This Salted Chocolate Caramel Cake is made with milk chocolate cake, homemade caramel icing, and chocolate ganache.
Crazy moist Salted Caramel Milk Chocolate Cake, busting with milk chocolate covered toffee bits, coated in Caramel Icing and smothered in silky chocolate ganache. THE only chocolate cake recipe you ever need!
Thank you Green and Black’s Organic Chocolate for sponsoring this recipe. All opinions are my own.
Chocolate Caramel Cake Recipe
Chocolate. Mmmmmmmmmm.
I can’t resist its siren calls. Whether it’s dark, white, semi-sweet, or milk chocolate – I answer every time. I try and be polite that way. Whether in cake, brownies, fudge sauce, candy bars, cookies, ice cream, mousse etc., chocolate makes the blissful world of desserts go-round.
My favorite rich dose of chocolate is chocolate cake – this Salted Caramel Chocolate Cake to be precise, because it is mouthfuls of chocolate and caramel. Divine. I adapted my favorite chocolate cake recipe used in my Peppermint Chocolate Cake and infused it with GREEN & BLACK’S ORGANIC Toffee Milk Chocolate. So yes, this cake boasts, chocolate, caramel and toffee! It’s every bit as delicious as you are imagining right now – and then some.
The delectable, buttery, smooth and crunchy organic milk toffee bars get melted as part of the cake batter, chopped pieces get stirred into the batter, and lastly, the milk chocolate toffee adorns each tier of the double rich cake.
With that much chocolate, it better be quality, goooood chocolate so I use GREEN & BLACK’S ORGANIC Chocolate. It is 100% organic and certified Fair Trade. They are a company committed to supporting farming communities around the world who supply them with the delicious Fair Trade ingredients that make their premium, certified organic chocolate bars possible.
Creating the perfect balance of exceptional organic ingredients and mouthwatering flavors is the goal of GREEN & BLACK’S ORGANIC Chocolate, and the result is the best tasting organic chocolate bars possible, in my humble opinion. (See HERE for a complete GREEN & BLACK’S ORGANIC Chocolate brand history and philosophy.)
The crazy, moist, uber-chocolaty cake gets a double layer of silky, Salted Caramel Icing – which is barely enough for how badly you are gong to want to eat it with a spoon. The bit of saltiness balances out the milk chocolate sweetness and keeps you coming back for more.
The crowning glory of this Salted Caramel Milk Chocolate Cake is the silky chocolate ganache: soooo smooth, soft and the perfect compliment to the texture of the crystalized sugary caramel icing.
And the siren calls begin…
After I had finished photographing this cake, I called a few friends to see if they were home so I could drop some off – no one was home. So the cake sat on our counter all day, and all night. By the second day, half the cake was gone. True story. It’s that good. That irresistible. That chocolaty. Thank you GREEN & BLACK’S ORGANIC Chocolate.
Crazy moist Salted Caramel Milk Chocolate Cake, busting with milk chocolate toffee bits, coated in Caramel Icing and smothered in silky chocolate ganache. THE only chocolate cake recipe you ever need!
Salted Caramel Chocolate Cake Ingredients
This chocolate caramel cake has three components: the milk chocolate cake layers, the caramel buttercream frosting, and the homemade chocolate ganache. Here’s what you’ll need to make this irresistible cake:
- GREEN & BLACK’S ORGANIC Milk Chocolate Toffee Bars: Chop and keep the Toffee Bars separate in order to measure them. You will melt two, stir one into the cake batter, use ¼ in between cake layers and the rest to garnish the cake. I’ve given detailed directions in recipe.
- Butter: Use unsalted butter softened to room temperature so we can control the salt.
- Brown sugar: Adds a rich slightly molasses flavor and additional moisture.
- Eggs: They provide structure and binding properties. Take care they are at room temperature for fluffier results.
- All-purpose flour: I have not experimented with gluten free flour, but I assume gluten-free 1 to 1 flour like Bob’s Red Mill would work great.
- Baking soda: Is an acidic leavening agent.
