chocolate cake with {salted caramel} frosting


Hello my fellow cake lovers!

I finally found my favorite combination of chocolate cake and salted caramel frosting. It took some time, experimenting with a few chocolate cake recipes, not to mention my time spent tasting salted caramel recipes. I am a BIG lover of salted caramel. From the salted caramel macarons at Laduree to salted caramels dipped in chocolate – I adore it all.

Today I made a three tier chocolate cake layered with salted caramel buttercream frosting. #1 was returning from his first ever camping trip with friends, sans adults, and I was so happy to see him. I wanted to celebrate. Now, you should know that I am not a talented cake decorator. I don’t do decorative finishes, perfect swirls, or use those tip-thingies to make little flowers. My priority seems to be taste – plain and simple. And this cake tastes divine. It isn’t overly sweet – just a nice moist chocolate cake, perfect for a birthday or a celebration, or simply a dinner with some really fabulous boys in your life~


Chocolate Cake
adapted from Ina Garten

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F. Grease your cake pans.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended. Divide your batter between your cake pans – use any extra to make some cupcakes. I like to fill my 6″ rounds 2/3 full. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. Let cool for 10-15 minutes and then remove to a cooling rack to cool completely.

Salted Caramel
~wonderful for endless desserts!

Salted Caramel

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger… :)

Salted Caramel Frosting

2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)

1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.



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164 Responses to chocolate cake with {salted caramel} frosting

  1. Maija says:

    Sold!! I’m making one this weekend!!

  2. teresa says:

    Oh Kimberly~
    You know I LOVE Ina!
    This is the cutest most YUMMIEST~perfect little FANCY cake ever!
    Pinning this!
    Gotta make it!
    You live the SWEETEST most loveliest life on the farm!
    How’s the itty~bitty kitty?
    I know he~she’s been cuddled and snuggle with so much LOVE~
    I’ve got so many SWEET stray kitty stories.
    Hugs to you for a HAPPY weekend!
    I bet you are going to the Barn House! xo

  3. Oh, this sounds divinely delicious! definately going to try this soon, real soon. XO

  4. kristin says:

    I am soooo making this! I want to thank you. I said it on Facebook, but wish you to know. You are so creative and take advantage of your gifts be it making salted carmel or taking amazing pictures. You inspire me and I am just thankful for you.

  5. Karena says:

    Oh Kimberly, this looks absolutely delish and decadent!!

    Thank you so much for sharing!


    Art by Karena

  6. Veronique says:

    Well, I can attest this was delicious indeed. Merci encore, Kim ;-)

  7. lissa says:

    fan.tas.tic! I will try this one! awesome photos too! Have fun this weekend!

  8. simone says:

    Oh good lord, I am never going to fit in my swimsuit this summer ;) A-MAZ-ING!!!! X

  9. paige says:

    this looks & sounds amazing!

  10. Lori says:

    I have been waiting for this! I will file it away in a safe place as I know I will be making it soon. Happy week-end ~ have a blast ~ wish I was going with you. xo

  11. gina in RI says:

    sounds and looks irresistable!!

  12. Ange says:

    I just ate a WHOLE POT of salted caramel (from Guérande) instead of biting my nails, or swigging a bottle of champagne. They’ve just cancelled our flights to London and Azzy’s meant to be going on a week long horse camp. Remember French strikes??? I NEED YOUR CAKE NOWWWWW!!

  13. The gorgeous photos are satisfying enough for me!

  14. Suzanne says:

    Had to skip on over after
    hearing about this amazing
    cake from Jill. Loved, loved
    meeting you at BH. It’s always
    wonderful when someone is as
    special in person as they seem
    to be on their blog. Loving
    this amazing Northwest summer
    xx Suzanne

  15. melissa says:

    kim ~ this looks and sounds amazing. i’m wiping drool off of my keyboard, seriously.

  16. [...] the afternoon of watching my kids be delighted with gifts, I got inspired and made Mimi’s salted carmel chocolate cake (WARNING: HIGHLY ADDICTING) and we grilled steaks and drank some Prosecco (bubbly but cheap!) and [...]

