Black Cocoa Caramel Cake
This black cocoa caramel cake has rich chocolate layers that melt in your mouth, salted caramel filling, and a silky chocolate swiss meringue buttercream. The black cocoa used in both the cake and frosting gives an intense chocolate flavor that is perfectly balanced by the sweetness of the salted caramel.
I wanted to make something festive for Halloween since it is only a few days a way. I think the dark black color of the cake, plus some Halloween sprinkles, is a perfect nod to spooky season. Or if you’re simply here because you just want an awesome chocolate cake recipe, then I got you!
Why you’ll love this black cocoa caramel cake
- Deep chocolate flavor. The cake batter and swiss meringue buttercream are made with black cocoa for a rich, chocolate flavor. If you’re a chocolate lover, you are definitely going to appreciate the intense chocolate flavor in this cake.
- Salted caramel is used to fill this cake, which is the perfect addition to balance the cocoa.
- The dark black color is so fun and completely natural from the black cocoa! This cake can be perfect for Halloween if you add some fun sprinkles or chocolate skulls!
Ingredient notes and substitutions
See the recipe card at the end of this post for the full ingredient list.
- Black cocoa powder is the star ingredient in this recipe! It is basically a heavily alkalized cocoa powder, giving it that dark color & rich flavor. And while you definitely should give black cocoa powder a try, dutch processed (dark) cocoa powder can also be used.
- Good quality vanilla extract or vanilla bean paste can be used to add additional flavor.
- The salted caramel can be homemade (in the recipe card) or you can use store-bought!
- Sour cream can be substituted with greek yogurt.
- We need both salted and unsalted butter in this recipe if you are choosing to make the salted caramel from scratch. Otherwise, you only need unsalted butter for the cake & swiss meringue buttercream!
- Heavy cream is only needed if making the caramel.
Step by step instructions
See the recipe card at the end of this post for the full recipe instructions.
STEP 1: Make the salted caramel. Homemade salted caramel is absolutely delicious and worth trying! However, store-bought caramel works just as well (and definitely makes less dishes). The full salted caramel recipe is in the recipe card below.
STEP 2: Mix together the dry cake ingredients. Whisk together the flour, sugars, black cocoa powder, baking powder, baking soda, and salt.
STEP 3: Add the butter & oil. Cube the butter and add it to the dry ingredients, followed by the oil. Beat until well combined and the butter is no longer in visible specs, though the actual batter will be quite thick.
STEP 4: Whisk together the wet ingredients. Whisk together the sour cream and coffee. Add in the eggs and vanilla and beat until combined.
STEP 5: Combine. Slowly pour the wet ingredients into the dry ingredients. Mix until combined and a batter forms. Divide the batter evenly amongst three 8 inch baking pans lined with parchment paper.
STEP 6: Bake! Bake for 25-30 minutes at 350 degrees F until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let cool completely.
STEP 7: Make the frosting. The frosting used for this cake is a silky chocolate swiss meringue buttercream. Full details on how to prepare the frosting is in the recipe card at the end of this post.
STEP 8: Assemble the cakes & enjoy! Spread a thin layer of frosting on top of one cake layer, followed by a thin layer of caramel. Place another cake layer on top & repeat. Place the final cake layer on top. Use the remaining swiss meringue buttercream & caramel to frost & decorate the cake. Enjoy!
Recipe FAQ
Swiss meringue might not turn into fluffy stiff peaks if the sugar granules were not fully absorbed in the egg whites. Or, if any fat (grease from the bowl, egg yolk, etc.) made it into your mixture, stiff peaks will not form because the fat prevents the egg whites from stabilizing and forming properly.
Most likely, the meringue did not cool down to at least 85 degrees F before the butter was added, causing it to melt and turn soupy. I highly suggest using a thermometer so this can be avoided!
Light metal pans are considered better for baking than darker pans because they absorb less heat, leading to more even baking and less browning.
Yes! The salted caramel & swiss meringue buttercream can be made in advance and refrigerated until ready to use. Before decorating, remove them from the fridge so they come back to room temperature with a smooth, spreadable consistency. The cakes can also be made in advance and individually wrapped in plastic wrap (once cool) and refrigerated until ready to use. I actually find it is easier to decorate cakes with cold/chilled cake layers!
featured product 8 IN CAKE PANS
These 8 inch cake pans are my go-to for baking cakes. It is better to opt for light metal pans, over dark metal pans, to prevent uneven browning & encourage even baking.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Have you tried this recipe?
