Double Chocolate Salted Caramel Cake

This Double Chocolate Salted Caramel Cake is rich, delicious and the perfect cake for a chilly, fall day. Serve it with a cup of your favorite coffee for truly delightful dessert.

I started baking years and years ago, while working through my teaching career. There’s something uniquely soothing about piping frosting, coming home to bake a batch of chocolate cupcakes, or trying a new recipe for the first time – I’ll tell you that much for free.

I still find piping frosting to be extra therapeutic and I was really in the mood for a delicious, decadent, beautiful chocolate cake, and here she is.
The base recipe for this cake is one of the most popular recipes on my site, find it here! I decided to update it a bit with a salted caramel twist which paired perfectly with its dark, moist, rich and incredibly decadence flavors. Seriously, it’s the best chocolate cake I’ve ever tasted and getting creative with the frosting and toppings is one of my favorite parts about baking.

Today, I’m going to walk you through the process of shooting this Double Chocolate Salted Caramel Cake. We’ll discuss gear, props, ingredients, and photo editing so you can see exactly what I did.

I love photography because I feel as though it is constantly evolving and it’s one facet of blogging that keeps me learning. From updated equipment and software to shooting on new surfaces, photography never leaves me feeling bored.

I photograph food several times a week, sometimes the process is pretty simple, but other times, it’s not that easy. Especially when you use natural light for photos but happen to live in Ohio and haven’t seen the sun for days.

I woke up the morning of the shoot and stood in my prop room while sipping a caramel latte until I had a game plan. Step one was switching from a lighter background and props to an ultra-moody set-up, which by the way, was totally indicative of personality that morning. I gathered everything and decided that no matter what, the photos were happening and that they did.


For the Cake

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons King Arthur Flour Black Cocoa, optional
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong, brewed black coffee
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

For the Frosting

  • 1 cup unsalted butter, softened
  • 4 ounces semisweet chocolate, melted and cooled
  • 4 cups powdered sugar, sifted
  • 2 tablespoons unsweetened cocoa powder, sifted
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons milk

For the Ganache

  • 4 oz semisweet chocolate, chopped into very small pieces
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey

For the Garnish

  • 1/3 cup homemade salted caramel sauce
  • salted caramel sugar pieces*, optional


For the Cake

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low speed until dry ingredients are thoroughly combined.
  3. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.

You can find complete recipes of this Double Chocolate Salted Caramel Cake in



Chocolate Caramel Fudge is easy-to-make salted caramel topped chocolate fudge.

Hey everyone! Chelsea from here with a holiday treat — salted caramel chocolate fudge. Fudge is an absolute holiday essential for my home! And we love to eat this caramel chocolate fudge all throughout the holiday season!

And the great news is this chocolate fudge does not have to be a huge time suck. In fact it’s so quick and easy to make. Just one bowl, 5-ingredients, and all in the microwave. BAM. You are welcome busy people trying to prepare for the holidays.

Because it’s in the microwave it’s super easy, but I have a few tips anyways! First: use high quality chocolate chips for best results. Second, be patient in melting the chocolate in the microwave. Remember that even when the chocolate is out of the microwave in between melting bursts, it’s still melting. And third: to smooth that chocolate and caramel use a spatula lightly sprayed with cooking spray.

I guess one more — if you are a fan of salted caramel add a nice sprinkling of coarse sea salt to the top! Enjoy 🙂


  • 3 cups milk chocolate chips
  • 1 can (14 ounces) sweetened condensed milk, full-fat
  • 2 teaspoons vanilla extract
  • 25 caramels, unwrapped
  • 2 tablespoons heavy cream
  • Sea salt, optional


  1. Line an 8 x 8 pan with parchment paper – do not skip this or you likely won’t be able to get your fudge out looking very nice.
  2. Combine the milk chocolate chips (or dark or semi-sweet) and the sweetened condensed milk in a microwave safe bowl. Stir together and microwave for 30 seconds then stir for 30 seconds. Microwave in bursts of 15 seconds stirring for 30 seconds in between until completely melted. Stir in the vanilla extract.
  3. Pour into the prepared pan. Spray a spatula with nonstick cooking spray and smooth the chocolate fudge.
  4. Quickly rinse out and dry the bowl. Combine the unwrapped caramels and heavy cream in the bowl. Microwave for 30 seconds then stir for 30 seconds. Return the mixture to the microwave and microwave in bursts of 15 seconds stirring for 30 seconds in between until completely melted.
  5. Pour the caramel over the chocolate evenly.

