Name: Chocolate Fudge Cake with Salted Caramel Buttercream Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 ½ teaspoons baking soda; ½ teaspoon salt; 2 cups granulated sugar; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot coffee or hot water; 1 cup unsalted butter (softened); 3 cups powdered sugar; ½ cup homemade or store-bought salted caramel sauce (plus extra for drizzling); 1–2 tablespoons heavy cream; pinch of sea salt

Jump to Recipe·Print Recipe

If you’re searching for the ultimate show-stopping dessert, look no further than this Chocolate Fudge Cake with Salted Caramel Buttercream. Each bite is decadently rich with velvety chocolate layers swirled together by the silkiest salted caramel buttercream and finished with a golden drizzle of caramel. It’s the kind of cake you dream about, perfect for birthdays, celebrations, or any day you want to treat yourself and your loved ones.

Chocolate Fudge Cake with Salted Caramel Buttercream Recipe - Recipe Image

Ingredients You’ll Need

Gathering these simple but essential ingredients will set you up for chocolaty, caramel-filled success. Every component—from the cocoa powder to the pinch of sea salt—adds its own character, ensuring maximum flavor, texture, and that beautiful contrast of deep chocolate and golden caramel.

All-purpose flour: Provides the structure for those perfectly tender cake layers.
Unsweetened cocoa powder: Delivers a deep chocolatey richness—use dark cocoa for extra intensity.
Baking powder & baking soda: These lift the cake, creating a moist yet fluffy crumb.
Salt: Just half a teaspoon brings out the complexity in both the cake and frosting.
Granulated sugar: Sweetens the batter and keeps the texture soft.
Large eggs: The binding power that turns your measured ingredients into a luxe, cohesive batter.
Buttermilk: Adds tang and ensures the cake stays unbelievably moist.
Vegetable oil: Guarantees a light and tender crumb, even after a day or two.
Vanilla extract: Rounds out the chocolate flavor and provides aromatic warmth.
Hot coffee or water: Unlocks the flavor of cocoa powder while making the batter beautifully smooth and pourable.
Unsalted butter (softened): The creamy base of your buttercream, easily whipped to fluffy perfection.
Powdered sugar: Sifts into the butter to create a cloud-like, sweet frosting.
Salted caramel sauce: Provides flavor and that signature gooey-sweet, slightly salty kick—homemade or store-bought both work beautifully.
Heavy cream: Just a splash brings the buttercream together, making it effortlessly spreadable.
Sea salt: The final touch that amplifies all the flavors and gives your buttercream its signature salty-sweet edge.

How to Make Chocolate Fudge Cake with Salted Caramel Buttercream

Step 1: Prep the Pans and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This simple step ensures your precious cake layers release easily, looking bakery-perfect every time.

Step 2: Whisk Together the Dry Ingredients

In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and sugar. Whisk until everything is evenly distributed. This not only helps avoid pockets of dry ingredients, but guarantees a consistent taste and texture throughout your Chocolate Fudge Cake with Salted Caramel Buttercream.

Step 3: Blend the Wet Ingredients

In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract until smooth and fully combined. This creates the rich custardy base that makes your cake so luxurious.

Step 4: Combine and Add Hot Liquid

Gradually pour your wet ingredients into the dry, whisking continuously. Then, stir in the hot coffee (or hot water). The batter will be thin—that’s exactly what you want. The coffee deepens the chocolate flavor, giving the final cake that intense, fudge-like character.

Step 5: Divide and Bake

Pour the batter evenly into your prepared pans. Bake for 30–35 minutes. Test with a toothpick in the center—if it comes out clean, your cakes are done. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. Patience is key for intact layers!

Step 6: Make the Salted Caramel Buttercream

Beat the softened butter until it’s pale and dreamy, then slowly add the powdered sugar. Next comes the salted caramel sauce and sea salt, followed by a tablespoon or two of heavy cream to create a silky, luscious texture. This decadent buttercream is what truly sets a Chocolate Fudge Cake with Salted Caramel Buttercream apart.

Step 7: Assemble and Frost

Once your cake layers are completely cooled, spread a generous layer of buttercream between them, then cover the top and sides. Finally, drizzle over extra salted caramel sauce and sprinkle with sea salt for an eye-catching, crave-worthy finish.

