Chocolate & Salted Caramel Layer Cake

Salted Caramel Mini Layer Cake

This is my first epic layer cake. I’ve made layer cakes before but this is the first one that came out not lopsided and really sleek looking. It’s made of  four six inch layers instead of the traditional eight inches. It’s super cute since it’s nearly a mini layer cake!

Salted Caramel Mini Layer Cake
In the past my layer cakes tended to lean to one side since I always had trouble trimming the layers. It takes patience. Lots of patience. I bought a cake leveler but I couldn’t actually get it to work.

Salted Caramel Mini Layer Cake
To make the icing on the outside super smooth I used a palate knife and let the icing set in the fridge for for about half an hour so any cracks and bumps could be smoothed out.

Salted Caramel Mini Layer Cake
I’ve got a few more ideas for some fun layer cakes so look out for those in the next few months! I modeled this cake after a Sweetapolita cake since her’s always look so pretty.

Salted Caramel Mini Layer Cake
It not only looks adorable it tastes amazing. I kept calling it my magical cake!

Chocolate & Salted Caramel Layer Cake


Cake (I got 4 six inch layers)

1 1/2 cups flour

1 1/2 cups sugar

3/4 cup cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/4 cup vegetable oil

3/4 cup buttermilk

3/4 cup hot coffee

2 eggs, beaten in a small bowl

Salted Caramel Swiss Buttercream Icing (I had enough to frost the cake with a little leftover)

5 egg whites

1 cup plus 2 tbs sugar

1 pound butter, cold and cut into cubes

1 1/2 tsp vanilla

1 can store bought caramel

sea salt flakes/fleur de sel


  1. Grease and line 4 six inch cake tins (I bough a pack of disposable ones for £1). Preheat the oven to 180 C/350 F. In a small bowl whisk together the flour,cocoa powder, baking powder, baking soda and salt. Set aside.
  2. In a large bowl beat together the oil, coffee, buttermilk, eggs and sugar. Pour in the flour mixture and beat until combined.
  3. Pour into prepared tins. Weigh the batter using a scale so they will be the same size. Bake for 30 minutes and cool for 20 minutes before removing and placing on a cooling rack.
  4. While the cake cools make the frosting. In a double boiler (a pan over simmering water). Heat the egg whites and sugar until the sugar is completely dissolved and mixture is warm.
  5. In a small bowl mix together 1/2-3/4 of store bought caramel with sea salt flakes. Taste as you go and add to your liking
  6. Remove the bowl from water and using an electric mix beat the egg whites for about 7 minutes until they glossy and thick. Once the bottom of the bowl is cool start adding the butter cubes a few at a time.
  7. Pour in the caramel and beat until combined. Scrape down the sides of the bowl.
  8. Once the cake layers are cool level them using a sharp knife so they are flat on the tops. Save the scraps for ice cream toppings!
  9. On your cake board spread a dab of icing and place the first cake. Spread a thick layer of frosting on top and place the next cake round over top. Make sure to take a step back and check that you've placed the cake on straight. I sprinkled a little bit of fleur de sel on top of the frosting in each layer. Continue until all the layers used.
  10. Spread a layer of icing all over the cake. Let this set about 15-30 minutes and then spread another layer over top. Trying making it as smooth as possible. Let it set again and smooth one last time. Sprinkle the top with a little more fleur de sel.

adapted from Sweetapolita and Martha Stewart’s Cupcakes



To get that amazing perfect slice keep the cake refrigerated. It will slice very well when cold. Let it come to room temperature for about 20 minutes before serving.

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