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Salted Caramel Chocolate Cake

  • Prep Time: 35 minutes
  • Cook Time: 45 - 50 minutes at 350°F
  • Servings: 20
  • Course: Dessert

The delectable duo—chocolate and caramel—come together again for a moist, celebration-worthy cake.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

A little salty - a little sweet, this chocolate cake will definitely treat your taste buds. And you can make it ahead of time and freeze in a Reynolds Kitchens® Dessert Pan for up to 3 months or until you’re ready to use it. Prepping it ahead of time lets you just thaw and enjoy the next time a chocolate craving comes on!


  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups milk
  • 1 recipe Caramel Frosting (below)
  • 1/2 teaspoon sea salt or flake salt
  • Reynolds Kitchens® 9x13 Dessert Pan


Step 1

PREHEAT oven to 350°F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt; set aside.

Step 2

BEAT butter with an electric mixer on medium to high speed for 30 seconds in a large mixing bowl. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape the sides of the bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.

Step 3

ADD the flour mixture and milk to the beaten mixture, alternating them and beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into a 9x13 Reynolds Kitchens® Dessert Pan.

Step 4

BAKE 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake completely in the disposable bakeware pan on a wire rack. Top with Caramel Frosting and sprinkle with sea salt.

Caramel Frosting

Melt 1/2 cup butter in a medium saucepan; stir in 1 cup packed brown sugar and 1/2 teaspoon sea salt or flake salt. Bring to boiling over medium heat, stirring constantly. Cook and stir for 1 minute; remove from heat and cool for 5 minutes. Whisk in 1/4 cup milk until smooth. Transfer mixture to a large bowl, and whisk in 3 cups powdered sugar until smooth. Use immediately.

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