Salted Caramel Six Layer Chocolate Cake Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 45 mins total: 3 hrs 20 mins Servings: 12 Yield: Makes one 9-inch cake Salted-Caramel Six-Layer Chocolate Cake

Ingredients For the Cake Unsalted butter, room temperature, for pans 3 cups all-purpose flour, plus more for pans 3 cups granulated sugar 1 1/2 cups unsweetened Dutch-process cocoa powder 1 tablepoon baking soda 1 1/2 teaspoons baking powder Coarse salt 4 large eggs 1 1/2 cups low-fat buttermilk 1/2 cup plus 2 tablespoons safflower oil 2 teaspoons pure vanilla extract For the Caramel 4 cups granulated sugar 1/4 cup light corn syrup 2 cups heavy cream Coarse salt 2 sticks cold unsalted butter, cut into tablespoons For the Frosting 1/4 cup plus 2 tablespoons Dutch-process cocoa powder 2 sticks unsalted butter, room temperature 1/2 cup confectioners’ sugar Coarse salt 1 pound semisweet chocolate, chopped, melted, and cooled Garnish: flaked sea salt, such as Maldon

Cook’s Notes To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking). When finished, the frosted cake can be refrigerated for up to 3 days.

Gallery Read the full recipe after the video.

Recipe Summary prep: 45 mins total: 3 hrs 20 mins Servings: 12 Yield: Makes one 9-inch cake Salted-Caramel Six-Layer Chocolate Cake

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 45 mins total: 3 hrs 20 mins Servings: 12 Yield: Makes one 9-inch cake

Recipe Summary

prep: 45 mins total: 3 hrs 20 mins

Servings: 12 Yield: Makes one 9-inch cake

prep: 45 mins

total: 3 hrs 20 mins

prep:

45 mins

total:

3 hrs 20 mins

Servings: 12

Yield: Makes one 9-inch cake

Makes one 9-inch cake

Salted-Caramel Six-Layer Chocolate Cake

Ingredients

Unsalted butter, room temperature, for pans 3 cups all-purpose flour, plus more for pans 3 cups granulated sugar 1 1/2 cups unsweetened Dutch-process cocoa powder 1 tablepoon baking soda 1 1/2 teaspoons baking powder Coarse salt 4 large eggs 1 1/2 cups low-fat buttermilk 1/2 cup plus 2 tablespoons safflower oil 2 teaspoons pure vanilla extract
4 cups granulated sugar 1/4 cup light corn syrup 2 cups heavy cream Coarse salt 2 sticks cold unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons Dutch-process cocoa powder 2 sticks unsalted butter, room temperature 1/2 cup confectioners’ sugar Coarse salt 1 pound semisweet chocolate, chopped, melted, and cooled Garnish: flaked sea salt, such as Maldon

Directions

Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.

Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.

Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.

Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners’ sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.

Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.

Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

Cook’s Notes

To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking). When finished, the frosted cake can be refrigerated for up to 3 days.

Reviews (78)

 Add Rating & Review     1726 Ratings   5 star values:        514    4 star values:        584    3 star values:        398    2 star values:        187    1 star values:        43

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Reviews (78)

Add Rating & Review     1726 Ratings   5 star values:        514    4 star values:        584    3 star values:        398    2 star values:        187    1 star values:        43

Add Rating & Review

1726 Ratings 5 star values: 514 4 star values: 584 3 star values: 398 2 star values: 187 1 star values: 43

5 star values: 514 4 star values: 584 3 star values: 398 2 star values: 187 1 star values: 43

Martha Stewart Member     Rating: 5.0 stars       11/20/2020   This is the best cake EVER! Yes it is a lot of work, but so worth it. My husband calls it the "death by chocolate cake" and requests it a couple times a year. Normally when he really likes someone and wants them to get excited about it as he does EVERY TIME. I also have made the caramel sauce for friends as gifts for Christmas. Add a spoonful to your coffee and your are in heaven.  

Martha Stewart Member     Rating: 5.0 stars       10/15/2020   Simply DELICIOUS the Perfect cake!  

Martha Stewart Member     Rating: 5 stars       10/28/2019   the most delicious chocolate cake I have made.  

Martha Stewart Member     Rating: 5 stars       10/20/2019   This is a spectacular cake! Last year, it went for $1700 at our church’s annual auction to raise funds for kids to go to camp! I have taken a shortcut sometimes to save time and effort. 13X9 pan, poke holes in the cake, and pour the caramel into the holes. Not as stunning a presentation, but takes about 1/4 the time to assemble😁  

Martha Stewart Member     Rating: 5 stars       09/03/2019   I just made this for my friend's birthday. It was not easy, but the end product was WELL WORTH IT. A few items of note: 1) I don't care that it doesn't list water in the recipe ingredients, like many of you do. 2) Make this cake in stages: 3) Make caramel a few days before. It's fiddly, and you'll know if it's "right" after you refrigerate it and you turn the container and it doesn't move. When you are finished making the caramel at the stove, have five containers ready and pour 3/4 cup into each container, so they're "ready to go" when you make each layer of the cake. After doing this you should have almost exactly 1 cup of caramel leftover (to dip granny smith slices into later!!!!). 4) Make the cakes the day before and wrap/refrigerate, so they're easier to cut and level. 5) Take the caramel out of the fridge the night before you assemble, so it's at room temperature when you do work with it. The less you have to do the day of construction, the easier this cake will come together. 6) All the extra scraps you save from leveling it, put into a container with some of the extra caramel (layered through it). You'll have extra frosting leftover as well, so you're saving yourself an extra two slices of cake by doing this! 7) My frosting took over an hour, possibly more, to set at room temperature. don't put in the fridge to set it. While it was setting, I was leveling and cutting each of the cakes. 8) Use a cardboard cake board to set up the cake upon so you can move it as needed. 9) Every time I applied a layer of caramel (leaving 1 cm at edge), and then put another chocolate cake layer on top, I put it in the fridge for 10 minutes to set the caramel a bit more. I did this for every single layer, and amazingly I was still able to shift the layers as needed to make the cake straight. After applying the frosting which I swirled nicely and then applied the sea salt, I put in the fridge to finally set. This cake is well worth the effort. And please tell your guests you really only need to take a SLIVER of the cake to eat, as it's so rich you don't need any more. Good luck!  

Martha Stewart Member     Rating: 5 stars       03/31/2019   I make this cake for my husband every year in his birthday! It is hard work, but worth it. Stick to the directions exactly and it will turn out like a dream!  

Martha Stewart Member     Rating: 5 stars       02/14/2019   Is coarse salt is the same as kosher salt? Thank you!  

Martha Stewart Member     Rating: Unrated       04/05/2017   Yes, a labor-intensive cake, but ultimately amazing. Only slightly annoyed about lack of mention of water in the ingredients list...not a deal-breaker for me. And the frosting for this has become my go-to chocolate frosting. It's stupendously delicious!  

Martha Stewart Member     Rating: Unrated       05/08/2016   If you have unlimited resources and time, then make this recipe. I was really disappointed with it. I was happy with my Carmel and good thing since I have like a pound of it left over. Save yourself and make a box cake or a much simpler recipe and buy the Carmel in jars... Just like everyone else says here in the comments.  

