Three layers of Salted Caramel Chocolate Cake slathered in homemade Chocolate Frosting. So decadent!

Ingredients

For the chocolate cake:

• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 2 and 3/4 cups all-purpose flour (not packed!)
• 1 and 1/2 cups unsweetened cocoa powder, sifted
• 3 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons salt
• 3 large eggs + 2 large egg yolks, at room temperature
• 1 and 1/2 cups full-fat sour cream
• 1/3 cup whole milk
• 3/4 cup vegetable oil (you may also sub in melted coconut oil)
• 2 tablespoons vanilla extract
• 1 and 1/2 cups hot water

For the salted caramel chocolate frosting:

• 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
• 4 and 1/2 cups confectioners’ sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons heavy cream (more if needed)
• 2 tablespoons salted caramel sauce

Garnish:

• 1 and 1/4 cups salted caramel sauce
• Flaky sea salt

Instructions

For the chocolate cake:

1. Preheat oven to 350°(F).
2. Cut out three 9-inch round segments of parchment paper to line your cake pans with.
3. Spray each pan generously – sides and bottom – with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again.
4. It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined.
6. Use your hands to break up any large clumps, if needed.
7. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined.
8. Pour mixture into the dry ingredients and beat on low until just incorporated.
9. Pour in hot water and continue mixing until completely combined; about 1 minute.
10. The batter will quite thin.
11. Divide batter evenly among prepared pans.
12. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
13. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.

For the chocolate frosting:

1. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
2. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl.
3. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes.
4. Increase mixer speed to medium; add in vanilla extract, salt, heavy cream and salted caramel; beat for 3 minutes.
5. If your frosting appears a little too thin, add a little more confectioners’ sugar.
6. If your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.

Assembly:

1. Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface.
2. Transfer 1 layer to a large plate or cake stand.
3. Spread a thin layer of frosting on top, then add a 1/2 cup of caramel; top with another cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of caramel.
4. Top final cake layer and place cake in the fridge to set for 1 hour.
5. Once set, finishing frosting the top and sides of the cake.
6. Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 days.

Notes

Cake may be baked up to 5 days in advance and stored in the fridge.
Unfrosted cakes may be wrapped and frozen for up to 2 months.
For best results, follow the recipe as written

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1/4 cup sour cream

For the Salted Caramel Frosting:

• 1/2 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1/3 cup salted caramel sauce, plus more for drizzling
• 1-2 tablespoons heavy cream, as needed
• Sea salt flakes, for garnish

Directions:

1. Cupcakes:
   1. Preheat oven to 350°F (177°C).
   2. Line a muffin tin with cupcake liners.
   3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   4. Set aside.
   5. In a large bowl, cream together butter and sugar until light and fluffy.
   6. Add eggs, one at a time, then vanilla extract.
   7. Mix in mashed bananas and sour cream.
   8. Gradually add dry ingredients to wet ingredients, mixing until just combined.
   9. Divide batter among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   10. Cool completely.
2. Frosting:
   1. Beat butter until smooth.
   2. Gradually add powdered sugar, then salted caramel sauce.
   3. Beat until creamy.
   4. If frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
   5. Frost cooled cupcakes with salted caramel frosting.
   6. Drizzle with additional caramel sauce and sprinkle with sea salt flakes.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 12 cupcakes

Indulging in these Salted Caramel Cupcakes is like a sweet hug for your taste buds!
Dive into the perfect blend of light sponge, rich caramel, and a hint of salt.

Ingredients:

For the Sponge:

• 175g Butter or baking spread
• 175g Light brown sugar
• 3 Large eggs
• 1 tsp Vanilla extract
• 175g Self-raising flour

For the Buttercream:

• 200g Butter
• 400g Icing sugar
• 2 tsp Salted caramel flavouring
• 1 tbsp Milk

For the Filling and Decoration:

• 200g Salted caramel sauce
• 75g Salted caramel fudge, chopped (optional)

Directions:

1. Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4, and line a cupcake tin with cupcake cases.
2. For the cupcakes, mix together the butter and light brown sugar with an electric mixer until fluffy.
3. Add the eggs and vanilla extract, whisking well.
4. Gently whisk in the self-raising flour.
5. Divide the mixture between the 12 cupcake cases and bake for 20-25 minutes or until golden brown and a skewer comes out clean.
6. Allow to cool completely on a cooling rack.
7. Use a cupcake corer or knife to create a hole in the center of each cupcake and fill with salted caramel sauce.
8. For the buttercream, mix together the butter and icing sugar, then add the salted caramel flavouring and milk until smooth.
9. Pipe or spread the buttercream onto each cupcake, sprinkle with chopped fudge, and drizzle over more salted caramel sauce.
10. Store in an airtight container in a cool place, consume within 3 days.

Prep Time: 40 minutes | Cooking Time: 20 minutes | Total Time: 1 hour
Kcal: 478 kcal | Servings: 12 servings

INGREDIENTS
SALTED CARAMEL MILKSHAKE:
4 cups vanilla ice cream, softened
1/2 cup whole milk
1/4 cup salted caramel sauce
WHIPPED CREAM:
1/2 cup heavy whipping cream, chilled
1 Tbsp. powdered sugar
1/2 tsp. vanilla extract
RIM & GLASS:
Extra Salted Caramel Sauce
GARNISH:
Salted Caramel Sauce
Toffee bits

INSTRUCTIONS
FOR THE SALTED CARAMEL MILKSHAKE:
Barefoot Stiletto I Walk tall with your feet on the ground.
Add ice cream, whole milk and salted caramel sauce to a blender.
Blend until smooth.
You can add more caramel if desired.
FOR THE WHIPPED CREAM:
Whip the chilled cream until it reaches solt peaks.
Add the powdered sugar and vanilla; beat until cream holds peaks.
Set aside.
OPTIONAL DECORATION:
Decorate the inside of your glass with salted caramel sauce. I poured a bit of the caramel sauce into a plate, dipped the back of a spoon in it, then smeared it on the inside of the glass.
Pour the caramel sauce into a small ziploc bag, cut off a small tip.
Squeeze it out onto the rim of the glass and let it drip down the glass. This step is optional.
Pour your milkshake a few inches below the top, you don’t want it to overflow when you pile on the toppings.
Top with whipped cream, extra salted caramel sauce and toffee bits. Enjoy!