Espresso Salted Caramel Chocolate Cake
We truly can’t get enough of this cake! A soft, rich chocolate base frosted with espresso buttercream that adds just the right hint of coffee, finished with swirls of salted caramel.
The Breakdown
01. Chocolate Cake
This cake is adapted from our favorite chocolate cake recipe (see full post here).
02. Espresso Buttercream
A little bit of espresso powder adds the perfect coffee flavor. We recommend this espresso powder.
03. Salted Caramel
We love finishing this cake with homemade salted caramel. For a more detailed guide on making caramel, check out our full caramel post here.
Watch how we made it:
What size pan can I use?
This recipe was made in an 8×8-inch pan, but you can absolutely use other sizes if that’s what you have on hand.
- 9×9-inch pan: The cake will be slightly thinner and requires less baking time, so keep an eye on it and test with a toothpick.
- 8- or 9-inch round pan: Baking time will be similar, but a round pan will give you a slightly thicker cake if using an 8-inch or a thinner one if using 9-inch.
Can I make a Layered Cake?
Absolutely! If you want a 2-layer cake, double the recipe and divide the batter between two 9-inch round pans. Bake at 350°F, checking for doneness around 28–32 minutes, or until a toothpick comes out with a few moist crumbs. Once the cakes are completely cool, frost with espresso buttercream and swirl in salted caramel between and on top of the layers.
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Espresso Salted Caramel Chocolate Cake
Ingredients
Salted Caramel
- 1/2 cup granulated sugar
- 2 tbsp water
- 3 tbsp unsalted butter softened & cubed
- 1/4 cup heavy cream room temperature
- 1/2 tsp salt
Chocolate Cake
- 1 cup all purpose flour
- 1/3 cup dutch process cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp cornstarch
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 egg
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/4 cup warm coffee
Espresso Buttercream
- 1/2 cup unsalted butter softened
- 1 tsp espresso powder
- 1 1/2 cups powdered sugar sifted
- 1 tbsp heavy cream or milk
- 1 tsp vanilla extract
Instructions
For the Salted Caramel
- In a medium saucepan, combine the water and sugar. Place the saucepan over medium heat and bring the mixture to a boil. Avoid stirring at this stage, as this will cause the sugar to crystallize. Instead, gently swirl the pan if needed. Continue to boil until the mixture turns a deep golden brown color.
- Carefully stir in the cubed butter. The mixture will bubble up vigorously, but keep stirring until the butter is completely melted.
- Pour in the heavy cream, continuing to stir as the mixture bubbles up again. Stir until the cream is fully incorporated. Remove the saucepan from the heat and allow to cool while you make the cake.
For the Cake
- Preheat the oven to 350℉. Grease and line an 8×8 square pan.
- In a large bowl, whisk together the flour, cocoa powder, sugars, corn starch, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla until combined. Add the wet ingredients to the dry mixture and mix until combined. The batter will be thick.
- Add the warm coffee and whisk until smooth. Evenly pour the batter into the pan and bake for 25-30 minutes or until a toothpick comes out clean.
For the Espresso Buttercream
- Beat the butter and espresso powder on medium-high for 2–3 minutes until pale and fluffy.
- Add powdered sugar gradually, mixing on low, then increase speed. Then, add the heavy cream and vanilla. Beat on medium high for another 2-3 minutes.
To Assemble
- Remove the cake from the pan and allow it to cool completely. Frost the top with espresso buttercream, then swirl in dollops of caramel. Use as much or as little caramel as you like. You may have some leftover (see notes for how to store).
