Chocolate Fudge Cake with Salted Caramel Buttercream** Recipe

If you’re craving the ultimate show-stopping dessert, one that melts in your mouth and leaves you speechless, this Chocolate Fudge Cake with Salted Caramel Buttercream is exactly what you need. Picture impossibly moist chocolate layers, each bite fudgy and rich, all wrapped up in buttery, silky salted caramel frosting. It’s a knockout for birthdays, celebrations, or just as an excuse to treat yourself — because the best things in life are sweet, a little salty, and absolutely unforgettable.

this Recipe

Ingredients You’ll Need

Each ingredient in this decadent recipe has a specific role, working together to create a cake that’s irresistibly fudgy and a buttercream that’s perfectly balanced with a comforting caramel hug. Gather your pantry staples and prepare to watch a handful of everyday items transform into magic!

• All-purpose flour: Provides the sturdy structure needed for tall, beautiful cake layers.
• Granulated sugar: Sweetens the cake and keeps it soft and moist.
• Unsweetened cocoa powder: Delivers deep, chocolatey flavor and that signature fudge color.
• Baking soda & baking powder: These rise-and-shine powerhouses make sure your cake is light yet fudgy.
• Salt: Enhances and balances all the sweet and rich flavors.
• Buttermilk: Adds tang and unbeatable moisture to every slice.
• Strong brewed coffee, hot: Intensifies the chocolate flavor (you won’t taste the coffee itself, promise!).
• Vegetable oil: Keeps the cake soft, tender, and fresh for days.
• Eggs: Bind everything together for just the right texture.
• Vanilla extract: Rounds out the chocolate with aromatic warmth.
• Unsalted butter, softened: The buttery base to the luscious buttercream.
• Powdered sugar: Ensures the frosting is fluffy and smooth—no grittiness allowed.
• Salt (for buttercream): That little extra punch to set off the caramel in the frosting.
• Salted caramel sauce: Brings rich, creamy sweetness and a little bit of edge to the buttercream.
• Heavy cream: Helps whip the buttercream into airy perfection.
• Extra caramel sauce & chocolate shavings/chunks: For dramatic, drool-worthy finishing touches.

How to Make Chocolate Fudge Cake with Salted Caramel Buttercream

Step 1: Prep Your Pans and Ingredients

Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans — this will help the cakes pop out easily and keep those gorgeous edges perfect. It’s helpful to do all your measuring before you start mixing, that way the process is smooth and easy as pie (or cake, in this case).

Step 2: Mix Dry and Wet Ingredients Separately

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine buttermilk, hot coffee, vegetable oil, eggs, and vanilla. Keeping wet and dry separate at first ensures a well-blended, lump-free batter and an evenly textured cake.

Step 3: Combine and Bake

Pour the wet ingredients into your bowl of dry ingredients, and mix until just smooth—the magic happens when the two mixtures meet! Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, checking around the 25-minute mark. Insert a toothpick: if it comes out clean or with a few fudgy crumbs, they’re ready! Allow the cakes to cool in their pans for a few minutes, then turn them out onto a wire rack until completely cool. Patience pays off here—a cooled cake makes for stress-free frosting.

Step 4: Whip Up the Salted Caramel Buttercream

In a large bowl, beat softened butter on medium speed until creamy. Gradually add powdered sugar and salt, mixing on low until combined, then increase speed and whip until fluffy and light. Pour in the salted caramel sauce, heavy cream, and vanilla, and beat once more until you have a dreamy, spreadable buttercream fit for royalty. Don’t be shy — a taste test at this stage is mandatory!

Step 5: Assemble and Frost

Place your first cake layer on a cake stand or plate. Spread a generous layer of the salted caramel buttercream on top. Stack the second layer, repeat the frosting, then finish with the third layer. Coat the entire cake in the remaining buttercream, smoothing the sides and swirling the top as desired. This is your moment to make it look as delightful as it tastes.