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Black Cocoa Caramel Cake
Ingredients
Salted Caramel Sauce
- 200 grams (1 cup) granulated sugar
- 85 grams (6 tablespoons) salted butter, room temperature, cubed
- 120 grams (½ cup) heavy cream, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea salt
Black Cocoa Cake
- 314 grams (2 ½ cups) all purpose flour
- 300 grams (1 ½ cups) granulated sugar
- 100 grams (½ cup) dark brown sugar
- 80 grams (1 cup) black cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons fine sea salt
- 226 grams (1 cup) unsalted butter, room temperature
- 200 grams (1 cup) vegetable oil
- 240 grams (1 cup) sour cream
- 120 grams (½ cup) strongly brewed coffee
- 4 eggs, room temperature
- 1 tablespoon vanilla extract
Chocolate Swiss Meringue Buttercream
- 4 egg whites
- 300 grams (1 ½ cups) granulated sugar
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 339 grams (1 ½ cups) unsalted butter, room temperature but on the colder side
- 60 grams (¾ cups) black cocoa powder
Instructions
Salted Caramel
- To make the caramel, add the sugar to a saucepan over low-medium heat and continuously stir the sugar around the pan. It will clump up before it melts into a smooth amber/caramel color.200 grams granulated sugar
- Once the sugar is completely melted, add the cubed butter to the pan. Be cautious as the mixture will bubble up. Whisk vigorously until the butter is melted and mixed with the liquid sugar. Let the mixture bubble for 30-60 seconds while stirring occasionally.85 grams salted butter
- Slowly & carefully stream in the heavy cream while whisking constantly until the heavy cream is combined (the mixture will bubble up again). Allow the caramel to boil for 30-60 seconds while whisking occasionally.120 grams heavy cream
- Remove from the heat and whisk in the vanilla extract and salt. Pour in a heat proof bowl let cool & thicken while you make the cake.1 teaspoon vanilla extract, 1 teaspoon fine sea salt
Black Cocoa Cake
- Preheat the oven to 350 degrees F. Line three 8 inch cake pans with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugars, black cocoa powder, baking powder, baking soda, and salt.314 grams all purpose flour, 300 grams granulated sugar, 80 grams black cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons fine sea salt, 100 grams dark brown sugar
- Cube the butter and add it to the dry ingredients, followed by the oil. Beat until well combined and the butter is no longer in visible specs, though the actual batter will be quite thick.226 grams unsalted butter, 200 grams vegetable oil
- Separately, whisk together the sour cream and coffee. Add in the eggs and vanilla and beat until combined.240 grams sour cream, 120 grams strongly brewed coffee, 4 eggs, 1 tablespoon vanilla extract
- Slowly pour the wet ingredients into the dry ingredients while mixing on low speed. Mix until combined and a batter forms.
- Divide the batter evenly amongst the baking pans and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Remove the cakes from the oven.
Swiss Meringue Buttercream
- Fill a sauce pan with about two inches of water and bring it to a gentle simmer.
- In a heat proof bowl, whisk the egg whites, sugar, cream of tartar, vanilla extract, and salt. Place the bowl on the sauce pan over the simmering water.4 egg whites, 300 grams granulated sugar, ½ teaspoon cream of tartar, ½ teaspoon vanilla extract, ¼ teaspoon fine sea salt
- Continuously whisk while the mixture heats up. It will start out thick but will thin out as you keep on whisking. Whisk for about 4-5 minutes until the mixture is thin and frothy on top. If you have a thermometer, it should be around 160F. If you were to pinch the mixture in between two fingers, you should no longer feel any sugar granules.
- Remove from the heat. Using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat on high speed for 5-6 minutes until luscious, puffy, stiff peaks form.
- Turn the mixer down to low speed and wait until the meringue cools to at least 85 degrees F. Cut the butter into cubes and add a few pieces at a time to the meringue, allowing the butter to fully incorporate before adding more.339 grams unsalted butter
- Once all the butter has been added, change the whisk attachment to the paddle attachment and keep mixing on low-medium speed until smooth. Add the cocoa powder and mix until fully combined.60 grams black cocoa powder
- To assemble, spread a thin layer of frosting on top of one cake layer, followed by a thin layer of caramel. Place another cake layer on top and repeat. Place the final cake layer on top. Use the remaining swiss meringue buttercream & caramel to frost & decorate the cake.
- Slice & enjoy!