You can find complete recipes of this CHOCOLATE CARAMEL FUDGE in


Salted Caramel Butter Bars

Not sure if you guys have started Christmas shopping or not, but if you live anywhere near a Target, Walmart, or shopping mall, you’re probably well aware that parking and traffic are atrocious.
Perhaps it’s because I’ve been possessed by some kind of sadistic shopping demon, but I’ve been to the mall three times in three days. Seriously, I don’t even know why I ended up there three days in a row, but each time, I cursed myself over my decision as I drove through the parking lot desperately seeking an empty space to no avail.
First, you get those people who exit the store and head down your aisle, only to weave through your aisle to get to another one where they’re parked. Um, HELLO, rude much? So I race to get to the next aisle over but am beat by another car and I just kinda lose it.
Then, you get the bag dropper-offers. Look, I understand completely. I, too, have carried heavy bags that were seconds away from making me a double amputee. I know that sometimes you just gotta drop that junk in the trunk and continue your shopping adventure. BUT. When I’ve been circling the parking lot unsuccessfully for 20 minutes and I’m having Auntie Anne’s withdrawals, I kind of want to dropkick those bag dropper offers in the face for taunting me.
And is it just me, or does anyone else get bitter when they aren’t followed to their car? Like, I spent twenty-minutes trying to find a parking spot that wasn’t 72 miles away and when I finally leave, no one’s waiting for me to pull out? No one’s following me to my car? No one’s asking me where I parked? Nothing? I just pull out and the world continues moving? Seriously, what gives? It’s only fair that others suffer in this parking nightmare, too, right? RIGHT?! Don’t answer that.


  • 2 cups (4 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 & ½ cups powdered sugar
  • 1 Tbsp vanilla extract
  • 4 cups all-purpose flour
  • 1 (11.5 oz) jar salted caramel sauce (I like Smuckers Brand Simple Delights, but Trader Joe’s Fleur de Sel is great, too!)
  • Sea salt


  1. Preheat oven to 325 degrees F. Line a 13×9″ baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.

You can find complete recipes of this Salted Caramel Butter Bars in



This easy homemade salted caramel sauce is perfect for topping on ice cream or almost any dessert!
Have you ever made your own caramel sauce? It’s actually pretty easy to make and beats anything you would buy from the store. I usually have most of the ingredients on hand and it only takes about 15 minutes to make, not including the cooling time.
For this recipe you’ll just need a few simple ingredients – water, sugar, heavy cream, butter, vanilla, and some salt. I love salted caramel, but if you’re not a fan you can easily reduce the amount of salt to your personal preference. I use a full teaspoon which may seem like a lot, but in my opinion it’s the perfect amount for this recipe.
A few things that are important for this recipe. Use a saucepan that’s a little bigger than what you need. Why? Because when you remove it from the heat and add the heavy cream, it will bubble up A LOT. It’s a good idea to do this part slowly and very carefully as well.
Also, I suggest having all of your ingredients ready when you take this off of the heat too. It makes the process much easier and you’ll avoid burning your caramel by accident. The amount of time it takes will vary, so be patient and keep a close eye on it the whole time.


  • ¼ cup water
  • 1 cup granulated sugar
  • ⅔ cup heavy cream
  • 3 tablespoons unsalted butter, cut into tablespoon size pieces
  • 1 teaspoon vanilla
  • 1 teaspoon salt (or to taste)


  1. In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that’s a little bigger than what you think you will need. Stir constantly until the sugar has dissolved.
  2. Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
  3. Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up a lot, so make sure to do this very carefully. Mix until everything is well combined.

