Chocolate Salted Caramel Layer Cake Recipe

Chocolate Salted Caramel Layer Cake Recipe

35 min


2 cupspacked brown sugar (500 mL)
3/4 cupLactantia® Salted Butter, softened (175 mL)
3 large Naturegg™ Omega 3 Eggs (3)
1 tspvanilla extract (5 mL )
2 cups all-purpose flour (500 mL)
3/4 cupunsweetened cocoa powder (175 mL)
1 1/2 tspbaking soda (7 mL )
1/2 tspsalt (2 mL )
1 cupbuttermilk (250 mL )
2 tbspinstant coffee granules (30 mL )
3/4 cuphot water (175 mL )
3/4 cupgranulated sugar (175 mL )
1/3 cupwater (75 mL)
3/4 cup35% whipping cream (175 mL)
2 tspvanilla extract (10 mL )
2 cupsLactantia® Salted Butter (500 mL )
3 cupsicing sugar (or more if needed) (750 mL )
1 cupCHIPITS SKOR Toffee Bits (approx.) (250 mL )
1/2 tspgourmet salt such as fleur de sel (2 mL )


    1. Cake: Preheat oven to 350°F (180°C). Grease and line two 9-inch (23-cm) round cake pans with Reynolds® Parchment Paper.

    2. Beat sugar and butter until fluffy. Beat in eggs, one at a time; add vanilla. Stir flour with cocoa, baking soda and salt; beat into butter mixture, alternating with buttermilk, in two additions. Dissolve coffee in hot water; gradually beat into batter just until smooth. Divide batter equally between cake pans. Bake for 35 minutes or until a toothpick inserted into the centre comes out clean. Cool for 15 minutes; turn out onto a rack to cool completely.

    3. Frosting: Meanwhile, mound granulated sugar in the centre of a medium, heavy saucepan set over medium heat. Add water; cover and bring to a boil (do not stir). Uncover and cook, swirling pan often, until sugar turns a deep amber colour. Remove from heat. Immediately, wearing oven mitts, slowly whisk in whipping cream until smooth; stir in vanilla. Cool to room temperature.

    4. Beat butter until fluffy; beat in all but 2 tbsp (30 mL) prepared caramel. On low speed, gradually add icing sugar; increase speed and beat until frosting is smooth and fluffy. Frost between layers and all over cake; swirl top decoratively. Gently press toffee bits evenly onto sides of cake. Drizzle top with remaining caramel. Sprinkle with salt to garnish.

    Makes 12 servings.
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