This Chocolate Salted Caramel Cake is a decadent rich cake, full of flavor and texture. It is composed of three layers of moist chocolate cake, enriched with toasted pecans and filled with salted caramel sauce and a cream cheese caramel frosting, topped with a beautiful and impressive caramel sail. If you love salted caramel and chocolate, this cake is a dream come true. Serve each slice of cake with more caramel sauce for an unforgettable experience.
I loved making the caramel sail, it was fun and pretty easy to prepare. It is very delicate, so be gentle with it, so it won’t break. Feel free to use a bowl or a tall glass, depending on the size and deepness you want to achieve.
How to make chocolate salted caramel cake
Start by preparing the caramel sauce. In a saucepan over medium-high heat, combine sugar and water. Cook without stirring until the sugar dissolves and caramelizes. Remove from heat, add cream (carefully, it will bubble), then stir until smooth. Mix in vanilla extract, butter, and salt, then set aside to cool.
How to prepare the chocolate pecan cake layers
For the pecan chocolate cake layers preheat the oven to 300F (150C) and toast pecans for 15 minutes. Let them cool, and chop.
Grease three 8-inch (20cm) pans and line the bottom with parchment paper. In a bowl, combine dry ingredients, flour, cocoa powder, baking powder and salt. In another bowl, mix oil and sugar, then add eggs and vanilla. Alternate adding dry ingredients and sour cream, being careful not to overmix. Stir in melted chocolate and chopped pecans.
Divide batter among pans and bake at 350F (180C) for 10-13 minutes or until a toothpick inserted into the center comes out with a few crumbs.
How to prepare the caramel cream cheese frosting
Beat cream cheese until smooth, then add powdered sugar and 1/3 cup caramel sauce. In another bowl, whip cream until stiff peaks form, then fold into the cream cheese mixture.
How to assemble the chocolate salted caramel cake
Pipe a bit of frosting onto a serving platter, and place the first cake layer. Pipe a border of frosting and spread ¼ cup (60g) caramel sauce over the cake. Cover with cream cheese frosting. Place the second layer of cake.
Pipe a border of frosting and spread ¼ cup (60g) caramel sauce over the cake. Cover with cream cheese frosting.
Place the third layer of cake. Spread the remaining frosting on top and sides of the cake. Use an offset spatula, take a small portion of caramel sauce, and spread it on sides. Smooth the cake. Refrigerate for at least 1-2 hours.
How to prepare the caramel sail
Cook sugar and water until caramelized, then let cool until slightly thickened. Pour over a silicone mat and shape as desired using paper clips. Let set for 30 minutes, then remove the silicone mat. Place the caramel sail on top of the cake and serve with additional caramel sauce. Enjoy your decadent pecan chocolate caramel cake!
Hope you will try this delicious layer cake recipe.  If you do, make sure to share the photos with me on Instagram. Enjoy!
For more layer cakes check our full collection of Layer Cake Recipes. For more caramel desserts check our full collection of Caramel Recipes.
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Walnut Caramel Mousse Cake
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
is that melted chocolate amount 4 ounces measured out dry so 1/2 cup chocolate pieces and then melted or is it 1/2 cup after melted ?
This cake makes a spectacular presentation! The caramel sail was fun to try and beautiful. Everyone thought it was a glass sculpture. You have exquisite decorating taste. But in my opinion, this cake recipe is not equal to the elegant presentation. Somehow the brownie-like cake with the cream cheese frosting just doesn’t do it justice. The caramel sauce is very good. Although there is nothing that doesn’t taste good, it’s as though it were made for a school lunch box and not for a formal dinner. It wasn’t quite rich enough. Perhaps a hot water chocolate cake recipe with the pecans, and the caramel sauce topping, frosted with Italian buttercream? Keep on doing what you’re doing…most of your recipes are thoroughly wonderful and I always enjoy making them.