Martha Stewart Member     Rating: Unrated       02/24/2016   I have not made this cake, nor will I as have noticed errors in the ingredients list. Directions for both cake and caramel call for water. Water is not listed in the ingredients list. Is there someone from Martha Stewart who reads these comments and can correct the problem? Some similar comments are from 2015 and still no correction nor clarification.  

Martha Stewart Member     Rating: Unrated       08/30/2015   There is an error in the directions. The first step says add 1 1/2 cups warm water. It should say 1 1/2 c of buttermilk!  

Martha Stewart Member     Rating: 5 stars       08/29/2015   Hello Martha, I have made this cake twice and love it. Easy to follow instructions, plus I watched the show when you make the cake so got some great pointers. Although the cake is expensive what do you expect chocolate, sea salt, and caramel. My caramel turned out great cooked it to the exact time and turned out great, love the flavor of it. And I am making it for a friend for her birthday, she loves the cake and can't wait to have it. Thank you again for the great recipe.  

Martha Stewart Member     Rating: Unrated       05/17/2015   Ok. I made it. Here is what I suggest to save you a lot of time and frustration!I tried making that caramel two times! Both times it was a disaster.I tried cutting in half. Still came out bad. Just go buy either Hershey's or Smucker's caramel sauce in a jar.You will need 3, 14 oz. jars. Put in the refridge to thicken and add salt to taste. It's fine.The cakes came out fine. Moist. They sunk a bit. Caramel and layer did not slide. Put in fridge to set. Do a crumb coat. Then frost. Perfect.  

Martha Stewart Member     Rating: Unrated       05/16/2015   I am in the process of making this cake as I am writing this and although water is just water, when it is used in a recipe it is an ingredient so this recipe needs to be corrected~~I am adding it and hoping for the best. Will come back and rate this later but it will loose stars because of the ingredient mistake~~~  

Martha Stewart Member     Rating: 5 stars       05/10/2015   I made this recipe twice. First time I didn't have Dutch Cocoa, but it came out great. I actually made the cake a day ahead and put in fridge. The next day I made the caramel and frosting. The only problem I had was that I had to cook the caramel longer than said,because my candy thermometer never reached the temperature of 238. I kept cooking to a rolling boil for an extra 10 minutes and it still turned out great. Everyone loved the cake! Thank you Martha! I never go wrong with your recipes.  

Martha Stewart Member     Rating: Unrated       04/18/2015   All I can say is SEVEN CUPS OF SUGAR. And that doesn't count the frosting.  

Martha Stewart Member     Rating: Unrated       03/30/2015   I made this recipe last night & I am very disappointed. When making the caramel, the first bubble was BLACK. I turned the heat down to med-high & only cooked for 12 min. instead of the suggested 14.With those 2 exceptions, I followed the recipe exactly. Cake came out ok but the caramel was very burnt. I just tried a piece for "breakfast" & it's terrible. The burnt taste totally ruined the whole cake. This was a very expensive cake to make. Not happy with it at all! Water not listed in ingredient  

Martha Stewart Member     Rating: Unrated       02/28/2015   Just made the chocolate salted caramel cake. It was absolutely delicious...very moist. I was successful on my 3rd attempt to make the caramel sauce from scratch. But this was my first time & I wasn't patient. I was hoping to send a photo....I'll check out Facebook and perhaps send that way. Thanks! ccchorney  

Martha Stewart Member     Rating: 5 stars       12/06/2014   I made this cake for Thanksgiving, and it took our family about a week to finish it. I left it out on the counter (covered). It was delicious, and got better every day - although the caramel layers were not as discreet by the last few days. I do recommend making this 2 days in advance and letting it sit out, to give the flavors a chance to fully develop.  

Martha Stewart Member     Rating: Unrated       06/08/2014   Just a note: The cake recipe directions call for 1 1/2 cups of water, but it's not listed in the ingredient list at the top of the page. I didn't notice it in the directions as I was mixing ingredients, and only saw it as I was looking for the next step -- with the cakes already in the oven. I'm not sure how it will turn out, but I sure hope my beautiful cake doesn't have the texture of a brick!  

Martha Stewart Member     Rating: Unrated       04/06/2014   The best ever. Although making the cake is a little complex, it was certainly worthwhile going through. The cake turned out really good, nicely moist, delicious taste. I served it to a group of friends, following watching the opera La Boheme in HD, together with champagne (actually it was cava) and it was a most successful party. Everyone loved it and toasted Martha. I am planning on making it again when my daughters come visit for Christmas, and treat them to something decadently tasty.  

Martha Stewart Member     Rating: Unrated       03/21/2014   Jessica Subedi - you will split each layer which will give you the other 3 layers.  

Martha Stewart Member     Rating: Unrated       03/21/2014   So I am in the process of making it and said to "divide" evenly into the cake pans. 9 inch standard cake pans is what I am using. I used all the batter and it only divided into 3 of the pans. Where do the other 3 come from?!  

Martha Stewart Member     Rating: Unrated       12/30/2013   This cake is delicious and moist. I bake a lot but have never made caramel before. I burned the caramel the first try even though I followed the recipe instructions perfectly. It came out great on the second try because I reduced the heat to medium and the cook time to about 10 minutes instead of 14. I learned it's more important to watch the color and temp. of the carmel than the time. The color of the caramel should never be "dark" as the recipe suggests, but more like light to medium amber.  

Martha Stewart Member     Rating: 5 stars       11/21/2013   @Lotus - I'd recommend cooking the caramel longer. The recipe said it would take "about two minutes" for it to reach 238 degrees, but it took mine 12 minutes, and it came out correctly.  

Martha Stewart Member     Rating: 5 stars       11/21/2013   Making this was time-consuming but the results were spectacular, and pleasingly close to the example picture. I'd say refrigerating the cakes overnight is essential, since they were fragile straight from the oven, but sturdy and easy to work with the next day. And whatever you do, don't refrigerate the frosting before applying it! It gets clumpy fast.  

Martha Stewart Member     Rating: 3 stars       11/21/2013   Cake was a big hit in spite of the fact that caramel was a runny mess. Not sure what I did wrong. I want to try it again but would love some tips. It looked beautiful and tasted great. Would be fine on ice cream but way too thin for cake. Any suggestions?  

Martha Stewart Member     Rating: 5 stars       11/19/2013   This is a really good cake but please, consider adding a dacqouise layer on the bottom. It turns a good cake into a GREAT cake  

Martha Stewart Member     Rating: 5 stars       11/19/2013   "dacquoise" even *sigh no edit*  

Martha Stewart Member     Rating: Unrated       11/19/2013   also i cant find the print button :-(  

Martha Stewart Member     Rating: 5 stars       11/18/2013   So, I bake a LOT! Martha's recipes are either hit or miss, one miss being the Chocolate Ganache Tart, which has major problems with the crust. This is one of the best three cakes I have ever made! The other two being her Lemon Meringue Cake (quite labor intensive!) and Blum's Coffee Crunch Cake (amaazing..but doesn't keep well). This one is quite rich, sweet and soooo satisfying. I did not have any problems, with sliding cake layers...or anything else. I did not add the salt to the top!  

Martha Stewart Member     Rating: Unrated       11/16/2013   Don't feel bad. The Print feature also had me perplexed. Finally spotted the little Print icon in top right corner of the screen. As you scroll down to Ingredients it appears.  

Martha Stewart Member     Rating: Unrated       11/16/2013   I can't seem to locate a "print" button. I can't believe Martha Stewart doesn't have a print feature. Yes, I know I can copy and print but there is so much content and the layout contributes to having to print so many pages. Am I totally missing it?  