  17. dad says:

    save some of this for the end of august

  18. Ciara says:

    Oh my! Now that looks like one serious must-try cake! Yum!

  19. Suzanne says:

    You cake looks so delicious!

  20. Oh my goodness!!!!! Just the perfect cake for my sweet daughters 17th birthday tomorrow!!!!! What a perfect time to make this beauty!!!! Thanks for sharing it……

    Michelle Torres

  21. teresa says:

    Making this cake for Greg’s birthday this week.
    Have never baked a really good cake like this.
    Greg’s getting my 6″ pans at Sur La Table today.
    On a scale from 1-10…how hard is the cake?
    Should I bake the cakes on Wed. and do the icing on Thursday for Thursday night?
    Hope mine turns out as lovely as yours~
    Happy Day Kimberly~

  22. [...] salted caramel frosting. last week i brought a cake to a bar for a friend’s birthday. i made a lot of new friends. i bet i would make more if i made this. [...]



  24. Kate says:

    Question: What brand is considered “good” cocoa?

  25. Oh my gosh that cake looks so good! Three layers? *swoon* Your dessert plate is lovely, too. :)

  26. [...] the topping, I made a salted caramel sauce and folded a few heaping tablespoons of that into stiff whipped cream. Mmm. The salted caramel [...]

  27. [...] can find the recipe here from Blackberry Farms. *Note: Make sure you remove your boiling sugar a little before the sugar by [...]

  28. KARENB says:

    I made this tonight. It is absolutely amazing!!!! I made the frosting a little thicker and swirled it on to make a little prettier. I drizzled (thin lines) of melted dark chocolate and then drizzled some of the carmel as well. WOW!!! Thanks so much for sharing!!!!

  29. jen resnick says:

    Looks divine! I am a great salted caramel lover myself and often make a salted caramel ice cream! Question here – what size cake pans did you use? I have a 10 1/2 x 3″ pan which I would like to use – so I need to know how to resize the ingredients.

  30. Jessica says:

    I’m planning on making this cake today. Does it need to be refrigerated?

  31. [...] on Blackberry Farm brings us another mind-blowing salted caramel experience with this gorgeous Chocolate Cake with Salted Caramel Frosting.  Caramel is one of those things that seems a little scary to make, but after reading [...]

  32. Kristen Hess says:

    this. looks. amazing.

  33. Leslie says:

    Made these as cupcakes today for my mom’s birthday and they were a hit!! That has got to be some of the best frosting I’ve had. YUM! I’ll definitely made again!

  34. [...] delicious and I love it because it is different and not a typical frosting. Of course I found the recipe on Pinterest and it sounded so good I had to try it! It was a little involved making the caramel but [...]

  35. Karen says:

    I am going to make this as cupcakes for a ladies’ valentine luncheon next week. I anticipate they will be amazing.

  36. Star says:

    I just made this cake and it rocked my world. It’s the best cake I have ever eaten. It was so good I had to blog about it. Thanks so much for sharing the recipe and for giving such good instructions.

  37. katy says:

    love love the icing made it to put on sugar cookies – cake will be tried later mmmm

  38. Julie C. says:

    This looks Yummy!! I am definitely trying this one out, thank you!

  39. Lisa L says:

    I never can figure out how to put white frosting on a chocolate cake without having a bunch of crumbs getting mixed in and it looks like choc chip ice cream instead! Is there a coating you can brush on cake before you frost it? Or would partially freezing the layers work?

    • Denise says:

      If you put a thin layer of icing on your cake (crumb Coat)then put it in the fridge for and hour, after that put your final icing coat on and you should have no crumbs in your icing.I also baste all my cakes with a simple syrup before icing it gives extra moisture and keeps down on the crumbs.hope this helps.

  40. Carol says:

    I haven’t made it yet but planning to this weekend. How long does the frosting last? If I frost cupcakes on Sunday will they still be good on Tuesday? Do they need to be refrigerated?