- Salt: Added to both the caramel frosting and the milk chocolate cake to balance out the sweetness of the cake.
- Cocoa powder: Use unsweetened cocoa powder for this recipe.
- Sour cream: Full-fat sour cream will deliver the most flavor and moisture.
- Hot water: 1 cup of hot (not boiling) water gets added to the cake batter.
- Vanilla extract: Adds tons of flavor! Use pure vanilla extract for the best flavor.
- Heavy cream: Real heavy cream is a must! Half and half or whole milk won’t deliver the same results.
- Powdered sugar: Sift the sugar before adding it to the caramel buttercream frosting, otherwise you’ll create lumps.
- Corn syrup: Prevents the chocolate ganache from setting fully and keeps it smooth and creamy.
- Semi-sweet chocolate: I use semi-sweet chocolate rather than milk to prevent the cake from being too sweet.
How to Make Salted Caramel Chocolate Cake
I’ve given detailed instructions in the recipe card below on how to make this chocolate cake with caramel frosting. Here are the basic steps:
- Make the chocolate cake layers: The cake batter comes together much like any other cake. The only difference is that hot water is streamed into the batter at the end.
- Bake the cake: Turn the batter into two 10-inch round cake tins and bake until done. Let cool completely before frosting.
- Make the caramel frosting: Add butter and brown sugar to a small saucepan and stir over medium heat until butter is melted. Transfer to a mixing bowl and add 3 tablespoons heavy cream, powdered sugar, vanilla and salt. Beat with a handheld electric mixer at medium high speed for 4 minutes.
- Frost and assemble the cake: To the first cake layer, add the caramel buttercream frosting. Then, top with chopped up toffee bars. Set second cake layer on top, then frost the entire thing.
- Top with ganache: Make the chocolate ganache, then spread over top of chocolate caramel cake. Garnish with remaining chopped up toffee bar.
Tips for Making Chocolate Cake with Caramel Frosting
- Pile on the frosting (or not!): For my cake, I frosted it with a thin layer of icing, then let it set then frosted it again with a second layer for a completely enveloped, more opaque look, but you can just frost once and be done – completely up to you! Both taste AH-mazing.
- Never over-mix! For the lightest, most tender cake, take care not to overmix once you combine the wet and dry ingredients. Over-mixing cake batter causes the gluten in the flour to form elastic gluten strands which result in a dense, chewy tough, texture. Stop mixing as soon as you see the flour disappear.
- Glue cake. Add a dab of frosting to the center of a cake stand or platter “to glue” bottom layer down before frosting the cake.
Recipe Variations to Try
- Use different chocolates: I used the GREEN & BLACK’S ORGANIC Milk Chocolate Toffee Bars in this recipe, but you could also use dark or semi-sweet chocolate for an even richer cake.
- Make a naked cake: Not a big fan of frosting? Pile it on between the cake layers, and on the very top of the cake, but leave the sides bare.
- Add nuts: I haven’t tried this yet, but I bet a sprinkling of toasted, salted pecans or walnuts would be delicious atop this chocolate caramel cake!
Can I Prep This Cake in Advance?
You can certainly make the milk chocolate cake layers the day before you plan on assembling the cake, but once assembled this chocolate cake with caramel frosting is best enjoyed day of.
How to Store Chocolate Caramel Cake
Salted caramel chocolate cake should be stored in an airtight container or well-covered with plastic wrap to protect it from drying out. It can be stored at room temperature (if less than 70 degrees F) for two days or will last in the refrigerator for up to one week. Let cake (slices) come to room temperature before serving or I like to microwave mine for 10-15 seconds.
Can I Freeze Chocolate Caramel Cake?
To freeze FROSTED Cake:
- If you are planning on freezing, then prep/frost your cake on a freezer safe plate/platter.
- Place frosted cake in the freezer until it is firm to the touch.
- Once firm, wrap tightly in plastic wrap then repeat with a second layer of plastic wrap. Next wrap tightly in 1-2 layers of foil until completely sealed.
