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Salted Caramel Chocolate Cake

Ashley Manila · bakerbynature.com · 2025 · 1 Layer Cake (9")

Against 357 chocolate cake recipes

More liquid than 99% of recipes and more cocoa than 88%.

See how all 357 chocolate cake recipes compare →

Get the method at bakerbynature.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 357 chocolate cake recipes, per 100 g of flour.

  • More liquid than 99% of recipes: 227% of the flour weight against the typical recipe's 138%.
  • More cocoa than 88% of recipes: 38% of the flour weight against the typical recipe's 23%.
  • More sugar than 79% of recipes: 180% of the flour weight against the typical recipe's 142%.
  • More leavening than 82% of recipes: 7.2% of the flour weight against the typical recipe's 4.8%.
Cocoa: 38%, 89th percentileChocolate: 0%, 32nd percentileSugar: 180%, 80th percentileFat: 48%, 28th percentileEgg: 44%, 41st percentileLiquid: 227%, 100th percentileLeavening: 7.2%, 83rd percentileSalt: 2.2%, 80th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (22)

  • 2 cups granulated sugar≈ 400 g
  • 1 cup light brown sugar, packed≈ 220 g
  • 2 and 3/4 cups all-purpose flour (not packed!)≈ 344 g
  • 1 and 1/2 cups unsweetened cocoa powder, sifted≈ 129 g
  • 3 teaspoons baking soda≈ 18 g
  • 1 and 1/2 teaspoons baking powder≈ 7 g
  • 1 and 1/4 teaspoons salt≈ 8 g
  • 3 large eggs + 2 large egg yolks, at room temperature≈ 150 g
  • 1 and 1/2 cups full-fat sour cream≈ 345 g
  • 1/3 cup whole milk≈ 81 g
  • 3/4 cup vegetable oil (you may also sub in melted coconut oil)≈ 164 g
  • 2 tablespoons vanilla extract≈ 25 g
  • 1 and 1/2 cups hot water≈ 356 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft≈ 454 g
  • 4 and 1/2 cups confectioners' sugar, sifted≈ 540 g
  • 3/4 cup unsweetened cocoa powder, sifted≈ 65 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1/2 teaspoon salt≈ 3 g
  • 3 tablespoons heavy cream (more if needed)≈ 45 g
  • 2 tablespoons salted caramel sauce≈ 30 g
  • 1 and 1/4 cups salted caramel sauce≈ 296 g
  • Flaky sea saltn/a

flour 344 gbatter 2246 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

  • Cocoa38% · 89th percentile
  • Chocolate0% · 32nd percentile
  • Sugar180% · 80th percentile
  • Fat48% · 28th percentile
  • Egg44% · 41st percentile
  • Liquid227% · 100th percentile
  • Leavening7.2% · 83rd percentile
  • Salt2.2% · 80th percentile

Oven

Temperature
not stated
median 350°F
Time
30 minutes
median 33 minutes

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