Martha Stewart Member     Rating: Unrated       11/14/2013   made the Caramel first so it could cool thoroughly. just assembled the 6 layers. They keep sliding and listing. I've wrapped the stacked cake in plastic wrap to hold its shape. Hoping that an overnight stay in the fridge will solidify the caramel enough that it will hold its shape when the plastic is off and it's time to frost it. I sampled the cake I shaved off the dome with a little caramel drizzled on top. YUM.  

Martha Stewart Member     Rating: 5 stars       11/01/2013   Made cake and caramel ahead of time. Sliced cake and froze layers. Heated caramel slightly to "pourable" but still very thick. Assembled cake and caramel, which "hardened" up on frozen layers = no sliding. Refrigerated. Then made icing, let sit, then frosted. Piped decorative edge, poured some remaining caramel on top, contained by piping. No slips or slides. Put scraps and leftover caramel and frosting in a dish for a preview. Oh my goodness - I predict no leftovers at tonights party!  

Martha Stewart Member     Rating: Unrated       11/01/2013   delicious hma pro review  

Martha Stewart Member     Rating: Unrated       10/12/2013   This cake was so moist, rich, and tasty! By far the most delicious cake I have ever made! The only concern is, the cake is so moist I had trouble cutting it in half and keeping it from sticking to the cooling racks. I made this last week and my mom gave it all away, I was so upset I just remade the recipe but I halfed it it this time! Hopefully it will turn out just as well as the first time! (Smells like it will)!  

Martha Stewart Member     Rating: 5 stars       09/20/2013   If your the baker in your family the benefit is you get to pick your own Birthday cake. I couldn't have picked a better cake! I used all parts of the recipe; just added more time for caramel and and frosting to set. I would make this one again and agree that the batter would be good this any frosting; its just the right amount of chocolaty goodness but not too dense like some other chocolate cake batters.  

Martha Stewart Member     Rating: 5 stars       09/17/2013   This is the best thing I've ever made!! It was a huge hit for a friend's milestone birthday party. I was so relieved each step turned out well...I made the cake and frosting the night before and put them in the fridge. The only changes I made were to add a teaspoon of instant coffee grounds in 1/8 cup of hot water for the cake, and I decreased the butter in the caramel to 1 1/2 sticks. Otherwise I followed the recipe and was very excited about the taste and look.  

Martha Stewart Member     Rating: 5 stars       08/22/2013   I used the batter from this cake, made 4 layer cake with raspberry frosting. The cake taste amazing, the dough is light, moist and chocolaty, not too sweet, goes very well with any kind of frosting. Next time I'll try it with the original caramel frosting. Love it! Thanks!  

Martha Stewart Member     Rating: Unrated       07/07/2013   This took longer than expected and messed up at each stage. That said, it's a keeper! I used sour cream instead of buttermilk and halved the recipe to yield two 8-in. cakes for 4 total layers. My 2nd caramel attempt (14 mins burned the 1st) absorbed into the cake layers--nice and moist but not beautiful separate layers like pic. My only complaint is the buttercream. I hope to find a less rich frosting for the next time!  

Martha Stewart Member     Rating: 3 stars       07/03/2013   I am not a pro but do bake and cook a lot. I think this recipe would be a little easier if the ingredients were broken down by the part of the cake. I was unsure if the cocoa powder or sugar measurements I was using were for the right part of the cake. Also, my first attempt at the caramel was a complete failure with these instructions. I did it to the color stated and even at less time and it still burned. Will try again because I love salted caramel, but not 100% sold yet.  

Martha Stewart Member     Rating: Unrated       06/13/2013   I am making this cake for the 2nd time because it was so good!! This time for the family. The only thing I will do different is not cooking the caramel to dark amber....light to med. I do not understand why someone (Pat) would make a recipe that is so laden with garbage.....were we not aware of the ingredient list *before* the cake was attempted?? Just sayin....  

Martha Stewart Member     Rating: Unrated       06/11/2013   Well, I'm a diabetic who loves to cook so I couldn't eat any of it myself but I made it following the directions exactly and had no problems. I made it for a party at work and everyone there loved it and ate all of it so it was a hit.  

Martha Stewart Member     Rating: Unrated       06/10/2013   I made this cake. It is so laden with unhealthy garbage. It is full of Caffeine, White Flour, Gobs of White Sugar, Extremes of Butter and so much Chocolate it can give you a caffeine and/or sugar high. It took so much time to complete, it was quite costly to make, it is way too sweet. 'way too much chocolate'. No one wanted it after the first bite. It is clogged arteries, a heart attack waiting to happen, and it looked like Black 'Tar' in a Glob. I threw more than 3/4 of it in the garbage.  

Martha Stewart Member     Rating: Unrated       05/03/2013   After my sister had this cake at a party, she suggested I try it knowing I'm a huge Martha fan! I made it for my daughters birthday and we loved it! I do agree you must use a pan at least five inches high so the caramel doesn't boil over. I boiled to 238 degrees however the consistency was like spreading peanut butter, therefore I had no trouble filling layers. The chocolate frosting is definitely for chocoholics! Very rich! I would love to make this again. Thanks Martha!  

Martha Stewart Member     Rating: Unrated       04/18/2013   Trying to replicate this recipe in the UK meant making a fair few substitions - golden syrup in place of corn syrup, low fat natural yoghurt in place of buttermilk - and my measurements were a little shaky but so far it's been pretty damn good! All the constituent parts are ready for assembly, just waiting for the cakes to cool before the fun begins but taste-wise everything's turned out spot on.  

Martha Stewart Member     Rating: Unrated       03/15/2013   Soooo delicious! Took this to a dinner party and everyone raved! The water was perfect/ratio in my cake. However, I stirred my caramel (tsk tsk) and had to throw it out due to granules/crystals. Took three cans of dulce de leche from the store, heated it up with a stick of butter, salt to taste (more than this recipe called for) and it was perfect. I did find this frosting a bit difficult to work with-either too soft or too firm but it worked out and was delicious. Yum!  

Martha Stewart Member     Rating: Unrated       03/12/2013   I tried this recipe caramel first and I didn't cook it for the full 14 but it looked a dark amber color to me. when all was said and done it had a funky burnt taste? I am wondering if that is because I didn't cook it for the full time or something else? Any Suggestions? Do you really not stir it when it is on the high heat? and is it on high high heat or like med high?  

Martha Stewart Member     Rating: Unrated       03/10/2013   WOW!...but as usuall I find the instructions lacking. The cake is great but the carmel piece is a nightmare Runny even after going against the instructions and refrigerating. Made the carmel the day before with the cake layers and found what should have ben a simple frost and layer to be quite and excercise in frustration1 I would definitely use the trader joes the other reviewer mentioned and save your self some grief! Don't make frosting till you have layerd the cake up and refrigerated it  

Martha Stewart Member     Rating: 5 stars       02/24/2013   One of my favorite cakes ever! I used the water amounts as shown with perfect results. Liquidy batter is normal for a lot of good chocolate cake recipes. I used three 8" pans & baked a few minutes longer -- no problems. Temp is everything for this recipe, in my 66 degree kitchen using "room temp" butter the frosting was ready immediately and was lovely to work with. I halved the caramel recipe but then ran out so if you cook it to the proper temp/thickness don't halve it.  

