Salted Caramel Fudge Cake

A treat that you will never forget <3

A treat that you will never forget ❤

So… My Dad reached the big SIXTY FIVE. What?
He looks like he’s only 40…  I really hope I age as beautifully as he does when I’m that age.
Well, we celebrated my Dad’s birthday with quite a few of his and my mom’s friends at home, and it was a blast! We had the usual party food; Fried Chicken Drumsticks, Salad, Dips, Spaghetti, Fried Spring Rolls, a variety of Chinese food (a must), and then finally ended with a SALTED CARAMEL FUDGE CAKE to end the night on a sweet note.
It was decadent, light and moist… Basically a package sent from heaven. It was such a crowd pleaser! I wanted to surprise my dad with a cake that wasn’t just the usual, plain old Chocolate cake… This is where I came about to the idea of making a Salted Caramel Fudge Cake! His love for chocolate has already reached a level that’s basically unreachable, so there’s no doubt I had to include chocolate in his birthday cake. Gosh… I’m already salivating at the thought of this cake. Let’s not drag this any longer… Out of all the cakes I’ve made, I have to say, this is the CHAMPION of all cakes that I’ve ever made.
Please. Make this cake for your own good. It’s not the healthiest, but I mean come on… We have to live a little.

Without further ado, here’s the recipe!

Salted Caramel Fudge Cake
Serves: 12 big slices   (mind you there’s 3 layers)


(Cake layers)
2.75 cups of All purpose flour
2.75 cups of Sugar
1 cup of Cocoa powder
2.75 tsp of Baking soda
2.75 tsp of Baking powder
1.75 tsp of Salt
250ml of Coffee (freshly brewed)
150ml of Vegetable oil
280ml of Buttermilk (Mix 270ml of milk with 10ml of vinegar, mix and set aside for 5 mins)
2 tbsp of Vanilla essence
4 Eggs (beaten)

(Salted Caramel)
1.5 cup Castor sugar
0.25 cup Water
0.25 cup Heavy cream
1 cup of Un-salted butter
2 tbsp of Vanilla essence
Pinch of salt (to taste)

(Vanilla Cream cheese frosting)
*Salted caramel
2 packages of Cream cheese (16oz.)
1 cup of Un-salted butter
1 tbsp of Vanilla essence
4 cups of Icing/Confectioners sugar
1 tsp of Milk (depends on your preference of frosting consistency)


(Cake layers)

  1. Preheat the oven to 180 degrees Celsius, line three 9″ baking trays with butter and non-stick baking paper
  2. Sift all the dry ingredients into a big bowl (important step to make this a light and airy cake layer), use a spatula to gently fold all the ingredients together so it’s all incorporated
  3. In a separate mixing bowl, mix in all the wet ingredients; vegetable oil, eggs, hot coffee, vanilla, buttermilk and vanilla essence
  4. Slowly mix the dry ingredients into the wet (slowly) using a spatula. Keep folding this mixture until you see no lumps of white flour. STOP when you see something like pure chocolate molten gold in front of you
  5. Equally separate the mixture into the 3 cake tins, tap the tins on flat surface to get rid of the air bubbles
  6. Bake the cakes for 25-28 mins, leave to cool

(Salted Caramel)

  1. In a small saucepan (must be dry) on medium low heat, pour castor sugar and water into the saucepan
  2. DO NOT use a spoon to stir the mixture (sugar crystals will form if you do this), instead just hold the handle of the pot and move it in a circular motion to mix the sugar and water around
  3. The sugar mixture should start to golden and turn an amber colour after a few minutes! DO NOT step away because the caramel can burn in a blink of an eye
  4. Once it reaches a golden/amber colour, carefully mix in the heavy cream, be careful!! It may begin to spit because the heavy cream is cold, don’t worry, it’s normal! Just use a whisk, and whisk vigorously!
  5. Add in the butter, vanilla essence and salt to the mixture, keep on whisking for around 6-8 minutes
  6. The caramel should start to thicken after a few minutes, remove from heat and allow it to cool
  7. Now using an electronic mixer, beat the cream cheese until it’s soft and fluffy in a big mixing bowl
  8. Next, incorporate the butter into the cream cheese, mix until it’s all incorporated and you see no chunks of butter
  9. Gradually add the icing/confectioners sugar into the fluffy white frosting, and add in vanilla essence and a few drops of milk if needed
  10. Make sure the salted caramel mixture is COOL at this point before you mix it in. Only use 1/2 of the Salted caramel you’ve made to incorporate in the frosting, the other half will be used to decorate
  11. Mix in the cooled salted caramel with your cream cheese frosting, refrigerate


  1. Crumb coat the cakes, refrigerate for at least 2 hours to make sure it the crumb coat hardens a bit
    (Just use a bit of the frosting made for the crumb coat)
  2. Now frost the cakes into a 3 tiered cake! Cake then frosting, plop on the next cake layer and repeat until you have no more cake and frosting
  3. Make sure the layers are all even so it looks pretty and presentable
  4. The best part, drizzling the Salted Caramel. I totally suggest putting this mixture into a piping bag and pipe it out because it’ll turn out much better. But because I was too impatient, I just used a fork and waved it over the cake
  5. ENJOY THE DAMN CAKE. You deserve it.

I really hope you do try out this recipe!

Joyce ❤