- If you are freezing individual slices, then place these plastic/foil wrapped slices in a freezer bag. If you are freezing your entire cake for an extended period of time, then secure the aluminum foil with freezer tape to prevent freezer burn.
- Frozen cake can be stored for up to 4 months.
To freeze UNFROSTED Cake:
You can freeze the chocolate cake layers individually without the frosting. To freeze the cake layers:
- Let cake layers cool completely.
- Double wrap each cake layer separately in plastic wrap then in 1-2 layers of foil until completely sealed.
- Freeze cake for up to 3 months.
- Allow the cakes to thaw overnight in the refrigerator then unwrap and come to room temperature on the counter before assembling.
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Salted Caramel Milk Chocolate Cake
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Ingredients
Milk Chocolate Cake
- 4 3.5 oz. GREEN & BLACK’S ORGANIC Milk Chocolate Toffee bars chopped, divided*
- 1/2 cup butter, softened (1 stick)
- 2 cups light brown sugar, packed
- 3 large eggs at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 1 cup full fat sour cream
- 1 cup hot water
- 2 teaspoons vanilla extract
Caramel Icing
- 1/2 cup butter (1 stick)
- 1 cup packed brown sugar
- 3-5 tablespoons heavy cream
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 heaping teaspoon salt
Chocolate Ganache
- 1/3 cup heavy cream
- 1/2 tablespoon butter
- 1/2 tablespoon corn syrup
- 4 oz. semi-sweet chocolate, chopped
Instructions
- Chocolate Cake: Add 2 chopped Toffee Bars to a microwave safe bowl and melt in the microwave at MEDIUM (50% power), stirring at 30-second intervals (about 1 ½ minutes total time). Stir until smooth. Set aside.
- Beat butter and brown sugar at medium speed with an electric mixer for 4 minutes. Add eggs, one at a time, beating just until yellow disappears after each addition. Add melted chocolate and beat just until blended.
- Sift together flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually beat flour mixture into chocolate mixture at medium-low speed, alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla and one chopped Toffee Bar.
- Grease two 10-inch round cake pans with nonstick cooking spray containing flour or butter and flour the pans. Divide batter evenly between the pans and bake at 350° F for 25-35 minutes or until a wooden pick inserted in center of cake comes out clean (mine took exactly 33 minutes). Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack before icing.
- Caramel Icing: Add butter and brown sugar to a small saucepan and stir over medium heat until butter is melted. Transfer to a mixing bowl and add 3 tablespoons heavy cream, powdered sugar, vanilla and salt. Beat with a handheld electric mixer at medium high speed for 4 minutes. Let cool to room temperature, approximately 10-15 minutes. Icing will thicken upon standing. If icing has become too thick after cooling, beat in additional heavy cream, one tablespoon at a time to reach desired consistency..
- After cakes are cool and icing has cooled for 15 minutes, spread approximately ½ cup caramel icing on top of one cake round and sprinkle with ¼ of a chopped Toffee Bar. Top caramel icing/chopped candy bar with the other cake and continue to frost. I like to cover the cake in a thin layer of icing then let it set, then finish with remaining icing for a more opaque look.
- Chocolate Ganache: Add heavy cream, butter and corn syrup to a large microwave safe bowl and heat for two minutes, stir to combine. Heat at 30 second intervals if butter is not completely melted at this point. Add chopped chocolate and stir until chocolate is melted. Let cool for 15 minutes. Spread the ganache just to the edges of the top of the cake. Push the chocolate over the edge of the cake in a few spots to create some “drips” if desired. Garnish cake with remaining chopped Milk Chocolate (¾ of a bar).
Notes
**Total time does not include cake, caramel and ganache cooling.
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Ever D says
I’ve always loved milk chocolate, but the older I get the more I’ve come to appreciate dark as well. Never really been a fan of white.
June @ How to Philosophize with Cake says
What a gorgeous cake! You can’t go wrong with salted caramel 🙂 Love that rich chocolate ganache on top too!
Jen says
Thank you so much June!! and I completely agree – Salted Caramel makes everything better!
