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Chocolate Cake With Salted Caramel And Royal Blue Buttercream Frosting

Chocolate Cake With Salted Caramel And Royal Blue Buttercream Frosting

*This recipe makes three 9-inch THICK layers.

This thick, three layer chocolate cake recipe is a rich, moist, decadent chocolate cake that will cure your chocolate cravings!


Author: Jessica Cain Montano

Prep Time: 10 minutes

Cook Time: 25 minutes

Chill Time: 30 minutes

Frosting Time: 25 minutes

Total Time: 90 minutes


Chocolate Cake Ingredients

  • 2 cups + 10 tablespoons Cake Flour
  • 2 cups + 10 tablespoons Sugar
  • 1 cup + 2 tablespoons Cocoa
  • 3 teaspoons Baking Soda
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Salt
  • 3/4 cups Canola Oil
  • 3 eggs
  • 1 1/2 cups Buttermilk
  • 2 teaspoons Pure Vanilla
  • 1 1/2 cups Hot Water


Royal Blue Buttercream Frosting Ingredients

  • 3 cups powdered sugar
  • 1/3 cup butter softened
  • 1 ½ teaspoons vanilla
  • 1-2 tablespoons milk
  • Royal blue gel food color


Salted Caramel Frosting Ingredients

  • 1 cup salted butter, at room temperature
  • 4 cups powdered sugar
  • 3/4 cup salted caramel sauce
  • 1 teaspoon kosher salt
  • 1 tsp pure vanilla extract
  • Heavy cream or milk, only as needed


Cake Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
  3. In mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together. *The batter will be runny.
  4. Lightly grease and flour your three 9-inch cake pans. Pour batter evenly into each pan. Bake at 22-27 minutes. Place toothpick or cake tester in the center of the cake to check if it comes out clean.
  5. Let cool before frosting.


Royal Blue Buttercream Frosting Instructions

  1. In a bowl mix powdered sugar and butter with an electric mixer at low speed until fully combined. You may also use a wooden spoon with you do not have an electric mixer.
  2. Add the vanilla and one tablespoon of milk to the mixture. Mix until fully combined.
  3. Gradually beat in remaining tablespoon of milk until the frosting has reached a smooth and spreadable consistency. If the frosting is too thick, add a few drops of milk at a time until it reaches a creamy consistency. If the frosting is too runny, add a small amount of powdered sugar until it thickens up.
  4. Once the frosting is fully mixed, add the food coloring gel. Thoroughly mix the food coloring in the frosting until it is fully mixed. You may add more food coloring until your desired shade.


Salted Caramel Frosting Instructions

  1. In a bowl with an electric mixer fitted with a whisk or paddle attachment, beat butter on medium-high speed until light, creamy, and smooth, about 4 minutes.
  2. Add two cups of the powdered sugar and blend on low speed until the butter and powdered sugar come together. Add the remaining powdered sugar, vanilla, and salt, and mix until combined.
  3. Add the caramel sauce and beat on medium-high speed until light and fluffy about 2-3 minutes.
  4. Add additional heavy cream or milk, 1 tablespoon at a time, only as needed to get the frosting to a nice pipeable consistency. You may not need any additional liquid, it is dependent on the thickness of the caramel sauce you are using.


Assembling The Cake

  1. Scoop about a cup of royal blue frosting into a piping bag with a large round tip.
  2. Pipe a small amount of the royal blue frosting onto the center of your cake disk. This will serve as glue to hold the cake in place. Place your first layer of cake.
  3. Pipe a thick ring of royal blue frosting around the edge of the cake. This will serve as a dam to keep the filling in the cake and prevent the layers from sliding around.
  4. Spread 1/3 to 1/2 cup of the salted caramel frosting onto the cake.
  5. Add layer two of the cake on top of the first layer and repeat the frosting for this layer.
  6. Place the top layer on the cake.
  7. Apply a very thin layer of the royal blue frosting on the cake. This will serve as a crumb coat and will help the final frosting to be smooth. Chill the cake for at least 30 minutes in the refrigerator.
  8. Next, coat the cake with royal blue frosting and smooth it out.


Time To Decorate!



  • Open Star Cake Decorating Tip
  • Decorating Bags 16-Inch Disposable


Instructions For Piping Frosting Stars


  1. Hold the bag at a 90° angle (straight up) with star tip about 1/4 in. above the cake surface. Squeeze the bag to form a star. Stop pressure and pull tip straight up and away.
  2. Pipe stars uniformly rounding the cake, adjusting the tip position slightly each time so that the points of the stars interlock and eliminate gaps.



  1. Maintaining the same pressure when piping the frosting will assure the stars are identical in shape and size. If the frosting becomes too soft, the stars will be poorly defined so don’t over fill the bag and replenish the bag with fresh icing.
  2. Though royal blue frosting is beautiful, it may cause staining. Make sure to be careful not to get it on any of your clothes, as the blue color may be hard to get off and may even permanently stain clothing. The royal blue color may also stain your lips, tongue, and teeth temporarily.


Storing Leftover Frosting

  • Frosting can be stored in an airtight container for two to three days. It can be stored in the fridge for up to a week and the freezer for up to six months.
  • After being stored, the frosting may separate from the food coloring, so it will likely need to be remixed. The color might also change over time, so you may need to adjust accordingly.



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