Salted Caramel Chocolate Layer- -A moist chocolate cake with a cream cheese and caramel filling. Then, it’s topped off with a chocolate-caramel buttercream frosting. It’s divine! Don’t miss it!
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- Chocolate cake mix
- Plain Greek yogurt
- Cream cheese
- Caramel sauce
- Powdered sugar
- Unsweetened cocoa powder
Chocolate Cake Mix: Any brand or chocolate variety will work. Just be sure to stick with a “standard” size box of cake mix. Anywhere from 15-18 oz is fine.
Plain Greek Yogurt: If desired, this can be replaced with sour cream. However, the nutritional information may be different.
Shortening: I like to use Crisco butter flavored baking sticks in my frosting. Regular shortening will also work.
Eggs: They are going to be divided. You will be using the egg whites and the yolks, but, not together.
Caramel Sauce: Jarred or homemade will both work. Tip: Making it homemade is easy!
A few notes:
- You will probably have leftover frosting. Be sure to keep it in a covered container in the refrigerator.
- Also, keep any leftover cake in the refrigerator.
- If desired, drizzle cake pieces with additional caramel sauce before serving.
How to Make Cake Batter:
- First, separate your eggs into two bowls. One bowl for egg whites. The other for the egg yolks. Set aside the egg yolks.
- Next, with an electric mixer with whisk attachment, whisk egg whites until foamy. Increase speed slightly and add in 1 TBSP sugar. Continue until stiff peaks form. Set aside beaten egg whites.
- In a clean mixing bowl, beat together remaining cake ingredients until fully combined.
- Then, scoop about 1/4 cup of beaten egg whites and fold them into the batter. Then, take remaining beaten egg whites and again, fold them into the batter. Be sure to fold, not mix.
- Spread the batter into the prepared pans and bake.
MORE FOR CHOCOLATE CAKE LOVERS:
- Oreo Pudding Poke Cake
- Dairy Free Chocolate Cake
- Flourless Chocolate Cake
- Marshmallow Fluff Chocolate Cake
- 1 box, chocolate cake mix
- 2 cups plain Greek yogurt
- 2 eggs, will be divided
- 1 TBSP sugar
- 8 OZ cream cheese, softened
- 1/2 cup caramel sauce
- 2 TBSP shortening, softened
- 1/2 cup butter, softened
- 1/2 cup shortening, softened
- 4 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp vanilla
- 2 TBSP caramel sauce
- Additional caramel sauce, for topping, optional
- Preheat oven to 350 degrees. Grease 2- 9 inch round pans.
- Separate eggs into two different bowls. One bowl for egg whites. The other for the egg yolks. Set aside the egg yolks.
- With an electric mixer with whisk attachment, whisk egg whites until foamy. Increase speed slightly and add in 1 TBSP sugar. Continue until stiff peaks form. Set aside beaten egg whites.
- In a clean mixing bowl, mix together dry cake mix, egg yolks and yogurt. Beat until fully combined.
- Take about 1/4 cup of beaten egg whites and fold them into the batter. Then, take remaining beaten egg whites and again, fold them into the batter. Be sure to fold, not mix.
- Divide the batter evenly into prepared pans. Bake for 18-22 minutes or until toothpick inserted comes out clean.
- Let cakes cool for 10 minutes, then, remove from pans. Cool completely before adding filling and frosting.
- Make Filling: Beat cream cheese, caramel sauce and shortening until fully combined and creamy. Spread evenly on top of one cake. Place the another cake on top.
- Make Frosting: Beat butter and shortening until fluffy. Add in caramel sauce and vanilla. Mix to combine. Gradually, add in cocoa powder and powdered sugar. Beat until fully mixed. Frost on cooled cake.
- If desired, drizzle slices with additional caramel sauce before serving.
- Keep any leftover frosting in a covered container in the refrigerator.
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Amount Per Serving: Calories: 729Total Fat: 40gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 117mgSodium: 352mgCarbohydrates: 85gFiber: 2gSugar: 77gProtein: 11g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate