Salted Caramel Chocolate Cake
This Salted Caramel Chocolate Cake looks fancy but it's super easy to make and the caramel cream cheese frosting is simply amazing!
Servings 18 servings
Calories 415kcal
Ingredients
For the chocolate cake
- 2 cups sugar
- 2 large eggs
- 1 cup milk
- 1 cup cocoa powder sift it if it's too lumpy
- 1 cup vegetable oil
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup boiling water
For the caramel cream cheese frosting
- 16 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 26.8 ounces dulce de leche two cans
- 4 tablespoons whipping cream
Garnish
- 2 pinches kosher salt
- ½ cup pecan halves
Instructions
For the cake
- Preheat oven to 325°F. Grease and line 4 (9-inch) round pans with parchment paper (I used non-stick cooking spray). Set aside.
- Into a large mixing bowl, put all the ingredients except the water in the order in which they are listed. Do not stir. Then add the boiling water and mix well. Pour the batter into the prepared pans; bake about 35 minutes or until cake tests done. Cool at least 1 hour before frosting.
For the frosting
- Beat cream cheese and butter at medium speed with an electric mixer until creamy. Add dulce de leche, one can at a time, beating until well blended after each addition. Gradually add cream then beat at medium speed until frosting is desired spreading consistency. Spread frosting between each layer and on top and sides of cake.
- For the garnish, add pecan halves around the top edge of the cake, then sprinkle with a little bit of kosher salt. Use the salt sparingly as you don't want it to be too salty.
Nutrition
Calories: 415kcal | Carbohydrates: 43g | Protein: 6g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 61mg | Sodium: 293mg | Potassium: 158mg | Fiber: 2g | Sugar: 24g | Vitamin A: 518IU | Calcium: 55mg | Iron: 2mg