Salted Caramel Mocha Cake: A Love Letter to Coffee, Chocolate, and Salted Caramel

Let’s start with the truth: there are few combinations more universally adored than chocolate, coffee, and salted caramel. They’re like the ultimate power trio—each one strong enough to hold its own but utterly irresistible when they come together. And that’s exactly what this Salted Caramel Mocha Cake brings to the table.

Now, before we dive into tips and tricks to make this cake sing, let’s talk about something that’s just as important as the flavor: getting the darn thing out of the Bundt pan in one piece. Because let’s be real, there’s nothing more disheartening than baking what you know is a masterpiece, only to have half of it cling to the pan like a stubborn guest who doesn’t know when to leave.

The Art of Preparing Your Bundt Pan

Here’s where we’ll save you from tears and tantrums: greasing and flouring your Bundt pan properly. This step might not seem like the star of the show, but it’s the unsung hero that determines whether your cake emerges gracefully or… not. Here’s what I’ve learned from experience:

1. Use Oil, Not Butter: It’s tempting to reach for butter, but it can actually make cakes stick because the milk solids can cling to the pan. A neutral oil (like vegetable oil) works wonders.
2. Flour Is Your Best Friend: After oiling, add a generous amount of flour. Tilt and tap the pan so the flour coats every groove. Then, knock out the excess. If you’re making a chocolate cake, use cocoa powder instead of flour to avoid white streaks on your cake.
3. Take Your Time: Don’t rush this step. It’s worth the extra few minutes to ensure a clean release.

Still nervous? There are excellent baking sprays that combine oil and flour in one—like magic in a can. Just make sure you spray every nook and cranny.

Cooling a Bundt Cake Without Drama

Here’s the thing about cooling a Bundt cake: patience pays off. Most recipes will tell you to let the cake sit for about 10–15 minutes before attempting to remove it from the pan. But I’ve found that waiting closer to 20 minutes can actually work better. Here’s the sweet spot:

• Too Hot: If you try to remove the cake immediately, it’s more likely to fall apart.
• Too Cool: If you wait too long, the caramelized sugars might harden and glue the cake to the pan.

After 20 minutes, give the pan a gentle jiggle to see if the cake starts to loosen. If it doesn’t budge, place a damp kitchen towel over the pan for a few minutes to create a little steam—this trick works wonders for stubborn cakes.

Salt: The Secret Ingredient You Never Knew You Needed

Let’s take a moment to appreciate the role of salt in this cake. It’s not just there to make the caramel “salted.” Salt amplifies flavors, balances sweetness, and brings complexity to both the chocolate and coffee elements of the cake. I used Jacobsen Salt Co.’s Pure Flake Sea Salt, and let me tell you, it’s a game-changer.

Jacobsen’s salt has a delicate crunch and clean taste that makes it stand out. It’s harvested from the cold, pristine waters of the Oregon coast, and you can taste the difference. If you’re going to splurge on one ingredient, let it be this. Bonus: it looks gorgeous as a finishing touch.

Tips for Nailing That Salted Caramel Drizzle

Salted caramel can seem intimidating, but it’s actually one of the easiest things to make once you know the basics:

1. Stay Focused: Sugar goes from caramelized to burnt in seconds, so don’t step away from the stove.
2. Use Room-Temperature Ingredients: Cold butter or cream can cause the caramel to seize. Let them warm up a bit before adding.
3. Be Generous with Salt: Taste as you go. You want the salt to stand out but not overwhelm.
4. Reheat as Needed: If your caramel thickens too much while the cake cools, gently warm it to make it pourable again.

Pro tip: Reserve some caramel for dipping apple slices or drizzling over ice cream. You’ll thank me later.

Your Turn to Bake!

Feeling inspired? I hope so! This Salted Caramel Mocha Cake is more than a dessert; it’s an experience. Whether you’re baking it for a celebration or just because it’s a Monday and you need a pick-me-up, this cake delivers.

If you’re ready to take your baking game to the next level, grab your favorite Bundt pan, stock up on Jacobsen Salt Co.’s Pure Flake Sea Salt, and get started. And if you make it, I’d love to hear about your experience. Did you find the tips helpful? Did you tweak the recipe? Tag me on social media or drop a comment below—I can’t wait to see your creations!

Now, go bake something amazing. You’ve got this!

Need more dessert inspiration? Check out some of my other favorite sweet treats here!

Print Recipe

Salted Caramel Mocha Cake

Salted Caramel Mocha Cake, topped with salted caramel, perfect for coffee lovers craving a rich bold dessert

Prep Time25 minutes mins

Cook Time55 minutes mins

Cool22 minutes mins

Total Time1 hour hr 42 minutes mins

Course: Dessert

Servings: 12 slices

Equipment

• Bundt pan
• Stand mixer or large mixing bowl
• Hand or stand mixer
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons
• Kitchen Scale (optional)
• Saucepan
• Heatproof spatula
• Wire cooling rack

Ingredients

For the Cake:

• 1 3/4 cups all-purpose flour 220g
• 3/4 cup unsweetened cocoa powder 75g
• 2 tsp baking powder 8g
• 1/2 tsp baking soda 3g
• 1/2 tsp fine sea salt 3g
• 1 cup granulated sugar 200g
• 1/2 cup packed light brown sugar 110g
• 1 cup unsalted butter softened (227g)
• 4 large eggs about 200g
• 1 tsp vanilla extract 5g
• 1/2 cup strong brewed espresso cooled (120ml)
• 1/2 cup buttermilk 120ml
• 1/2 cup sour cream 120g

For the Salted Caramel Drizzle:

• 1 cup granulated sugar 200g
• 6 tbsp unsalted butter cubed (85g)
• 1/2 cup heavy cream room temperature (120ml)
• 1/2 tsp sea salt 3g, or to taste

Instructions

For the Cake:

Prepare the Pan:

• Preheat your oven to 350°F (175°C). Thoroughly oil AND flour a Bundt pan, making sure all grooves are coated. If not, the cake may not come out of the pan.

Mix the Dry Ingredients:

• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside.

Cream the Butter and Sugars:

• In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar with a hand or stand mixer until light and fluffy (about 3–4 minutes).

Incorporate the Eggs and Vanilla:

• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine the Wet Ingredients:

• In a small bowl, mix the cooled espresso, buttermilk, and sour cream until combined.

Combine Wet and Dry Ingredients:

• Alternately add the dry ingredients and espresso mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.

Bake the Cake:

• Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
• Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool the Cake:

• Let the cake cool in the pan for 15 minutes. Carefully invert it onto a wire rack to cool completely.

For the Salted Caramel Drizzle:

Melt the Sugar:

• In a medium saucepan over medium heat, melt the sugar, stirring constantly with a heatproof spatula until it turns a deep amber color.

Add the Butter:

• Carefully whisk in the cubed butter. The mixture will bubble up—stir until fully incorporated.

Add the Cream:

• Slowly pour in the heavy cream while stirring. Let the caramel cook for 1–2 minutes until smooth and slightly thickened.

Season the Caramel:

• Remove from heat and stir in the sea salt. Let the caramel cool slightly before using.

Assemble the Cake:

• Once the cake is completely cooled, drizzle the salted caramel over the top, letting it cascade down the sides.
• Optionally, sprinkle with a pinch of flaky sea salt or chocolate shavings for garnish.

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