Chocolate Fudge Cake with Salted Caramel Buttercream – Rich, Decadent & Celebration-Ready
This Chocolate Fudge Cake with Salted Caramel Buttercream is a show-stopping dessert that’s as indulgent as it is elegant. Moist, dense chocolate cake layers are paired with silky salted caramel buttercream for the perfect balance of sweet and salty. Ideal for birthdays, holidays, or any celebration, this cake delivers deep cocoa flavor and luscious texture in every bite. Garnish with flaky sea salt, caramel drizzle, or chocolate shavings for a bakery-worthy finish.
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Whisk and spatula
- Wire cooling racks
- Serrated knife (for leveling)
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup Dutch-processed cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 cup hot brewed coffee
- 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 (to taste)
Optional Toppings:
- Chocolate shavings
- Extra caramel drizzle
- Sea salt flakes
Instructions
- Prep the pans: Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Combine wet ingredients: In another bowl, mix buttermilk, hot coffee, oil, eggs, and vanilla.
- Make the batter: Slowly add wet ingredients to dry, whisking until smooth. Batter will be thin.
- Bake: Divide batter between pans. Bake at 350°F (175°C) for 30–35 minutes. Toothpick should come out clean.
- Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks. Cool completely.
- Make buttercream: Beat butter until fluffy. Gradually add powdered sugar. Mix in caramel sauce and cream. Adjust salt. Chill slightly before using.
- Assemble: Level cake layers. Spread buttercream between layers and over top. Drizzle caramel. Garnish with chocolate shavings and sea salt.
- Serve: Chill briefly before slicing for clean cuts. Optional: warm slices slightly for gooey caramel effect.
Notes
- Coffee Tip: Enhances chocolate depth without adding coffee flavor.
- Buttercream Tip: Use room-temperature butter for smooth texture.
- Make-Ahead: Freeze unfrosted layers for up to 2 months. Buttercream can be made ahead and refrigerated.
- Variations: Try cream cheese frosting, add sour cream to batter, or infuse caramel with bourbon.
- Dietary Swaps: Use gluten-free flour or dairy-free alternatives as needed.
- Mistakes to Avoid: Don’t overmix, overbake, or use cold butter in frosting.