Salted Chocolate Caramel Cake

Salted Chocolate Caramel Cake
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Calories 373 cals
Total Fat 19 g
Cholesterol 60 mg
Dietary Fiber 2 g
Sodium 322 mg
Protein 5 g
Total Carbohydrate 49 g

Prep Time: 25 Minutes

Time to Table: 1 Hour 45 Minutes

Serves: 16


  • 1/2 cup vegetable oil
  • 1/4 cup butter, softened
  • 2 ounces bittersweet chocolate, melted and cooled slightly
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 3/4 cup Daisy Sour Cream
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 11 ounce package caramels, unwrapped
  • 2 tablespoons cold butter
  • 1/2 cup Daisy Sour Cream
  • 1/2 teaspoon flaked sea salt


Heat the oven to 350 degrees. Grease and flour a 12-cup fluted tube pan. In a large bowl, beat the oil, 1/4 cup softened butter, chocolate, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Add the eggs and ¾ cup sour cream. Beat on low speed until mixed, scraping the sides of the bowl if necessary. Beat on medium speed until creamy. Add the flour, cocoa powder, baking powder, baking soda and ½ teaspoon salt. Beat on low speed until moistened. Beat in the milk. Beat on medium speed until creamy and smooth, scraping the sides of the bowl if necessary. Spoon and spread the batter into the prepared pan. Bake for 38 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove from the pan and cool completely on a cooling rack (about 30 minutes). Meanwhile, in a small saucepan, melt the caramels and 2 tablespoons cold butter over low heat, stirring frequently. Remove from the heat. Stir in 1/2 cup sour cream until smooth and creamy. Cool until slightly warm or completely cooled. Drizzle some of the glaze over the cake. Sprinkle with the sea salt. Serve individual slices with remaining caramel sauce.


Average Rating:
5 out of 0 5
Scooter 12/29/2016

Delicious cake! Need to eat gluten-free, so I tweak all recipes so they are gluten-free. This was easy to convert, and it turned out fantastic!! Used a vanilla drizzle instead of the caramel. A huge hit with the family and friends. I really use Daisy sour cream in so many baked goods' recipes because it is essential in making my gluten-free goodies so moist and yummy!

ahendrickson 12/13/2016

I don't know about you, but I hadn't thought of putting sour cream in a cake. It made my cake even more moist

tazbear89 09/07/2016

My daughter received a purple ribbon for this cake at our 4H County Fair and now she is competing at the state level. We have to make it for ourselves soon so we know what we are missing out on.

Lori 12/09/2015

Oh my goodness! This cake has it all. What could be better than chocolate topped with caramel and sea salt? Yum!

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