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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