Martha Stewart Member     Rating: 5 stars       02/21/2013   If you pipe a small ring of frosting around the outer edge of each layer before adding the caramel you won't have caramel running down the sides of it. I do this with all of my "fillings". It also helps cut down on slippage.  

Martha Stewart Member     Rating: Unrated       02/21/2013   This cake is now a staple at our Christmas table - yes, it does call for a lot of butter, and makes extra caramel - which is perfect for cake assembly time, when bits are left over from flattening the tops of the layers. Everyone runs to the kitchen to have 'leftovers'. Truly delicious, and special.  

Martha Stewart Member     Rating: 2 stars       02/17/2013   The volume is totally out of whack. I had half of caramel left over and half of frosting. Frosting needs to be appled rigt away, otherwise it hardens. 4sticks of butter for this cake?! 3 cups of sugar for the dough - give me a break....  

Martha Stewart Member     Rating: Unrated       02/02/2013   ToThis recipe is great! I made a half recipe of the caramel and cooked it a bit longer to make it firmer. I baked the cake the day before and kept it the fridge. I sliced it when it was cold. It sliced well. I layered the caramel and cake. It seemed a bit unstable so I used 4 bamboo skewers run through the top of the cake and put it back in the fridge to chill. The caramel firmed up and soaked in. When it was all firm, I took it out of the fridge, pulled out the skewersand iced it.  

Martha Stewart Member     Rating: Unrated       01/27/2013   I have wanted to try this recipe and today was my daughter's birthday. We all enjoyed sampling the cake, caramel and frosting as I was making it. It turned out great! I think I cooked the caramel a little long so it was not as runny in the cake but I think that made assembly easy. Fantastic cake!  

Martha Stewart Member     Rating: 5 stars       01/19/2013   This is the best cake I've ever made - it was really incredible. I cheated and used Trader Joe's jarred salted caramel. And to really put it over the top, I also put homemade chocolate buttercream between each layer. So delicious.  

Martha Stewart Member     Rating: Unrated       12/25/2012   This cake is very disappointing. It tastes delicious, but assembly is a nightmare. The chocolate cake bakes incredibly uneven in the oven,and the recipe is so moist and delicate that slicing them in half is messy and crumbly. The caramel recipe makes far more than you can fit between the layers, and the layers really slide around, even in the refrigerator. The flavors of this cake are delicious, but next time I will use my own, better quality recipes for the chocolate cake and caramel.  

Martha Stewart Member     Rating: Unrated       11/23/2012   I made this cake last year for Thanksgiving and again several times over the following year. RAVE reviews every time. I even had someone ask me at work "what bakery did it come from." Looking for a special treat for a birthday buddy? Bake this for them and give them the extra caramel that is left over for their coffee =)  

Martha Stewart Member     Rating: Unrated       10/02/2012   I've made this cake several times, it's absolutely wonderful. I did not use the full 1 1/2 cups water in the cake, but about half the amount. I also substituted the icing since my husband didn't really like the chocolate ganache, instead I used a simple peanut butter icing and it is delish. It literally tastes like a giant peanut butter cup, sooo goood. Also I always get about five times too much caramel so you could probably halve the recipe and still have extra.  

Martha Stewart Member     Rating: Unrated       08/20/2012   Just made this cake last night and took it to work - my colleagues absolutely love it! I halved the recipe and made a 9-inch and a 4-inch cake, both two layers each. The caramel does melt and run over the sides but before I poured the caramel on the cake I poked small holes into it with a skewer, which seemed to help the caramel distribute evenly. Otherwise, definitely an easy cake to make and absolutely delicious!!  

Martha Stewart Member     Rating: 5 stars       08/03/2012   This cake is wonderful! Loved by children – and adults! Next time I’ll try to make a smaller version – for Sunday brunch with the girls. The cake is even better after a day in the fridge. Very moist, but it is the the salt that make this cake!  

Martha Stewart Member     Rating: Unrated       07/17/2012   Check out the recipe from BAKED for their Salted caramel chocolate cake...  

Martha Stewart Member     Rating: Unrated       07/16/2012   I think this will be our family's new favorite, since we are divided between Chocolate and Caramel Loving Cake people. I "really need" some verification about the water amounts which were left off the ingredient list. Did most people use the full 1 1/2 cups in the cake batter? Also is the water for the frosting correct, the amount is exactly the same as the cocoa???. 1/4 cup plus 2 Tbs. Please help, although I think the web site should correct the recipe.  

Martha Stewart Member     Rating: 5 stars       02/25/2012   I have made a lot of cakes in my day and this one is truly one of the best that I have made. While there are many steps, they are easy. Just follow the recipe exactly. After reading some of the comments, I decided to insert 3 bamboo skewers into the cake before I frosted it. I had to transport the cake and was nervous that the cake would shift- it certainly stayed in place. Although the recipe says that it makes 12 servings, the cake is so rich that it could easily serve up to 18 people.  

Martha Stewart Member     Rating: Unrated       12/19/2011   I made this cake for a friends birthday, it was a hit! I was even asked to make one for another friends birthday. My only concern is that the caramel seeped out of the cake a bit, which no one else noticed, but I did. I also used 10 inch cake pans, so my cakes were thinner making it a 3 layer cake. Since I had less layers, I have extra caramel, which I intend to use in cupcakes. Instead of making Christmas Cookies this year, I'm going to make cupcakes, I'm sure they will be enjoyed by all...  

Martha Stewart Member     Rating: 5 stars       12/16/2011   Definitely use a large saucepan when making the caramel. It expands a lot once cream is added! The flavors are absolutely wonderful! My cake did slide all over but I didn't level the cake layers. I am making again for Christmas so hope that will help!  

Martha Stewart Member     Rating: 5 stars       11/30/2011   I made this for Thanksgiving which also happened to be my son's 8th b-day. I baked the cake and made the caramel on Tuesday. I think that makes ALL the difference! I assembled the cake on Thanksgiving (left the caramel out most of the afternoon so it could come to room temperature.) I had no problems with the layers sliding. The frosting sets up fast so keep that in mind. The cake is beautiful and delish! Very rich and decadent. I definitely recommend making the cakes and caramel in advance!  

Martha Stewart Member     Rating: Unrated       11/25/2011   I feel like a professional baker now that I've made this cake. O-My...What a wonderful cake this turned out to be. It was made for Thanksgiving and brought it w/me to a friends house, and lets just say, "We're the best of friends now". Although the caramel had the cake slightly sliding, next time, I'll use the caramel directly from the fridge. It'll be easier to spread and keep in place. But this is a devine chocolate cake that is out of this world. A must keep for my recipe box ;)  

Martha Stewart Member     Rating: Unrated       11/25/2011   I made this for Thanksgiving and it is delicious! The textures and perfect sweet-salt ratio made this recipe a keeper. My cake did not have stacking problems like other reviews and I think it's because I refrigerated the cake and caramel overnight and assembled in the morning. Delightful!  

Martha Stewart Member     Rating: Unrated       11/25/2011   My cake looked pretty solid going into the fridge, but I still used skewers to stabilize it. Despite my best efforts, the cake layers slid into a lopsided pile. Thus, I turned my cake into a trifle. It was still delicious, but disappointing. I'd offer the following advice: use dowels to stabilize the cake and wrap it tightly before refrigerating it for an hour. You can also use utensils sprayed with cooking spray to manipulate the caramel.  

