CHOCOLATE FUDGE CAKE WITH SALTED CARAMEL BUTTERCREAM
Ingredients
For the Chocolate Fudge Cake:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
1¾ cups sugar
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup hot brewed coffee (or hot water)
For the Salted Caramel Buttercream:
1 cup unsalted butter, room temp
3½ cups powdered sugar
½ cup salted caramel sauce (store-bought or homemade)
1–2 tbsp heavy cream
Pinch of sea salt
For Drizzle & Garnish:
Extra caramel sauce
Chocolate shavings or chips
Sea salt flakes (optional)
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Instructions
1. Make the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a large bowl, whisk dry ingredients.
In another bowl, mix sugar, buttermilk, oil, eggs, and vanilla.
Combine wet and dry, then slowly stir in hot coffee. Batter will be thin.
Divide into pans and bake 25–30 minutes. Cool completely.
2. Prepare Buttercream:
Beat butter until fluffy.
Add powdered sugar gradually.
Beat in caramel sauce, cream, and sea salt until silky.
3. Assemble the Cake:
Spread caramel buttercream between each cake layer.
Frost the outside lightly or keep it semi-naked.
Pour caramel sauce over the top to drip down sides.
Garnish with chocolate chips and a sprinkle of sea salt.