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Chocolate Caramel Cake with Sea Salt Buttercream

Just a whole other level!

Chocolate Caramel Cake with Sea Salt Buttercream

Seriously, it is! I’ve been wanting to do a salted caramel cake for so long I don’t remember, I love salted caramel I could eat it everywhere really, and my wait for this cake was rewarded with the amazing thing that is Sea Salt Buttercream(!!), that I happen to stumble upon while browsing through Lady and Pups‘s recipes.

Chocolate Caramel Cake with Sea Salt Buttercream

I mean I just wanted to try that buttercream so bad and that was the perfect excuse to just do the cake. And I tell you it’s amazing, the sea salt in the buttercream just makes the caramel and the chocolate taste even better. So this is definitely the cake for you if you’re crazy for caramel like I am! Cheese and caramel the two things I love more in the food world. Wonder if they would go together….

Chocolate Caramel Cake with Sea Salt Buttercream
Chocolate Caramel Cake with Sea Salt Buttercream

Okay I’m getting distracted. But you already know how great this cake is and you certainly have to try it, even if you make cupcakes with it (cause it’s cupcak-able!), you won’t regret it. Promise!

As for making cakes I am making sure I transform every single idea I have for dessert in a layer cake, because I am kinda obsessed with tall cakes right now and I want to get better at it. So please keep popping ideas I don’t even mind! And I will do it as much as I can aaaand post!

Chocolate Caramel Cake with Sea Salt Buttercream


For the Cake

  • 350g self raising flour
  • 60g unsweetened cocoa powder
  • 190g sugar*
  • 3 large eggs
  • 210 ml oil
  • 240 ml milk
  • 240 ml brewed coffee

For the Caramel

  • 200g sugar
  • 200 ml heavy cream warm
  • 6Tbspn water

For the Sea Salt Buttercream

  • 4 egg whites
  • 200g sugar
  • 6Tbspn water
  • 230g unsalted butter at room temperature
  • 1/2 + 1/8 tsp of fine sea salt



  • Preheat the oven to 180ºC. Grease one or two 6-inch (or 8 inch) round cake pans.
  • In a medium size bowl combine all dry ingredients and sieve. Set aside.
  • In the another bowl mix all the wet ingredients except for the coffee.
  • Slowly add the dry ingredients to the wet ingredients and mix until there are no longer any clumps of flour. Add the warm coffee and mix until combined. Batter should be pourable, but not super thin.
  • Pour the batter among the cake pans you're using and bake until a toothpick comes out clean (**see notes for time).
  • Remove and let cool five minutes, then take the cake out of the pan and let it cool, upside down, on a rack or a plate lined with parchment paper. Let the cakes cool completely before frosting.
  • ***See notes if you want to cut your cake


  • In a large deep pan put your sugar and water over moderately high heat,don't stir, wait until it turns to a deep golden colour, meanwhile heat your cream, remove the skillet from the heat and add the warm cream, and stir. The caramel will bubble, be careful. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Set the caramel aside to cool completely.


  • Bring a large pot (big enough to place your mixing bowl over top) of water to boil.
  • In the bowl of a stand mixer whisk the egg whites and sugar together. Place the bowl over the pot of boiling water and cook stirring, until the egg whites are very warm to the touch and the sugar has dissolved, remove the bowl from the heat.
  • Whip the egg whites on high until stiff peaks form and the mixture is cool.
  • Once cool, add the butter slowly, add more just when the one before disappears. Beat until combined and fluffy. Add 1/2 of the tablespoon of the salt and beat, taste and if necessary add the 1/8.


  • Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting and caramel in the middle, leaving the borders without caramel. Repeat for the next layers. Finally, add your last cake layer and frost the top and sides of the cake very finely to crumbcoat.
  • Place the cake in the fridge to chill for at least 30 minutes.Take out your cake and top with the remaining buttercream doing a border with the spatula. Place the cake in the fridge, for 15 minutes. Pour the caramel on a piping bag and spread it on the top of the cake. Put the cake in the fridge.
  • Before serving allow the cake to sit at room temperature for at least an hour before serving. Sprinkle with sea salt!



* I dont like my cake sweet so i always cut on the sugar, just add more to your taste, though I think the caramel and buttercream balances the lack of sugar in the cake.

** My cake cooked in 1h10m, I use one 6 inch pan. If you use two 6 inch it will cook quicker. If you use one or two 8 inch pan it will cook in less time as well.

*** A 6 inch cake gives 4 layers. The 8 inch 2 layers if you want a bigger cake double the recipe.

I just cannot stop thinking on the sea salt that I forgot to put on top of the cake , I mean how? Make sure you put extra on your cake for me.  🙂

I just cannot stop thinking on the sea salt that I forgot to put on top of the cake , I mean how? Make sure you put extra on your cake for me. 


  1. Md.Mushfiqur Rahman says:

    Just Wow! The color and texture of the cake looks perfeita and it is with all the elements that I love! Cannot wait to try it, obrigado for the amazing recipe. Hard to find a recipe with such clear instructions! Job well done.

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