Martha Stewart Member     Rating: Unrated       11/25/2011   This cake is delicious!! I didn't add the whole 1 1/2 cups of water it called for because it already seemed too liquid to me. I only added 1/2 cup and it came out delicious! Perfect cake! Its light and moist in texture but very rich chocolate flavor. Perfect cake! Instead of filling with caramel I used Dulce de Leche from La Lechera with a pinch of salt, delicious! and very sticky so layers didn't slide.  

Martha Stewart Member     Rating: Unrated       11/24/2011   Love this cake! The carmel takes longer to cool than implied in the recipe. Once the layers were stacked, I needed to skewer the cake while chilling to set the carmel. Everyone loved this one!  

Martha Stewart Member     Rating: Unrated       11/23/2011   cake is delicious BUT, the cake layers start sliding once you add the caramel. I had to wrap it tightly in plastic wrap before putting in the fridge. Also, this is not a traditional buttercream, it's actually more like a ganache. Pretty thin, and then it hardens quickly when you put it on the cake. I learned that the hard way! Also noticed that the water is missing from both the cake and frosting ingredient lists. Only caught it in the instructions so make sure you read thoroughly!  

Martha Stewart Member     Rating: 5 stars       11/22/2011   I'm attempting to make this for my son's Thanksgiving day/8th birthday. I just wondered what kind of coarse salt you used in the recipe? Or did anyone use table salt for the cake mix? I read a review that mentioned their cake was too salty!  

Martha Stewart Member     Rating: 5 stars       11/21/2011   This recipe is amazing! It was the perfect amount of rich chocolate, sweet caramel and a hint of saltiness. I would highly recommend reading the recipe thoroughly before starting; it's an all day project but you can make any of the 3 parts in-advance. I think the cake was tastier on day 2 and 3. I had lots of left over caramel & frosting as well, I'm making the cake again for Christmas and this time I'm going to make some cupcakes and use up all the leftover caramel and frosting.  

Martha Stewart Member     Rating: Unrated       11/19/2011   This cake is wonderful, but be careful making the caramel. It expands quite dramatically when returned to the heat after adding the cream. Gas stove and boiling caramel ...not a good thing! However, flavor was worth the clean-up issues.  

Martha Stewart Member     Rating: 5 stars       11/17/2011   Delicious and a big hit! Just the right amount of salty to sweet. I made the cake layers three days ahead as well as the caramel. I made the frosting and put the cake together the day of my party. I had trouble with the layers sliding off of each other, but not too terribly bad. I think next time I would make the whole cake three days ahead and refrigerate as it is really good cold! The frosting is more of a ganache and pretty thin. I didn't use all of the caramel or frosting.

Martha Stewart Member

Rating: 5.0 stars 11/20/2020

This is the best cake EVER! Yes it is a lot of work, but so worth it. My husband calls it the “death by chocolate cake” and requests it a couple times a year. Normally when he really likes someone and wants them to get excited about it as he does EVERY TIME. I also have made the caramel sauce for friends as gifts for Christmas. Add a spoonful to your coffee and your are in heaven.

Rating: 5.0 stars

Rating: 5.0 stars 10/15/2020

Simply DELICIOUS the Perfect cake!

Rating: 5 stars 10/28/2019

the most delicious chocolate cake I have made.

Rating: 5 stars

Rating: 5 stars 10/20/2019

This is a spectacular cake! Last year, it went for $1700 at our church’s annual auction to raise funds for kids to go to camp! I have taken a shortcut sometimes to save time and effort. 13X9 pan, poke holes in the cake, and pour the caramel into the holes. Not as stunning a presentation, but takes about 1/4 the time to assemble😁

Rating: 5 stars 09/03/2019

I just made this for my friend’s birthday. It was not easy, but the end product was WELL WORTH IT. A few items of note: 1) I don’t care that it doesn’t list water in the recipe ingredients, like many of you do. 2) Make this cake in stages: 3) Make caramel a few days before. It’s fiddly, and you’ll know if it’s “right” after you refrigerate it and you turn the container and it doesn’t move. When you are finished making the caramel at the stove, have five containers ready and pour 3/4 cup into each container, so they’re “ready to go” when you make each layer of the cake. After doing this you should have almost exactly 1 cup of caramel leftover (to dip granny smith slices into later!!!!). 4) Make the cakes the day before and wrap/refrigerate, so they’re easier to cut and level. 5) Take the caramel out of the fridge the night before you assemble, so it’s at room temperature when you do work with it. The less you have to do the day of construction, the easier this cake will come together. 6) All the extra scraps you save from leveling it, put into a container with some of the extra caramel (layered through it). You’ll have extra frosting leftover as well, so you’re saving yourself an extra two slices of cake by doing this! 7) My frosting took over an hour, possibly more, to set at room temperature. don’t put in the fridge to set it. While it was setting, I was leveling and cutting each of the cakes. 8) Use a cardboard cake board to set up the cake upon so you can move it as needed. 9) Every time I applied a layer of caramel (leaving 1 cm at edge), and then put another chocolate cake layer on top, I put it in the fridge for 10 minutes to set the caramel a bit more. I did this for every single layer, and amazingly I was still able to shift the layers as needed to make the cake straight. After applying the frosting which I swirled nicely and then applied the sea salt, I put in the fridge to finally set. This cake is well worth the effort. And please tell your guests you really only need to take a SLIVER of the cake to eat, as it’s so rich you don’t need any more. Good luck!

Rating: 5 stars 03/31/2019

I make this cake for my husband every year in his birthday! It is hard work, but worth it. Stick to the directions exactly and it will turn out like a dream!

Rating: 5 stars 02/14/2019

Is coarse salt is the same as kosher salt? Thank you!

Rating: Unrated 04/05/2017

Yes, a labor-intensive cake, but ultimately amazing. Only slightly annoyed about lack of mention of water in the ingredients list…not a deal-breaker for me. And the frosting for this has become my go-to chocolate frosting. It’s stupendously delicious!

Rating: Unrated

Rating: Unrated 05/08/2016

If you have unlimited resources and time, then make this recipe. I was really disappointed with it. I was happy with my Carmel and good thing since I have like a pound of it left over. Save yourself and make a box cake or a much simpler recipe and buy the Carmel in jars… Just like everyone else says here in the comments.

Rating: Unrated 02/24/2016

I have not made this cake, nor will I as have noticed errors in the ingredients list. Directions for both cake and caramel call for water. Water is not listed in the ingredients list. Is there someone from Martha Stewart who reads these comments and can correct the problem? Some similar comments are from 2015 and still no correction nor clarification.

Rating: Unrated 08/30/2015

There is an error in the directions. The first step says add 1 1/2 cups warm water. It should say 1 1/2 c of buttermilk!

Rating: 5 stars 08/29/2015

Hello Martha, I have made this cake twice and love it. Easy to follow instructions, plus I watched the show when you make the cake so got some great pointers. Although the cake is expensive what do you expect chocolate, sea salt, and caramel. My caramel turned out great cooked it to the exact time and turned out great, love the flavor of it. And I am making it for a friend for her birthday, she loves the cake and can’t wait to have it. Thank you again for the great recipe.

