Cinnamon Salted Caramel Chocolate Cake
An indulgent and decadent cinnamon salted caramel chocolate cake, the perfect sweet treat for any occasion!
Prep Time1 hour hr
Cook Time1 day d 6 hours hrs
Total Time1 day d 7 hours hrs
Course: Dessert
Cuisine: American
Servings: 15 servings (one 3-layer cake)
Calories: 567kcal
Cinnamon Chocolate Cake
- 1 ¾ c flour
- 1 ¾ c granulated sugar
- ¼ c brown sugar
- ¾ c cocoa sifted
- 1 ½ Tablespoon cinnamon
- 2 Tablespoon baking soda
- 1 Tablespoon baking powder
- 1 Tablespoon salt
- 1 c buttermilk room temperature
- ½ c canola oil
- 2 eggs room temperature
- 2 Tablespoon vanilla
- ¾ c boiling water
Cinnamon Salted Caramel Filling
- 1 c sugar
- 6 Tablespoon butter
- ⅔ c heavy cream
- 1 Tablespoon cinnamon
- ½ Tablespoon vanilla extract
- ¼ Tablespoon coarse salt
- 2 c powdered sugar
Chocolate Frosting
- 1 stick butter
- ⅔ c cocoa
- 3 c powdered sugar
- ⅓ c heavy cream
- 1 Tablespoon vanilla
- seeds of 1 vanilla bean pod optional
- ¼ Tablespoon coarse salt
- garnish with cinnamon sticks
- *cake and frosting adapted from Hershey's
cake
Preheat oven to 350. Grease and flour three 8" cake pans then line with circles of parchment paper.
Sift together sugars, flour, cocoa, cinnamon, baking powder, baking soda, and salt in mixer. Add buttermilk, oil, eggs, vanilla, beat on medium speed 2 minutes. Slowly add in boiling water.
Divide evenly among three cake pans. Bake 30-35 minutes, or until inserted toothpick is clean when removed. Cool in pans 10 minutes, flip over, remove parchment paper, and let cool completely on cooling racks.
caramel filling
Melt sugar in large, sturdy saucepan over medium-low heat until completely melted and amber in color. To slowly heat and melt the sugar will take a bit, about 15-20 minutes.
Warm cream and butter in microwave, about 45 seconds.
Quickly stir in butter and heavy cream, being careful as it will bubble up. Stir until all melted and mixed together.
Stir in cinnamon, vanilla extract, and coarse salt.
Pour into heatproof container and refrigerate until completely cool.
When completely cool, pour into mixer. With whisk attachment, whisk caramel until it begins to lighten in color and gain a fluffy consistency. Add powdered sugar and continue whisking until filling is fluffy and creamy.
frosting
Melt butter, whisk in cocoa until dissolved.
Alternately add powdered sugar and heavy cream until spreading consistency. Mix in vanilla, vanilla bean seeds, and coarse salt.
to assemble cake
Spread half of caramel filling onto first layer of chocolate cake.
Repeat with next two layers of chocolate cake and remaining filling. Top with third layer of chocolate cake.
Frost. Garnish with cinnamon sticks
Calories: 567kcal | Carbohydrates: 97g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 477mg | Potassium: 219mg | Fiber: 3g | Sugar: 80g | Vitamin A: 435IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 2mg