One-Layer Salted Caramel Chocolate Cake

This salted caramel chocolate snack cake is the perfect mix of rich chocolate and buttery salted caramel, all in a simple, single-layer treat.

What makes it truly special is the infusion of our Natural Salted Caramel Artisan Flavor, which brings just the right balance of sweetness and a hint of salt to complement the dark cocoa. Topped with a creamy salted caramel buttercream frosting, a little extra caramel & flakey sea salt. This cake is moist, flavorful, and ideal for any day of the week.

Why You’ll Love This Cake

• Easy to Make: With just one layer, this snack cake comes together quickly with minimal fuss.
• Decadent Flavors: The salted caramel balances the rich chocolate base, while the smooth buttercream frosting adds an sweet & indulgent finishing touch.
• Perfect Texture: Moist, tender, and just the right amount of sweetness.

Ingredients

For the cake:

• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 1/2 cup special dark cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup vegetable oil
  
• 1/2 cup buttermilk, room temp
• 2 tsp Amoretti® Vanilla Bean Paste
• 1 1/2 tbsp Amoretti® Natural Salted Caramel Artisan Flavor
• 1 large egg, room temp
• 1/4 cup hot coffee
  

For the buttercream:

• 1 cup butter, room temperature
• 3 cups powdered sugar
• 2 tbsp heavy cream
• 1 1/2 tbsp Amoretti® Natural Salted Caramel Artisan Flavor
• 1 tsp Amoretti® Vanilla Bean Paste
• caramel, smeared into frosting
• flakey sea salt

Directions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line a 8-inch round cake pan with parchment paper.
2. In a large mixing bowl, whisk together the flour, brown sugar, cocoa powder, salt, baking soda, and baking powder together until no lumps remain.
3. Add the vegetable oil, buttermilk, Vanilla Bean Paste, Natural Salted Caramel Artisan Flavor, and egg. Mix until fully combined.
   
4. Stir in the hot coffee. The batter will be thin—this ensures a moist cake.
5. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Buttercream:

1. In a large bowl, beat the softened butter until creamy and fluffy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Mix in the heavy cream, Natural Salted Caramel Artisan Flavor, and Vanilla Bean Paste. Beat on high speed until the frosting is light and smooth.
4. Spread the salted caramel buttercream evenly over the cooled cake.
5. For an optional finishing touch, drizzle caramel sauce on top and spread into the frosting. Sprinkle with flaky sea salt for an extra salty touch.
6. Slice & serve.