Rating: Unrated 05/17/2015

Ok. I made it. Here is what I suggest to save you a lot of time and frustration!I tried making that caramel two times! Both times it was a disaster.I tried cutting in half. Still came out bad. Just go buy either Hershey’s or Smucker’s caramel sauce in a jar.You will need 3, 14 oz. jars. Put in the refridge to thicken and add salt to taste. It’s fine.The cakes came out fine. Moist. They sunk a bit. Caramel and layer did not slide. Put in fridge to set. Do a crumb coat. Then frost. Perfect.

Rating: Unrated 05/16/2015

I am in the process of making this cake as I am writing this and although water is just water, when it is used in a recipe it is an ingredient so this recipe needs to be corrected~~I am adding it and hoping for the best. Will come back and rate this later but it will loose stars because of the ingredient mistake~~~

Rating: 5 stars 05/10/2015

I made this recipe twice. First time I didn’t have Dutch Cocoa, but it came out great. I actually made the cake a day ahead and put in fridge. The next day I made the caramel and frosting. The only problem I had was that I had to cook the caramel longer than said,because my candy thermometer never reached the temperature of 238. I kept cooking to a rolling boil for an extra 10 minutes and it still turned out great. Everyone loved the cake! Thank you Martha! I never go wrong with your recipes.

Rating: Unrated 04/18/2015

All I can say is SEVEN CUPS OF SUGAR. And that doesn’t count the frosting.

Rating: Unrated 03/30/2015

I made this recipe last night & I am very disappointed. When making the caramel, the first bubble was BLACK. I turned the heat down to med-high & only cooked for 12 min. instead of the suggested 14.With those 2 exceptions, I followed the recipe exactly. Cake came out ok but the caramel was very burnt. I just tried a piece for “breakfast” & it’s terrible. The burnt taste totally ruined the whole cake. This was a very expensive cake to make. Not happy with it at all! Water not listed in ingredient

Rating: Unrated 02/28/2015

Just made the chocolate salted caramel cake. It was absolutely delicious…very moist. I was successful on my 3rd attempt to make the caramel sauce from scratch. But this was my first time & I wasn’t patient. I was hoping to send a photo….I’ll check out Facebook and perhaps send that way. Thanks! ccchorney

Rating: 5 stars 12/06/2014

I made this cake for Thanksgiving, and it took our family about a week to finish it. I left it out on the counter (covered). It was delicious, and got better every day - although the caramel layers were not as discreet by the last few days. I do recommend making this 2 days in advance and letting it sit out, to give the flavors a chance to fully develop.

Rating: Unrated 06/08/2014

Just a note: The cake recipe directions call for 1 1/2 cups of water, but it’s not listed in the ingredient list at the top of the page. I didn’t notice it in the directions as I was mixing ingredients, and only saw it as I was looking for the next step – with the cakes already in the oven. I’m not sure how it will turn out, but I sure hope my beautiful cake doesn’t have the texture of a brick!

Rating: Unrated 04/06/2014

The best ever. Although making the cake is a little complex, it was certainly worthwhile going through. The cake turned out really good, nicely moist, delicious taste. I served it to a group of friends, following watching the opera La Boheme in HD, together with champagne (actually it was cava) and it was a most successful party. Everyone loved it and toasted Martha. I am planning on making it again when my daughters come visit for Christmas, and treat them to something decadently tasty.

Rating: Unrated 03/21/2014

Jessica Subedi - you will split each layer which will give you the other 3 layers.

So I am in the process of making it and said to “divide” evenly into the cake pans. 9 inch standard cake pans is what I am using. I used all the batter and it only divided into 3 of the pans. Where do the other 3 come from?!

Rating: Unrated 12/30/2013

This cake is delicious and moist. I bake a lot but have never made caramel before. I burned the caramel the first try even though I followed the recipe instructions perfectly. It came out great on the second try because I reduced the heat to medium and the cook time to about 10 minutes instead of 14. I learned it’s more important to watch the color and temp. of the carmel than the time. The color of the caramel should never be “dark” as the recipe suggests, but more like light to medium amber.

Rating: 5 stars 11/21/2013

@Lotus - I’d recommend cooking the caramel longer. The recipe said it would take “about two minutes” for it to reach 238 degrees, but it took mine 12 minutes, and it came out correctly.

Making this was time-consuming but the results were spectacular, and pleasingly close to the example picture. I’d say refrigerating the cakes overnight is essential, since they were fragile straight from the oven, but sturdy and easy to work with the next day. And whatever you do, don’t refrigerate the frosting before applying it! It gets clumpy fast.

Rating: 3 stars 11/21/2013

Cake was a big hit in spite of the fact that caramel was a runny mess. Not sure what I did wrong. I want to try it again but would love some tips. It looked beautiful and tasted great. Would be fine on ice cream but way too thin for cake. Any suggestions?

Rating: 3 stars

Rating: 5 stars 11/19/2013

This is a really good cake but please, consider adding a dacqouise layer on the bottom. It turns a good cake into a GREAT cake

“dacquoise” even sigh no edit

Rating: Unrated 11/19/2013

also i cant find the print button :-(

Rating: 5 stars 11/18/2013

So, I bake a LOT! Martha’s recipes are either hit or miss, one miss being the Chocolate Ganache Tart, which has major problems with the crust. This is one of the best three cakes I have ever made! The other two being her Lemon Meringue Cake (quite labor intensive!) and Blum’s Coffee Crunch Cake (amaazing..but doesn’t keep well). This one is quite rich, sweet and soooo satisfying. I did not have any problems, with sliding cake layers…or anything else. I did not add the salt to the top!

Rating: Unrated 11/16/2013

Don’t feel bad. The Print feature also had me perplexed. Finally spotted the little Print icon in top right corner of the screen. As you scroll down to Ingredients it appears.

I can’t seem to locate a “print” button. I can’t believe Martha Stewart doesn’t have a print feature. Yes, I know I can copy and print but there is so much content and the layout contributes to having to print so many pages. Am I totally missing it?

Rating: Unrated 11/14/2013

made the Caramel first so it could cool thoroughly. just assembled the 6 layers. They keep sliding and listing. I’ve wrapped the stacked cake in plastic wrap to hold its shape. Hoping that an overnight stay in the fridge will solidify the caramel enough that it will hold its shape when the plastic is off and it’s time to frost it. I sampled the cake I shaved off the dome with a little caramel drizzled on top. YUM.

Rating: 5 stars 11/01/2013

Made cake and caramel ahead of time. Sliced cake and froze layers. Heated caramel slightly to “pourable” but still very thick. Assembled cake and caramel, which “hardened” up on frozen layers = no sliding. Refrigerated. Then made icing, let sit, then frosted. Piped decorative edge, poured some remaining caramel on top, contained by piping. No slips or slides. Put scraps and leftover caramel and frosting in a dish for a preview. Oh my goodness - I predict no leftovers at tonights party!

Rating: Unrated 11/01/2013

delicious hma pro review

Rating: Unrated 10/12/2013

This cake was so moist, rich, and tasty! By far the most delicious cake I have ever made! The only concern is, the cake is so moist I had trouble cutting it in half and keeping it from sticking to the cooling racks. I made this last week and my mom gave it all away, I was so upset I just remade the recipe but I halfed it it this time! Hopefully it will turn out just as well as the first time! (Smells like it will)!

Rating: 5 stars 09/20/2013

If your the baker in your family the benefit is you get to pick your own Birthday cake. I couldn’t have picked a better cake! I used all parts of the recipe; just added more time for caramel and and frosting to set. I would make this one again and agree that the batter would be good this any frosting; its just the right amount of chocolaty goodness but not too dense like some other chocolate cake batters.

