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Sky-High Salted Caramel Chocolate Layer Cake

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  • Prep 1 hr 35 min
  • Total 2 hr 15 min
  • Servings 16
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This is the perfect cake for any occasion! Don't let the many layers intimidate you; it's easier than it looks!
Created Aug 19, 2016
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  • 2 boxes Betty Crocker™ SuperMoist™ devil’s food cake mix
  • Water, oil and eggs called for on cake mix boxes

  • 3 packages (250 g each) cream cheese, softened
  • 2 cans (300 mL each) dulce de leche (caramelized sweetened condensed milk)
  • 1/4 teaspoon (1 mL) coarse (kosher or sea) salt

  • 1 cup (250 mL) shortening
  • 1 cup (250 mL) butter, softened
  • 8 cups (2 L) icing sugar
  • 1 teaspoon (5 mL) vanilla
  • 15 caramels, unwrapped
  • 3 tablespoons (45 mL) milk
  • 1/4 teaspoon (1 mL) coarse (kosher or sea) salt

  • 3/4 cup (175 mL) toasted chopped pecans
  • 3/4 cup (175 mL) crushed pretzels

  • 3 tablespoons (45 mL) caramel topping
  • Additional coarse (kosher or sea) salt, if desired


  • 1
    Heat oven to 350°F (180°C). Spray four 8- or 9-inch (20 or 23 cm) round cake pans with cooking spray. If desired, line bottom of each pan with cooking parchment paper for easier cake removal.
  • 2
    In large bowl, make cake batter as directed on boxes; divide among pans. Bake 32 to 38 minutes or until toothpick inserted in the centre comes out clean. Cool in pans 10 minutes. Run knife around edges of cakes to loosen. Remove from pan to cooling rack; cool completely, about 1 hour.
  • 3
    Meanwhile, in large bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined
  • 4
    Use serrated knife to level tops of cakes, if necessary. Place one layer, cut side down, on platter or serving tray. Top with one-third of the filling. Repeat with remaining cake layers and filling, finishing with a cake layer.
  • 5
    To make Salted Caramel Buttercream: In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add icing sugar, 1 cup (250 mL) at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon (15 mL) of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and coarse salt into buttercream mixture until combined, adding remaining milk, 1 tablespoon (15 mL) at a time, until smooth and spreadable. Frost top and side of cake with a thin layer of buttercream to make a crumb coat. Repeat, frosting the top and side of cake with a second layer of the buttercream.
  • 6
    In small bowl, mix chopped pecans and crushed pretzels. Press mixture around bottom and 2 inches (5 cm) up side of base of cake. If desired, reserve some of mixture for top of cake. Drizzle cake with caramel topping, and top with any reserved mixture. Sprinkle with additional coarse salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

Expert Tips

  • Tip 1
    This cake can be made up to a day in advance. Make as directed, and refrigerate loosely covered until ready to serve. Let cake sit at room temperature 1 hour before serving.
  • Tip 2
    To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.

Nutrition Information

1130 Calories, 63 Total Fat, 132 Total Carbs

Nutrition Facts

Serving Size: 16 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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