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Salted Caramel Chocolate Fudge Cake

Irresistible Salted Caramel Chocolate Fudge Cake Recipe

This Salted Caramel Chocolate Fudge Cake is a decadent dessert that promises rich flavors and a crowd-pleasing experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour or cake flour for a lighter texture
  • 3/4 cup Cocoa Powder Dutch-processed enhances richness
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Granulated Sugar or light brown sugar
  • 1 cup Dark Brown Sugar
  • 1 cup Sour Cream or yogurt
  • 3 Eggs
  • 2 teaspoons Vanilla Extract
  • 1 cup Boiling Water
  • 1 teaspoon Instant Coffee can be omitted
  • 1 cup Unsalted Butter melted
For the Frosting
  • 1 cup Heavy Cream
  • 8 oz Cream Cheese Philadelphia brand recommended
  • 1 cup Salted Caramel Sauce for layering and frosting

Equipment

  • Mixing Bowl
  • Whisk
  • Oven
  • cake pans
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Prepare the Cake Batter: Whisk together melted unsalted butter, sour cream, eggs, and vanilla extract in a large bowl until smooth. Sift together flour, cocoa powder, baking powder, baking soda, and salt in another bowl. Gradually mix dry ingredients into wet mixture, then stir in boiling water mixed with instant coffee.
  2. Bake the Cake: Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and distribute the batter evenly. Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
  3. Make Salted Caramel Sauce: Prepare the salted caramel sauce as instructed in the blog post. Allow it to cool completely.
  4. Prepare the Frosting: Whisk cream cheese until smooth, gradually add powdered sugar and salt, then blend in heavy cream and salted caramel sauce until fluffy. Optional: melt chocolate and add for extra richness.
  5. Assemble the Cake: Level the tops of the cooled cakes. Place one layer on a plate, spread frosting, drizzle with salted caramel, and repeat with the remaining layers. Finish with frosting on top and sides.
  6. Decorate the Cake: Drizzle additional salted caramel on top and sprinkle flaky sea salt. Slice and enjoy!

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 40gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Measure accurately and let cake cool completely before frosting for best results.

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