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    Caramel Sauce
  • 1 cup C&H® Organic Raw Cane Sugar

  • 1/4 cup unsalted butter, at room temperature and cubed
  • 1/4 cup heavy cream, at room temperature
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt

  • 1 1/2 cups flour

  • 3/4 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup C&H® Organic Raw Cane Sugar
  • 1/2 cup C&H® Light Brown Sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup milk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 1/2 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 1/2 cup boiling water
  • 4 oz semisweet chocolate, finely chopped

    Salted Caramel Frosting
  • 1 cup unsalted butter, at room temperature

  • 3/4 tsp salt
  • 3/4 tsp vanilla extract
  • 3 cups C&H® Powdered Sugar
  • 1/4 cup salted caramel sauce

  • 4 oz semisweet chocolate, finely chopped

  • 1/2 cup heavy cream

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Prep Time: 75 minutes / Cook Time: 40 minutes / Yields: 1 8-inch layer cake
For the Caramel:

Step 1

Cook sugar in a heavy saucepan over medium heat, stirring constantly with a heat-resistant spatula. Continue cooking until sugar forms clumps and melts into a light amber colored liquid, about 4-5 minutes.

Step 2

Once the sugar is completely melted, carefully add butter a few pieces at a time, whisking constantly until incorporated. Slowly drizzle in heavy cream while whisking constantly. Let mixture boil for 1 minute, then remove from heat and pour into a glass bowl. Stir in vanilla and salt. Let cool to room temperature, then chill until ready to use.

For the Cake:

Step 1

Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick spray. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Add sugars, eggs, egg yolk, milk, yogurt, oil, and vanilla to flour mixture; whisk in just until incorporated. Add boiling water to batter and whisk in just until smooth. Fold in chopped chocolate.

Step 2

Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles.

Step 3

Bake for 28 to 30 minutes, until cakes spring back to the touch, a toothpick inserted in the center comes out with a few crumbs, and the edges are pulling slightly away from the pan. Cool cakes completely in pans on a wire rack.

For the Frosting:

Step 1

Beat butter and salt in a large mixer bowl on medium speed until smooth. Beat in vanilla. Mix in 2 cups of powdered sugar on low speed until incorporated. Mix in salted caramel sauce until incorporated. With mixer on low speed, add remaining 1 cup powdered sugar. Increase speed to medium and beat frosting for 1 minute, until light and airy.

For the Ganache Topping:

Step 1

Place semisweet chocolate in a medium bowl. Pour heavy cream into a small saucepan and bring just to a boil over medium-high heat. Pour warm heavy cream over chocolate and let stand for 2 minutes before stirring until smooth. Let ganache stand for 10 minutes to thicken slightly.

To Assemble the Cake:

Step 1

Use a serrated knife to trim off the tops. Place one layer on a rotating stand and use an offset spatula to swirl frosting over the cake layer. Spoon salted caramel sauce in the center of the frosting, and spread out from the middle, leaving a 1 inch border.

Step 2

Top with the second cake layer and spread with remaining frosting. Chill the cake for 20 minutes before using a small spoon to drizzle ganache around the top edge of the cake, letting the excess drip down the sides. Sprinkle chocolate shavings over the top of the cake. Chill the assembled cake for 20 minutes before serving.

Additional Tips

If desired, serve with additional caramel sauce.

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Recipe by

Laura Kasavan


Tutti Dolci is a baking and desserts blog all about inspiring deliciousness. From easy weeknight baking to showstopper occasion recipes and modern twists on classic desserts, Laura's goal is to inspire her audience to bake from scratch and equip them to master baking at home.


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