy cream, vanilla, and salt. Beat until the frosting is fluffy and perfectly spreadable—this is your chocolate lover’s dream topping.
Step 7: Assemble the Cake
Set one cake layer on your serving plate. Spoon a thin layer of caramel sauce on top, then spread a generous layer of fudge frosting. Place the second cake layer on top and repeat. Coat the top and sides with the remaining fudge frosting, then drizzle with more salted caramel sauce, finishing with a sprinkle of flaky sea salt for showstopping sparkle.
How to Serve Salted Caramel Chocolate Fudge Cake Recipe
Garnishes
After frosting, nothing is more inviting than a glossy drizzle of leftover salted caramel sauce and a hint of crunchy sea salt flakes on top. For an elegant flourish, add chocolate curls or a scattering of toffee bits—these visual cues send every guest’s sweet tooth into overdrive.
Side Dishes
This rich cake pairs wonderfully with cool, unsweetened whipped cream or a classic scoop of vanilla ice cream. For a slightly tangy balance, try a spoonful of crème fraîche or fresh raspberries alongside each slice. Your guests will be coming back for seconds of both the Salted Caramel Chocolate Fudge Cake Recipe and its delicious companions!
Creative Ways to Present
For special occasions, bake the cake in mini molds for adorable personal portions, or assemble as a trifle by layering cubes of cake, caramel, and frosting in pretty glass jars. Try serving thick slices on a platter dusted with cocoa, or use edible gold leaf for an unforgettable celebration centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Salted Caramel Chocolate Fudge Cake Recipe keeps beautifully! Store any extra slices in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Bring cake to room temperature before serving to enjoy its full fudgy flavor.
Freezing
This cake freezes like a star. To freeze, wrap individual slices tightly in plastic wrap, then foil, and store in the freezer for up to two months. Thaw overnight in the refrigerator, then let come to room temperature before enjoying.
Reheating
For a decadent treat, warm individual slices in the microwave on low power for 10–15 seconds. The caramel softens, the chocolate turns luscious, and suddenly it’s like fresh-baked indulgence all over again.
FAQs
Can I make the Salted Caramel Chocolate Fudge Cake Recipe a day ahead?
Absolutely! In fact, the flavors deepen when the cake rests. Bake and cool your cakes and make the caramel in advance; store wrapped at room temperature or in the fridge, then assemble before serving for the freshest finish.
How do I get a perfectly smooth frosting?
Always beat the butter until creamy before adding other ingredients, sift your powdered sugar and cocoa to avoid lumps, and frost only when the cake layers are fully cool. For a pro touch, use an offset spatula to swirl and smooth the finishing layer.
What’s the secret to silky caramel sauce?
Stir constantly as the sugar melts and reaches that gorgeous amber stage. Add butter and cream slowly, off heat if you’re nervous, and always use room-temperature dairy to avoid seizing. Patience is the main trick—don’t rush the sugar!
Can I make this Salted Caramel Chocolate Fudge Cake Recipe gluten-free?
Yes, with a few swaps: use a reputable 1:1 gluten-free flour blend and check your other baking ingredients for hidden gluten. The result will still wow, though the texture may be slightly different.
What if I don’t have two 9-inch pans?
No worries—use whatever round cake pans you have, just adjust baking time as needed (start checking earlier or later depending on pan size) and be sure not to overfill. You can also bake as a single taller cake and slice it horizontally for layers.
Final Thoughts
This Salted Caramel Chocolate Fudge Cake Recipe is pure happiness layered into every bite, whether you’re celebrating a big milestone or just craving something truly special. Don’t be intimidated—the steps are simple, the flavors are unforgettable, and every slice is bound to spark joy. Give it a whirl, and get ready to make dessert memories!
Print
Salted Caramel Chocolate Fudge Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate decadence with this Salted Caramel Chocolate Fudge Cake. Rich layers of moist chocolate cake are sandwiched between luscious salted caramel sauce and creamy fudge frosting, creating a show-stopping dessert that will impress any crowd.
Ingredients
For the 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
For the salted caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
For the fudge frosting:
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven and prepare the cake: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together the dry ingredients. Add the wet ingredients and mix until smooth. Stir in the boiling water. Divide batter between pans and bake.
- Make the salted caramel sauce: Heat sugar in a saucepan until melted. Add butter, cream, and salt. Stir until smooth. Set aside to cool.
- Prepare the fudge frosting: Beat butter until creamy. Gradually add sugar and cocoa. Mix in cream, vanilla, and salt until fluffy.
- Assemble the cake: Place one cake layer on a plate. Spread caramel sauce, then fudge frosting. Repeat with second layer. Frost the cake with remaining fudge frosting. Drizzle with more caramel sauce and sea salt.
Notes
- The cake layers can be made a day ahead and stored wrapped at room temperature.
- Caramel sauce can be refrigerated for up to 2 weeks. Bring to room temperature before using.
- For extra decadence, serve with whipped cream or vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 55 g
- Sodium: 360 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 90 mg
