Salted Caramel Chocolate Cake

This Salted Caramel Chocolate Cake is moist and sinfully decadent! So if you love chocolate and caramel, you’ll LOVE this easy recipe for how to make Chocolate Caramel Cake!

It’s three layers of heaven! And surprisingly easy to bake.

This recipe calls for vegetable oil, but you can use an equal amount of canola oil or melted coconut oil in its place. I do not recommend substituting oil with butter. For best results, make sure your eggs, egg yolks, sour cream, and milk have all come to room temperature before you begin baking. When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield a dense and dry cake. The cake layers should all be baked on the middle rack of your oven. If there’s not enough room in your oven to bake them all in an even row at once, simply bake them in two batches. For the frosting, you’ll want to make sure your butter is very soft before creaming it.

Ingredients: 2 cups granulated sugar, 1 cup light brown sugar, packed, 2 and 3/4 cups all-purpose flour (not packed!), 1 and 1/2 cups unsweetened cocoa powder, sifted, 3 teaspoons baking soda, 1 and 1/2 teaspoons baking powder, 1 and 1/4 teaspoons salt, 3 large eggs + 2 large egg yolks, at room temperature, 1 and 1/2 cups full-fat sour cream, 1/3 cup whole milk, 3/4 cup vegetable oil (you may also sub in melted coconut oil), 2 tablespoons vanilla extract, 1 and 1/2 cups hot water, 2 cups unsalted butter (4 sticks, 16 ounces), very soft, 4 and 1/2 cups confectioners' sugar, sifted, 3/4 cup unsweetened cocoa powder, sifted, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 3 tablespoons heavy cream (more if needed), 2 tablespoons salted caramel sauce, 1 and 1/4 cups salted caramel sauce, Flaky sea salt.

Course: Dessert

Prep Time: 60 minutes

Cook Time: 30 minutes

Total Time: 90 minutes