  41. Shelley says:

    Do you think this would adapt for cupcakes? Going to a big party and often more bite size things are easier to eat with 50 people..

  42. Jaclyn says:

    I saw this recipe on pintrest and decided to make it…ehhh…not so good. I spent most of my day making the cake, carmel, and icing from scratch to get a “not so great” piece of cake. I bake all the time so it’s not because of my skill. The cake texture was almost brownie like and the carmel icing was a little too salty once on top of the cake. I will not keep this recipe.

    • kimberly says:

      I respect your opinion. As a baker, I would love it if you had a fabulous chocolate cake recipe that you could recommend. I can’t explain the saltiness as I make that salted caramel all of the time and hadn’t had that complaint. The beauty of cake recipes as there is that there are so many, I am sure you have ones you love~

      • Vicky says:

        My frosting turned out a little too salty too. But otherwise wonderful. I use salted butter, so next time I just used half as much salt and it was perfect.

        • kimberly says:

          Hi Vicky,
          The first time I made it I used the salt I use for cooking, which has different sized granules. I found that I would hit a salty patch- not so good. I try to use a fine salt now as it ends up more evenly distributed.
          Thanks for letting me know!

  43. Jacqi says:

    I am so excited to have found this recipe! My daughter turns 18 on Saturday and she requested a chocolate caramel cake. I’ve had a tough time finding anything that requires a little more effort than a box cake mix and a jar of ice cream topping. Definitely making this one!!!

  44. wendy goldner says:

    You’re killing me! This looks divine!

  45. graziella says:

    omg!!!! if you haven”t made it , get to it, I swear you will not regret it!!! lol

  46. Rosetta says:

    This cake looks and sounds amazing, gotta make it soon!

  47. Gretchen says:

    Okay, that looks so delicious that I almost drooled on my keyboard. My birthday is in June and I have already chosen this as what I will eat that day. It may even be breakfast, lunch and dinner!!!

  48. [...] to make it again for my Pop-Pop’s 87th birthday.  When I first made this cake, I followed this recipe exactly.  While it was good and all, I knew that I had a better recipe for chocolate cake. [...]

  49. I have made this twice and I absolutely LOVE IT. The icing is by far the best icing I have ever tasted. While the cake is GOOD….I have to say that I like Ina Garten’s Beatty Chocolate Cake better than this one….I find it to be much more moist and full of chocolate flavor! Thank you SO much for this wonderful recipe…I will be making this again and again!!!!!

  50. I found this post on pintrest…and it looks soooo good! I’m curious about the frosting. I am making a wedding cake and wondered if you think it might hold up for a wedding cake (it’s in May and shouldn’t be really warm or humid). The frosting looks like it has a very soft texture. The bride wants a good tasting cake, and she wants the rustic looking frosting. The color and texture of this frosting look like it would be perfect for looking “rustic”. Thanks!

  51. Ruth says:

    My mom made this back in the 50′s…… only she used brown sugar and a lot more butter! Mmmmmmmmmmmmmmemories!

  52. [...] was looking at a recipe for salted caramel frosting, drooling, and though I wanted to make it right away, I just didn’t feel like working that [...]

  53. Mollie says:

    Just made this cake and LOVE it! The salted caramel icing is to die for! Definitely keeping this in my recipe book =)

  54. Lauren says:

    Made this cake yesterday for a good friends belated graduation party, with a dessert table full of goodies I was a little worried about how much I would come home with… but mine was the only plate licked CLEAN! What an awesome recipe… this one is a keeper for sure. Oh, and have you tried dunking fresh strawberries in the frosting? It’s a whole new level of wonderful. Thank you! ~ L

  55. [...] Chocolate cake with salted caramel frosting from Kimberly Taylor at Blackberry Farm Rate this:Like this:LikeBe the first to like this. Posted by Orn. Categories: Uncategorized. Leave a comment [...]

  56. FREIDA says:

    This recipe looks wonderful and I can’t wait to try it. Just wondering though if the lemon juice gives it a lemon flavor?