Rating: 5 stars 09/17/2013

This is the best thing I’ve ever made!! It was a huge hit for a friend’s milestone birthday party. I was so relieved each step turned out well…I made the cake and frosting the night before and put them in the fridge. The only changes I made were to add a teaspoon of instant coffee grounds in 1/8 cup of hot water for the cake, and I decreased the butter in the caramel to 1 1/2 sticks. Otherwise I followed the recipe and was very excited about the taste and look.

Rating: 5 stars 08/22/2013

I used the batter from this cake, made 4 layer cake with raspberry frosting. The cake taste amazing, the dough is light, moist and chocolaty, not too sweet, goes very well with any kind of frosting. Next time I’ll try it with the original caramel frosting. Love it! Thanks!

Rating: Unrated 07/07/2013

This took longer than expected and messed up at each stage. That said, it’s a keeper! I used sour cream instead of buttermilk and halved the recipe to yield two 8-in. cakes for 4 total layers. My 2nd caramel attempt (14 mins burned the 1st) absorbed into the cake layers–nice and moist but not beautiful separate layers like pic. My only complaint is the buttercream. I hope to find a less rich frosting for the next time!

Rating: 3 stars 07/03/2013

I am not a pro but do bake and cook a lot. I think this recipe would be a little easier if the ingredients were broken down by the part of the cake. I was unsure if the cocoa powder or sugar measurements I was using were for the right part of the cake. Also, my first attempt at the caramel was a complete failure with these instructions. I did it to the color stated and even at less time and it still burned. Will try again because I love salted caramel, but not 100% sold yet.

Rating: Unrated 06/13/2013

I am making this cake for the 2nd time because it was so good!! This time for the family. The only thing I will do different is not cooking the caramel to dark amber….light to med. I do not understand why someone (Pat) would make a recipe that is so laden with garbage…..were we not aware of the ingredient list before the cake was attempted?? Just sayin….

Rating: Unrated 06/11/2013

Well, I’m a diabetic who loves to cook so I couldn’t eat any of it myself but I made it following the directions exactly and had no problems. I made it for a party at work and everyone there loved it and ate all of it so it was a hit.

Rating: Unrated 06/10/2013

I made this cake. It is so laden with unhealthy garbage. It is full of Caffeine, White Flour, Gobs of White Sugar, Extremes of Butter and so much Chocolate it can give you a caffeine and/or sugar high. It took so much time to complete, it was quite costly to make, it is way too sweet. ‘way too much chocolate’. No one wanted it after the first bite. It is clogged arteries, a heart attack waiting to happen, and it looked like Black ‘Tar’ in a Glob. I threw more than 3/4 of it in the garbage.

Rating: Unrated 05/03/2013

After my sister had this cake at a party, she suggested I try it knowing I’m a huge Martha fan! I made it for my daughters birthday and we loved it! I do agree you must use a pan at least five inches high so the caramel doesn’t boil over. I boiled to 238 degrees however the consistency was like spreading peanut butter, therefore I had no trouble filling layers. The chocolate frosting is definitely for chocoholics! Very rich! I would love to make this again. Thanks Martha!

Rating: Unrated 04/18/2013

Trying to replicate this recipe in the UK meant making a fair few substitions - golden syrup in place of corn syrup, low fat natural yoghurt in place of buttermilk - and my measurements were a little shaky but so far it’s been pretty damn good! All the constituent parts are ready for assembly, just waiting for the cakes to cool before the fun begins but taste-wise everything’s turned out spot on.

Rating: Unrated 03/15/2013

Soooo delicious! Took this to a dinner party and everyone raved! The water was perfect/ratio in my cake. However, I stirred my caramel (tsk tsk) and had to throw it out due to granules/crystals. Took three cans of dulce de leche from the store, heated it up with a stick of butter, salt to taste (more than this recipe called for) and it was perfect. I did find this frosting a bit difficult to work with-either too soft or too firm but it worked out and was delicious. Yum!

Rating: Unrated 03/12/2013

I tried this recipe caramel first and I didn’t cook it for the full 14 but it looked a dark amber color to me. when all was said and done it had a funky burnt taste? I am wondering if that is because I didn’t cook it for the full time or something else? Any Suggestions? Do you really not stir it when it is on the high heat? and is it on high high heat or like med high?

Rating: Unrated 03/10/2013

WOW!…but as usuall I find the instructions lacking. The cake is great but the carmel piece is a nightmare Runny even after going against the instructions and refrigerating. Made the carmel the day before with the cake layers and found what should have ben a simple frost and layer to be quite and excercise in frustration1 I would definitely use the trader joes the other reviewer mentioned and save your self some grief! Don’t make frosting till you have layerd the cake up and refrigerated it

Rating: 5 stars 02/24/2013

One of my favorite cakes ever! I used the water amounts as shown with perfect results. Liquidy batter is normal for a lot of good chocolate cake recipes. I used three 8" pans & baked a few minutes longer – no problems. Temp is everything for this recipe, in my 66 degree kitchen using “room temp” butter the frosting was ready immediately and was lovely to work with. I halved the caramel recipe but then ran out so if you cook it to the proper temp/thickness don’t halve it.

Rating: 5 stars 02/21/2013

If you pipe a small ring of frosting around the outer edge of each layer before adding the caramel you won’t have caramel running down the sides of it. I do this with all of my “fillings”. It also helps cut down on slippage.

Rating: Unrated 02/21/2013

This cake is now a staple at our Christmas table - yes, it does call for a lot of butter, and makes extra caramel - which is perfect for cake assembly time, when bits are left over from flattening the tops of the layers. Everyone runs to the kitchen to have ’leftovers’. Truly delicious, and special.

Rating: 2 stars 02/17/2013

The volume is totally out of whack. I had half of caramel left over and half of frosting. Frosting needs to be appled rigt away, otherwise it hardens. 4sticks of butter for this cake?! 3 cups of sugar for the dough - give me a break….

Rating: 2 stars

Rating: Unrated 02/02/2013

ToThis recipe is great! I made a half recipe of the caramel and cooked it a bit longer to make it firmer. I baked the cake the day before and kept it the fridge. I sliced it when it was cold. It sliced well. I layered the caramel and cake. It seemed a bit unstable so I used 4 bamboo skewers run through the top of the cake and put it back in the fridge to chill. The caramel firmed up and soaked in. When it was all firm, I took it out of the fridge, pulled out the skewersand iced it.

Rating: Unrated 01/27/2013

I have wanted to try this recipe and today was my daughter’s birthday. We all enjoyed sampling the cake, caramel and frosting as I was making it. It turned out great! I think I cooked the caramel a little long so it was not as runny in the cake but I think that made assembly easy. Fantastic cake!

Rating: 5 stars 01/19/2013

This is the best cake I’ve ever made - it was really incredible. I cheated and used Trader Joe’s jarred salted caramel. And to really put it over the top, I also put homemade chocolate buttercream between each layer. So delicious.

Rating: Unrated 12/25/2012

This cake is very disappointing. It tastes delicious, but assembly is a nightmare. The chocolate cake bakes incredibly uneven in the oven,and the recipe is so moist and delicate that slicing them in half is messy and crumbly. The caramel recipe makes far more than you can fit between the layers, and the layers really slide around, even in the refrigerator. The flavors of this cake are delicious, but next time I will use my own, better quality recipes for the chocolate cake and caramel.

