Salted caramel chocolate cake😋
I tried a new recipe! So far everyone has loved it! I usually make my own cake mix but this time I used box mix.
Ingredients:
- 1 box white cake mix
- 4 eggs (box calls for 4 egg whites but I used the whole egg)
- 1/2 cup vegetable oil
- 1 1/4 cups of water
- caramel sauce (thicker syrup I accidentally got a thin one 😐)
- 2 small or 1 big can of chocolate frosting
- 1 small can of salted caramel frosting
- 1/2 tsp vanilla extract
Baking instructions:
- Preheat at 350 degrees
- Mix cake batter ingredients (including vanilla extract and a dash of cinnamon) and grease 2 9” pans (or what ever pan you want adjust ingredients to what you need)
- Separate batter evenly between the 2 greased pans
- Bake for 35 minutes or until cooked enough for you to put a toothpick or fork through without batter holding on or too hard push through
- Once baked let cool for 15-30 minutes
- Once cooled remove cakes from pan and places on level surface
- With knife make both tops level for layering by taking an excess or overgrown off
- Let sit for an additional 15 minutes
- Place 1st layer on holder and apply the salted caramel frosting on the top but not the sides
-Place 2nd layer and cover the entire cake with chocolate frosting
- Place cake in freezer for 5 minutes
- Smooth frosting more
- Apply the caramel sauce the way you desire (I covered the top and dripped it off the sides
- Dash some extra cinnamon on top
Optional: After I was done I put the cake in the freezer for a 5-8 minutes before I cut into it
Cut and enjoy :)
I’m probably not the first to do this cake but this was my first time making it and I like how it turned out!
If you're looking for a show-stopping cake that's both comforting and flavorful, this salted caramel chocolate cake is an excellent choice to try at home. I found that using a box mix for the white cake base is a great time saver, especially when you want to focus more on the frosting and caramel details. Adding a dash of cinnamon to the batter really enhanced the flavor and gave a subtle warmth that pairs beautifully with the caramel and chocolate frosting. One tip I picked up is about the caramel sauce consistency—I experienced a bit of a challenge using a thinner syrup instead of the thicker caramel sauce the recipe calls for. If you prefer a classic caramel drip that holds its shape well on the cake sides, opt for a thick caramel sauce or even homemade caramel. This prevents it from running off too quickly and provides a richer taste. Cooling the cake layers properly before frosting is crucial. I liked how letting the layers sit for a while made them easier to handle and helped the frosting adhere smoothly. Another great trick was placing the fully frosted cake in the freezer for a few minutes before smoothing the frosting again. This step really made the finish cleaner and more professional looking. Also, if you're feeling adventurous, adding a pinch of sea salt on top of the caramel drizzle can balance the sweetness and add a nice crunch to each bite. Freezing the cake for 5-8 minutes before cutting helped me get neat slices without squishing the layers. For those interested in variations, you could substitute white cake mix with a yellow or even a chocolate mix to experiment with flavors. You might also try homemade frostings if you want the freshest taste, though canned options work perfectly fine for convenience. Overall, this recipe is a lovely treat for any occasion, and adapting it lets you make it your own.