  57. [...] scoop in your caramel concoction and whip together. For measurements, we got the recipe from Blackberry Farm. Although, if we’re being honest we thoroughly enjoyed the images and commentary from Blooming on [...]

  58. Erin says:

    I made this frosting over the weekend and topped a “better than sex cake” with it instead of cool whip. I only put in two cups of powdered sugar because I didn’t want the frosting to be too sweet. It was a little runny immediately after making but once cooled it firmed up nicely. The frosting was amazing. I will be making this frosting again and again. I brought the cake in for my co-workers and it was a hit. They all want the recipe

  59. [...] recipe originally came from Kimberly at Life on Blackberry Farm, she explains the process very well so pop on over there for the full recipe and instructions. It [...]

  60. [...] Chocolate cake with salted caramel icing From Kimberly Taylor Images [...]

  61. Emily says:

    Does this cake have to stay refrigerated?

  62. [...] In the interest of complete randominity (which is not a word, but I’m too sleepy to think of a better choice at the moment), I am also going to include the recipe for a delicious salted caramel buttercream frosting I made this afternoon. It’s my own creation (by which I mean I mashed together the recipes found here and here). [...]

  63. Marilyn-DK says:

    I love the look of the cake (haven’t made it yet), but it was your remark about NOT making all the swirls and such that made me very happy.
    It seems everyone around me makes all the “accesories” for decorating, I just make a really great cake or whatever, don’t have the patience for all the rest, it looks gorgeous without it!!! Thanks, nice to know we are 2!!!

    • kimberly says:

      I am with you sister- taste wins over looks (and that doesn’t just go for cakes). I am not patient enough either- and really- you are just going to cut it all up, right? :)
      Make sure when you make the cake that you try the caramel before making the frosting- you will want to make caramel weekly after that!

  64. [...] Little Side Project  {2} REcipe {3} Style Me Pretty   {4} White Flower Farmhouse {5} Kimberly Taylor Images  From there, I collaborated with the Crave team to plan a menu of delicious cakes, cupcakes and [...]

  65. Heyentah says:

    Oh, this cake is perfection! If you only get to eat the tiniest bit of treats like cake, you want it to be scrumptiously worth each nibble and this one DELIVERS!

  66. Heyentah says:

    Oops, I meant to include a reference for the salted caramel sauce. I made this frosting the second time around using caramel sauce from and it was perfection, to-die-for yummy.

  67. [...] cake I was going to parade on it was a chocolate cake with salted caramel icing that I saw on this blog a while back and have been meaning to try out for ages. You see I’m in charge of making my [...]

  68. [...] frosting recipe is here.  I actually used a different chocolate cake recipe that I am particularly fond of, though the one [...]

  69. Melody says:

    Let me just say… this is Dee-Lish! I was seriously concerned with the 3 different recipes and how’d they all go together at the end. But, it wasn’t that bad, now that I’ve experienced it. The cake is so amazingly delicious!

    Thank you for the recipe! I made it on Saturday night with 2 6″ cakes. I had enough left over to make 9 cupcakes. There was plenty of frosting leftover. So maybe next time, I’ll thicken the middle layer with more of it.

    With 4 men eating this cake, 1 of which is not a dessert eater, they ALL agreed this one is a keeper and to be used either often or for every special occasion. I needed a new cake to bake so, well done and thank you!

    • kimberly says:

      I am so happy you enjoyed it Melody! I too feed lots of men and they really like this one. Make sure to save some of that salted caramel to put on ice cream, apples, and over popcorn!

  70. [...] I thawed out the cupcakes and whipped up some of this salted caramel frosting from Life on Blackberry Farm. [...]

  71. emily says:

    I found this on Pinterest thanks to your gorgeous photo! I just made it for a friend’s birthday, and couldn’t be happier. I love cake, and this one has quickly moved to the top end of the list of favorites!

  72. [...] Queenie birthday party! She requested a cake she’d seen right here on the blog…Kim’s fabulous salted caramel chocolate cake. [...]

