Martha Stewart Salted Caramel Chocolate Cake Recipe

Martha Stewart’s salted caramel chocolate cake is six layers of chocolate buttermilk cake with homemade caramel between each one and a dark chocolate frosting on the outside. The caramel cooks to 238°F on the stove, the cake bakes at 350°F for 35 minutes, and flaked sea salt goes on top at the end.

This is not a quick recipe. Three components, a candy thermometer, and a couple of hours of work. But the result is a cake that looks and tastes like it came from a bakery. The salt on top is what pulls everything together.

Try More Chocolate Cake Recipes:

• Chocolate Cake
• Chocolate Ganache Cake
• German Chocolate Cake

Why Six Layers?

You bake three round cakes, then slice each one in half horizontally with a serrated knife. That gives you six thin layers with caramel between every one. More layers means more caramel in every bite, which is the whole point.

If slicing layers in half sounds hard, chill the cakes first. Cold cake is firmer and easier to cut evenly. A long serrated knife and a steady hand is all you need.

Salted Caramel Chocolate Cake Ingredients

Three parts to make: the chocolate cake, the caramel, and the frosting. The cake is a standard chocolate buttermilk batter. The caramel cooks on the stove until it hits 238°F. The frosting is butter, cocoa, confectioners’ sugar, and melted semisweet chocolate.

For the cake:

• Unsalted butter, room temperature, for pans
• 3 cups all-purpose flour, plus more for pans
• 3 cups granulated sugar
• 1 1/2 cups Dutch-process cocoa powder
• 1 1/2 teaspoons baking powder
• Coarse salt
• 4 large eggs
• 1 1/2 cups buttermilk
• 1/2 cup plus 2 tablespoons safflower oil
• 2 teaspoons vanilla extract

For the caramel:

• 4 cups granulated sugar
• 1/4 cup light corn syrup
• 2 cups heavy cream
• Coarse salt
• 2 sticks cold unsalted butter, cut into tablespoons

For the frosting:

• 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
• 2 sticks unsalted butter, room temperature
• 1/2 cup confectioners’ sugar
• Coarse salt
• 1 pound semisweet chocolate, chopped, melted, and cooled
• Flaked sea salt, such as Maldon, for garnish

How To Make Martha Stewart Salted Caramel Chocolate Cake

1. Preheat and prep pans: Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans and line with parchment.
2. Mix the cake batter: Whisk together the flour, sugar, cocoa, baking powder, and salt. Add the eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat on low speed until smooth.
3. Bake: Divide the batter among the three pans. Bake at 350°F for about 35 minutes until a toothpick comes out clean. Cool in the pans 15 minutes, then turn out and cool completely.
4. Make the caramel: Combine the sugar, corn syrup, and 1/4 cup water in a heavy saucepan. Cook over medium heat without stirring until the sugar turns deep amber. Slowly pour in the cream, stirring carefully. Cook until the mixture reaches 238°F on a candy thermometer. Remove from heat, stir in the salt and butter until smooth. Let cool until thick enough to spread.
5. Make the frosting: Mix the cocoa with 1/4 cup warm water until smooth. Beat the butter, confectioners’ sugar, and salt until fluffy. Add the melted chocolate and the cocoa mixture and beat until combined.
6. Split the layers: Using a serrated knife, cut each cake in half horizontally to make six layers total.
7. Assemble: Place one layer on a plate. Spread a thin layer of caramel on top. Repeat with the remaining layers and caramel. Chill the cake for 30 minutes to set.
8. Frost: Spread the chocolate frosting over the top and sides of the cake. Sprinkle flaked sea salt over the top.

The Caramel Needs A Candy Thermometer

The caramel has to reach exactly 238°F. Too low and it will be too runny to hold between the layers. Too high and it turns into hard candy. A candy thermometer takes the guessing out of it.

When you add the cream to the hot sugar, it bubbles up fast. Pour slowly and keep your hand back. The mixture is over 300°F at that point and it will burn you instantly.

Can You Make Parts Ahead?

Yes, and you should. Bake the cake layers a day ahead, wrap them in plastic, and keep them at room temperature. Make the caramel and frosting the same day you assemble. The caramel firms up too much if refrigerated, so use it while it is still spreadable.

The assembled and frosted cake keeps in the fridge for up to three days. Bring it to room temperature for an hour before serving so the caramel softens again.

How To Store This Cake

Keep the frosted cake in the fridge because of the cream in the caramel. Cover it loosely with plastic or put it in a cake dome. It holds for three days.

The caramel between the layers sets firmer when cold, which makes slicing cleaner. Let the whole cake sit out for 30 to 60 minutes before serving so the caramel goes soft and gooey again.

FAQs

• Can I use regular salt instead of flaked sea salt on top? You can, but use less. Flaked salt like Maldon dissolves slowly and gives little bursts of salt as you eat. Fine salt melts into the frosting and disappears.
• What if my caramel gets too thick? Warm it gently on the stove with a tablespoon of cream, stirring until it loosens. Do not microwave it or it can seize.
• Can I make this with fewer layers? Yes. Skip the splitting step and use three layers instead of six. You will use less caramel per layer but the cake is still good.

More Cake Recipes:

• Chocolate Truffle Cake
• Flourless Chocolate Cake
• Chocolate Birthday Cake

Nutrition Facts

(1 slice, serves 16)

• Calories: 720
• Total Fat: 38g
• Saturated Fat: 21g
• Cholesterol: 110mg
• Sodium: 290mg
• Total Carbohydrates: 94g
• Protein: 6g