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
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.
Notes
- For a richer flavor, use dark cocoa powder.
- Cake layers can be baked a day ahead and stored at room temperature.
- Buttercream can be made ahead and refrigerated; rewhip before using.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 50g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
