Chocolate Fudge Cake with Salted Caramel Buttercream

Okay, friends—brace yourselves, because this Chocolate Fudge Cake with Salted Caramel Buttercream is a game-changer. Imagine rich, decadent chocolate cake with layers that melt in your mouth, topped with a creamy, dreamy salted caramel buttercream that takes the flavor to the next level. It’s the kind of dessert that’s guaranteed to impress at any gathering (or just for that perfect bite after a long day). Trust me, once you sink your fork into this beauty, you’ll be hooked. It’s got the perfect balance of sweet and salty, soft and fluffy, and oh-so-indulgent. Ready to make your taste buds dance? Let’s dive into it!

Why You’ll Love Chocolate Fudge Cake with Salted Caramel Buttercream

Decadent Flavor: This cake is rich, moist, and full of that deep chocolate flavor you crave, with just the right amount of sweetness. And when paired with the salted caramel buttercream, it’s an unstoppable combination!

Showstopper: This cake is perfect for any special occasion. Whether it’s a birthday, a celebration, or a random Tuesday where you just need something amazing, this cake makes everything feel extra special.

Perfect Texture: The cake itself is incredibly fudgy, but light at the same time. The salted caramel buttercream adds a smooth, creamy texture that contrasts beautifully with the dense, rich cake.

Satisfies All Your Sweet Cravings: If you’re into chocolate and caramel (who isn’t?), this is the ultimate indulgence. It’s the kind of cake that gets better with every bite.

Easy to Make: Don’t be intimidated by the fancy name—this cake comes together with just a few steps, and the results are well worth it.

Ingredients

For the Chocolate Fudge Cake:

• 1 and 3/4 cups all-purpose flour – The foundation for a light yet rich cake.
• 3/4 cup cocoa powder – Adds that deep, fudgy chocolate flavor.
• 2 cups granulated sugar – For sweetness and moisture.
• 1 and 1/2 tsp baking powder – Helps the cake rise beautifully.
• 1 and 1/2 tsp baking soda – Adds to the cake’s fluffiness.
• 1 tsp salt – Balances out the sweetness and enhances the chocolate.
• 2 large eggs – Brings moisture and structure.
• 1 cup whole milk – Ensures the cake stays moist.
• 1/2 cup vegetable oil – For extra moisture and tenderness.
• 2 tsp vanilla extract – Adds a lovely depth of flavor.
• 1 cup boiling water – Gives the cake that fudgy, gooey texture.

For the Salted Caramel Buttercream:

• 1/2 cup unsalted butter, softened – The base of the creamy buttercream.
• 1/2 cup brown sugar – Adds that rich, caramelized sweetness.
• 1/4 cup heavy cream – To create the smooth, silky texture.
• 1/2 tsp vanilla extract – For that extra burst of flavor.
• 1/2 tsp sea salt – To give it the perfect balance of salty-sweet.
• 3-4 cups powdered sugar – To thicken the buttercream and make it extra creamy.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

For the Chocolate Fudge Cake:

1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C) and greasing and flouring two 9-inch cake pans. This will ensure the cake doesn’t stick.

2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. These dry ingredients are the heart of your cake’s flavor.

3. Add the Wet Ingredients:
To the dry ingredients, add the eggs, milk, oil, and vanilla extract. Mix everything together until the batter is smooth and well combined.

4. Add the Boiling Water:
Now, carefully pour in the boiling water and mix again. The batter will be thin, but that’s exactly what you want—it helps the cake stay moist and fudgy.

5. Bake the Cake:
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

For the Salted Caramel Buttercream:

1. Make the Caramel Sauce:
In a saucepan over medium heat, melt the butter and brown sugar together. Stir occasionally until the sugar has dissolved and the mixture begins to bubble. Let it simmer for 3-4 minutes, then carefully stir in the heavy cream. Allow the mixture to bubble for an additional 2 minutes, then remove from heat. Let the caramel cool for at least 15 minutes.

2. Make the Buttercream:
Once the caramel has cooled, beat the caramel, vanilla extract, and sea salt into the softened butter in a large bowl. Gradually add the powdered sugar, one cup at a time, and beat until smooth and fluffy. If the buttercream is too thick, add a little more heavy cream to reach your desired consistency.

