Chocolate Cake with Salted Caramel and White Chocolate Buttercream

Total Time:
2 hr 30 min
1 hr 5 min
35 min
50 min

8 servings

  • Chocolate Cake:
  • 1 teaspoon apple cider vinegar
  • 1 cup milk
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 1/3 cup cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • Nonstick cooking spray
  • Coffee Simple Syrup, recipe follows
  • White Chocolate Buttercream, recipe follows
  • Caramel Sauce, recipe follows
  • Coffee Simple Syrup:
  • 3 cups granulated sugar
  • 3 1/2 cups brewed coffee
  • 1 tablespoon vanilla extract
  • White Chocolate Buttercream:
  • 1 1/3 pounds white chocolate chips
  • 1 1/3 pounds granulated sugar
  • 1/2 cup cornstarch
  • 2 pounds (8 sticks) unsalted butter, at room temperature
  • 1 teaspoon vanilla
  • Caramel Sauce:
  • 1 cup light brown sugar
  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
Chocolate Cake:
  • Special equipment: three 6-inch cake pans; a convection oven.

  • Preheat a convection oven to 350 degrees F. Whisk the vinegar into the milk in a medium bowl and set it aside to curdle for 5 minutes.

  • Add the granulated sugar, oil and vanilla to the milk mixture and beat by hand with a whisk until foamy.

  • Sift together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Add the dry ingredients to the wet ingredients in 2 batches, beating with an electric mixer fitted with a whisk attachment until no lumps.

  • Grease three 6-inch cake pans with nonstick cooking spray. Divide the batter among them and bake until a toothpick inserted in the center of each cake comes out clean, about 20 minutes

  • Let cool slightly, then remove the cakes from the pans. Cool the cakes in the refrigerator for 30 minutes. Soak the cake rounds with Coffee Simple Syrup by brushing about 1/3 cup onto each layer as you build the cake. To build: Spread the White Chocolate Buttercream on one soaked cake round, then add a heavy drizzle of Caramel Sauce. Add a second layer and repeat. Add the last layer and frost the whole cake with White Chocolate Buttercream.

Coffee Simple Syrup:
  • Add the sugar to a small saucepan fitted with a lid. Pour in the coffee and stir. Bring the mixture to a rolling boil over medium heat, stirring constantly, until sugar completely dissolves. Turn off the heat. Cover immediately and let cool for 15 minutes. Yield: enough for one 6-inch cake.

White Chocolate Buttercream:
  • Put the white chocolate chips in a metal bowl. Bring the granulated sugar and 3 cups water to a boil in a large saucepan. Reduce the heat. Mix the cornstarch with 1 cup of water in a small bowl to combine. Stir it into the sugar mixture. Bring to a boil. Pour the sugar mixture over the white chocolate. Stir by hand with a whisk to combine. As mixture cools, stir 2 more times over the next 40 minutes. Let cool to room temperature.

  • Transfer to the bowl of an electric mixer fitted with a whisk attachment, add the butter and vanilla and mix until light and fluffy. Yield: enough for one 6-inch layer cake.

Caramel Sauce:
  • Combine the light brown sugar, butter, evaporated milk, vanilla and salt in a small saucepan over medium heat. Cook, stirring, until thickened. Yield: enough for one 6-inch layer cake.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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