Every time I make this Salted Caramel Chocolate Cheesecake Cake, it brings back beautiful memories of family gatherings and special occasions. I can still remember the first time I made it for a birthday party—everyone was raving about the layers of rich chocolate and creamy cheesecake, all wrapped up in that dreamy salted caramel frosting. If you’re anything like me, dessert is a highlight of any gathering. And trust me, with this cake, you’ll feel that warmth and joy every time you slice into it!
You might think that a beautiful cake like this would be complicated to make, but I promise you it’s easier than it looks. This delightful dessert is filled with flavors that dance together in the most lovely way. Each layer tells a story, and every bite is melt-in-your-mouth goodness. So, gather your ingredients, and let’s jump right into making this delicious Salted Caramel Chocolate Cheesecake Cake together!
How to make Salted Caramel Chocolate Cheesecake Cake
Ingredients:
- 2 packages (8 oz each) cream cheese, softened: This creamy goodness is the foundation of the cheesecake layer. Softening the cream cheese makes it easy to blend for a smooth consistency.
- 2⁄3 cup granulated sugar: A little sweetness goes a long way in balancing the flavors in the cheesecake.
- Pinch of salt: This helps to enhance all the flavors, making them pop!
- 2 large eggs: They provide structure and richness to the cheesecake.
- 1⁄3 cup sour cream: This adds a lovely tartness and extra creaminess.
- 1⁄3 cup heavy cream: For that luscious, velvety texture in the cheesecake.
- 1 teaspoon vanilla extract: Aromatic and sweet, this will elevate the flavor!
- 1 recipe chocolate layer cake (9-inch layers): You can use a store-bought mix or make your own—it’s all about what you prefer!
- 1 cup unsalted butter, softened: This is the base for your luxurious frosting.
- 1⁄2 cup caramel sauce: Adds a sweet, buttery flavor that brings the cake to life!
- 4 cups powdered sugar: This sweet dusting is crucial for a smooth and creamy frosting.
- 2 tablespoons milk: Just a little to thin out the frosting and make it spreadable.
- 1⁄2 teaspoon kosher salt: Helps to balance the sweetness and gives that delicious salted caramel flavor.
- 4 oz dark chocolate: This will elevate the ganache in the most delightful way.
- 1⁄3 cup heavy cream: For the ganache—trust me, you want this to bring everything together.
- 2 tablespoons caramel sauce: For drizzling over the top, giving it that extra flair.
- Pinch of kosher salt: Just to tie everything together!
This might sound like a lot, but each ingredient plays a special role in creating a cake that your family and friends will adore. Let’s get started on making this heavenly dessert!
Preparing the Cheesecake Layer:
- Preheat the Oven: Trust me when I say this! Preheat your oven to 325°F (163°C). This is key for baking that perfect cheesecake.
- Prepare the Roasting Pan: Grab a large roasting pan and place it inside the oven on the lower 2/3 rack as it preheats.
- Prepare the Springform Pan: Wrap the bottom of your 9-inch springform pan with two layers of aluminum foil. This prevents any water from seeping in while giving it a nice non-stick finish—spray the inside with some nonstick spray and line the bottom with parchment paper.
- Boil Water for the Water Bath: Boiling water is crucial! It keeps the cheesecake from cracking and helps achieve that creamy bliss.
- Make the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese and sugar for about 2-3 minutes until it’s nice and smooth. You’ll want to scrape down the sides to get everything mixed in evenly.
- Add the Salt and Eggs: Mix in your pinch of salt and then add the eggs, one at a time. It’s essential to mix thoroughly after each addition, ensuring they incorporate perfectly.
- Incorporate the Sour Cream, Heavy Cream, and Vanilla: Beat in the sour cream, heavy cream, and vanilla. This is where the magic happens! Pour the silky mixture into the springform pan.
- Ready for the Oven: Place the pan in the roasting pan. Carefully pour the boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. This is your water bath in action!
- Bake: Pop it in the oven and bake for 45 minutes. After that, turn off the oven and let the cheesecake sit inside for an additional 30 minutes—this helps it cool gradually.
