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Indulge in Decadence: Salted Caramel Mocha Cake

Ah, the joys of baking! Nothing quite compares to the comforting aroma of fresh cake wafting through your home, especially when that cake is a glorious Salted Caramel Mocha Cake. Whether you’re gearing up for a cozy family gathering or simply treating yourself (because why not?), this delectable treat is here to save the day. With a rich chocolatey base combined with irresistible salted caramel, this cake is like a warm hug for your taste buds. Let’s dive into why this recipe belongs in your dessert repertoire!

Why You’ll Love This Salted Caramel Mocha Cake

Imagine biting into a slice of moist chocolate cake that dances between sweet and savory, with a hint of coffee to awaken your senses. This Salted Caramel Mocha Cake is perfect for busy weekdays and elegant gatherings alike. It’s not only visually stunning but also simple enough to whip up after a long day. Plus, let’s face it, who wouldn’t want to channel their inner baker while impressing friends and family with a cake that feels gourmet yet totally achievable?

Ingredients

Let’s gather our heroes! This cake requires only a handful of ingredients that you might already have in your pantry. Here’s what you’ll need:

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup brewed coffee (cooled)

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• ½ cup heavy cream
• 1 teaspoon sea salt (or more to taste)

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup cocoa powder
• ¼ cup heavy cream
• 1 teaspoon vanilla extract

Steps to Create Cake Bliss

Making the Cake

1. Preheat & Prep: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You want them prepared, or else it’s like inviting guests to a party with no snacks—awkward!

2. Mix It Up: In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk it all together until it’s blended beautifully.

3. Add the Wet Ingredients: Add in the eggs, milk, vegetable oil, and vanilla extract. Mix until just combined. Pour in that boiling water (careful, it’s hot!) and brewed coffee. Don’t be alarmed if the batter looks a bit thin; that’s how it’s supposed to be!

4. Bake: Divide the batter evenly between the prepared pans and pop them in the oven. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool Down: Once baked, let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Salted Caramel Sauce

1. Caramelize: In a medium saucepan over medium heat, add the sugar and stir until it melts and turns golden brown. Patience is key here—don’t walk away, or you might end up with candy instead of sauce!

2. Add Butter & Cream: Once the sugar is melted, carefully whisk in the butter until melted. Then pour in the heavy cream, continuing to whisk until smooth. Let it cook for another minute before removing from heat. Resist the urge to just eat it straight from the pan—if you can!

3. Season: Stir in the sea salt gradually, tasting to see how salty you like it. Set aside to cool.

Frosting

1. Whip It Good: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed until well blended.

2. Finish Up: Pour in the heavy cream and vanilla extract, then beat on high until fluffy. Give it a taste; if it’s not chocolaty enough for you, add a bit more cocoa powder—life’s too short for mediocre frosting!

Assembling Your Masterpiece

1. Layer It Up: Place one cake layer on a serving plate. Drizzle some salted caramel sauce over the top, then add a generous layer of frosting.

2. Add the Second Layer: Place the second layer of cake on top and repeat the caramel and frosting layers as desired.

3. Dress It Up: Drizzle more salted caramel over the top of the frosted cake and add a light sprinkle of sea salt on top for that fancy chef touch.

Cooking Tips

• Don’t stress if your frosting isn’t perfectly smooth; it’ll all be delicious in the end. Remember, this isn’t a beauty pageant.
• If your layers dome up during baking, just trim the tops with a serrated knife for a flat finish.

FAQs

Can I substitute coffee with something else?
Absolutely! If you’d rather skip the coffee, use milk instead for a milder flavor.

How can I store leftovers?
Store your delicious cake in an airtight container in the refrigerator for up to 3 days—if it lasts that long!

Can I freeze this cake?
You bet! Just wrap the cooled layers tightly in plastic wrap and store them in the freezer for up to 2 months. Just thaw before decorating.

Wrapping It Up

This Salted Caramel Mocha Cake is sure to earn a spot in your heart and on your dessert table. Easy to make and difficult to resist, it’s a delightful treat that combines everything we love about baking. So, when life gets hectic, just remember—you’ve got this delicious recipe up your sleeve. Happy baking, friends! 🍰

Meta Description

Salted Caramel Mocha Cake is the perfect recipe for satisfying your sweet tooth. Quick, easy, and indulgent, this cake will become your new favorite dessert.

Salted Caramel Mocha Cake

A moist chocolate cake with a delightful blend of salted caramel and coffee flavors, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Cake

• 1.75 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.75 cups unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 0.5 cups vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water Careful, it’s hot!
• 1 cup brewed coffee, cooled

For the Salted Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• 0.5 cups heavy cream
• 1 teaspoon sea salt Or more to taste

For the Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 0.5 cups cocoa powder
• 0.25 cups heavy cream
• 1 teaspoon vanilla extract

Method

 

Making the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
3. Add the eggs, milk, vegetable oil, and vanilla extract. Mix until just combined. Slowly pour in the boiling water and cooled brewed coffee; don't worry if the batter looks thin.
4. 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.
5. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Making the Salted Caramel Sauce

1. In a medium saucepan over medium heat, add the sugar and stir until it melts and turns golden brown.
2. Once the sugar is melted, whisk in the butter until melted. Pour in the heavy cream, whisking until smooth. Cook for another minute before removing from heat.
3. Stir in the sea salt gradually, tasting to see how salty you like it. Set aside to cool.

Making the Frosting

1. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed until well blended.
2. Pour in the heavy cream and vanilla extract, then beat on high until fluffy. Adjust cocoa powder to taste.

Assembling the Cake

1. Place one cake layer on a serving plate. Drizzle some salted caramel sauce over the top, then add a layer of frosting.
2. Add the second layer of cake on top and repeat the caramel and frosting layers as desired.
3. Drizzle more salted caramel over the top of the frosted cake and sprinkle with sea salt.

Notes

Don't stress if your frosting isn't perfectly smooth; it's all about taste! Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the cake layers tightly wrapped for up to 2 months.