Salted Caramel Hot Chocolate Cake – Cozy, Rich, and Comforting

This cake brings the warm, nostalgic taste of hot chocolate into a tender, moist layer cake, dressed with velvety salted caramel. It’s rich without being heavy, sweet with a touch of salt, and perfect for birthdays, holidays, or a chilly weekend bake. The texture is soft and plush, and the flavor has that cocoa-mug warmth everyone loves.

If you’re a chocolate lover who also reaches for caramel sauce, this dessert sits right in your sweet spot.

Print Recipe

Salted Caramel Hot Chocolate Cake - Cozy, Rich, and Comforting

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Servings: 12 servings

Ingredients

• Dry ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, 1 cup light brown sugar, 1/2 cup unsweetened cocoa powder, 1/2 cup hot chocolate mix, 2 tsp baking powder, 1 tsp baking soda, 1 tsp fine salt
• Wet ingredients: 3 large eggs (room temperature), 1 cup buttermilk (room temperature), 1/2 cup neutral oil, 2 tsp vanilla extract, 3/4 cup hot brewed coffee (or hot water)
• Salted caramel sauce: 1 cup granulated sugar, 6 tbsp unsalted butter, 1/2 cup heavy cream, 1–1.5 tsp flaky sea salt (to taste)
• Frosting: 1 cup unsalted butter (soft), 3 cups powdered sugar, 1/2 cup cocoa powder, 1/3 cup salted caramel sauce (cooled), 2–4 tbsp heavy cream, 1 tsp vanilla, pinch of salt
• Optional garnishes: Mini marshmallows, extra caramel drizzle, chocolate curls, flaky sea salt

Instructions

• Prep your pans and oven. Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Lightly dust with cocoa powder to prevent sticking.
• Whisk dry ingredients. In a large bowl, whisk flour, granulated sugar, brown sugar, cocoa, hot chocolate mix, baking powder, baking soda, and salt until evenly combined.
• Mix wet ingredients (minus coffee). In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
• Combine and add hot liquid. Pour the wet mixture into the dry and stir until almost combined.Add the hot coffee and mix just until smooth. The batter will be thin.
• Bake. Divide the batter between pans. Bake 25–30 minutes, or until a toothpick comes out with a few moist crumbs.Cool in pans 10 minutes, then turn out onto racks to cool completely.
• Make the salted caramel. In a light-colored saucepan, melt sugar over medium heat, stirring as it clumps, then liquefies and turns amber. Add butter and whisk (it will bubble). Slowly pour in cream, whisking until smooth.Remove from heat, stir in sea salt, and cool to room temperature.
• Prepare frosting. Beat butter until fluffy. Sift in powdered sugar and cocoa; mix on low, then medium. Add vanilla, a pinch of salt, and the cooled caramel.Beat, adding cream 1 tbsp at a time until spreadable.
• Assemble. Place the first cake layer on a stand. Spread a thin layer of frosting, then drizzle 2–3 tbsp caramel over it, staying 1/2 inch from the edge. Top with the second layer.
• Frost and finish. Apply a thin crumb coat and chill 15 minutes.Frost generously. Drizzle with more caramel and top with mini marshmallows or chocolate curls. Sprinkle a little flaky salt for a final pop.

Why This Recipe Works

The batter uses oil and buttermilk, which keeps the cake moist for days. A splash of hot coffee deepens the chocolate flavor without making the cake taste like coffee. Hot chocolate mix adds a familiar, cozy note that’s different from plain cocoa.

The salted caramel provides contrast—sweet, slightly bitter, and lightly salty—so each bite lands with balance.

What You’ll Need

• Dry ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, 1 cup light brown sugar, 1/2 cup unsweetened cocoa powder, 1/2 cup hot chocolate mix, 2 tsp baking powder, 1 tsp baking soda, 1 tsp fine salt
• Wet ingredients: 3 large eggs (room temperature), 1 cup buttermilk (room temperature), 1/2 cup neutral oil, 2 tsp vanilla extract, 3/4 cup hot brewed coffee (or hot water)
• Salted caramel sauce: 1 cup granulated sugar, 6 tbsp unsalted butter, 1/2 cup heavy cream, 1–1.5 tsp flaky sea salt (to taste)
• Frosting: 1 cup unsalted butter (soft), 3 cups powdered sugar, 1/2 cup cocoa powder, 1/3 cup salted caramel sauce (cooled), 2–4 tbsp heavy cream, 1 tsp vanilla, pinch of salt
• Optional garnishes: Mini marshmallows, extra caramel drizzle, chocolate curls, flaky sea salt

How to Make It

1. Prep your pans and oven. Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Lightly dust with cocoa powder to prevent sticking.
2. Whisk dry ingredients. In a large bowl, whisk flour, granulated sugar, brown sugar, cocoa, hot chocolate mix, baking powder, baking soda, and salt until evenly combined.
3. Mix wet ingredients (minus coffee). In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
4. Combine and add hot liquid. Pour the wet mixture into the dry and stir until almost combined.

