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Salted Caramel Mocha Layer Cake

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A showstopping dessert featuring moist mocha cake layers, silky salted caramel filling, and rich mocha buttercream. Perfect for birthdays, celebrations, or any occasion that calls for a decadent treat.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup whole milk (or oat milk for dairy-free)
  • 1 cup strong brewed coffee, cooled (or decaf)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, cubed (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 1 teaspoon sea salt flakes, plus extra for topping
  • 1 cup unsalted butter, room temperature (for buttercream)
  • 4 cups powdered sugar (for buttercream)
  • 1/4 cup unsweetened cocoa powder (for buttercream)
  • 4 tablespoons strong brewed coffee, cooled (for buttercream)
  • Pinch of salt (for buttercream)
  • Chocolate shavings (optional garnish)
  • Extra caramel drizzle (optional garnish)
  • Whole espresso beans (optional garnish)

Instructions

  1. Grease two or three 8-inch round cake pans and line the bottoms with parchment paper. Preheat oven to 350°F (175°C).
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, beat eggs, sugar, oil, and vanilla extract until smooth. Add milk and cooled coffee, whisking until combined.
  4. Gradually add dry ingredients to wet, mixing gently until just combined. Do not overmix.
  5. Divide batter evenly between pans. Bake for 25-30 minutes, rotating halfway. Cakes are done when a toothpick comes out clean.
  6. Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Peel off parchment and cool completely.
  7. For the salted caramel: In a medium saucepan over medium heat, melt sugar, stirring occasionally. Once melted and golden, add butter and stir until combined. Slowly pour in heavy cream (it will bubble), stir until smooth, then remove from heat and add sea salt. Let cool until thick but spreadable.
  8. For the mocha buttercream: Beat butter until fluffy. Add powdered sugar and cocoa powder, mixing on low. Slowly pour in brewed coffee and a pinch of salt. Whip until light and spreadable (about 3 minutes).
  9. To assemble: Place one cake layer on a serving plate. Spread a thin layer of buttercream, then drizzle 2-3 tablespoons of caramel. Add the next layer and repeat. Top with final layer, covering entire cake with buttercream. Drizzle remaining caramel and sprinkle with sea salt flakes.
  10. Decorate with chocolate shavings, espresso beans, or extra caramel as desired.

Notes

Use room temperature eggs and butter for best results. Don’t overmix the batter after adding flour. If caramel burns, start over. Freeze cake layers for easier assembly. For gluten-free, use a 1:1 flour blend. For vegan, substitute flax eggs, vegan butter, and coconut cream. Cakes can be baked ahead and wrapped tightly for easy assembly.

Nutrition

Keywords: salted caramel, mocha cake, layer cake, chocolate cake, birthday cake, showstopper dessert, easy cake, caramel buttercream, coffee cake, celebration dessert

Find it online: https://jodierecipes.com/salted-caramel-mocha-layer-cake-recipe-easy-showstopper-dessert/