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Salted Caramel Chocolate Cake
Salted Caramel Chocolate Cake
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Prep Time:
30 minutes
Total Time:
2 hours 35 minutes
Celebrate fall with a delicious salted caramel cake topped with fun caramel corn decorations - perfect for making with kids!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 8 ounces sour cream
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 3 whole eggs, room temperature
  • 2 egg yolks, room temperature
  • Pinch coarse kosher salt
  • Non-stick baking spray with flour
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 1/2 cups powdered sugar
  • 3 tablespoons caramel topping sauce
  • 1/4 teaspoon coarse kosher salt
  • 2 cups caramel corn
Instructions:
  • Preheat the oven to 375°F for the perfect cooking temperature.
  • In a spacious bowl, use an electric mixer to blend cake mix, sour cream, vegetable oil, eggs, egg yolks, vanilla, and a pinch of coarse kosher salt until well combined.
  • Prepare the three 8-inch cake pans by generously spraying them with non-stick baking spray that contains flour.
  • Carefully distribute the batter among the cake pans, ensuring each receives approximately 1 1/4 cups. For precision, it is recommended to use a baking scale.
  • Bake for 13 minutes or until a toothpick inserted in the center emerges clean.
  • Allow the cakes to rest in the pans for 10 minutes, then gently transfer them onto cooling racks. Ensure they are completely cooled before frosting, approximately 1 hour.
  • In an electric mixer with the paddle attachment, blend the room temperature unsalted butter and cream cheese together on low speed until fully mixed.
  • Gradually incorporate the powdered sugar, adding 1/2 cup at a time. Mix in 3 tablespoons of caramel sauce topping. Finally, fold in the vanilla and sprinkle 1/4 teaspoon of coarse kosher salt.
  • To achieve a flawless finish on your cake, apply a thin crumb layer of frosting, chill in the fridge for 30 minutes, and then smoothly coat with the remaining frosting.
  • Garnish the cake with caramel corn.

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