   Add the hot coffee and mix just until smooth. The batter will be thin.

5. Bake. Divide the batter between pans. Bake 25–30 minutes, or until a toothpick comes out with a few moist crumbs.

   Cool in pans 10 minutes, then turn out onto racks to cool completely.

6. Make the salted caramel. In a light-colored saucepan, melt sugar over medium heat, stirring as it clumps, then liquefies and turns amber. Add butter and whisk (it will bubble). Slowly pour in cream, whisking until smooth.

   Remove from heat, stir in sea salt, and cool to room temperature.

7. Prepare frosting. Beat butter until fluffy. Sift in powdered sugar and cocoa; mix on low, then medium. Add vanilla, a pinch of salt, and the cooled caramel.

   Beat, adding cream 1 tbsp at a time until spreadable.

8. Assemble. Place the first cake layer on a stand. Spread a thin layer of frosting, then drizzle 2–3 tbsp caramel over it, staying 1/2 inch from the edge. Top with the second layer.
9. Frost and finish. Apply a thin crumb coat and chill 15 minutes.

   Frost generously. Drizzle with more caramel and top with mini marshmallows or chocolate curls. Sprinkle a little flaky salt for a final pop.

Keeping It Fresh

Store the cake covered at room temperature for up to 2 days, unless your kitchen is very warm.

For longer storage, refrigerate for up to 5 days, well covered, and let slices sit at room temperature 20–30 minutes before serving. The unfrosted cake layers freeze well for up to 2 months; wrap tightly in plastic and foil. Leftover caramel keeps in the fridge for 2–3 weeks—warm gently to loosen.

Health Benefits

• Portion control matters: A small slice satisfies thanks to deep chocolate flavor and salt contrast.
• Cocoa perks: Cocoa contains antioxidants like flavanols, which can support heart health when enjoyed in moderation.
• Lower sugar options: You can dial back sweetness in the frosting and caramel slightly without losing flavor.
• Balanced indulgence: Pair with fruit or serve alongside unsweetened tea or coffee to keep the overall sugar load in check.

Pitfalls to Watch Out For

• Overmixing: Stir just until combined.

  Overmixing can make the cake dense.

• Runny caramel: If it seems thin, cook it a little longer after adding cream, or chill it briefly before using.
• Warm layers + frosting: Frost only when cakes are completely cool, or the frosting will slide.
• Too much salt: Add flaky salt to caramel gradually and taste as you go.
• Dry cake edges: Don’t overbake; pull when a few moist crumbs cling to the tester.

Alternatives

• No coffee? Use hot water or hot milk for a milder flavor.
• Gluten-free: Swap in a 1:1 gluten-free all-purpose blend with xanthan gum.
• Dairy-free: Use plant milk mixed with 1 tbsp vinegar as buttermilk, dairy-free butter, and coconut cream in the caramel.
• Sheet cake: Bake in a 9×13-inch pan for 30–35 minutes and frost the top only.
• Less sweet: Reduce powdered sugar in frosting by 1/2 cup and use dark cocoa.

FAQ

Can I make the cake ahead?

Yes. Bake layers up to 2 days in advance, wrap well, and refrigerate. Frost and assemble the day you plan to serve for best texture.

What hot chocolate mix works best?

Use a classic cocoa-and-sugar mix.

If using a rich “drinking chocolate,” reduce the cocoa powder by a tablespoon to keep balance.

How do I fix grainy caramel?

If sugar crystallizes, add a splash of water and gently reheat until smooth, or strain through a fine sieve while warm.

Can I turn this into cupcakes?

Yes. Fill liners two-thirds full and bake at 350°F (175°C) for 16–20 minutes. Pipe frosting and drizzle with caramel.

Does it taste like coffee?

No.

The coffee intensifies the chocolate flavor. If you’re sensitive, swap with hot water and you’ll still get great results.

In Conclusion

This Salted Caramel Hot Chocolate Cake is cozy, impressive, and surprisingly simple. The tender crumb, nostalgic cocoa flavor, and glossy caramel make it a crowd-pleaser for any occasion.

Keep the steps organized, don’t rush the cooling, and let that salty-sweet magic shine. One slice, and it’s a new house favorite.