You can find complete recipes of this HOMEMADE SALTED CARAMEL SAUCE in


Oatmeal Carmelitas

If you’ve never had Oatmeal Carmelitas before, you’ve been missing out!  They’re one of my all time favorite bars with a thick buttery oat crust loaded with chocolate and caramel!
I am very passionate about food, both enjoying it and creating it. Because food is such a huge part of my everyday life, it’s hard to fathom that some people in our own city (and in your city) just aren’t able to put a hot meal on the table for themselves or their families.
I have been fortunate enough to partner with Glad and be a part of their Glad to Give program which inspires acts of giving, in turn truly building up our communities. My 12 year old daughter and I have been volunteering locally, serving meals to those in need. I feel this is a very important way to give back to the community because I believe a fresh warm meal is a basic human necessity, not a luxury.
In addition to being able to assist with food prep and service, I also think it’s important for my daughter to participate in volunteering at the mission too. While she will learn the value of good hard work, she will also learn compassion, empathy and how fulfilling it is to do something for someone else. Most importantly, it teaches her the importance of coming together as a community.
In addition to volunteers, there is a full set of staff who coordinate everything to keep things running smoothly. These people are amazing. Not only do they coordinate volunteers but they also plan meals, prepare food, order supplies and serve our community every single day.


  • 2 cups all purpose flour
  • 1¾ cups quick cooking oats
  • 1½ cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 cup butter, melted
  • 14 oz caramels, unwrapped
  • ⅓ cup milk
  • 1½ cups semi sweet chocolate chunks
  • 1 cup milk chocolate chips


  1. Preheat oven to 350 degrees. Line a 9×13 pan with foil, grease well and set aside.
  2. In a large bowl, combine flour, oats, brown sugar and baking soda. Stir in butter until well mixed.
  3. Press half of the oat mixture into the prepared pan. Top with chocolate.
  4. Microwave milk and caramels at 70% power until smooth (about 3-4 minutes), stirring as needed.

You can find complete recipes of this Oatmeal Carmelitas in


Disneyland’s Chocolate Peanut Butter Sandwich

We were just in Disneyland a few months ago eating these delicious chocolate peanut butter sandwiches!  No bread involved here!
It’s a graham cracker coated in chocolate, a peanut butter filling on top, then the whole cracker dipped in milk chocolate.  When you sink your teeth into that first bite it is absolutely amazing!  And another great thing about this dessert – it’s NO BAKE!


  • 6 graham cracker sheets, broken in half
  • 3 cups milk chocolate chips, divided
  • 2 teaspoons shortening, divided
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons milk


  1. Line a cookie sheet with wax paper or parchment paper.
  2. Melt 1 1/2 cups of the chocolate chips and 1 teaspoon of shortening in a microwave safe bowl or big glass measuring cup.
  3. Stirring at every 20 second intervals until fully melted and smooth.
  4. Then dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate.
  5. But you want the graham cracker to be totally covered.
  6. Set each chocolate covered graham cracker on the cookie sheet and place in the fridge or freezer to set up quickly.
  7. While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter, powdered sugar, vanilla and milk.
  8. Mix until smooth and creamy.(sometimes it just easier at the end to mix with your hands) Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
  9. Pull out the chilled chocolate covered graham crackers and peanut butter balls.
  10. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham.
  11. Gently spread it to the edges so it’s evenly distributed.
  12. Melt the other 1 1/2 cups of chocolate chips with 1 teaspoon of shortening. Stirring until smooth.
  13. Gently spoon chocolate over the peanut butter layer and spread around with a spoon covering the top and sides.
  14. Put back in the fridge or freezer to set up (about 15 – 20 minutes).
  15. Then pull out and drizzle left over chocolate over the top of each graham cracker.

You can find complete recipes of this Disneyland’s Chocolate Peanut Butter Sandwich in


Apple Fries with Caramel Cream Dip

These Apple Fries with Caramel Cream Dip from Favorite Family Recipes are a must make this fall! The apples slices get lightly battered, fried and sprinkled with your favorites — cinnamon and sugar! Then add in the creamy caramel infused dip and you have one heck of a sweet treat that your family is really going to LOVE!
These Apple Fries with Caramel Cream Dip are the perfect warm dessert for a crisp Autumn evening. It made our house smell like apple pie. My husband and I dreamed these up while driving home from a family hike and couldn’t wait to get home to try them out. We both love apples but have a weird allergy where we can’t eat them raw, it makes or throats itchy and tight I know, it’s super weird and started when we were living in California, we can’t figure it out.
As long as they are cooked, we are fine. But we have missed being able to eat raw apples dipped in caramel, so we came up with this delicious creation. The apples slices are lightly battered and fried in a shallow pan, then sprinkled with cinnamon and sugar. The caramel dip is creamy and caramel infused, and oh so yummy.

