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Salted Caramel Mocha Cake

Salted Caramel Mocha Cake, topped with salted caramel, perfect for coffee lovers craving a rich bold dessert
Prep Time25 minutes
Cook Time55 minutes
Cool22 minutes
Total Time1 hour 42 minutes
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.