Salted Caramel Mocha Cake
A decadent three-layer mocha cake brushed with espresso soak, filled with salted caramel buttercream, and finished with a caramel drizzle. Rich chocolate flavor meets silky salted caramel in this bakery-quality dessert that stays moist for days. Perfect for birthdays, holidays, and coffee lovers everywhere.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Total Time: 3 hours
- Yield: 16 slices
- Category: Dessert, Cake
- Cuisine: American
Ingredients
For the Mocha Cake Layers:
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs + 1 extra yolk, room temperature
1 ¾ cups cake flour (or DIY substitute: all-purpose flour + cornstarch)
¾ cup Dutch process cocoa powder
¼ cup espresso powder
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk, room temperature
1 cup sour cream, room temperature
2 teaspoons vanilla extract
For the Espresso Soak:
2 tablespoons whole milk
2 tablespoons espresso powder
2 tablespoons powdered sugar
For the Salted Caramel:
¾ cup granulated sugar
6 tablespoons unsalted butter, room temperature
½ cup heavy cream, room temperature
¾ teaspoon salt
1 teaspoon vanilla extract
For the Salted Caramel Buttercream:
1 cup (2 sticks) unsalted butter, room temperature
2–2½ cups powdered sugar, sifted
¾ cup salted caramel (from above), room temperature
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Make the caramel: In a saucepan, heat sugar over medium-low heat until melted and amber in color. Add butter gradually, stirring constantly.
2. Slowly pour in the cream while stirring—be careful, it will bubble vigorously. Remove from heat, stir in salt and vanilla. Strain and cool 1 hour.
3. Preheat oven to 350°F (175°C). Line two or three 9-inch pans with parchment and grease.
4. Cream butter and sugars 3–4 minutes until fluffy. Add eggs and yolk one at a time, mixing after each.
5. In another bowl, whisk flour, cocoa, espresso powder, baking powder, and salt. In a separate bowl, combine sour cream, milk, and vanilla.
6. Alternate adding dry and wet ingredients to the creamed mixture, beginning and ending with dry. Mix until just combined.
7. Divide evenly between pans and bake 20–22 minutes, until toothpick comes out with moist crumbs.
8. Cool completely, then brush each layer with espresso soak (milk, espresso powder, powdered sugar mixed until dissolved).
9. For buttercream: Beat butter and 2 cups powdered sugar until fluffy. Add caramel in 3 stages, mixing well. Stir in vanilla and salt.
10. Assemble: Layer cake with ~300g buttercream per layer, drizzling caramel between layers. Coat sides lightly or fully, and drizzle top with caramel.
11. Chill 1–2 hours before slicing and serving.
Notes
Use Dutch process cocoa for the smoothest mocha flavor.
Ensure all dairy and eggs are room temperature before mixing.
Caramel can be made up to 2 weeks ahead and refrigerated.
Cake layers can be baked 1 day in advance and wrapped tightly.
For a 3-layer version, divide batter into three pans and slightly reduce bake time.
Always cool completely before frosting for best texture and stability.
Find it online: https://pinchofwarmthbakes.com/salted-caramel-mocha-cake/