For the Apples:

  • 4 to 5 tart apples, we used Pink Ladies
  • 1 cup buttermilk
  • 1 cup sugar
  • wondra flour
  • vegetable oil for frying
  • cinnamon and sugar, to taste

For the Dip:

  • 1 (8 oz) cream cheese
  • 1 small container cool whip (or 1 cup whipping cream with 1/2 cup sugar- whipped until stiff)
  • 1 cup caramel sauce


  1. In a fry pan, or deep fryer heat vegetable oil for frying.
  2. Mix together the buttermilk and sugar in a medium size bowl.
  3. Peel and slice apples and add them to the buttermilk mixture as you go to prevent browning.
  4. In a shallow dish, put a layer of wonder flour.
  5. Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour.
  6. When oil is nice and hot, gently place coated apples into the oil so they are not touching, when the bottom side begins to turn golden, flip over and brown the second side.
  7. Quickly remove to a tray lined with paper towels to soak up excess grease and cool.
  8. Sprinkle immediately with cinnamon and sugar while they are hot.

For the dip:

  1. Mix together the the cream cheese and cool whip until completely blended then stir in the caramel sauce.
  2. Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.

You can find complete recipes of this Apple Fries with Caramel Cream Dip in



There are certain things that really sum up the season for me. One of them is caramel. It’s like the season wouldn’t happen unless caramel was involved in some way. It’s so rich, so decadent. In our stores, it’s very hard to find those adorable little individually wrapped caramel pieces, which is why I have been craving some for so long. All last season I wanted to make my own caramel.
I never got around to doing it. My friend even gave me a recipe for some make in the microwave stuff- I still didn’t get around to doing it.  So this year I had some plans. I found a recipe a long time ago HERE that I have been using for so many years & I am so excited to share it with you. Be sure to come back tomorrow to see what else I did with this DIVINE treat!!!
Really- it’s the very best recipe for caramel I have ever had.  It’s 100% worth the time it takes to make it from scratch. I love that it takes ingredients that I almost always have on hand.
Some caramel recipes call for heavy cream, this one does not. I don’t know about you, but I don’t always have that on hand. But with this one I don’t need to plan ahead to make it or make a special trip to the store for it. I just need my short side stock pot & my favorite heavy rubber spatula & I’m good to go.


  • 1 cup (2 sticks) Butter
  • 2 cups packed Brown Sugar
  • 1 cup Light Corn Syrup
  • 1 can (14oz) Sweetened Condensed Milk
  • 2 tsp. Vanilla Extract


  1. Line 13×9 pan with foil that has been prayed with cooking spray. Set aside.
  2. In a 2qt heavy saucepan, combine butter, brown sugar, corn syrup & sweetened condensed milk.
  3. Bring to a boil over medium heat.
  4. Cook & stir until candy thermometer reads 248 degrees (firm ball stage) This should take about 30-40 minutes.
  5. Remove from heat, carefully stir in vanilla extract.
  6. Pour into your prepared pan.
  7. Move quickly as it will firm up fast.
  8. Let cool completely before pulling out of pan by foil & cutting into squares.

You can find complete recipes of this BEST HOMEMADE CARAMEL {RECIPE} in



Lemon Fudge Tangy lemon flavored fudge that’s smooth, creamy and a bright change of pace from other candies! It only takes five minutes and four ingredients to make this fudge! I’m pretty sure it could become your new favorite!
Lemon Fudge is such a welcome addition to my candy plates which happen to be filled with chocolate (20 Minutes Christmas Crack, Cinnamon Bear Fudge, and Gummy Bear Bark) and Caramels. I will always be in love with chocolate but sometimes you just need a little change of pace. Something just a little different to offset all that sweetness. Usually I’m all about chocolate…and only chocolate…but this Lemon Fudge, it’s GOOD!
We all have those friends who are fantastic cooks. These are the friends that we can’t wait to get Christmas goody plates from. You know, the plates you hide from your family for awhile. Several years ago my friend Klair brought a goody plate over and I haven’t forgotten the Lemon Fudge she included with several other yummy treats. It’s been on my list of things to make since then and I finally got around to trying it the other day.
My posts typically include step by step photos and instructions, but this Lemon Fudge recipe is so easy you don’t need them. And there are only 4 ingredients. That’s right. Just 4 simple ingredients!
Basically you melt a little butter, add dry lemon pudding and milk. Cook. Then add powdered sugar and stir. Press in a pan and you are done. Except for refrigerating. My kids were a little skeptical, you know since I’ve turned them into chocoholics. They fell in love with it!
If you are looking for something a little different than the usual holiday candies look no further. Lemon Fudge is such a bright and cheery change of pace. It’s pretty too. I’m pretty much already planning on making it for Easter too. Isn’t it perfect for that too? Make it now and again in the spring!


