SALTED CARAMEL CHOCOLATE CAKE

I have some exciting news today!!!

Today is my first contributor’s post for Somewhat Simple. Have you ever been to Stephanie’s blog? She has recipes, crafts, and computer tips over there. There is truly something for everyone to see. I am excited to share a decadent dessert on her site for the next three months.

Usually, I am a big fan of using boxed cake mixes to create fun cakes and cupcakes, but today I am sharing a homemade cake recipe with you. I love using coffee as the liquid in this cake to boost the chocolate flavor a little more. You will not taste the coffee at all. This salted caramel mocha bundt cake is another one of my favorite cakes that uses coffee!

This cake is baked in a 9×13 pan and then cut in half to create the layers in the cake. A salted caramel frosting holds the two cake layers together, and a chocolate frosting covers the entire thing. It’s so good!!!

Ingredients

For the Cake
2 1/4 cups flour
1 1/4 cups sugar
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup oil
3 eggs
2 teaspoons vanilla
3/4 cup buttermilk
3/4 cup strong brewed coffee, cooled
For the Salted Caramel Frosting
1/2 cup butter
1/2 teaspoon vanilla extract
1/4 cup caramel ice cream topping
1/2 teaspoon sea salt
2 1/2 cups powdered sugar
1 teaspoon whipping cream
For the Chocolate Frosting
1/2 cup butter
1/4 cup shortening
1/2 teaspoon vanilla extract
1/4 cup cocoa powder
1 cup powdered sugar
2 Tablespoons whipping cream

Instructions

Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
Combine all the dry ingredients in a mixing bowl. Whisk together the oil, eggs, vanilla, buttermilk, and coffee in a separate bowl.
Slowly add the egg mixture to the dry ingredients. Beat for 2 minutes on low. Pour into the prepared pan. Bake for 27-28 minutes. Cool completely.
Cut the cake in half, so you have two equal smaller rectangles. Cover and set aside.
In a mixing bowl, cream the butter, vanilla, caramel, and salt. Slowly add the powdered sugar and milk. Beat until creamy.
In another mixing bowl, cream the butter, shortening, and vanilla. Slowly add the powdered sugar, cocoa, and milk. Beat until creamy.
Spread the salted caramel butter cream on top of one cake rectangle. Top with the other cake piece. Cover the entire cake with the chocolate butter cream. Store covered in the refrigerator for 3-4 days.