Chocolate Fudge Cake with Salted Caramel Buttercream – Rich, Decadent & Celebration-Ready

Introduction to Chocolate Fudge Cake with Salted Caramel Buttercream

This cake is the ultimate showstopper for any celebration—whether it’s a birthday, holiday, or just a weekend indulgence. Its rich, fudgy layers paired with a luscious salted caramel buttercream make it unforgettable. The contrast of deep chocolate and salty-sweet caramel creates a flavor harmony that’s both decadent and sophisticated.

What sets this version apart is its ultra-moist crumb, achieved through the use of buttermilk and hot coffee, which intensifies the chocolate flavor. The buttercream is silky and balanced, with just the right touch of salt to cut through the sweetness. A glossy caramel drizzle over the top adds visual drama and extra indulgence. Finished with chocolate shavings and sea salt flakes, this cake doesn’t just taste amazing—it looks like a masterpiece. Whether you’re baking for a crowd or treating yourself, this cake promises to impress.

Ingredient Overview (

For the cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1 cup hot brewed coffee (enhances chocolate flavor)
• ½ cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract

For the salted caramel buttercream:

• 1 cup unsalted butter (room temperature)
• 3–4 cups powdered sugar
• ½ cup salted caramel sauce (homemade or store-bought)
• 2–3 tbsp heavy cream
• Pinch of salt (adjust to taste)

Optional toppings:

• Chocolate shavings
• Extra caramel drizzle
• Sea salt flakes

These ingredients come together to create a cake that’s rich, balanced, and indulgent. The coffee deepens the chocolate flavor without overpowering it, while the caramel buttercream adds a luxurious, salty-sweet finish. Optional toppings elevate the presentation and add texture.

Step-by-Step Baking Instructions

Prep the pans: Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.

Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Combine wet ingredients: In a separate bowl, blend buttermilk, hot coffee, vegetable oil, eggs, and vanilla extract. Make sure the coffee is freshly brewed and hot—it helps bloom the cocoa for a richer flavor.

Make the batter: Slowly pour the wet mixture into the dry ingredients, whisking until smooth and lump-free. The batter will be thin—this is normal and ensures a moist crumb.

Bake: Divide the batter evenly between the prepared pans. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to preserve moisture.

Cool completely: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks. Cool fully before frosting to prevent melting or sliding.

This method yields two rich, moist layers that are perfect for stacking. The coffee and buttermilk work together to create a tender texture and deep flavor, while the oil ensures lasting moisture. Once cooled, the cakes are ready to be transformed with buttercream and toppings.

Making the Salted Caramel Buttercream

Tip: Use room-temperature butter for a smooth, creamy texture.

In a mixing bowl, beat the butter on high speed until light and fluffy—about 3–5 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition. Scrape down the sides as needed.

Add the salted caramel sauce and heavy cream, then beat until fully incorporated and silky. Taste and adjust the salt if needed to balance the sweetness. If the buttercream is too soft, chill it for 10–15 minutes before using.

This frosting is rich, creamy, and perfectly balanced between sweet and salty. The caramel adds depth and a glossy sheen, making it ideal for both filling and decorating. It spreads beautifully and holds its shape, making your cake look as good as it tastes.

Assembling the Cake

Level the cake layers with a serrated knife if needed. Place one layer on a serving plate and spread a generous amount of buttercream on top. Add the second layer and frost the top and sides evenly.

Drizzle extra caramel sauce over the top, letting it cascade down the sides for a dramatic effect. Sprinkle with chocolate shavings and sea salt flakes for added texture and flair.

Tip: Chill the assembled cake for 20–30 minutes before slicing. This helps the buttercream set and ensures cleaner, more defined cuts.

Texture & Flavor Notes

This cake boasts a moist, tender crumb with a deep cocoa flavor that’s both rich and satisfying. The coffee enhances the chocolate without adding a noticeable coffee taste, making it more intense and complex.

The salted caramel buttercream is creamy and smooth, with a sweet-salty balance that complements the chocolate perfectly. The caramel drizzle adds a glossy finish and extra indulgence, while the optional toppings provide crunch and contrast.

Every bite delivers a harmonious blend of flavors and textures—fudgy cake, silky frosting, and rich caramel. It’s a dessert that’s as luxurious as it is comforting.