Dorothy Dunton says
Hi Jen! I am seriously in trouble here! 🙂 I have not used this chocolate, but have used Theo organic, fair trade from Seattle so I do know how important it is to use quality chocolate!
Jen says
Absolutely! You will have to try Green and Black’s and make this cake 🙂 I promise you won’t be disappointed!
Amanda says
I like dark chocolate!
heather says
My favorite is dark chocolate.
Mami2jcn says
I love all varieties of chocolate!
Mami2jcn says
tweet–https://twitter.com/mami2jcn/status/666380354392096772
Julie Wood says
My favorite type of chocolate is dark chocolate, and I eat a piece every day for my health. And I have had GREEN & BLACK’S ORGANIC chocolate and it tastes the best. I also like milk chocolate in my Fudge recipe that I will be making for the Holidays.
Julie Wood says
tweet-https://twitter.com/JewelWood/status/666381722825568256
Elena says
I like dark chocolate
Elena says
https://twitter.com/ElenaIstomina/status/666388793394532352
Tricia says
That is one very tough decision……Dark Chocolate.
Natalie says
I tend to like the sweeter chocolates the most. My favorite just to eat plain is milk chocolate but I LOVE to dip food, such as pretzels and strawberries into white chocolate.
Natalie says
https://twitter.com/yarbr012/status/666413466983362560
Kelly D says
Milk chocolate is my favorite.
Kelly D says
tweet
https://twitter.com/Kellydpa/status/666455400494026753
AnneMarie says
Dark….Dark….Dark….Dark….Dark Chocolate. Mmmmm Yum
Allison - Celebrating Sweets says
I saw this cake on Pinterest and I had to head over to see more. Absolutely beautiful, Jen!
Lisa says
Jen,
That cake is GORGEOUS!
I don’t know how you drizzled that chocolate so PERFECTLY down the sides like that, but it looks AMAZING!!!!
I’m sure it tastes just as heavenly as it looks.
Excellent work!
Love to you, Patrick and Kiwi.
~Lisa
Alessandra says
I like all chocolates but milk chocolate is my favorite!
Teri Giese says
Hmm.The hubs is the chocolate connessiure, (did I spell this right?), he eats any type. Lots of any type. I likes the white and it must be kept in the freezer,so is crunchy! Dentist loves me!!
Jessie C. says
I am a fan of Dark Chocolate.
tcarolinep at gmail dot com
Jessie C. says
tweet-https://twitter.com/tcarolinep/status/667092199532724224
Candice says
Love all chocolate but dark if my favorite. Beautiful cake and thank you for a great recipe for holiday baking.
Jen says
you are so welcome, thank you!!
Jeffrey says
I enjoy dark chocolate the most, it really satisfies even in small quantities. Growing up I hated it and always grabbed for milk or white chocolate.
Jeffrey says
I posted a tweet: https://twitter.com/FireRunner2379/status/667797069009166336.
Lisa Brown says
I absolutely love dark chocolate.
Lisa Brown says
tweet-https://twitter.com/LuLu_Brown24/status/668159539716354048
Amy Tong says
I am a big fan of dark chocolate. Oh my, your cake is super gorgeous. Can’t wait to try it. thanks for hosting the giveaway too.
amy [at] utry [dot] it
Amy Tong says
tweeted:
https://twitter.com/uTry_it/status/668247106734284801
amy [at] utry [dot] it
OFG says
I love dark chocolate!
OFG says
Dark chocolate is my favorite!
Allison Swain says
I am a fan of Dark Chocolate!
Thank you for the awesome giveaway
allisonrswain(at)gmail(dot)com
Allison Swain says
Tweeted:
https://twitter.com/allisonrswain/status/668498382139301888
Elle says
I strongly prefer milk chocolate over all the rest.
maria cantu says
My favorite is dark chocolate.
Lisa says
I’m a fan of all three types of chocolate, dark, milk, and white. The only kinds of chocolate I don’t care for are some of the off-brands of chocolate candy that are sold around Easter and Christmas.
Ty says
I am a fan of Milk Chocolate the most. Next would be dark and then finally white.
