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Salted Caramel Milk Chocolate Cake Recipe

Salted Caramel Milk Chocolate Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (49)

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Average Rating:

Total Reviews: 49

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  • on December 29, 2012

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    I prepared this recipe exactly as instructed. The cake had a good taste but it was on the dry side. However, the frosting was great! I did let my cream get to room temp before I slowly added it to the caramel, which I think helped ensure no crystalization would occur. Overall, for all the labor and time that went into the cake and frosting, this recipe is just ok. I think the frosting would better compliment a different cake recipe; one that produces a moister cake.

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  • on July 02, 2012

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    I thought the cake came out perfect! moist and just the right bitter-sweet flavor. the frosting was lovely as well, but the caramel was tricky. if you poor the cream too fast the caramel will crystalize.

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  • on April 06, 2012

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    cake is amazing!
    I added 1oz bittersweet with the semi sweet. Tasted yumma!n I didnt make the frosting.

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  • on April 04, 2012

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    I made this cake just to see how it turned out. it looked great but tasted very salty! This took away from the taste I thought. the cake was very moist but again the salt ruined it.

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  • on March 11, 2012

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    Made this cake for a dinner party. Everyone LOVED it. I agree with other reviews. The frosting was a huge hit! But, my cake did not sit up... it was super moist, but just sort of crumbled when i cut into it. Also, the frosting was a bit runny. I let it come to room temp before frosting the cake, so maybe that was the issue. I thought about adding some strawberries in between layers to cut through the richness of the cake. But, def worth the effort!

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  • on March 04, 2012

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    The cake was dry, but the FROSTING was awesome!!!!!

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  • on February 25, 2012

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    I am not a cake lover even though I make cakes all the time. However this is a WINNER! I love this cake, one of my favorites. I have made this cake at least 4 times already, had a few prob 2 times because I didn't follow recipe just as it says. I don't make it often since it is a bit time consuming. I also must say the cake comes out perfect if you take it out rt on time. Add the cream at a DRIZZLE or it comes out too thin and will not set up right. I did like the dark or bittersweet chocolate to help calm the sweetness. I even put a sprinkle of the sea salt on each layer after putting the frosting on. the salt kind of melts into the frosting so you wont see it but you can taste it. If you like the sweet salty contrast you can even add a tiny sprinkle right before you serve it. I know it sounds like a lot of salt but it is for those that like that distinctive sweet/salty contrast.

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  • on November 03, 2011

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    Just finished making the cake. The icing is out of this world good. I can see using this icing for many other recipes. It reminds me of eating a great Rollo Candy. You can really taste the caramel! However, my cake came out a little crumbly! So I'll keep the icing and use another recipe for choc cake! I actually like the recipe for choc cake on the back label of the Hershey Cocoa powder. Happy Eats!

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  • on September 03, 2011

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    Made this cake twice as directed and had two different results. The first time, the cake was moist and delicious and conjured up old memories. My aunt must have made this cake 30 years ago, because my family all stated that it tasted very familiar and was delicious. The second time, I wasn't so successful and I think I must have cooked the cake too long which dried it out a bit. Make it as directed and this is a fantastic cake!

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  • on August 03, 2011

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    GOURMET ALL THE WAY! I made this cake for my son's birthday and it is amazing. Tastes gourmet and was not hard at all! The only thing is this makes a lot of frosting. Didn't need so much. but none the less. Excellent recipe!

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