  • ½ c. butter
  • ½ c. milk
  • 2 small pkgs. lemon cook and serve pudding
  • 1 lb. powdered sugar (3¾ cups)


  1. Line a 9″x9″ pan with wax paper.
  2. Melt butter in a saucepan.
  3. Add milk and dry pudding.
  4. Continue cooking over medium heat for 1 minute, stirring constantly.
  5. Stir in powdered sugar.
  6. Press into prepared pan.
  7. Dust with powdered sugar, if desired.
  8. Refrigerate for a few hours. Cut into 1″ pieces.

You can find complete recipes of this LEMON FUDGE {FIVE MINUTE} in



A fun holiday cake this Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is sure to evoke all the holiday joy!
You guys, Christmas is in 3 weeks. How can this be? It feels like it was just the end of Summer and school was just starting. We were still in flip flops, shorts and t-shirts. Fall literally flew by and now we are going to be in full fledged winter mode. Snow, frigid temps, boots and parkas.
I’m from Minnesota do winters can be pretty brutal here. -30 is nothing new and snow reaching a few feet every so often is something that we are used to. But in all honesty, as much as this is the norm here….it is never easy to get used to once it starts for the season. NEVER.
But this is one of the best times of the year. With Thanksgiving, Christmas and the New Year all clustered together in the span of 6 weeks; it’s like the celebration never ends. Family gatherings and good food are just the beginning.
Speaking of good food, this Gingerbread Cake with Cinnamon Cream Cheese Frosting and Caramel Drizzle is one for the books. Nothing screams Christmastime more than gingerbread to me. I always have to sneak in 1 or 10 gingerbread recipes throughout this time of year because frankly, I’m addicted to the flavor.
This holiday fave utilizes Bob’s Red Mill Organic Unbleached All-Purpose White Flour as one of the key and essential ingredients. This flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives.
Bob’s Red Mill Organic Unbleached All Purpose White Flour is also incredibly versatile and can be used in so many other baking needs such as breads, pizza crust, cookies, etc.


  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 cup molasses
  • 2 eggs
  • 3 cups Bob’s Red Mill Organic All-Purpose White Flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp all-spice
  • 1 1/2 tsp ginger
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/4 cup mik


  • 2 cups butter, softened
  • 2 (8 oz) blocks cream cheese, softened
  • 4-5 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp cinnamon, add more if needed and taste to your liking


  • 1 (11 oz) bag caramel bits
  • 1/2 cup cream


  1. Preheat oven to 350.
  2. Spray 2 9″ round cake pans with non-stick cooking spray and line with parchment paper, set aside.
  3. In bowl with electric mixer mix together your butter and sugars until light and fluffy, about 2-3 minutes.
  4. Add in your molasses and eggs and keep mixing until smooth.
  5. In another bowl mix together your flour, baking powder, baking soda and spices.
  6. Alternate adding your flour mixture and milk into butter mixture in about 3 additions.
  7. Once everything is blended, distribute evenly in prepared pans and bake for about 30 minutes or until cake springs back and toothpick comes out clean.
  8. Remove from oven and let cool in pans for about 5 minutes, then run knife around edges of pans and turn cakes out onto wire racks to cool completes.
  9. While cooling make your frosting by beating your butter until fluffy.
  10. Add in your cream cheese and continue mixing until combined.
  11. Add in your powdered sugar 1 cup at a time, once all is added add in your heave cream until you reach your desired consistency
  12. Add in you cinnamon and mix.
  13. Once cakes are cool, add on layer onto cake stand/turntable and top with about 1 cup of your cinnamon cream cheese frosting.
  14. Top with other layer and spread a thin layer of frosting on the outside and top of cake to create a crumb coat then place in freezer for about 20 minutes.
  15. After 20 minutes remove from freezer and continue to frost your cake reserving about 1 cup for decorating at end, starting from top down until sides and top is smooth, place back into freezer for about 20 minutes.