Sky-High Salted Caramel Chocolate Layer CakeSky-High Salted Caramel Chocolate Layer Cake
Sky-High Salted Caramel Chocolate Layer Cake
Sky-High Salted Caramel Chocolate Layer Cake
Don't let the many layers intimidate you; it's easier than it looks!
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Recipe -
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Sky-High Salted Caramel Chocolate Layer Cake
Prep Time95 Minutes
Servings16
Cook Time35 Minutes
Ingredients
2 boxes Betty Crocker SuperMoist devil’s food cake mix
Water, oil and eggs called for on cake mix boxes
3 pkgs (250g each) cream cheese, softened
2 cans (300 mL each) dulce de leche (caramelized sweetened condensed milk)
1/4 teaspoon (1 mL) coarse (kosher or sea) salt
1 cup (250 mL) shortening
1 cup (250 mL) butter, softened
8 cups (2L) icing sugar
1 teaspoon (5 mL) vanilla
15 caramels, unwrapped
3 tablespoons (45 mL) milk
1/4 teaspoon (1 mL) coarse (kosher or sea) salt
3/4 cup (175 mL) toasted chopped pecans
3/4 cup (175 mL) crushed pretzels
3 tablespoons (45 mL) caramel topping
Additional coarse (kosher or sea) salt, if desired
Directions
  1. Heat oven to 350°F (180°C). Spray four 8- or 9-inch (20 or 23 cm) round cake pans with cooking spray. If desired, line bottom of each pan with cooking parchment paper for easier cake removal.
  2. In large bowl, make cake batter as directed on boxes; divide among pans. Bake 32 to 38 minutes or until toothpick inserted in the centre comes out clean. Cool in pans 10 minutes. Run knife around edges of cakes to loosen. Remove from pan to cooling rack; cool completely, about 1 hour.
  3. Meanwhile, in large bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined
  4. Use serrated knife to level tops of cakes, if necessary. Place one layer, cut side down, on platter or serving tray. Top with one-third of the filling. Repeat with remaining cake layers and filling, finishing with a cake layer.
  5. To make Salted Caramel Buttercream: In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add icing sugar, 1 cup (250 mL) at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon (15 mL) of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and coarse salt into buttercream mixture until combined, adding remaining milk, 1 tablespoon (15 mL) at a time, until smooth and spreadable. Frost top and side of cake with a thin layer of buttercream to make a crumb coat. Repeat, frosting the top and side of cake with a second layer of the buttercream.
  6. In small bowl, mix chopped pecans and crushed pretzels. Press mixture around bottom and 2 inches (5 cm) up side of base of cake. If desired, reserve some of mixture for top of cake. Drizzle cake with caramel topping, and top with any reserved mixture. Sprinkle with additional coarse salt. Refrigerate until ready to serve. Serve with ice cream, if desired.
95 minutes
Prep Time
35 minutes
Cook Time
16
Servings

Shop Ingredients

Makes 16 servings
2 boxes Betty Crocker SuperMoist devil’s food cake mix
Not Available
Water, oil and eggs called for on cake mix boxes
Not Available
3 pkgs (250g each) cream cheese, softened
an image
Philadelphia - Original Cream Cheese, Brick, 250 Gram
$4.99$2.00/100g
2 cans (300 mL each) dulce de leche (caramelized sweetened condensed milk)
Not Available
1/4 teaspoon (1 mL) coarse (kosher or sea) salt
Not Available
1 cup (250 mL) shortening
Not Available
1 cup (250 mL) butter, softened
Not Available
8 cups (2L) icing sugar
Not Available
1 teaspoon (5 mL) vanilla
Not Available
15 caramels, unwrapped
Not Available
3 tablespoons (45 mL) milk
Not Available
1/4 teaspoon (1 mL) coarse (kosher or sea) salt
Not Available
3/4 cup (175 mL) toasted chopped pecans
Not Available
3/4 cup (175 mL) crushed pretzels
Not Available
3 tablespoons (45 mL) caramel topping
Not Available
Additional coarse (kosher or sea) salt, if desired
Not Available

Directions

  1. Heat oven to 350°F (180°C). Spray four 8- or 9-inch (20 or 23 cm) round cake pans with cooking spray. If desired, line bottom of each pan with cooking parchment paper for easier cake removal.
  2. In large bowl, make cake batter as directed on boxes; divide among pans. Bake 32 to 38 minutes or until toothpick inserted in the centre comes out clean. Cool in pans 10 minutes. Run knife around edges of cakes to loosen. Remove from pan to cooling rack; cool completely, about 1 hour.
  3. Meanwhile, in large bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined
  4. Use serrated knife to level tops of cakes, if necessary. Place one layer, cut side down, on platter or serving tray. Top with one-third of the filling. Repeat with remaining cake layers and filling, finishing with a cake layer.
  5. To make Salted Caramel Buttercream: In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add icing sugar, 1 cup (250 mL) at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon (15 mL) of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and coarse salt into buttercream mixture until combined, adding remaining milk, 1 tablespoon (15 mL) at a time, until smooth and spreadable. Frost top and side of cake with a thin layer of buttercream to make a crumb coat. Repeat, frosting the top and side of cake with a second layer of the buttercream.
  6. In small bowl, mix chopped pecans and crushed pretzels. Press mixture around bottom and 2 inches (5 cm) up side of base of cake. If desired, reserve some of mixture for top of cake. Drizzle cake with caramel topping, and top with any reserved mixture. Sprinkle with additional coarse salt. Refrigerate until ready to serve. Serve with ice cream, if desired.