Caramel Cake With Chocolate And Salted Caramel Frosting

I decided to celebrate my daughter’s two-month birthday with a great big caramel cake. The salt counterbalances the sweet caramel to perfection and the chocolate just adds another layer of flavor. In my cake, I didn’t have enough chocolate frosting, so I did 2 layers of caramel, but I highly suggest doing 2 layers of chocolate. You’ll get less of a sugar high!
Okay, that’s a lie… 😉

Caramel Cake Batter

1 cup packed brown sugar
½ cup butter, room temp
1 tsp vanilla extract
1 tbsp fleur de sel
2 cup all-purpose flour
3 tbsp cornstarch
2 tsp baking powder
1 cup milk
3 eggs

1. Preheat your oven to 350°F and butter two identical, small round cake molds.
2. Cream the butter, the sugar, and the vanilla extract. Add the eggs, one at a time, beating well after each addition. Mix in the salt, the baking powder, and the cornstarch.
3. Alternating, pour the milk into the batter, then the flour, until the mixture is perfectly homogenous.
4. Split the cake batter in between both pans and bake until the tops are golden, 18 to 20 minutes.
5. Let them cool completely before frosting.

Salted Caramel Frosting

1/2 cup salted butter
1 cup brown sugar
½ cup milk

1 cup butter, room temperature
2 cup confectioner’s sugar
¼ cup milk

1. In a small saucepan, melt the ½ cup of salted butter, the brown sugar, and the milk and simmer until the mixture registers 240°F on a candy thermometer. Pour into a bowl and let come to room temperature.
2. In a stand mixer, whisk the remaining cup of butter with the confectioner’s sugar on high speed. When the mixture becomes airy and white, add the milk and ½ of the cooled salted caramel. Beat until frosting is just streaked with caramel.

Chocolate Whipped Cream

1 cup heavy whipping cream
200 g semisweet chocolate, broken into pieces

1. Place the chocolate pieces in a bowl. Heat the cream in a small saucepan over high heat until it simmers. Then pour the warm cream over the chocolate pieces and stir with a spatula until every last piece of chocolate has melted.
2. Put the bowl in the fridge for one hour or until cold.
3. In the bowl of a stand mixer, whip the chocolate cream on high speed for 2-3 minutes or until the mixture doubles in volume and becomes a very light brown.


1. Slice both cooled cakes in half with a long serrated knife. Carefully, lift the tops off and lay them flat on a clean surface.
2. On a bottom layer spread ½ of chocolate mixture. Place another layer on top. Spread the salted caramel frosting a little under an inch thick.
3. Put the third slice of cake on top of that, then spread the rest of the chocolate frosting. Place the last piece of cake on top of the chocolate.
4. Put the rest of the salted caramel frosting in a piping bag fitted with a nozzle of your choice and pipe out the frosting in large swirls until your entire cake is covered. You can even cover the sides of your cake with frosting swirls.
5. I added chocolate macarons halves to decorate it, but I dont recommend copying that since my cake kind of turned out looking like spaghetti and meatballs. I can only improve … (hopefully!)

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