  73. Illy M. says:

    I made the caramel/frosting for my friend’s birthday cake today and OH MAH LAWDY. It was sooooooo good. Cooking the caramel was a little nerve-wracking at first, but it turned out perfect (it stays blonde for a long time then gets very brown very quickly, so keep a sharp eye). I used more than a half tsp. of salt, but we like our caramel a little more on the tangy side.
    I also made the frosting without butter (my mom does Weight Watchers and I didn’t want to kill her lol), just the cream cheese and powdered sugar, and it was PERFECT. We have a bit left over and it can totally pass for ice cream sauce… :)

  74. Beki G says:

    I just made the salted caramel sauce and it was AMAZING! I want to eat it on everything! I want to make a batch for myself!

  75. Tegan says:

    natural or dutch cocoa?

  76. How did I miss this??? This looks seriously good, Kimberly!

  77. Sarah Cathryn says:

    Hi Kim, I was wondering why you used cocoa powder as opposed to chocolate solids? I’ve always leaned towards cakes with chocolate in, would you make any alterations if you were to use choccy instead?

    • kimberly says:

      Hi Sarah,
      I have used cocoa powder because it was in the recipe. However, I have been working with a number of chocolate recipes recently that have used chocolate solids and I think the next time I make this I will try it! I’m not sure what I will do and am guessing it will take a few tries to perfect it but if I do find a combination that works well I will update the post with the alterations and post it on my facebook page to let people know about it~
      Thanks for the suggestion,

  78. Hmm, got most of the way through making this and then saw the 6″ cake rounds. They MAKE cake rounds that aren’t 8″ or 9″?

    Sadly that’s all I’ve got and don’t really plan on buying new tiny ones, these have worked for 20 years. ;) But the icing is delicious and I can swap in a more reasonably sized chocolate cake recipe pretty easily.

    I’d add a note to new candy makers that the caramel making process (the swirling step) will seem to take FOREVER. Really, especially on an electric stove (no gas hookups out here in the country) this can take an age. Having someone to spell you on the swirling is a good idea. Keep at it, it WILL turn, but it will take a while.

    • kimberly says:

      Hi Josephine,
      I use 6″ rounds as I have a tray with six of them in one! The 8″ work just fine- the recipe calls for simply dividing the batter evenly into your cake pans.
      I hope you enjoy it!

  79. [...] a cake from scratch in years and I was really, really happy with the way it turned out.  I used this recipe from Kimberly Taylor Images that I found on Pinterest – I definitely want to make this again [...]

  80. Genevieve says:

    Thank you for a beautiful recipe! The cake was exactly like my Grandma used to make and the frosting was so easy and SO decadent. I made them as cupcakes and they went FAST!

  81. JaeLynn says:

    Have these in the oven now. The batter is so light (tastes yummy too) and can hardly wait until they’re done (doing cupcakes). Got 23 out of the batch – seems I may have filled the cups a bit more than I should have. Question: I was going to use an oversized star tip to pipe the frosting but from the photos, seems that may not work. What do you think?

  82. Tonja says:

    Just made your frosting to top a pumpkin cake (white cake mix and can of pumpkin), DELiCiOUS!!! My go to frosting from this day forth! Thanks for sharing!

  83. Shannon M says:

    Hi! I would love to make this for my friend’s birthday. I was wondering, to be more efficient, if I could make the icing the day before? I want the cake to be as fresh as possible but I won’t have enough time to make the icing and the cake part before taking it in to work that day. Would the icing be ok if I put it in the fridge and then rewhip when ready to frost?
    I’d like to make this next week so if you could reply, I would greatly appreciate it!! ;-)
    Thanks so much!!

    • kimberly says:

      Hi Shannon~

      While I haven’t made it ahead of time, I make the salted caramel often and it stores nicely in a sealed container in the fridge. I would make that the day before, and then simply finish the frosting recipe the day you want to use it. That should take long at all. Let me know how it turns out! I hope you love it as much as we do~


  84. Ragnhild says:

    Hey. Just made the cake for my birthday yesterday, and everyone loved it! Found the recipe on pinterest and it looked too good to resist. Luckily, I had leftovers, and it is even better today!