Rating: Unrated 11/23/2012

I made this cake last year for Thanksgiving and again several times over the following year. RAVE reviews every time. I even had someone ask me at work “what bakery did it come from.” Looking for a special treat for a birthday buddy? Bake this for them and give them the extra caramel that is left over for their coffee =)

Rating: Unrated 10/02/2012

I’ve made this cake several times, it’s absolutely wonderful. I did not use the full 1 1/2 cups water in the cake, but about half the amount. I also substituted the icing since my husband didn’t really like the chocolate ganache, instead I used a simple peanut butter icing and it is delish. It literally tastes like a giant peanut butter cup, sooo goood. Also I always get about five times too much caramel so you could probably halve the recipe and still have extra.

Rating: Unrated 08/20/2012

Just made this cake last night and took it to work - my colleagues absolutely love it! I halved the recipe and made a 9-inch and a 4-inch cake, both two layers each. The caramel does melt and run over the sides but before I poured the caramel on the cake I poked small holes into it with a skewer, which seemed to help the caramel distribute evenly. Otherwise, definitely an easy cake to make and absolutely delicious!!

Rating: 5 stars 08/03/2012

This cake is wonderful! Loved by children – and adults! Next time I’ll try to make a smaller version – for Sunday brunch with the girls. The cake is even better after a day in the fridge. Very moist, but it is the the salt that make this cake!

Rating: Unrated 07/17/2012

Check out the recipe from BAKED for their Salted caramel chocolate cake…

Rating: Unrated 07/16/2012

I think this will be our family’s new favorite, since we are divided between Chocolate and Caramel Loving Cake people. I “really need” some verification about the water amounts which were left off the ingredient list. Did most people use the full 1 1/2 cups in the cake batter? Also is the water for the frosting correct, the amount is exactly the same as the cocoa???. 1/4 cup plus 2 Tbs. Please help, although I think the web site should correct the recipe.

Rating: 5 stars 02/25/2012

I have made a lot of cakes in my day and this one is truly one of the best that I have made. While there are many steps, they are easy. Just follow the recipe exactly. After reading some of the comments, I decided to insert 3 bamboo skewers into the cake before I frosted it. I had to transport the cake and was nervous that the cake would shift- it certainly stayed in place. Although the recipe says that it makes 12 servings, the cake is so rich that it could easily serve up to 18 people.

Rating: Unrated 12/19/2011

I made this cake for a friends birthday, it was a hit! I was even asked to make one for another friends birthday. My only concern is that the caramel seeped out of the cake a bit, which no one else noticed, but I did. I also used 10 inch cake pans, so my cakes were thinner making it a 3 layer cake. Since I had less layers, I have extra caramel, which I intend to use in cupcakes. Instead of making Christmas Cookies this year, I’m going to make cupcakes, I’m sure they will be enjoyed by all…

Rating: 5 stars 12/16/2011

Definitely use a large saucepan when making the caramel. It expands a lot once cream is added! The flavors are absolutely wonderful! My cake did slide all over but I didn’t level the cake layers. I am making again for Christmas so hope that will help!

Rating: 5 stars 11/30/2011

I made this for Thanksgiving which also happened to be my son’s 8th b-day. I baked the cake and made the caramel on Tuesday. I think that makes ALL the difference! I assembled the cake on Thanksgiving (left the caramel out most of the afternoon so it could come to room temperature.) I had no problems with the layers sliding. The frosting sets up fast so keep that in mind. The cake is beautiful and delish! Very rich and decadent. I definitely recommend making the cakes and caramel in advance!

Rating: Unrated 11/25/2011

I feel like a professional baker now that I’ve made this cake. O-My…What a wonderful cake this turned out to be. It was made for Thanksgiving and brought it w/me to a friends house, and lets just say, “We’re the best of friends now”. Although the caramel had the cake slightly sliding, next time, I’ll use the caramel directly from the fridge. It’ll be easier to spread and keep in place. But this is a devine chocolate cake that is out of this world. A must keep for my recipe box ;)

I made this for Thanksgiving and it is delicious! The textures and perfect sweet-salt ratio made this recipe a keeper. My cake did not have stacking problems like other reviews and I think it’s because I refrigerated the cake and caramel overnight and assembled in the morning. Delightful!

My cake looked pretty solid going into the fridge, but I still used skewers to stabilize it. Despite my best efforts, the cake layers slid into a lopsided pile. Thus, I turned my cake into a trifle. It was still delicious, but disappointing. I’d offer the following advice: use dowels to stabilize the cake and wrap it tightly before refrigerating it for an hour. You can also use utensils sprayed with cooking spray to manipulate the caramel.

This cake is delicious!! I didn’t add the whole 1 1/2 cups of water it called for because it already seemed too liquid to me. I only added 1/2 cup and it came out delicious! Perfect cake! Its light and moist in texture but very rich chocolate flavor. Perfect cake! Instead of filling with caramel I used Dulce de Leche from La Lechera with a pinch of salt, delicious! and very sticky so layers didn’t slide.

Rating: Unrated 11/24/2011

Love this cake! The carmel takes longer to cool than implied in the recipe. Once the layers were stacked, I needed to skewer the cake while chilling to set the carmel. Everyone loved this one!

Rating: Unrated 11/23/2011

cake is delicious BUT, the cake layers start sliding once you add the caramel. I had to wrap it tightly in plastic wrap before putting in the fridge. Also, this is not a traditional buttercream, it’s actually more like a ganache. Pretty thin, and then it hardens quickly when you put it on the cake. I learned that the hard way! Also noticed that the water is missing from both the cake and frosting ingredient lists. Only caught it in the instructions so make sure you read thoroughly!

Rating: 5 stars 11/22/2011

I’m attempting to make this for my son’s Thanksgiving day/8th birthday. I just wondered what kind of coarse salt you used in the recipe? Or did anyone use table salt for the cake mix? I read a review that mentioned their cake was too salty!

Rating: 5 stars 11/21/2011

This recipe is amazing! It was the perfect amount of rich chocolate, sweet caramel and a hint of saltiness. I would highly recommend reading the recipe thoroughly before starting; it’s an all day project but you can make any of the 3 parts in-advance. I think the cake was tastier on day 2 and 3. I had lots of left over caramel & frosting as well, I’m making the cake again for Christmas and this time I’m going to make some cupcakes and use up all the leftover caramel and frosting.

Rating: Unrated 11/19/2011

This cake is wonderful, but be careful making the caramel. It expands quite dramatically when returned to the heat after adding the cream. Gas stove and boiling caramel …not a good thing! However, flavor was worth the clean-up issues.

Rating: 5 stars 11/17/2011

Delicious and a big hit! Just the right amount of salty to sweet. I made the cake layers three days ahead as well as the caramel. I made the frosting and put the cake together the day of my party. I had trouble with the layers sliding off of each other, but not too terribly bad. I think next time I would make the whole cake three days ahead and refrigerate as it is really good cold! The frosting is more of a ganache and pretty thin. I didn’t use all of the caramel or frosting.

All Reviews for Salted-Caramel Six-Layer Chocolate Cake

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All Reviews for Salted-Caramel Six-Layer Chocolate Cake

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All Reviews for Salted-Caramel Six-Layer Chocolate Cake#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (78)

All Reviews for Salted-Caramel Six-Layer Chocolate Cake