Ty says
Tweet https://twitter.com/WiseOwlDesigns/status/670394874928189440
Cynthia C says
My favorite is dark chocolate but I like milk chocolate too.
Cynthia C says
Tweet
https://twitter.com/clc408/status/671415671901822976
CR Williams says
I am a big fan of dark chocolate
Heather E Wells says
I actually love bittersweet chocolate!
Carolsue says
I like white chocolate, but I also like dark chocolate — it’s actually good for you!
Gina M says
I love all types of chocolate!
Thanks for the chance to win!
wildorchid985 AT gmail DOT com
Gina M says
tweet–https://twitter.com/WildOrchid985/status/673231947745882113
Anne says
Milk chocolate is the one I reach for first, with white chocolate not too far behind (although I don’t think I’ve ever turned down dark chocolate, either). Your cake is lovely, perfect for any chocolate lover!
Anne says
I tweeted about your beautiful cake and the Green & Black’s Organic Chocolate giveaway:
https://mobile.twitter.com/NotherAnneOther/status/673237897210896384
Thanks!
Terri (@Gathering_Roses) says
I LOVE dark and semi-sweet chocolate — but my true weakness is dark-chocolate-covered blueberries! 🙂
Terri
pr4gatheringroses AT gmail DOT com
Heather says
I LOVE milk chocolate. But will take white chocolate. Chocolate with caramel is my absolute favorite.
Heather says
Here’s my tweet: https://twitter.com/heatskitchen/status/673962949292064768
Heather Boynt says
I love dark chocolate, especially with a glass of red wine 🙂
D SCHMIDT says
I am a huge fan of dark chocolate.
D SCHMIDT says
tweeted https://twitter.com/mummytotwoboys1/status/674299848296964096
Risa Takenaka says
2 words: dark. chocolate.
erica best says
Milk Chocolate and White Chocolate
erica best says
https://twitter.com/purplelover04/status/675194817236869120
Susan Smith says
I’m a fan of white and milk chocolate.
Susan Smith says
https://twitter.com/susan1215/status/675505755584204800
kjasus says
i love milk chocolate the best
kjasus says
https://twitter.com/raggammuffin/status/676034641799856129
Stephanie Phelps says
I am huge fan of milk chocolate and this recipe looks so amazing I would love to make this for my family!
Stephanie Phelps says
I tweeted
https://twitter.com/my4boysand1/status/676078933096464384
Betty C says
I prefer milk chocolate with white chocolate second. Dark chocolate has to be balanced with something sweeter before I can eat it.
Betty C says
Tweet – https://twitter.com/willitara/status/676200232242155521
Kerry says
All, but Mint is my favorite!
Kerry says
tweeted: https://twitter.com/KerryBishop/status/677627023590862848
Kristen says
I love milk chocolate the most….but lately have really developed a love of white too….YUM!
Kristen says
Tweeted
https://twitter.com/rubylorikeet/status/677704274567159810
angie says
I am all about the milk chocolate. I can eat the other two IN things but not by themselves.
angie says
I tweeted here: https://twitter.com/MsTofuFairy/status/677924757636055040
ELIZABETH P says
I love dark chocolate best.
ELIZABETH P says
https://twitter.com/eliza_elliott/status/678024054067040256
Ellie Wright says
I’m a milk chocolate lover.
Ellie Wright says
tweeted
https://twitter.com/eswright18/status/678050696386637824
Thomas Murphy says
I like Milk Chocolate
Thomas Murphy says
tweeted
https://twitter.com/thomasmurphy40/status/678092906352242688
Jerry Marquardt says
I am an avid fan of milk chocolate. It is so good, anytime of the year!
Jerry Marquardt says
I publicly Tweeted this giveaway: https://twitter.com/versatileer/status/678102768884822016
Faith Jacklyn says
https://mobile.twitter.com/faithjacklynswe/status/678107035737718784
Faith Jacklyn says
Love em all!!!!