  85. Melissa says:

    Your cake looks DELICIOUS!!! I was torn between trying a Guinness Chocolate Cake and yours, and yours has won. I can’t wait to bake it! Your recipe makes 3 6″ cakes, right? But it should be fine to make 2 8″ or 9″ cakes, right? I don’t have 6″ tins.

  86. Shannon says:

    Thanks so much for your fast reply!! I really appreciate it. ;)

  87. Cassidy says:

    This looks simply DIVINE!!! Any idea how long I’d want to bake for if I’m doing it as cupcakes? (Little easier to share at work and school than a whole cake.)

  88. [...] Warm Apple Pie Pots from Roost, Sweet Potato Panna Cotta from Food & Wine,  Chocolate Cake with Salted Caramel Frosting by Kimberly Taylor, Pumpkin Cheesecake from My Baking Addiction, Pear Upside Down Cake from Bon [...]

  89. annie lent says:

    Hi! I found this recipe on pinterest. The chocolate cake is nothing short of divine. However, the frosting didn’t mix right. The caramel was hard and wouldn’t mix in with the rest of the ingredients. Please help! I would love to make this for my family for Thanksgiving.
    Thank you!

    • kimberly says:

      Hi Annie,
      I have never had the caramel go hard… The caramel should be slightly runny (so you can pour it over ice cream!) when finished. You may want to try it again as if the caramel turns out it should all go well~ Let me know!

  90. [...] no?  I decided to move away from buttercream and instead went with this salted caramel cream cheese frosting recipe (which was neither as salty nor as caramelly as I …  I don’t think it has the stiffness or stamina of buttercream, but it tastes loads better. [...]

  91. Jenni says:

    How can I replace the corn syrup? Se don’t have that stuff in Finland :(

  92. Jenni says:

    Hmm… I don’t think so :(

  93. Crickett says:

    I used this salted caramel frosting recipe on my chocolate cake this weekend. It was a huge hit. My husband is still raving about it. Thank you for sharing!

  94. Joe says:


    My wife and I have made your salted caramel numerous times, and ALWAYS love it. I was just curious if you use salted or unsalted butter in making the sauce. We’d like to can some and send it to various family members for Christmas! Thanks so much!

    • kimberly says:

      Hi Joe~
      I usually use salted butter. It is probably against all baking rules but honestly, I often buy salted butter so that is what I have on hand. Isn’t it fabulous? I love using it for gifts- as well as on popcorn or for dipping apples.
      I’m so happy you like it! Thanks for telling me,

  95. [...] year on my birthday I ate my mom’s blueberry pancakes and bacon, gobbled this cake (Deborah told me it’s quite possibly the best cake she’s ever eaten), and cackled [...]

  96. sheri says:

    yummoooooo. i am making for sure.

  97. Kady says:

    Eek! I am already making the caramel, and I didn’t realize I needed lemon juice. Will I be in trouble without it?

    • kimberly says:

      Well, as I didn’t see this until now- I bet you know more than me! :) I would love to know how it worked out as I never knew why it was called for in the first place~

      • Kady says:

        I think it’s fine; the icing turned out great and I ate the leftover caramel with some apples before anyone in my family even got a taste. I did have some trouble with the salt, though: it didn’t dissolve well. I used Fleur de Sel, from France, and it clumped up & stuck on the bottom of the caramel pan. I made some salted caramels for Christmas presents, and that recipe called for the salt to be dissolved along with the heavy cream & butter mixture before adding these items to the sugar/corn syrup/water, which worked well. Here’s a link to that recipe, if you’re interested:

        The cakes turned out beautifully; can’t wait to try it all together!

  98. Koren says:

    For Kady – Kosher salt is hollow, which makes it behave differently from solid-core salts like the Fleur. The Fleur salt also has a higher moisture content which may have contributed to the clumping.

