Take a slice of salted caramel goodness! A rich chocolate bundt cake cut in half and stuffed with a fluffy caramel frosting, then drizzled with caramel glaze and sea salt. Such a decadent cake fit for any occasion!
Baking is one of my favorite things to do. I especially love baking when it’s peaceful and quiet in my house during my toddler’s nap time.
Baking is a creative outlet for me and fills my soul. Especially when I don’t have to rush and can experiment and try new things.
Salted caramel and chocolate is one of my favorite flavor combinations for desserts. I’ve been dreaming of a cake like this for awhile now!
I started with my favorite, simple chocolate cake. I first adapted it for my Strawberry Chocolate Ganache Layer Cake which is one of the most popular recipes on my blog.
I baked the chocolate cake in a bundt pan, which took a bit of trial and error for me. I don’t use my bundt pan too often so my first attempt ended up getting stuck in the pan and breaking into a bunch of pieces.
This guide from King Arthur Flour about how to prevent bundt cakes from sticking was really helpful for me! My next attempt slid right out of the pan without a single crack.
Once I got the cake out of the pan and completely cooled, I cut in it half and spread a thick layer of caramel frosting in between the layers.
I left the cake naked and just drizzled a simple caramel glaze on top. With a sprinkle of sea salt, of course!
My chocolate cake recipe is not overly sweet, so it complements the sugary frosting and glaze perfectly.
Pin the image below to save this recipe for later!
For the Cake
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Frosting and Glaze
- 3/4 cup unsalted butter
- 1 1/2 cups packed brown sugar (light or dark)
- 5-6 tbsp heavy cream, divided
- 1/4 tsp salt
- 2 1/2 cups plus 2-3 tbsp powdered sugar, divided
- Sea Salt to Garnish
For the Cake:
- Preheat oven to 350 F. Spray a bundt cake pan with cooking spray.
- In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- Make a well in the middle of the dry ingredient mixture and add in the eggs, milk, vegetable oil and vanilla extract. Beat for 2 minutes at medium speed, then stir in the boiling water.
- Pour the batter into the prepared bundt pan. Bake for 35-45 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack and let cool completely before continuing with assembling the cake.
For the Frosting and Glaze:
- First you will make the caramel base that will be divided and used for both the frosting and the glaze. To do this, place the butter in a small saucepan and melt over medium heat. Once it is melted, add the brown sugar and 2 tbsp of the heavy cream. Whisk constantly until the sugar is dissolved. Add the salt and allow to bubble for about 2 minutes, whisking every 30 seconds. Remove from the heat and transfer the sauce to a heat-safe bowl. Let cool completely.
- Frosting: Take about 2/3 of the caramel you just made and pour it into the bowl of your stand mixer. Using the whisk attachment, add 2 cups of the powdered sugar and 1 tbsp of the heavy cream and whisk until combined. Slowly add in up to another 1/2 cup of powdered sugar until you reach the desired consistency. If it gets too thick, you can add an extra tablespoon of heavy cream. Set aside until you are ready to assemble.
- Glaze: Take the remaining caramel base and slowly whisk in 2-3 tbsp of powdered sugar until you reach the desired consistency. It shouldn't be too thin that it soaks right into the cake, but it needs to be thin enough to drizzle.
To Assemble the Cake:
- Take the cooled bundt cake and slice it in half so that you have 2 layers of cake. Gently set the top half aside and put the bottom half on your cake stand.
- Spread the caramel frosting on top of the bottom layer of cake. Place the top layer of cake back on, on top of the frosting layer.
- Drizzle the cake with the caramel glaze. Sprinkle with sea salt. Serve immediately or cover and refrigerate until you are ready to serve.
Caramel Frosting inspired by Sally's Baking Addiction.