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Chocolate Fudge Cake with Salted Caramel

Decadent three-layer chocolate fudge cake with vanilla buttercream, chocolate ganache, and salted caramel drizzle topped with peanut butter cups.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake Layers
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee
Vanilla Buttercream Frosting
  • 1.5 cups unsalted butter softened
  • 6 cups powdered sugar
  • 0.25 cup heavy cream
  • 2 tsp vanilla extract
  • 1 pinch salt
Chocolate Fudge Frosting
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream
  • 2 tbsp unsalted butter
Salted Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cubed
  • 0.5 cup heavy cream
  • 1 tsp sea salt
Toppings
  • 1 cup chopped peanut butter cups
  • extra caramel for drizzling

Equipment

  • Three 8-inch round cake pans
  • Electric mixer or stand mixer
  • Mixing bowls
  • Wire cooling racks
  • Offset spatula
  • Heavy-bottomed saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla extract. Beat with electric mixer on medium speed for 2 minutes until smooth.
  4. Stir in hot coffee carefully. The batter will be thin, which is correct for a moist cake.
  5. Divide batter evenly among three prepared pans. Bake 30-35 minutes until toothpick inserted in center comes out clean.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. For vanilla buttercream, beat softened butter until creamy. Gradually add powdered sugar, heavy cream, vanilla, and salt, beating until light and fluffy.
  8. For chocolate fudge frosting, heat heavy cream until simmering. Pour over chocolate chips and butter, let sit 2 minutes, then stir until smooth.
  9. For salted caramel, heat sugar in heavy saucepan over medium heat, stirring constantly until melted and golden amber.
  10. Add butter to melted sugar carefully (it will bubble), stirring until incorporated. Remove from heat and slowly add cream while stirring.
  11. Stir caramel until smooth, then add sea salt. Let cool slightly before using.
  12. Place first cake layer on serving plate. Spread 1 cup vanilla buttercream evenly over top.
  13. Add second layer and spread another cup of buttercream. Place final layer on top.
  14. Apply thin crumb coat of buttercream all over cake. Refrigerate 30 minutes.
  15. Frost entire cake with remaining buttercream, creating smooth sides and top.
  16. Pour chocolate fudge frosting over top, letting it drip naturally down sides.
  17. Drizzle salted caramel generously over chocolate, creating cascading drips.
  18. Sprinkle chopped peanut butter cups over top while caramel is still warm.
  19. Refrigerate finished cake for at least 1 hour before slicing to allow layers to set.

Notes

Cake layers can be baked 2 days ahead and wrapped tightly. Buttercream and caramel can be made several days ahead and refrigerated. Bring cake to room temperature 30 minutes before serving for best flavor and texture. Store leftovers covered in refrigerator for up to 5 days.