SALTED CARAMEL CHOCOLATE FUDGE CAKE RECIPE

If you’re looking for a dessert that will wow your family and friends, then this SALTED CARAMEL CHOCOLATE FUDGE CAKE RECIPE is just the treat you need! There’s something magical about the combination of rich chocolate cake layered with luscious salted caramel and topped with a velvety fudge frosting. This recipe has quickly become a favorite in my home, perfect for birthdays, holidays, or even just a cozy weeknight when you want to indulge a little.

The best part? It’s surprisingly easy to make! You don’t have to be a professional baker to whip up this masterpiece. With simple ingredients and straightforward steps, this cake can become your go-to dessert for any occasion. So grab your apron, and let’s dive into making something truly special!

Why You’ll Love This Recipe

• Decadent Flavor: The combination of chocolate and salted caramel creates an indulgent experience that everyone will love.
• Moist and Rich: This cake stays moist thanks to the buttermilk and sour cream, making each bite melt in your mouth.
• Perfect for Any Occasion: Whether it’s a birthday party or a casual dinner with friends, this cake is sure to impress.
• Make Ahead Friendly: You can prepare the cake layers in advance and assemble them when you’re ready to serve.
• Fun to Customize: Feel free to add your own twist with flavor variations or toppings!

Ingredients You’ll Need

Making this cake is all about using simple, wholesome ingredients that come together beautifully. Here’s what you’ll need to create this delightful SALTED CARAMEL CHOCOLATE FUDGE CAKE RECIPE:

For the Cake:

• 2 cups all purpose flour (260g), sifted
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 1 cup granulated sugar (200g)
• ⅔ cup light brown sugar (135g)
• 1 tsp salt
• 3 large eggs, ideally room temp
• ⅔ cup vegetable oil (133g)
• ⅓ cup buttermilk (80g) – mix ⅓ cup whole milk (80g) + 1 teaspoon vinegar to make your own
• 1 cup sour cream (240g), ideally room temp
• ¾ cup cocoa powder, Dutch Processed preferred (75g)
• 2 tsp instant coffee
• ¾ cup boiling water (180g)

For the Salted Caramel Fudge Frosting:

• 1 cup granulated sugar (200g)
• 5 tbsp unsalted butter (70g)
• ½ cup heavy cream, warmed up (120g)
• ¾ tsp salt
• 1 ½ tsp vanilla
• 200g dark chocolate (70%)

For the Cream Cheese Layer:

• 8 oz cream cheese, room temp (226g)
• ⅓ cup cocoa powder (33g)
• 1 cup powdered sugar (100g)
• ½ cup salted caramel sauce from above
• 1 cup heavy cream, cold (240g)

Variations

This SALTED CARAMEL CHOCOLATE FUDGE CAKE RECIPE is versatile and can be tailored to fit your taste preferences! Here are some fun ideas:

• Add Nuts: Sprinkle chopped walnuts or pecans between the layers for added crunch and flavor.
• Different Chocolate: Use milk chocolate instead of dark chocolate for a sweeter frosting experience.
• Fruit Twist: Layer in fresh raspberries or strawberries for a fruity contrast against the rich chocolate.
• Dairy-Free Option: Substitute the heavy cream with coconut cream for a delicious dairy-free version!

How to Make SALTED CARAMEL CHOCOLATE FUDGE CAKE RECIPE

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt. Whisk them together until well combined. Adding dry ingredients first helps ensure an even rise when baking!

Step 2: Mix Wet Ingredients

In another bowl, whisk together the eggs, vegetable oil, buttermilk mixture, sour cream, cocoa powder, and instant coffee. Once it’s smooth and blended well—pour this mixture into your dry ingredients. Stir gently until just combined; overmixing could lead to a dense cake.

Step 3: Add Boiling Water

Carefully stir in the boiling water until smooth. This step might seem unusual but trust me! It helps create that rich texture we all crave.

Step 4: Bake Your Cakes

Divide the batter evenly between two greased round cake pans. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before removing from pans.

Step 5: Make the Salted Caramel Sauce

In a saucepan over medium heat, gradually melt granulated sugar until it turns amber. Be patient—this process takes time! Once melted, add butter and stir until combined. Slowly pour in warm cream while stirring continuously until smooth. Remove from heat and stir in salt and vanilla.

Step 6: Prepare the Frosting

Melt dark chocolate using a double boiler or microwave until smooth. In another bowl beat softened cream cheese until fluffy. Gradually mix in cocoa powder and powdered sugar before adding melted chocolate. Then fold in whipped heavy cream until silky smooth.

Step 7: Assemble Your Cake

Place one layer of cake on your serving platter. Spread salted caramel sauce over it followed by half of your frosting mixture. Top with the second layer of cake and repeat the process! Finish by spreading remaining frosting on top.

