Description
A moist and rich chocolate cake topped with a delicious salted caramel frosting, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour, spooned & leveled
- 3/4 cup cocoa powder (Dutch processed preferred)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 3/4 cup freshly brewed hot coffee or boiling water
- 1 cup granulated sugar (for salted caramel sauce)
- 1/3 cup unsalted butter, cut into 5 or 6 pieces
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract (for salted caramel sauce)
- 1/2 teaspoon salt (optional, for salted caramel sauce)
- 1 cup unsalted butter, softened to room temperature (for frosting)
- 4–5 cups powdered sugar, sifted
- 1/2 cup salted caramel sauce, cold
- 1/2 teaspoon vanilla extract (for frosting)
- 1/4 teaspoon salt (optional, for frosting)
- 2–4 tablespoons cream or milk
- Rolo Candies for decorating (optional)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 10×15 inch jelly roll pan by spraying it with non-stick cooking spray and dusting it with flour.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the vegetable oil, granulated sugar, and brown sugar until well combined.
- Add the eggs and vanilla, mixing well. Gradually stir in the buttermilk, then the dry mixture until just combined. Finally, fold in the hot coffee.
- Pour the cake batter into the prepared pan and bake for 20-25 minutes. Once cooked, allow the cake to cool completely.
- For the salted caramel sauce, melt the granulated sugar in a medium saucepan over medium heat until it turns amber. Add the butter, stirring gently. Once melted, remove from heat and whisk in the whipping cream, vanilla, and optional salt. Let it cool.
- To make the caramel frosting, beat the softened butter until fluffy. Gradually mix in the powdered sugar, then add the salted caramel, vanilla, and optional salt. Beat until combined, adjusting the consistency with cream or milk as needed.
- Frost the cooled cake with the caramel frosting, drizzle with extra salted caramel, and if desired, decorate with Rolo candies. Serve and enjoy!
Notes
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for a week, allowing it to come to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 38g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: chocolate cake, caramel frosting, dessert, birthday cake, baking