Salted Caramel Cake

by Heather on February 17, 2011

To be clear, the cake part is actually chocolate – poor, unassuming, regular chocolate cake.

Sure, you can use a boxed mix like I did.  Or you could use your Grandma’s best chocolate cake recipe.  Or any chocolate cake recipe.  Just make a chocolate cake and let it quietly cool as you begin the frosting that will change that cake’s life.


And by that cake’s life, I mean YOUR life.  You get to be the cake this time!

The frosting you make the night before using 5 ingredients.  You let it sit overnight, covered with plastic wrap, just working its magic.


Make sure you get a good night’s sleep since you’ll be hyped up on sugar come morning!  You’ll likely find yourself bounding out of bed to just whip that frosting concoction into complete and total oblivion.

You’ll stare quietly at the perfection that is the frosting you just effortlessly made.  You’ll wonder if it’s appropriate to lick salted caramel frosting from the bowl…or from your fingers…or from the whisk attachment.


And the answer is a loud, resounding, YES!

Unfortunately I can’t claim this frosting as my own…my friend Laura actually made it for the baby shower we hosted last weekend and I might or might not be guilty of eating an entire plate of mini cupcakes because of this frosting.  It’s evil, but oh so good.

A quick note:  after you whip it the frosting might be a little runnier than you would prefer.  Just refrigerate for 20-30 minutes or so, whip it one more time, and then spread.  That is if you haven’t already cleaned the bowl with your tongue.


Not that I would know…


  • 1 box chocolate cake mix (feel free to make it from scratch if you wish!)
  • 1 lb brown sugar
  • 1 cup heavy cream
  • 1/2 tsp baking soda
  • 1 tsp Kosher salt (you could use Fleur de Sel if you have it)
  • 1 stick of butter, cut into 8 pieces

Bake the cake according to package directions.  Let cool completely before frosting.  In a heavy-bottom pot stir together the brown sugar and cream.  Bring to a rapid boil for 1 minute.  Add the baking soda and boil for another minute.  Remove from the heat and stir in the salt.  Make sure you put the mixture into the bowl you plan to whip it in, otherwise you’ll have a sticky mess to clean up.  Place the pieces of butter on top, but don’t stir.  Cover with plastic wrap and let cool at room temperature overnight.  In the morning (or whenever you plan to use it), whip the mixture on high speeds for 3-5 minutes.  If you prefer the frosting be a little thicker, just place in the fridge for 20-30 minutes, whip again, and then spread it on the cake.


Devour immediately.

Ah, salted caramel.  Who knew you could be so easy?

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{ 25 comments… read them below or add one }

1 Anna @ Newlywed, Newly Veg February 17, 2011

We went to a dinner party last weekend, and the dessert was a salted caramel chocolate cake! It was WICKED good!


2 Mara @ What's For Dinner? February 17, 2011

Ok, we’re in a fight now.
Why you might ask? Because JUST when I thought I didn’t have any new “must try” cake recipes, here comes this one… I’m thinking the husband may have to have this as his birthday cake in 5 weeks.

Think the frosting would work on cupcakes??


3 Estela @ Weekly Bite February 17, 2011

Wow! This looks and sounds AMAZING!


4 Bethany @Bridezilla Bakes February 17, 2011

Ooooh, brown sugar in frosting. That’s a whole new world of delicious! I’m going to a birthday party this weekend… this frosting + cake would be perfect!!


5 Lauren at KeepItSweet February 17, 2011

Looks like you and I were on the same track this week!


6 Amy @ Second City Randomness February 17, 2011

I made a carmel filling a couple times and I really was surprised how easy it was! Dangerous to know, though… lol


7 savoringsarah February 17, 2011

Oh my. I just died and went to dessert porn heaven. !!!


8 Tracey @ I'm Not Superhuman February 17, 2011

I think it was a bad idea to read this before breakfast. Now I’m craving salted caramel cake and all I have are these lousy fruits I packed.


9 Jessica @ How Sweet February 17, 2011

Wahhhh! I want this NOW!


10 Evan Thomas February 17, 2011

Ahhh, yes! Salted desserts are the best. I love how the buttery caramel tints the frosting.


11 Kristina @ spabettie February 17, 2011

mmm, yep. salted caramel changes lives. ;)

this sounds AMAZING !!


12 Katie @ Health for the Whole Self February 17, 2011

Oh. my. goodness. Heaven on a plate!


13 Jenny February 17, 2011

This cake looks amazing!


14 Charissa February 17, 2011

Oh, I just woke up this morning fighting a cold, so I will just have to look at this with big eyes and be sad. Looks really great!


15 Jen @ keepitsimplefoods February 17, 2011

Great recipe! I made something similar a few weeks back and put it on my blog. I simply used eggs, whole wheat flour, butter, cocoa powder and sugar. Piece of cake- literally!


16 brandi@BranAppetit February 17, 2011

This sounds SO good! And it looks so easy, too!


17 Megan (Braise The Roof) February 17, 2011

Holy cow that looks amazing. Homemade frosting is just sort of magical, isn’t it?


18 Bianca @ Confessions of a Chocoholic February 17, 2011

Salt on chocolatey desserts is the best! I just made fudge with espresso salt – it could pass as the cousin of your salted caramel cake! ;)


19 Natalia - a side of simple February 17, 2011

Maybe it’s time I order those yoga pants I’ve been looking at in a size up… ;)


20 Nienke at Revel February 17, 2011

Oh my word Heather! So much for me not giving in to my sugar cravings today. I want to lick my computer screen!


21 Jenny February 17, 2011

oh this looks so yummy, wish I could have a piece right now!


22 Leanne (For Health's Sake) February 17, 2011

I don’t know what measurement “1 stick of butter” is… can you let me know? This recipe looks fantastic!


23 Heather February 18, 2011

it’s 8 Tbsp of butter, or 1/2 a cup :)


24 Joslyn @ missfitbliss February 17, 2011

That looks absolutely delicious!


25 marla {family fresh cooking} February 18, 2011

There is nothing that could be more heavenly than that cake right about now :)


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