Step 8: Decorate & Enjoy!

Drizzle more salted caramel sauce on top if desired! Slice into generous pieces and enjoy every bite of this heavenly creation!

There you have it—a scrumptious SALTED CARAMEL CHOCOLATE FUDGE CAKE that will surely bring joy to any gathering or simply satisfy your sweet cravings at home!

Pro Tips for Making SALTED CARAMEL CHOCOLATE FUDGE CAKE RECIPE

Baking is all about the little details, and with these pro tips, you’ll be on your way to creating a masterpiece that your friends and family will rave about!

• Use room temperature ingredients: Bringing eggs, sour cream, and buttermilk to room temperature ensures they mix more smoothly into the batter, leading to a fluffier cake.

• Sift dry ingredients: Sifting flour, cocoa powder, and baking powder helps aerate them and removes any lumps, which contributes to a lighter cake texture.

• Don’t skip the coffee: Adding instant coffee enhances the chocolate flavor without imparting an obvious coffee taste. It deepens the richness of the cake beautifully.

• Let it cool completely: Allow your cake layers to cool fully before frosting. This prevents the frosting from melting and sliding off, ensuring a beautiful presentation.

• Make ahead for better flavors: If you have time, bake your cake a day in advance. Letting it sit overnight allows the flavors to meld together wonderfully!

How to Serve SALTED CARAMEL CHOCOLATE FUDGE CAKE RECIPE

Presenting this delightful cake can truly elevate its appeal. Here are some ideas for serving that will impress your guests!

Garnishes

• Fresh berries: A handful of raspberries or strawberries adds a pop of color and a refreshing tartness that balances the sweetness.
• Chocolate shavings: Sprinkle some dark chocolate shavings on top for an elegant touch that signifies indulgence.
• Whipped cream: A dollop of lightly sweetened whipped cream can add an airy contrast to the rich layers of cake and fudge.

Side Dishes

• Vanilla ice cream: The creamy texture and sweet vanilla flavor make it a classic pairing with chocolate cake. It also softens the richness of the fudge.
• Fruit salad: A light fruit salad with seasonal fruits can provide a refreshing contrast to each decadent slice of cake.
• Coffee or tea: Serving hot beverages like coffee or herbal tea can enhance dessert time, as they complement the flavors of chocolate perfectly.
• Cheese platter: A small cheese board with mild cheeses can provide a savory balance to the sweet notes of caramel and chocolate, making each bite even more enjoyable.

With these serving suggestions in mind, you’re well-equipped to create not just a delicious Salted Caramel Chocolate Fudge Cake but also an unforgettable experience for anyone lucky enough to enjoy it!

Make Ahead and Storage

This Salted Caramel Chocolate Fudge Cake is perfect for meal prep, allowing you to enjoy delicious slices throughout the week! Whether you’re planning a small gathering or just want a sweet treat on hand, this cake stores beautifully.

Storing Leftovers

• Allow the cake to cool completely before wrapping.
• Store in an airtight container at room temperature for up to 3 days.
• For longer freshness, refrigerate the cake, where it can last up to a week.

Freezing

• Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag.
• Label with the date and freeze for up to 3 months.
• To freeze the entire cake, wrap it thoroughly in plastic wrap and aluminum foil.

Reheating

• For best results, let frozen slices thaw in the refrigerator overnight before enjoying.
• If you prefer warm cake, microwave each slice for about 15-20 seconds.
• Alternatively, reheat slices in a preheated oven at 350°F (175°C) for about 5-10 minutes.

FAQs

Have questions? Here are some common ones regarding this delectable cake!

Can I make this Salted Caramel Chocolate Fudge Cake recipe gluten-free?

Yes! You can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Just ensure that other ingredients are also gluten-free certified.

How do I make salted caramel sauce for this Salted Caramel Chocolate Fudge Cake recipe?

You can easily make salted caramel sauce by melting sugar until golden brown, adding butter and cream, and finishing with a sprinkle of salt. Follow the instructions above to create your own delicious sauce!

Can I use less sugar in this Salted Caramel Chocolate Fudge Cake recipe?

You may reduce sugar slightly, but keep in mind that it could impact the texture and sweetness of the cake. For best results, stick close to the original measurements.

What can I use instead of buttermilk in this Salted Caramel Chocolate Fudge Cake recipe?

If you don’t have buttermilk on hand, you can mix regular milk with vinegar or lemon juice to create a similar acidity that helps tenderize the cake.

Final Thoughts

This Salted Caramel Chocolate Fudge Cake is truly something special—a rich dessert that’s sure to impress everyone around your table. It combines flavors that are both decadent and comforting, making it perfect for any occasion. I hope you enjoy making this delightful cake as much as I do! Don’t hesitate to share your experience or variations—I always love hearing from fellow bakers!