Assemble the Cake:

1. Frost the Cake:
Once the cake layers have cooled completely, place one layer on a serving platter or cake stand. Spread a generous amount of salted caramel buttercream over the top. Place the second cake layer on top and frost the entire cake with the remaining buttercream.

2. Decorate (Optional):
For an extra touch of flair, drizzle some extra caramel sauce on top and sprinkle with a pinch of sea salt for that perfect salty-sweet finish.

Nutrition Facts

Servings: 12
Calories per serving: 410
Total Fat: 21g
Saturated Fat: 10g
Cholesterol: 45mg
Sodium: 270mg
Total Carbohydrates: 56g
Dietary Fiber: 2g
Sugars: 45g
Protein: 4g
Vitamin A: 6%
Vitamin C: 0%
Calcium: 4%
Iron: 10%

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour

How to Serve Chocolate Fudge Cake with Salted Caramel Buttercream

As a Birthday Cake: This cake is perfect for any celebration, especially birthdays. The rich chocolate and caramel combo is sure to make everyone smile!

With Ice Cream: Serve a slice with a scoop of vanilla or coffee-flavored ice cream on the side. That’s the ultimate dessert indulgence!

For a Special Dinner: This cake makes a fantastic finale for a cozy dinner party or holiday gathering. Your guests will rave about it!

With Coffee or Tea: If you’re looking to enjoy it for dessert or even as an afternoon treat, serve with a hot cup of coffee or a rich cup of tea.

Additional Tips

Use Room Temperature Ingredients: To ensure your cake batter mixes smoothly, use room temperature eggs and milk.

Let the Cake Cool Completely: Make sure the cake layers are fully cooled before frosting to prevent the buttercream from melting.

Make It Ahead of Time: You can bake the cake layers and make the salted caramel buttercream a day ahead. Just store the cake layers in an airtight container and keep the buttercream in the fridge. When ready to serve, assemble the cake!

For a Lighter Cake: You can substitute some of the all-purpose flour with whole wheat flour or use a low-fat version of the buttercream for a slightly lighter option.

FAQ Section

Q1: Can I make the cake without the caramel buttercream?
A1: Yes, absolutely! The chocolate cake alone is rich and delicious. You could also top it with whipped cream or a simple chocolate ganache.

Q2: How do I store leftover cake?
A2: Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, you can refrigerate it for up to 5 days.

Q3: Can I make this cake in advance?
A3: Yes! You can bake the cake layers and make the buttercream ahead of time. Just assemble the cake when you’re ready to serve.

Q4: Can I freeze this cake?
A4: Yes! To freeze, bake the cake layers and allow them to cool completely. Wrap each layer tightly in plastic wrap and store in the freezer for up to 3 months. Let the cake thaw in the fridge overnight before frosting.

Q5: What other frosting flavors can I use?
A5: If you’re not into salted caramel, you can substitute with chocolate buttercream, vanilla buttercream, or even a cream cheese frosting for a tangy twist.

Q6: Can I make this cake gluten-free?
A6: Yes! Use a 1:1 gluten-free flour blend to replace the all-purpose flour and make sure your baking powder and other ingredients are gluten-free.

Q7: How do I make sure my cake layers bake evenly?
A7: Make sure your oven is preheated and that you divide the batter evenly between the pans. If needed, rotate the pans halfway through baking for even heat distribution.

Q8: Can I use a different caramel sauce?
A8: If you’re in a rush, you can use store-bought caramel sauce, but homemade caramel really elevates the flavor of this cake.

Q9: Can I add other flavors to the cake?
A9: Absolutely! You could add a teaspoon of espresso powder to enhance the chocolate flavor or some orange zest for a citrusy twist.

Q10: How do I make the buttercream extra creamy?
A10: Make sure your butter is softened to room temperature before mixing it into the caramel. Gradually add powdered sugar to achieve the right consistency.

Conclusion

This Chocolate Fudge Cake with Salted Caramel Buttercream is a dessert you’ll want to make again and again. With its perfect balance of flavors and textures, it’s sure to be a crowd-pleaser at any occasion. Whether you’re celebrating something special or just treating yourself, this cake is the perfect indulgence. Enjoy every delicious, melt-in-your-mouth bite!

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