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Sky-High Salted Caramel Chocolate Layer Cake
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Prep Time:
1 hour 35 minutes
Total Time:
2 hours 15 minutes
Impressive, multi-layered cake perfect for all occasions. Surprisingly easy to make!
Ingredients:
  • 2 boxes Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, oil and eggs called for on cake mix boxes
  • 3 packages (8 oz each) cream cheese, softened
  • 1 1/2 cans (13.4 oz each) dulce de leche (caramelized sweetened condensed milk)
  • 1/4 teaspoon kosher salt
  • 1 cup shortening
  • 1 cup butter, softened
  • 8 cups powdered sugar
  • 15 caramels, unwrapped
  • 3 tablespoons milk
  • 3/4 cup toasted chopped pecans
  • 3/4 cup crushed pretzels
  • 3 tablespoons caramel topping
  • Additional kosher salt, if desired
Instructions:
  • Preheat oven to 350°F. Grease four 8- or 9-inch round cake pans with cooking spray and optionally line the bottoms with parchment paper for easy cake removal.
  • Prepare the cake batter according to the instructions on the boxes in a large bowl, then divide the batter among the pans. Bake for 32 to 38 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then carefully run a knife around the edges to loosen them. Transfer the cakes from the pans to a cooling rack and let them cool completely, which should take about an hour.
  • In a large bowl, use an electric mixer on medium speed to beat the Salted Caramel Cheesecake Filling ingredients until smooth and well combined.
  • Trim cakes with a serrated knife to level, if needed. Place one layer, cut side down, on platter or serving tray. Spread one-third of the filling on top. Repeat with remaining layers and filling, ending with a cake layer on top.
  • Make Salted Caramel Buttercream: In a large bowl, use an electric mixer to blend shortening and butter until smooth. Gradually mix in powdered sugar, one cup at a time, then add vanilla. In a large microwavable bowl, heat caramels and 1 tablespoon of milk in the microwave on High for about 1 minute until caramels melt; mix until smooth. Combine caramel mixture and kosher salt into buttercream, then add remaining milk gradually until smooth. Frost cake top and sides with a thin layer of buttercream for a crumb coat, then apply a second layer of buttercream.
  • Combine chopped pecans and crushed pretzels in a bowl, then press the mixture on the bottom and 2 inches up the sides of the cake. If preferred, set aside some of the mixture for the top of the cake. Drizzle the cake with caramel topping and sprinkle with additional kosher salt. Refrigerate until serving. Enjoy with ice cream on the side, if desired.

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