This Triple Chocolate Layer Cake with Salted Caramel is the ultimate dessert indulgence. Featuring three layers of rich, moist chocolate cake, filled and drizzled with a luscious salted caramel sauce, and topped with a smooth chocolate ganache, this cake is a luxurious treat for special occasions or anytime you’re craving something truly decadent.

Why You’ll Love This Recipe

Deep, intense chocolate flavor in every layer
Perfect balance of sweet and salty from the caramel
Elegant enough for birthdays, holidays, or celebrations
Moist and tender crumb that stays soft for days
Can be made ahead and decorated beautifully

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chocolate cake:

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Eggs
Buttermilk
Vegetable oil
Hot coffee or hot water
Vanilla extract

For the salted caramel:

Granulated sugar
Unsalted butter
Heavy cream
Sea salt

For the ganache frosting:

Semi-sweet or dark chocolate
Heavy cream
Butter (optional, for shine)

directions

Make the chocolate cake layers: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth. Slowly add hot coffee or water and stir until combined.
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
Make the salted caramel: In a saucepan, melt sugar over medium heat, stirring constantly until it turns amber. Add butter, then slowly whisk in cream. Stir in salt and let cool.
Make the ganache: Heat cream in a saucepan until just simmering. Pour over chopped chocolate and let sit for 2–3 minutes, then stir until smooth. Add butter for extra shine if desired.
Assemble the cake: Place one cake layer on a serving plate. Spread a layer of salted caramel. Top with the second layer, more caramel, and the third layer.
Pour ganache over the top and let it drip down the sides. Chill briefly to set. Garnish with flaky salt or chocolate shavings if desired.

Servings and timing

Serves: 12
Prep time: 25 minutes
Cook time: 30 minutes
Assembly/Cooling: 45 minutes
Total time: 1 hour 40 minutes

Variations

Use milk chocolate instead of dark for a sweeter flavor
Add a layer of chocolate mousse between cakes for extra richness
Infuse the caramel with bourbon or espresso for a twist
Top with crushed toffee or caramel popcorn for texture
Make cupcakes using the same batter and fillings

storage/reheating

Store covered at room temperature for 1 day or refrigerate for up to 5 days
Bring to room temperature before serving for best texture
Freeze unfrosted cake layers for up to 2 months
Caramel and ganache can also be made ahead and stored in the fridge

FAQs

Can I make the cake in advance?

Yes, bake the layers and store them wrapped in the fridge or freezer. Assemble with caramel and ganache when ready to serve.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

How do I prevent my cake from being dry?

Use buttermilk and oil for moisture, and do not overbake. Always check with a toothpick for doneness.

Is homemade caramel necessary?

Homemade tastes best, but you can use store-bought caramel and add sea salt to mimic the flavor.

Can I use a different pan size?

Yes, two 9-inch round pans or a 9×13 pan will work. Adjust baking time accordingly.

Can I make this cake gluten-free?

Yes, substitute the flour with a 1:1 gluten-free flour blend.

Why is my caramel grainy?

Caramel can crystallize if stirred too much after the sugar melts. Make sure to heat evenly and avoid stirring once melted.

How thick should the ganache be?

It should be pourable but thick enough to coat the cake and drip slowly. Chill slightly if it’s too runny.

Can I add frosting under the ganache?

Yes, a layer of buttercream or chocolate frosting adds even more richness and stability.

How do I cut clean slices?

Use a hot, sharp knife and wipe it clean between slices for neat, even cuts.

Conclusion

This Triple Chocolate Layer Cake with Salted Caramel is a luxurious dessert experience that combines the richness of chocolate with the complexity of salted caramel. Whether for a birthday or just a chocolate lover’s delight, this cake never fails to impress. Let me know when you’re ready for the next one.