Step 6: Add the Final Touches

Drizzle the top with extra salted caramel sauce and shower with chocolate shavings or chunks for that irresistible finish. Step back and admire your handiwork — your Chocolate Fudge Cake with Salted Caramel Buttercream is ready to wow!

How to Serve Chocolate Fudge Cake with Salted Caramel Buttercream

Garnishes

A decadent cake deserves a little extra love! Crown each slice with a drizzle of leftover salted caramel sauce and a pinch of flaky sea salt — trust me, it really makes the flavors pop. If you’re feeling fancy, add a scattering of chocolate curls, gold sprinkles, or even a handful of caramel popcorn for a playful twist.

Side Dishes

While this cake is absolutely a showstopper solo, serving it with vanilla bean ice cream or a dollop of freshly whipped cream transforms each plate into a gourmet dessert. For something a bit different, pair it with lightly macerated berries to balance the richness, or even a shot of espresso for a little Italian dessert flair!

Creative Ways to Present

Cake doesn’t have to stick to the classic slice! Try serving small squares in mini cupcake liners for a party, or create a trifle by layering cubes of cake and frosting with whipped cream in a clear glass dish. Individual mason jar cakes are great for picnics or gifting — just layer cake, buttercream, and caramel for an eye-catching treat.

Make Ahead and Storage

Storing Leftovers

If there are leftovers (and that’s a big if), keep your Chocolate Fudge Cake with Salted Caramel Buttercream covered at room temperature for up to two days. For longer storage, tightly wrap the cake or slices and refrigerate, where it will stay fresh for up to five days. Bringing slices to room temperature before serving ensures the buttercream is creamy and the cake is at its fudgiest.

Freezing

This cake freezes surprisingly well! To freeze, wrap each cooled cake layer or finished slices individually in plastic wrap, then foil. Place them in a zip-top bag or airtight container and freeze for up to two months. Thaw overnight in the refrigerator before serving—your future self will thank you for this sweet stash.

Reheating

While you don’t need to reheat the entire cake, bringing chilled slices to room temperature or gently warming them in the microwave for 10-15 seconds works wonders. The chocolate turns sumptuously fudgy, and the buttercream becomes soft and luscious again. Add a fresh drizzle of caramel to wake up the flavors.

FAQs

Can I make the Chocolate Fudge Cake with Salted Caramel Buttercream ahead of time?

Absolutely! You can bake the cake layers a day or two in advance and keep them tightly wrapped at room temperature or refrigerated. The buttercream can also be made ahead and refrigerated—just let it come to room temperature and give it a quick whip before assembling the cake.

What if I don’t have buttermilk?

No problem! You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using — it will curdle slightly and add that signature tang to the cake!

Can I use store-bought caramel sauce for the buttercream?

Yes, store-bought salted caramel sauce works beautifully in this recipe, but if you have a favorite homemade caramel, that’s even better! Just make sure it’s cooled and thick enough to blend smoothly into your buttercream.

Is this Chocolate Fudge Cake with Salted Caramel Buttercream suitable for special occasions?

This cake is a total crowd-pleaser and ideal for birthdays, holidays, or any celebration where you want to impress. Its rich chocolate and salted caramel flavor combo always gets rave reviews and plenty of recipe requests.

Can I use this recipe for cupcakes instead?

Definitely! Just divide the batter evenly among lined muffin tins and bake for 15-18 minutes or until a toothpick comes out clean. The salted caramel buttercream is just as dreamy swirled on top of cupcakes, finished with a drizzle of caramel.

Final Thoughts

Once you’ve tasted this Chocolate Fudge Cake with Salted Caramel Buttercream, you’ll wonder how you ever celebrated (or even endured a tough Tuesday) without it. With its striking layers and flavor-packed bite, this cake truly has it all. So, gather your simple ingredients, invite a little joy into your kitchen, and prepare to fall hard for your new favorite dessert.