Salted Caramel Mocha Cake
Deep chocolate + bold espresso + gooey salted caramel = pure indulgence.
Recipe Overview
• Prep time: 30 mins
• Bake time: 25–30 mins
• Assembly: 20 mins
• Total time: ~1.5 hours
• Yields: 2-layer 8-inch or 3-layer 6-inch cake
Ingredients
For the Chocolate Mocha Cake:
• 1¾ cups (220g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 2 tsp espresso powder
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (180ml) vegetable oil
• 1½ cups (300g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice)
• ½ cup (120ml) strong brewed coffee (hot)
For the Mocha Buttercream:
• 1 cup (230g) unsalted butter, room temp
• 3 cups (360g) powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1½ tsp espresso powder
• 2–3 tbsp heavy cream or milk
• ½ tsp vanilla extract
• Pinch of salt For the Salted Caramel Sauce:
• 1 cup (200g) granulated sugar
• 6 tbsp (90g) unsalted butter
• ½ cup (120ml) heavy cream
• ½ tsp sea salt (or more to taste)
Instructions
1. 
Make the Cake:
1 Preheat oven to 350°F (175°C). Grease and line your cake pans.
2 In a bowl, sift and mix: flour, cocoa, espresso powder, baking powder, baking soda, and salt.
3 In a separate large bowl, whisk oil and sugar. Add eggs one at a time, then vanilla.
4 Add the dry mix and buttermilk in batches, mixing gently.
5 Stir in hot coffee last. The batter will be thin — that’s perfect.
6 Divide into pans and bake for 25–30 mins, or until a toothpick comes out with moist crumbs.
7 Cool in pans for 10 min, then transfer to racks to cool completely.
2. Make the Salted Caramel:
1 In a dry saucepan over medium heat, melt the sugar while stirring constantly.
2 When golden and melted, add butter — be careful, it will bubble.
3 Slowly pour in cream while stirring.
4 Stir in salt. Let cool at room temperature (it thickens as it cools).
3. 
Make the Mocha Buttercream:
1 Beat butter until light and fluffy (2–3 min).
2 Add sifted powdered sugar, cocoa powder, espresso powder, and salt.
3 Add vanilla and cream, 1 tbsp at a time, until desired texture is reached.
4 Beat for another 2–3 minutes until smooth and fluffy.
4. Assemble the Cake:
1 Level the cake layers if needed.
2 Spread mocha buttercream between each layer.
3 Frost the outside with the remaining buttercream — smooth or rustic style.
4 Pour cooled caramel on top, letting it drip naturally over the edges.
5 Optional: top with a sprinkle of flaky sea salt, chocolate shards, or espresso beans.
Storage Tips:
• Store in an airtight container in the fridge for up to 4 days.
• Bring to room temperature before serving for best texture.
Variations:
• Cupcakes: Makes about 18 cupcakes. Bake 18–20 min.
• Gluten-free: Use a 1:1 GF flour blend.
• Vegan: Use plant-based milk, egg replacers, and vegan butter alternatives.
Perfect For:
• Coffee lovers
• Birthdays and special events
• Holidays like Thanksgiving or Christmas
• That one friend who always “hates sweet cakes” (they’ll love this one)
