Salted Caramel Chocolate Cake
Cakes Caramel Chocolate Cakes Homemade gifts

Salted Caramel Chocolate Cake

This salted caramel chocolate cake is one of the most popular recipes – and for very good reason! It is a bit of a labour of love to bake, but the results are so, so worth it.

It is deliciously moist. Why not give your bakes a delightful boost of flavour with our Sugar and Crumbs Natural Flavoured Icing Sugar.

Salted Caramel Chocolate Cake

In fact, this Salted Caramel Chocolate Cake is moist and sinfully decadent! So if you love chocolate and caramel, you’ll LOVE this easy recipe for how to make Chocolate Caramel Cake!

You can store for up to 1 week.

In addition, you can also try our other Natural Flavoured Icing Sugar in our range. Why not give your bakes a delightful twist of flavour.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.


For the Cake
300g Caster Sugar
100g Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar
115ml Vegetable Oil
235ml Milk
1 1/2 Teaspoons Baking Soda
105g Cocoa Powder
245g Self Raising Flour
2 Medium Eggs
235ml Water
Salted Caramel Frosting
350g Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar
125g Unsalted Butter
50ml Double Cream
50g Cocoa Powder
Chocolate Ganache
100g Unsalted Butter
150g Dark Chocolate


1. Pre-heat the oven to 180 C, 350 F, Gas mark 4.

2. Line and grease two 8 inch cake pans.

3. Place all the cake ingredients in a mixer and mix together on a medium speed for a few minutes until combined.

4. Separate the mixture evenly between the two cake pans and bake in the oven for 35 to 40 minutes until cooked through and when pressed with a finger bounces back.

5. Leave in the tin for 5 minutes then transfer to a wire cooling rack to cool completely.

6. Make the salted caramel frosting by placing the butter in the mixer and blending until creamy. Add the Sugar and Crumbs Salted caramel Natural Flavoured Icing Sugar (or any flavour of your choice), cream and cocoa powder and mix until combined and smooth.

7. When the cake has completely cooled place one of the cakes on a cake board slightly smaller than the cake and place on a cake turntable. Slice off the top dome so the sponge is flat.

8. Spread with the salted caramel frosting evenly and then place the next sponge on top. Remove the dome so the cake is flat.  Spread the buttercream all over the cake with a palette knife thickly and evenly.  Take your palette knife and scrape around the sides of the cake removing any excess of buttercream until you get a smooth finish.

9. Place in the fridge and chill for 30 minutes until set.

To make the ganache drip

10. Melt the chocolate in a bowl set over a pan of hot water so the water is not touching the bowl. Using a medium heat let the chocolate melt fully then take off the heat and throw in the cubes of butter and stir to melt.  It is ready when it is 30c and shiny.

11. Take the cake out of the fridge and pour the ganache drip in the centre of the cake. Using the back of a spoon push the ganache towards the edge letting a little drip down the sides and continue all the way round.

12. Use the remaining buttercream to pipe swirls on top of the cake by placing a 2d or wilton 1m nozzle in a piping bag and adding the buttercream.

13. Add chocolate pieces, chocolate bars broken up or chocolate drops to the top to decorate and shave some chocolate on the top to finish.

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  1. Used this recipe to make cupcakes. Absolutely delicious. Very moist. Will definitely be using this recipe again, and will probably adapt using different Sugar and Crumbs flavoured icing sugars.

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