Four layer chocolate and salted caramel cake!

When it comes to cake, go big or go home…right? At least in my books anyways! You can never have enough cake I thought to myself whilst attempting to ice this monstrosity of a cake. It was my mums birthday earlier in the week, she was having  party on Saturday, I was on cake duty. So I decided to make a chocolate and salted caramel cake, to feed the 5000.. literally. I bought the pot of the salted caramel sauce from Tesco, but you will be able to buy it from most supermarkets…talk about heaven in a jar.Four layer chocolate and salted caramel cake
Important (I followed the below recipe from Mary Berry TWICE. As I couldn’t find a UK recipe measurements for a four layer cake.) So I made two bowls of cake mixture and separated it into four cake tins.

What you will need for the cake:
3 large eggs
175 grams of self raising flour
175 grams of caster sugar
175 grams of unsalted butter
1 and a half tsp of baking powder
40 grams of cocoa powder
4 tbsp of boiling water
(See below for buttercream and decoration ingredients.)

Pre heat the oven to 180 degrees (160 for fan assisted ovens!) In a very large mixing bowl, combine the sugar and butter and mix on a high-speed until completely combined. Add in the eggs and baking powder and sift in the flour. Carefully fold in the flour and then whisk on a high speed until combined. In a separate bowl add the cocoa powder and the water, the  whisk on a medium speed to form a paste, then add it to the bowl of cake mixture. I used four cake tins (make sure you grease them extremely well) for this mixture, I then divided the mixture evenly between the two tins and then whilst the first two sponges were baking, I made the second batch of cake mixture for the other two layers.Tesco salted caramel sauceCheck with a skewer to see if the cakes are baked, if the skewer comes out clean, they are done! Carefully place the two trays onto a cooling tray and pop the other two cake tins in the oven for around 25 minutes. I remove the cakes from the tins almost instantly and let them cool completely on a wire rack. Whilst popping the other two cake tins in the oven.
chocolate caramel cake layers
Once all four layers are baked and completely cool, it is time to make the chocolate buttercream frosting. You will need 250 grams of unsalted butter, 500 grams of icing sugar and I added cocoa powder and tasted as I went, I didn’t want it to be total chocolate overkill. I always pop my bowl of buttercream in the fridge to stiffen a little before decorating!

Whilst the icing is chilling, slather on a generous helping of Salted Caramel sauce to each layer, don’t be shy! Then top that with the chocolate buttercream and sandwich the four layers together. I then piped the remaining buttercream onto the top of the cake and topped with chocolate dipped strawberries and lashings of salted caramel sauce. I sprinkled with a dusting of icing sugar and ta-dah, done! What do you guys think of this four layer chocolate and salted caramel cake?!



  1. August 23, 2016 / 9:19 am

    Oh my golly golly gosh Becky! This looks divine, I’m practically drooling all over my keyboard with how amazing this looks! x

  2. August 23, 2016 / 9:33 am

    Oh wow! Can I come round and grab a slice? Beautiful! X

  3. August 23, 2016 / 11:37 am

    This looks AMAZING! How do you cut into a four layer cake though? I’ve always wondered!

  4. August 23, 2016 / 5:26 pm

    This looks AMAZING! made even better, of course, by your stunning, as always, photographs! I’m off the cake now as going on holiday next week but once I’m back on I’ll be all over this!
    Farah x

  5. August 23, 2016 / 6:41 pm

    Cake goddess… honestly I don’t even have words anymore. Your photos are beautiful, the cakes you create are out of this world. Everything… just gorgeous. You always leave me speechless. Thank you so much for sharing this grand recipe! It looks delicious. So, so gorgeous.


  6. August 23, 2016 / 7:49 pm

    oh my god, this looks so tasty! definitely need to try this!
    Jen / Velvet Spring x

  7. August 24, 2016 / 8:12 am

    That cake looks like heaven, I wouldn’t want to eat it but at the same time it looks so good! πŸ™‚ xx

    Yasmina | The July Journal

  8. August 24, 2016 / 9:48 am

    Replace the caramel with Nutella for me and it’s sold! πŸ™‚

  9. August 31, 2016 / 1:44 pm

    It looks (and sounds) rather yummy Becky! I would seriously be drooling while I baked this (and would definitely be eating the salted caramel out of the jar!) You need to write a baking book or something – your creations are amazing πŸ™‚

    Jenny xx

  10. Jane Holloway
    July 31, 2018 / 6:48 pm

    I have just made this cake and I have to say it is the best chocolate cake I have ever made. The cake is so moist with the salted buttercream and salted caramel it’s like heaven on a plate.
    This is my favourite recipe now.
    Thankyou so much for sharing it πŸ‘Œ

  11. Maria
    October 24, 2018 / 10:13 pm

    I made this delicious cake but with homemade caramel sauce :
    250g sugar – cook in high sided saucepan with 6 tbs until melts and turns amber.Remove immediately from heat and add 190ml immediately .Be careful- it will rise and sputter.Add vanilla and salt then leave to cool.

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