- Cool Completely: Once it’s cool, remove it and let it sit at room temperature for a while. Finally, refrigerate it for a few hours or overnight. This will make it easier to slice.
Now, while your cheesecake is chilling, we can move on to making the chocolate cake layers!
Making the Chocolate Cake Layers:
- Bake the Cake: You can either follow the package instructions for a cake mix or use your favorite homemade dark chocolate cake recipe. Just remember, we need two 9-inch layers!
Making the Frosting:
- Beat the Butter: In a large mixing bowl, beat the softened unsalted butter for 2-3 minutes until it’s light and fluffy.
- Add Caramel Sauce: Now add in your caramel sauce, powdered sugar, milk, and kosher salt. Beat for an additional 4-5 minutes until it’s soft and creamy. Seriously, the smell of this frosting is downright dreamy!
Assembling the Cake:
- Layer it Up: On your cake platter, place one layer of your chocolate cake. Top it with that luxurious frozen cheesecake.
- Add the Second Layer: Gently place the second layer of chocolate cake on top of the cheesecake.
- Frost the Cake: Spread your salted caramel buttercream frosting over the entire cake. You want to cover the top and sides nicely.
- Chill Again: Pop the frosted cake in the refrigerator while we make that delightful ganache!
Making the Ganache:
- Combine Ingredients: In a microwave-safe bowl, mix together the dark chocolate and heavy cream.
- Heat and Stir: Heat in 30-second intervals, stirring well after each. Keep doing this until it’s smooth and luscious.
- Cool and Drizzle: Let the ganache cool slightly, then pour it over the top of your beautifully assembled cake, letting it drip down the sides. You’re going to be so proud of this!
- Final Touches: Drizzle some caramel sauce over the top and sprinkle with a pinch of kosher salt.
Why I Love Making This Dish:
This Salted Caramel Chocolate Cheesecake Cake is my dessert of choice for so many occasions. The combination of chocolate and caramel is a classic that just makes my heart happy. I love celebrating with food and sharing delicious treats with my friends and family. There’s just something so heartwarming about gathering around the table, sharing laughter, stories, and of course, cake!
What You’ll Need:
To whip up this delightful cake, you’ll need standard kitchen tools like mixing bowls, a hand mixer or stand mixer, measuring cups and spoons, a spatula, and your trusty 9-inch springform pan. If you don’t have one, I highly recommend investing in it; they’re perfect for cheesecakes!
Tips for Perfect Results:
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth batter.
- Don’t Rush the Cooling: Let the cheesecake cool in the oven to prevent cracking. Patience is key!
- Use Quality Chocolate: For the ganache, using good quality dark chocolate will elevate the cake’s flavor.
Serving Suggestions and Sides:
This cake is indulgent enough to stand alone, but if you want to pair it with something, I recommend serving it with a scoop of vanilla ice cream or a dollop of whipped cream. A simple cup of coffee or a glass of milk pairs perfectly, too!
Leftovers:
If you have any leftovers (though I doubt there will be much!), store them in an airtight container in the refrigerator for up to a week. When you’re ready to enjoy it again, gently reheat a slice in the microwave for about 10-15 seconds—the cake will be just as wonderful as the first time!
FAQ Section:
Can I use a different flavor of cake?
Absolutely! While chocolate complements the flavors beautifully, you can experiment with vanilla or even red velvet for a fun twist!
Can I make this in advance?
Yes! This cake is perfect for making ahead of time. The flavors only get better as they sit. Just keep it refrigerated until you’re ready to serve.
What can I do if the cheesecake cracks?
Don’t worry if that happens! It’s completely fine—just cover it with frosting or ganache, and no one will ever know!
Can I freeze the cake?
You can freeze the un-frosted cake and cheesecake layers separately, but I wouldn’t recommend freezing the frosted version. The texture might change.
This Salted Caramel Chocolate Cheesecake Cake has become a cherished recipe in my home, and I’m so excited for you to try it out. I can’t wait to hear how yours turns out! You’re going to love how easy it is and how delicious it tastes. Please share with me if your family asks for seconds because I have a feeling they just might!