Salted Caramel Nutty Chocolate Cake – a delicious recipe with cake mix, almond paste, caramels, heavy cream, ground cinnamon, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease 3 - 9 inch cake pans.
2
Prepare cake mix according to package instructions, adding almond paste to batter. Distribute between prepared pans and bake for 15-18 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold and let cool.
3
Meanwhile, in a microwave-safe bowl, combine caramels, heavy cream, cinnamon and 1/4 tsp salt. Microwave for 30 second intervals, until caramels are melted, stirring occasionally. Spread caramel over 2 cake layers then stack together. Top with third cake layer then coat entire cake in chocolate frosting.
4
Arrange popcorn in center of cake and sprinkle edge with remaining sea salt.
544
kcal
Calories
39
g
Fat
40
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (16.5 oz) box devil's food cake mix, like Duncan Hines, 8 oz almond paste, 11 oz soft caramels, unwrapped, 2 tbsp heavy cream, and more.
Yes, Salted Caramel Nutty Chocolate Cake 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.
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