    This chocolate cake recipe sounds absolutely delish and I am putting on my list of must-makes. Oh – the salted caramel icing sounds absolutely scrumptious!! Thx for this!!

  99. Kelly says:

    I am wanting to make 1 6in cake with this, and the rest cupcakes. Will that work, do you think? And do you have an idea on the time I would need to bake the cupcakes for vs. the cake? Thanks so much!!

    • kimberly says:

      As I don’t have a definitive answer for you, I would say begin using a toothpick to check the status of the cupcakes at around 13 minutes. I would check them every few minutes after that based on what you see on the toothpick, and when it comes out clean you are done! You may want to make extra salted caramel- it is addictive!

  100. Amy says:

    Wow this was amazing! I made this into cupcakes for my husband’s birthday! Everyone loved them and they were georgous! I made the cupcakes the night before and made extra caramel to use as filling as well. Thanks for the amazing recipe.

    • Audrey Morrison says:

      You said you made them as cupcakes? I’m looking to do the same thing, how long did you bake them for? Thanks!

  101. Cindy says:

    I made this today and the icing is THE. BEST. ICING. EVER. I couldn’t stop eating the caramel. Sadly, all I had was two 9 inch pans and I don’t think there is enough batter for two pans that size. The cakes were a little thin. But, that’s okay. I’m making it again next weekend for a friend’s birthday and I will just increase the recipe by half. Should be great!!! Thank you for sharing this wonderful recipe!

  102. Diana says:

    THANK YOU for this icing recipe! I needed a non-chocolate cake for a party tomorrow but didn’t want to make another vanilla buttercream frosted cake. I just finished frosting an almond vanilla cake with this salted caramel frosting, and I want to tell our guests that we didn’t make cake and eat it all with a fork right now.

  103. [...] I figured that the cake, being vanilla needed a bit of flavour.  I had seen a recipe for a Salted Caramel Cream Cheese Frosting with a chocolate cake a little while ago and figured this would be a nice subtle flavour to put [...]

  104. [...] Salted Caramel (from Kimberly Taylor Images) [...]

  105. [...] salted caramel. So, off to Pinterest I went, and look what I found! This wonderful recipe is from Kimberly Taylor Images. Now, this recipe is for frosting. But the part of the recipe I fell in love with was the caramel. [...]

  106. Sadseal says:

    This recipe sounds delicious. I’d love to try it but I had one question. Does the icing need to be refrigerated because of the cream cheese? How long will it last out on the counter?

  107. Screendoorgirl 3 says:

    Looks awesome! Seems like more work than I normally put in, but I’ll give it a shot.. Seems worth it. Thanks!

  108. [...] Original recipe can be found here [...]

  109. Lynn says:

    Thanks for the recipe I’m trying it right now and hoping it turns out ok I was wondering I know it’s difficult and might change with different stoves but is there anyway to give approximate time for the Salted Carmel??
    My gas burner goes from 1-9 then has a high mark I set it at 6 and combined the first 3 ingredients and it seemed like it started to boil before I thought the sugar was all dissolved and i never really got a good amber color after 5 minutes of swirling. I’m fairly new to baking so approximate would really help – thanks

    • kimberly says:

      Hi Lynn,

      I wish I could be more help but all I can say is that I err on the side of lower and slower, and so it takes me a good 10-15 minutes to get it amber. I think it takes longer than people anticipate it will!

      Good luck!

  110. […] Chocolate Cake with Salted Caramel Frosting / Kimberly Taylor Images […]

  111. dw says:

    I’m in love with everything caramel and salted right now and I can’t wait to try this recipe. I’m curious though – why the lemon juice in the caramel? Is it intended to cut down on the sweetness? Or chemically does it do something else to/for the caramel?

    • kimberly says:

      dw- I wish I could give you an answer. I doubt it has to do with cutting down the sweetness but more likely some sort of chemical reaction that allows it to be the amazing caramel that it is! Let me know how it goes~ x

  112. […] inspired by and […]

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