Salted Caramel Chocolate Doughnut Cake

Friday, 24 May 2013

It was mum’s birthday this month.

Obviously, mums deserve ‘showstopping’ cakes; do you think this covers it? I pretty much copied the style of this cake from Blue Bird Kisses, as you can see, hers looks like it was sent from heaven

Mine? It's pushing purgatory. 

I needed the cake to be nothing short of extravagant and mouthwatering down to the last crumb - so it had to be a tried and tested recipe. Something no fail and one I’d used before to ensure an all round success. 

The Sweet ‘n’ Salty Chocolate Cake from Hummingbird Bakery was my first, last and only option. It ticks all the boxes and has about 500 different steps to it so be prepared to spend your evening by the stove. 

To go the extra mile, I soaked the cakes in the homemade salted caramel as soon as they came out of the oven, knowing full well that it would cause me a cake covering disaster. That’s love, eh?

Salted Caramel Chocolate Doughnut Cake 

Adapted from Hummingbird Bakery's Sweet n Salty Chocolate Cake


For the caramel 

  • 200g caster sugar 
  • 2 tbsp + 1 tsp golden syrup (or corn syrup)
  • 120ml double cream
  • 60ml soured cream
  • 1 1/2 tsp sea salt 
For the chocolate icing

  • 200g caster sugar
  • 2 tbsp golden syrup
  • 360ml double cream
  • 450g dark chocolate, roughly chopped 
  • 450g unsalted butter, cubed and softened
  • 1 tsp sea salt, for sprinkling
  • Sainsbury's mini iced doughnuts, or any tiny doughnuts you can get hold of
For the cakes

  • 300g unsalted butter, softened 
  • 300g caster sugar
  • 140g light soft brown sugar
  • 3 large eggs, at room temperature
  • 100g cocoa powder
  • 160ml buttermilk
  • 1 tsp vanilla extract
  • 330g plain flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
Note: You can halve the recipe for a 6 inch cake.


  1. Start with the caramel. In a medium saucepan add the sugar, golden syrup and 60ml water. Simmer on low heat for 10 minutes until lightly browned. In another saucepan bring the double cream, sour cream and salt to a boil and then immediately remove from the heat and carefully pour into the caramel. Stir until smooth, pour into a jug, cover with cling film and set aside.
  2. Make the chocolate icing. In a small, clean saucepan add the sugar, golden syrup and 60ml water. Heat gently for 10 minutes until golden and syrupy. In another pan, bring the cream to a boil and then immediately remove from the heat and carefully pour into the caramel. Stir until smooth and set aside to cool slightly. Put the chopped chocolate in the slightly cooled caramel and stir until the chocolate has melted. Whisk the mixture with an electric whisk for 5 minutes, until it cools down. Carry on whisking and add the butter piece by piece, keep going until the icing takes on the consistency of softly whipped cream. Transfer the mixture into a bowl, cover with cling film and place in the fridge to set. 
  3. Preheat the oven to 170 C, grease and line two 8 inch cake pans, I used 6 inch pans for a taller cake. In a freestanding mixer or with an electric whisk, cream the butter and sugars for 4 minutes.  Add the eggs one by one, beating well after each. In a measuring jug add the cocoa powder, buttermilk, vanilla and 60ml water, stir with a fork to form a thick and smooth paste. In large bowl add the flour, baking powder, baking soda and salt, whisk to combine. Add half the cocoa paste to the butter and sugar mixture and stir to combine. Fold through all of the flour and then add the rest of the cocoa paste. Divide mixture among the pans and bake for 35/40 minutes, or until a skewer inserted comes out clean. 
  4. As soon as the cakes are baked pierce them several times with a sharp knife and pour a thin layer of salted caramel over each. Transfer the cakes on a wire rack to cool completely.
  5. To assemble the cake, spread 2 heaped tablespoons of icing between each layer and cover the sides and top using a cranked knife. Top with iced doughnuts and serve.
 Sweet 'n' Salty Chocolate Doughnut Cake 

Love Em xx


  1. I can't think of anything to say other than WOW. Just WOW! That's a showstopper and a half.

    1. thank you jo! its such a simple design more people need to give it a go for comparison/drooling purposes!

  2. Amazing cake! I think all birthday cakes should included mini doughnuts. :)

    Stacey x

    1. YES! even if theyre just on the side ;)

  3. Woow! What a great cake! Doughnuts are amazing!

  4. Looks great - loving the donuts on the top. :)

  5. Hello! Just found you from Top with Cinnamon!
    Oh my goodness!! DOUGHNUTS. and cake. this is amazing. so beautiful. so hungry. Following you now!

    Come check me out at xxx

    1. Thank you gemma! followed you back !

  6. Hi Em! Thanks for coming by my blog, as now I've found yours. This cake looks over-the-top delicious - what a lucky mom you have to have you spend so much time making a gorgeous, decadent cake!

  7. wow that is a cake and a half! seriously delicious looking, lovley photos too.
    My Cupcake Habit

  8. This cake just screams celebration...and yumminess!

    1. thanks sue, it was so delish, especially the icing. best part i reckon.

  9. Wow cake with donuts on top, amazing!

  10. Dang, this cake is crazy! It looks fabulous and it combines my two favorite things - chocolate and caramel! Love, love, love how it turned out and the way you decorated it. The cake stand is super cute, too. I have to ask, did you make the donuts?
    The whole thing looks amazing. :)

    1. Thank you Alexandra! I totally couldnt be bothered to make the donuts though... I know, how awful - I just bought them from a supermarket! I do have an awesome donut recipe though if you look back through my archives :)


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