Amy says
Hi, I could not find the chocolate bars you used, I am substituting with other bars, but I couldn’t find anywhere in the recipe the amount of chocolate needed, either in grams or oz. Since chocolate bars can vary a lot in size, it would be good to have an actual amount of chocolate needed. (I had to Google the bars to figure out they were 100 g each.) Better yet, it would be helpful if all of the ingredients had gram measurements as well! (What is a “heaping 1/4 tsp”?) Thanks!
Jen says
Great note, will update, thanks!
Kathryn C says
#SweepstakesEntry tweet:
https://twitter.com/thrincor/status/678293617526591488
Kathryn C
Kathryn C says
#SweepstakesEntry- comment
my preference has always been milk chocolate!!
Kathryn C
Linda C. says
I love White Chocolate and Milk Chocolate.
Linda C. says
Tweeted https://twitter.com/Lindiac/status/678340833284780032
Tabathia B says
I am a fan of mainly milk chocolate
tbarrettno1 at gmail dot com
Tabathia B says
tweet https://twitter.com/ChelleB36/status/678366065425031168
tbarrettno1 at gmail dot com
Ricky B says
my tweet:
https://twitter.com/BurtArby/status/678377480848318464
Cindy B says
https://twitter.com/Quantmlife/status/678999342779363328
tweeted 🙂
Cindy B says
I love all manner of chocolate. Sometimes the spiced chocolates are not as palatable but I will always give them a try, too.
Kelly says
Hi, thanks for the great recipe. I was wondering if I could use the Green & Black’s
Organic Milk Chocolate Block 100g instead of the the Toffee because I can’t find it in the supermarkets? Thanks
Jen says
Yes, that would work just fine, enjoy!
Kelly says
Is this 350° Fahrenheit? So it will be 180° Celsius?
Jen says
Yes 180 Celsius should do it! Enjoy!
Alyssa says
I made this cake once and it was outstanding! I hope to make it again for my sister’s birthday this week.
I am wondering one thing – the salted carmel icing came out a bit grainy from the sugar. Is this intended to be this way or should the icing be smooth? If it’s meant to be smooth, any suggestions as to how to fix that!
Thanks!
Jen says
Hi Alyssa, I am so sorry for the delay as we moved this week and things have been a lot crazy so I am so sorry if this response is too late! The caramel icing is a bit grainy but i think if you simmer it for a minute or so then it should be less grainy. Hope that helps and happy birthday to your sister!
Khadija says
Can I have this recipe in grams please?
Thanks
Jen says
Here is a converter: http://dish.allrecipes.com/cup-to-gram-conversions/ enjoy!
Melissa S. says
Great recipe! I love the caramel icing! One question though, at what point in the recipe do you use the light corn syrup? It calls for it in the ganache ingredients, but was not listed in the directions. I went without the corn syrup and the ganache turned out fine. Just wondering for future reference! Thank you!
Jen says
So happy you liked it Melissa! Thanks for catching that about the corn syrup – just corrected – it should be microwaved with the butter and heavy cream. It helps keep the ganache extra silky.
Susie says
I’m going to bake this cake for a birthday party for my girlfriend. Can it be made into three layers or can I use 8 or 9” round pans instead of 10” successfully for a two layer?
Jen says
Hi Susie! You can certainly make into a 3 layer cake using 8″ pans but just be aware that the layers will be shorter and you will have to adjust the cooking time. You an also use 2 9″ pans, but again adjust the cooking time. Enjoy!
Zena says
Very cool
Jen says
Thank you!
Sandy says
This is sooo beautiful and exactly what I was looking for, thank you for this receipt! I haven’t attempted it yet as I was just looking for a cake for my boyfriend’s birthday that’d combine salted caramel and chocolate, and lo and behold I found it on my favourite site! Will post again once I’ve baked this 🙂
Jen says
Thank you Sandy! I’m so happy you found just what you’re looking for, I hope it’s a huge hit!
Alisha Robinson says
I can’t find the chocolate bars listed except for a Heath Bar. What could I substitute for it?
Jen says
Hi Alisha! Heath would work as a toffee bar substitute!