Salted Caramel Cake With Dark Chocolate Ganache

Name: Salted Caramel Cake With Dark Chocolate Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 sticks Butter, Room Temperature; 1 cup Granulated Sugar; 1 cup Brown Sugar; 4 whole Eggs; 1 teaspoon Vanilla Extract; 3 cups All-purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Salt; 1 cup Heavy Cream; FOR THE FROSTING:; 2 sticks Butter; 2 cups Brown Sugar; 1/2 cups Milk; 4 cups Powdered Sugar; 1 teaspoon Vanilla Extract; 1 teaspoon Salt; FOR THE GANACHE:; 10 ounces, weight Dark Chocolate Chips; 1 cup Heavy Cream; 1/2 teaspoons Vanilla Extract

Servings: persons

FOR THE CAKE:
2 sticks Butter, Room Temperature
1 cup Granulated Sugar
1 cup Brown Sugar
4 whole Eggs
1 teaspoon Vanilla Extract
3 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 cup Heavy Cream
FOR THE FROSTING:
2 sticks Butter
2 cups Brown Sugar
1/2 cups Milk
4 cups Powdered Sugar
1 teaspoon Vanilla Extract
1 teaspoon Salt
FOR THE GANACHE:
10 ounces, weight Dark Chocolate Chips
1 cup Heavy Cream
1/2 teaspoons Vanilla Extract

1
For the cake:
2
Preheat oven to 350u00b0F.
3
In the large bowl of your stand mixer, cream butter and sugars together until light and fluffy (about 5 minutes). Add eggs one at a time then mix in the vanilla. Mix well until incorporated.
4
In another bowl, sift together flour, baking powder, and salt. Add the flour mixture to the butter mixture, alternating with the heavy cream.
5
Divide batter between three 9-inch round (well greased) cake pans. Bake for 25 to 30 minutes. Remove from oven and allow to cool before frosting.
6
For the frosting:
7
Melt butter in a saucepan over low heat then stir in brown sugar. Cook and stir over low heat for 2 minutes. Add milk and continue stirring. Increase the heat a bit if needed, and continue heating until boiling. Remove from heat. Cool to lukewarm.
8
Put the caramel mixture into the bowl of a mixer and add sugar, vanilla, and salt while beating on medium speed for about 1 minute. Invert one of the cooled cakes onto a cake platter. Put some of the frosting on top and spread it out. Add the second cake layer and repeat until the cake is assembled. Then frost the top and sides of the cake.
9
For the ganache:
10
Put the chocolate into a medium-sized heat safe bowl. Set aside.
11
In a medium saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over the dark chocolate chips and whisk together. Mix in the vanilla.
12
Immediately pour over cake.

3393

kcal

Calories

168

Fat

451

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CAKE:, 2 sticks Butter, Room Temperature, 1 cup Granulated Sugar, 1 cup Brown Sugar, and more.

Yes, Salted Caramel Cake With Dark Chocolate Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!