Chocolate and Salted Caramel Cake

Dress up my Simple Chocolate Sponge Cake with a delicious salted caramel buttercream and a salted caramel drip.

While I firmly believe you simply cannot go wrong with a Simple Chocolate Sponge Cake, sometimes I’ll be messing around in the kitchen and some magic will happen… like this delicious Chocolate and Salted Caramel Cake.

I had actually been getting ready to finish the tutorial for my Simple Chocolate Sponge Cake and had been incredibly organised and baked up a batch of layers ready to shoot some images for that recipe.

However, they were then left languishing on the side for a couple of days while I worked on other projects.

It was while I was having a sort out after finishing my cake for the Jane’s Patisserie recipe book launch party that I realised I had quite a few ingredients left over.

So naturally, I decided to combine them together with my chocolate sponge layers and my new Chocolate and Salted Caramel Cake was born.

While I love a purely salted caramel cake, the subtle bitterness of the chocolate works so very well with the sweetness of the salted caramel – and who doesn’t love the combination of chocolate and caramel anyway?

Please note: To create the version of the Chocolate and Salted Caramel Cake in the photographs, I doubled up the ingredients, making six layers of cake. Feel free to do that too, but I’m sure most people would be just as happy with a three-layer version.

*I must give credit to the lovely Jane of Jane’s Patisserie, who introduced me to the wonder of making salted caramel using the premade Carnation Caramel. While you can make your own, of course, this provides a brilliant shortcut when you only need a small amount for a recipe such as this.

This recipe makes a three-layer 8” cake.

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Chocolate and Salted Caramel Cake

  • Author: Mr Baker's Cakes
  • Prep Time: 60mins
  • Cook Time: 30mins
  • Total Time: 90mins
  • Diet: Vegetarian


Dress up my Simple Chocolate Sponge Cake with a delicious salted caramel buttercream and a salted caramel drip.


Units Scale

For the cake:

  • 400g slightly salted butter
  • 400g caster sugar
  • 8 medium eggs
  • 320g self-raising flour
  • 80g cocoa powder
  • 1tsp instant coffee powder

For the salted caramel buttercream:

  • 250g slightly salted butter
  • 400g icing sugar
  • 30g Carnation Caramel
  • 1/2tsp salt
  • Rainbow Dust ProGel in Caramel (optional)

For the salted caramel drip:

  • 100g Carnation Caramel
  • 1tsp salt

To decorate:

  • Chocolate shavings or chocolate sprinkles


Start by preheating your oven to 180C/160C fan/gas 4 and grease and line three 8” cake tins.

In the bowl of a stand mixer (or a large mixing bowl), cream together the butter and sugar until light, fluffy and pale in colour.

Crack the eggs into a separate bowl and beat until smooth.

Running the mixer on a low speed, begin to add the beaten eggs to the butter/sugar mixture a little at a time. If the mixture starts to curdle, add a tablespoon of flour.

Sieve the flour, cocoa powder and instant coffee powder into the bowl and mix until just combined. Be careful not to over-beat the mixture.

Divide the mixture equally between the three tins and level off with your spatula, before baking in the preheated oven for around 30 minutes (until the cakes are soft and springy to the touch and a skewer comes out clean).

Once your cakes are baked, remove them from the oven and leave to cool in the tins for around 5-10 minutes, before inverting onto a wire rack to cool down completely.

To make the buttercream. Begin by creaming your butter in the bowl of a stand mixer until pale and smooth. This may take a while, but the longer you leave it, the better.

Add in half of the icing sugar and mix on a low speed until it is fully incorporated. Add the second half of the icing sugar and again mix until fully incorporated. This shouldn’t take more than 1 minute.

Finally, add the caramel and the salt and mix one more time until even in colour.

Cover the bowl of buttercream with clingfilm and set aside until ready to use.

When your cakes have fully cooled and you are ready to assemble your cake, begin by giving your buttercream a final pulse in the stand mixer.

Place one of the cake layers onto your serving plate and spread an even layer of buttercream over the top using an offset spatula.

Add the next layer of cake and repeat the above step, spreading buttercream over the whole cake.

Next, add the final layer of cake, before covering the entire cake with a thin crumb-coat of buttercream (to learn more about crumb-coating cakes, check out my Cake Basics playlist over on YouTube).

Place the cake in the fridge for around 20 minutes to help the crumb-coat begin to set.

Once the crumb-coat has set, add a second layer of buttercream, using an edge scraper (or bench scraper) to smooth it to the sides of the cake.

Optional step: Take a small amount of the remaining buttercream and add some Rainbow Dust ProGel in Caramel to deepen the colour. Add small dots of this dark buttercream around the cake, before using your edge scraper to blend these into the rest of the buttercream, creating a watercolour effect.

Place the cake back in the fridge, while you prepare the caramel drip.

Mix the Carnation Caramel into a small bowl with the salt and mix until well combined. Transfer to a piping bag and then using this to pipe around the top edge of the cake, allowing the salted caramel to run down the sides (you can see me doing this in this video).

Place the cake back in the fridge one final time to allow the caramel to stiffen up, while you transfer the remaining buttercream into a piping bag fitted with a closed star tip (e.g. a Wilton 2D).

Finally, pipe small swirls of buttercream around the top edge of the cake, before sprinkling with some chocolate shavings or your favourite chocolate sprinkles.


Your cake will keep for up to three days in a cake box at room temperature.

  • Category: Cakes

If you have a go at my Chocolate and Salted Caramel Cake, don’t forget to share your results over in my Facebook group (find it here) or tag me on Instagram.

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