How to Serve Chocolate Fudge Cake with Salted Caramel Buttercream

Garnishes

For a dramatic touch, finish your Chocolate Fudge Cake with Salted Caramel Buttercream with a final drizzle of caramel sauce and a pinch of flaky sea salt. A few chocolate curls or shards, or even a scattering of edible gold leaf, can elevate the whole look and add a hint of glamour for special occasions.

Side Dishes

Pair your cake with a scoop of vanilla or salted caramel ice cream for a double dose of decadence. A cup of dark coffee or espresso also makes a fantastic, grownup pairing, cutting through the sweetness and highlighting those fudgy chocolate notes.

Creative Ways to Present

Try slicing the cake into petite squares for a dessert platter, turning the classic round into easy, shareable bites. Alternatively, serve each piece on a swirl of extra caramel sauce with a dollop of whipped cream for an elegant plated dessert worthy of a restaurant.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chocolate Fudge Cake with Salted Caramel Buttercream (a rare blessing!), keep slices in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate, but always bring the cake back to room temperature before serving to ensure the buttercream’s fabulous texture.

Freezing

Both the un-frosted cake layers and fully assembled cake freeze beautifully. To freeze layers, wrap well in plastic and foil; freeze for up to 3 months. For a frosted cake, chill until firm, then wrap tightly and freeze. Thaw overnight in the fridge before enjoying your indulgent creation.

Reheating

If you love your cake just a little warm, pop a slice in the microwave for 10 seconds. This brings out the gooey salted caramel and slightly melts the buttercream, making each bite unbelievably melt-in-your-mouth delicious.

FAQs

Can I make the salted caramel sauce from scratch?

Absolutely! Homemade caramel sauce adds a personal touch and extra depth. You just need sugar, butter, cream, and a sprinkle of sea salt. Take your time when caramelizing the sugar, and be careful when adding the cream—it bubbles enthusiastically.

What if I don’t have buttermilk?

No worries! Make your own substitute by mixing one cup of milk with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle, then use as directed in your Chocolate Fudge Cake with Salted Caramel Buttercream recipe.

Can I use a different size cake pan?

You can! Bake in a 9-inch round (adjusting the bake time down a bit) or make cupcakes by filling liners about two-thirds full and baking for 18–22 minutes. Just keep an eye out so the cake stays moist and tender.

How do I keep my cake layers from sticking?

Greasing, flouring, and lining pans with parchment are your best friends! Cool the cakes for 10 minutes after baking to let the structure set, then run a knife around the edges and invert to release easily.

Is it possible to halve the recipe?

Certainly. For a smaller gathering or just a self-indulgent weekend, halve the ingredients and bake in a single 8-inch round (you may need to reduce the bake time slightly).

Final Thoughts

This Chocolate Fudge Cake with Salted Caramel Buttercream is the kind of dessert that makes memories and brings people together. Every step—whisking, frosting, and that final gooey caramel pour—is a little act of love. I hope you’ll treat yourself to a slice soon, and maybe even share it with someone special!

Chocolate Fudge Cake with Salted Caramel Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 31 reviews

Author: admin
Total Time: 1 hour (plus cooling time)
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the ultimate chocolate lover’s dream with this decadent Chocolate Fudge Cake topped with luscious Salted Caramel Buttercream. Rich, moist, and perfectly sweet with a hint of salt, this cake is sure to impress at any celebration or gathering.

Ingredients

Scale

For the Cake:

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee or hot water

For the Salted Caramel Buttercream:

1 cup unsalted butter (softened)
3 cups powdered sugar
½ cup homemade or store-bought salted caramel sauce (plus extra for drizzling)
1–2 tablespoons heavy cream
pinch of sea salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line with parchment paper.
Make the Cake: Whisk dry ingredients. Mix wet ingredients separately. Combine wet and dry ingredients, then add hot coffee/water. Divide batter into pans and bake for 30–35 minutes.
Prepare Buttercream: Beat butter until creamy. Gradually add powdered sugar, then mix in caramel sauce and sea salt. Adjust consistency with heavy cream.
Assemble: Once cakes are cool, layer with buttercream, frost, drizzle with caramel, and sprinkle with sea salt.