Chocolate Salted Caramel Layer Cake

Take a look at this cake. I mean, LOOK AT IT.


I can assure you that this cake tastes just as good as it looks. I combined several of my favourite things in the world, delicious “Brooklyn Blackout” cake (click here), gooey homemade Salted caramel (Click here) and  vanilla bean buttercream. Yum.

Now this cake is a little on the sweet side, but if you have a sweet tooth like me then it will be perfect, however it is entirely up to you if you add the extra drizzles of salted caramel between the layers like I have. It tastes just as good with just the pool of salted caramel in the middle.

I wanted my buttercream to look uniform throughout as well as having lovely little swirls on the top of the cake so I used a wilton 1M tip inside of my piping bag.

Slice your cake into 3 even slices, mine were about 3/4 inch thick. Place your cake onto a board and if you have one, a turntable, as this would certainly make your life easier. Fill the piping bag halfway with your buttercream and you are ready to get started.


Start by using light pressure on your piping bag to pipe small florets of buttercream. Aim to keep these all a similar height as this will ensure your cake is level when you add your next layer.

Add some of your salted caramel into a piping bag and snip off the end. Carefully drizzle the caramel over the buttercream. The caramel will be very runny so I tied the end of my piping bag and stood it open-side-up in a glass when I wasn’t using it to save any caramel being wasted and sticky counter tops.

Repeat these steps once more with the the next layer. Add the final later onto your cake. Pipe swirls, the same that you would for cupcakes, onto the outer edge of the top layer.

Fill the area in the centre of the cake with a pool of salted caramel. If you have remaining caramel in your piping bag, drizzle a little of this between the buttercream swirls so that it runs down the side of the cake.


Et voila!

Happy Baking, R x



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