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Birthday Chocolate Fudge Cake with Salted Caramel

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A rich, moist chocolate fudge cake layered with salted caramel buttercream and finished with a luscious caramel drip. Sweet, salty, and deeply satisfying.

Ingredients

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Cake:

  • 1¾ cups all-purpose flour

  • ¾ cup Dutch-processed cocoa powder

  • 2 cups sugar

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp salt

  • 2 eggs

  • 1 cup buttermilk

  • ½ cup oil

  • 1 cup hot coffee

  • 2 tsp vanilla

Salted Caramel Sauce:

  • 1 cup sugar

  • 6 tbsp butter

  • ½ cup heavy cream

  • ½–1 tsp sea salt

Buttercream:

  • 1½ cups butter

  • 4–5 cups powdered sugar

  • ½ cup salted caramel sauce

  • 1–3 tbsp cream

  • 1 tsp vanilla

  • Pinch of salt

Instructions

  • Make salted caramel and let cool.

  • Prepare cake batter and bake in three 8-inch pans at 350°F for 28–32 mins.

  • Cool completely.

  • Beat butter, sugar, caramel, vanilla, and salt for buttercream. Add cream as needed.

  • Layer cake with buttercream. Frost and chill.

  • Warm caramel slightly and drip over top. Garnish with sea salt.

Notes

  • Store covered in fridge up to 4 days.

  • For clean slices, chill and slice with hot knife.

  • Add caramel between layers for extra gooey texture.

Find it online: https://thefoodaunt.com/birthday-chocolate-fudge-cake-with-salted-caramel/