This salted caramel chocolate chip cake is impressive and wholly delicious!
This is the cake you serve when you need to impress. Warning, this is cake is not for the faint at heart!
Salted Caramel Chocolate Chip Cake
This came is a bit of a misnomer. By the title, you would think it is a chocolate chip cake, but it is not. It is an amazing three-layered vanilla cake coated in the most sinfully creamy, sweet, salted caramel frosting loaded with chocolate chips. If I never make another cake, that would be ok because this is the cake to end all cakes.
This is the cake I made for my birthday last month. This cake is inspired by absolute favorite ice cream flavor, salted caramel chocolate chip. This ice cream is so rich and luscious and if you are lucky, your scoops will have ginormous hunks of dark chocolate tucked inside. This is the only ice cream flavor I ever order, and this may be the only cake I ever make.
How To Make Salted Caramel Chocolate Chip Cake
- The key to making a fluffy white cake is using egg whites instead of whole eggs. Think of making meringue cookies or a meringue pie, incorporating air into the egg whites will add that “air” to your baked goods.
- It really is a good idea to sift your flour before adding it to the batter, the sifting will yield the finest flour particles which will only help the texture of your cake.
- A note about flour, this recipes calls for cake flour. Cake flour has less gluten then all-purpose flour which helps your cake stay light and tender, we aren’t after a dense cake. If you do not have cake flour an easy substitute is to use all-purpose flour but for every CUP called for in the recipe, remove 2 tablespoons of flour and replace those two tablespoons with cornstarch.
- Once all the ingredients have been added, mix ONLY until combined. Over mixing will make the cake less tender and only bake until lightly golden. If you over bake your cake will be dry.
- Cake layers can be frozen. Wrap each layer with a few sheets of plastic wrap and freeze. I usually place wrapped layers in a large ziptop bag to ensure that no air seeps through.
Salted Caramel Chocolate Chip Frosting
- This frosting is essentially the same frosting that I used in my Layered Pineapple Cake and this Mimosa Bundt Cake with some minor adjustments.
- I used salted butter for this buttercream recipe, it is exactly what is needed to balance the sweetness and add the “salted” caramel flavor.
- For the caramel, I used ice cream topping, however, homemade caramel sauce or even caramel squares microwaved with heavy cream and cooled could be used as well.
- The frosting that is resting between each cake layer is without chocolate, I added finely chopped semi-sweet chocolate to my frosting before I coated the outside of the cake.
- I finished off my cake by placing an assortment of caramel filled chocolates in the center. A subtle and slight drizzle of caramel is the grand finale.
- 2 1/4 cups sugar
- 1 1/4 cup salted butter, softened
- 7 egg whites (room temperature)
- 3 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup of water
- 2 teaspoons vanilla extract
For the frosting
- 1 cup salted butter, softened
- 1 cup shortening
- 1/4 cup caramel sauce
- 5-6 cups powdered sugar
- 4 oz semisweet chocolate, chopped
- Assorted caramel filled chocolates
- Caramel Sauce
Preheat the oven to 350 degrees. Spray 3 9 inch round baking pans with non-stick spray and line each pan with parchment paper; spray the paper with non-stick spray as well. Set pans aside.
In the bowl of a stand mixer, cream together the butter and the sugar until fluffy. Add egg whites, one at a time, beating well after each addition.
Sift together the cake flour, baking powder, and salt. Slowly mix in the dry ingredients alternately with the water, beginning and ending with the flour mixture. Divide the batter between the baking pans and bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pans on a wire rack for 10 minutes, remove cakes from the pans and allow them to cool completely.
To prepare the frosting, cream together the butter and shortening until smooth. Slowly blend in the caramel sauce. Beat in powdered sugar one cup at a time beating well after each addition. * Add milk 1 tablespoon at a time if you need a creamier consistency.
To assemble the cake, slice the domes off of your cakes if necessary. Place one cake layer top side down onto your serving plate and place about 1/2 cup of frosting over the layer. Place the second cake layer, top side down over the frosting and spread another 1/2 cup of frosting over the cake. Top with third cake layer, top side down.
Add chopped chocolate to remaining frosting, stir to combine. Place a thin layer of frosting on the outside of the cake. Refrigerate cake for about 15-30 minutes to allow the frosting to set in the crumbs. Frost the cake with the remaining frosting. Top the cake with chopped caramel filled chocolates and a drizzle of caramel sauce if desired.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g