Baking · Cakes · Chocolate

4-Layer Chocolate Fudge Cake with Salted Caramel Buttercream

This week I’m showing you how to make this ultimate layer cake with chocolate and salted caramel. I planned this recipe out and I’ve only just finally got round to baking it. The cake consists of 4 tiers of chocolate fudge cake layered with salted caramel buttercream. Make for special occasions such as birthday’s or just as a weekend treat and it will go down a treat.

Chocolate Fudge Cake with Salted Caramel Buttercream Frosting

cake mix


Chocolate Fudge Cake –

210g (1 and 3/4 cups) plain flour (all purpose)

400g (2 cups) caster sugar

2 teaspoons bicarbonate of soda (baking soda)

1 teaspoon baking powder

1 teaspoon salt

(3/4 cup) good-quality cocoa powder

2 medium free-range eggs

240ml (1 cup) buttermilk

120ml (1/2 cup) vegetable oil

240ml (1 cup) hot coffee

Salted Caramel Buttercream –

150g unsalted butter, softened at room temperature

300g icing sugar, sifted

Large pinch sea salt

1 x 397g (14 ounce) can readymade caramel or dulce de leche


1. To make the cake: Preheat your oven to . Line two 8 or 9-inch inch cake tins with some baking parchment and grease the sides with butter. Sift all the dry ingredients into a large mixing bowl (the flour, sugar, bicarb, baking powder, salt and cocoa.) Mix with a wooden spoon until combined.

2. Now add the eggs, buttermilk, oil and the coffee. Whisk until all the ingredients are well combined and they are no lumps in the batter.

3. Distribute the cake mix into the tins and then bake for 35-40 minutes or until the cakes are well risen and a cake tester comes out clean. Once cooked, allow to cool in tins for 30 minutes then remove from tins and leave to cool completely on a wire rack.

4. To make the buttercream: In the bowl of an electric stand mixer, add the butter, the icing sugar and the vanilla. Whisk on low speed for until the mixture comes together, then gradually turn the speed up to medium and whisk for 5 minutes until the buttercream is very pale and light in colour. Then gently fold in the caramel and salt.

5. To assemble the cake: Cut each half into half again- so you have four layers of cake. Place one layer of cake down on a cake stand. Spread about a heaped tablespoon of the buttercream on and spread over. Then top with another layer of cake, spread with buttercream. Repeat this step with the other 2 layers of cake. Then spread a nice layer of the buttercream over the top of the cake. Then I topped the cake with some delicious chocolate caramel pieces.

constructing the cake

cake cara choc



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54 thoughts on “4-Layer Chocolate Fudge Cake with Salted Caramel Buttercream

  1. What an absolutely gorgeous cake! I love salted caramel with anything and it is absolutely perfect with chocolate cake. Thanks so much for introducing me to your blog. I will be following along!

  2. WOW! This cake is amazing. I love salted caramel and it’s just perfect with chocolate. This is the perfect cake to celebrate. Congratulations on the features 🙂

  3. Jessica, congratulations on the Good Food inclusions, well done! Thank you for stopping by Good Things. Am now off to investigate your lovely blog xo

  4. Oh I SO want to sink my fork into this cake!! I LOVE salted caramel, and with chocolate!!!……….I’m coming over!!!! 🙂 Congrats on your feature! That is SO exciting!!!

    Renee @ Two in the Kitchen

  5. Just found you and your beautiful blog, this cake is totally droolworthy!! Congratulations on the feature. I love salted caramel and together with the deeply dark chocolate cake, what a wonderful combination it is!!!

  6. CONGRATULATIONS on your news! I can see why… 🙂 this cake looks amazing! I absolutely love the chocolate-y goodness of it, and that salt and caramel picture? My mouth watered! I can just imagine devouring it!

  7. This looks absolutely divine, I love salted caramel! Impressed with the BBC feature, though can see why, love the tips and pictures, and still marvelling at that pouring shot, dropping in from #recipeoftheweek.

  8. Congratulations on your wonderful news…. you must be walking on air!

    Now let’s discuss this cake. Deliciously sinful. Sinfully decadent. Absolutely gorgeous. And one I need to try very soon. Just lovely. SUPER impressive!!

  9. Congratulations Jessica! That’s so cool!
    And this cake looks wonderful! 4 layers? Caramel? Fudge? Oooohhhh how delicious!

  10. What a gorgeous looking, and delicious sounding cake! Congrats on all the good news you’ve received – this cake is a fab way to celebrate. =)

  11. Congrats on being published in BBC Good Food AND on being featured! That’s awesome!

    This cake sounds like it would be awesome for any kind of celebration… and I kind of want to lick my screen now, soooo…. good job!

  12. Congrats, Jessica! Such exciting news! And what a great way to celebrate – this cake looks divine! Is there anything better than salted caramel buttercream? I really don’t think so!

  13. Oh My gosh .that looks DEVINE….i could dive in that right now…please may i?! that is how all chocolate cake should look…and that buttercream…..Im so trying this!!

  14. Chocolate, fudge and salted caramel are my favorite things! I cannot have this cake near me!
    Congrats on being featured in the magazine!

    1. Hi Kimmy. Yes you can cover the cake with fondant roll out icing. The frosting needs to be changed – as the caramel frosting for this recipe doesn’t make enough to cover the outside of the cake.
      I would recommend using a your favourite chocolate fudge icing for this cake.

  15. Hey! Do you know a recuperação for caramelo buttercream? I don’t want Tô do salted caramelo buttercream

  16. Hi Jess I love your recipes and would love to try this one however you have missed out the oven temperature. Could you please let me know? I have a fan assisted oven. Thanks

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