Lava Cakes

Salted Caramel Brownie Lava Cake

Three soft chocolate cake layers filled with chilled brown sugar caramel lava, raw brownie batter squares, and silky chocolate buttercream.

Prep

1 hr 20 min

Bake

22-25 min

Total

4 hr

Yield

One three-layer 8-inch cake

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Surprise me

A note from my kitchen

Before you bake this

Deep chocolate cake, salted brown sugar caramel, brownie batter squares, and chocolate buttercream all land in the same slice.

The caramel stays glossy and fluid enough to move when the cake is cut, while the chilled brownie pieces give every layer a chewy, fudgy contrast.

This is a tall celebration cake, so cool every component completely and keep the caramel inside a sturdy buttercream dam during assembly.

Save me a slice ;)

Thinking out loud

The Cake Version of My Dream Sundae

The cravings, questions, and running commentary behind this bake.

Finished Salted Caramel Brownie Lava Cake topped with caramel and brownie batter squares — The finished cake, topped with glossy caramel and brownie batter squares.

If I were building my own sundae, I would put mounds of brownie on top and cover everything in salted caramel. Some of my spoonfuls would look like caramel soup and brownies.

Sundaes are an excuse to glob on your favorite combinations in amounts you would not normally find in desserts. This cake is that sundae. Every bite is dripping in caramel sauce, and it is impossible to take a bite without a brownie sneaking in.

This one was easy to create after loving my Brownie Lava Cake and being reminded that brownies are always better in a salted caramel soup.

Read this first

The quick notes.

Flavor

Deep cocoa, salted brown sugar caramel, vanilla, and chocolate buttercream.

Texture

Soft cake, glossy caramel lava, chewy brownie pieces, and silky frosting.

Best moment

Lifting the first slice and watching the salted caramel settle through the center.

From this recipe

Tested notes

The caramel must be completely cool and fully chilled before assembly.

Keep the caramel below the top of a sturdy buttercream dam for stable layers.

Ingredient notes

Key ingredients

Majestic Dutch-process cocoa powder

Majestic Dutch-process cocoa gives the cake, brownie squares, and buttercream their dark color and smooth chocolate flavor. Ghirardelli Dutch-process cocoa powder also works well here. Sift it well so the batters and frosting stay even.

Light brown sugar

Light brown sugar gives the caramel a deeper molasses flavor and helps it stay glossy once chilled.

Country Crock Plant Cream

Country Crock Plant Cream keeps the caramel rich, smooth, and cohesive. Silk Plant Cream works too if Country Crock is not available.

Top of the cake filled with salted caramel and brownie batter pieces inside a chocolate buttercream border — Salted caramel and brownie batter pieces bring contrast to every layer.

Testing notes

Why this works

Why the milk and vinegar rest first

Letting the milk and apple cider vinegar stand for 5 minutes lightly acidifies the mixture before the yogurt, oil, and vanilla are added.

Why the dry ingredients are sifted

Cake flour and Dutch-process cocoa can hold small clumps. Sifting the dry mixture before folding keeps the chocolate layers smooth and even.

Why the caramel must be fully chilled

Warm caramel can soften the buttercream dam and slide between the layers. Chill it completely before assembly so it stays controlled inside the cake.

Why the buttercream dam matters

A tall, unbroken ring of chocolate buttercream supports the caramel and brownie squares. Keep the filling below the top of the dam before adding the next cake layer.

How it comes together

Tall chocolate buttercream dam piped around a chocolate cake layer

Salted brown sugar caramel pouring into a chocolate buttercream dam

Raw brownie batter squares being added over salted caramel filling

From Instagram

Watch the reel

Watch the salted caramel pour, brownie batter squares, and chocolate buttercream come together layer by layer.

Open the reel

Small things that matter

Tips for the best cake

Bring the milk and yogurt to room temperature so the wet mixture combines smoothly.

Cool and chill the cake layers before assembly so the buttercream and caramel stay stable.

Whisk the caramel constantly once it reaches the heat so the cornstarch disperses evenly.

Chill the brownie batter mixture before cutting it into small squares.

Pipe a complete buttercream dam and use a controlled amount of caramel in each layer.

Slice of Salted Caramel Brownie Lava Cake with caramel flowing between the chocolate layers — Let a chilled slice stand briefly so the buttercream softens and the caramel loosens.

Cake layer filled with salted caramel and brownie batter pieces inside a chocolate buttercream border

Before you slice

Texture and serving notes

Let chilled slices stand briefly at room temperature so the buttercream softens and the caramel becomes more fluid.

Keep it good

Storage

Fridge

Store the assembled cake and individual slices covered in the refrigerator.

Airtight

Keep extra caramel and brownie batter squares refrigerated in separate airtight containers.

Serve

Bring slices toward room temperature before serving for the softest cake and most fluid caramel texture.

Recipe FAQ

Questions that come up

How do I keep the salted caramel from leaking out of the cake?

Chill the caramel completely, pipe a tall and unbroken buttercream dam, and keep the caramel below the top of the dam. The cake layers should also be cool before assembly.

Can I make the salted caramel ahead?

Yes. Cool the caramel completely, cover it, and refrigerate it until fully chilled. Whisk it smooth before assembling the cake.

Why are the brownie batter squares chilled?

Chilling firms the mixture so it can be cut into small pieces that hold their shape between the cake layers.

Recipe card

Salted Caramel Brownie Lava Cake

4 hr · Showstopper

Ingredients

Chocolate Cake

330 g cake flour, sifted (2 3/4 cups)
70 g Majestic Dutch-process cocoa powder (3/4 cup)
1 tablespoon cornstarch
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
360 g organic cane sugar (1 1/2 cups)
380 g milk, room temperature
2 teaspoons apple cider vinegar
120 g plain unsweetened yogurt, room temperature (1/2 cup)
210 g neutral oil, such as grapeseed, canola, or sunflower
2 teaspoons vanilla bean paste

Brown Sugar Caramel Lava

170 g light brown sugar
40 g water
2 g cornstarch (3/4 teaspoon)
85 g butter
120 g Country Crock Plant Cream
1 teaspoon vanilla bean paste
3/4 teaspoon fine sea salt

Raw Brownie Batter Squares

100 g light brown sugar, packed (1/2 cup)
50 g organic cane sugar (1/4 cup)
90 g butter, room temperature (6 tablespoons)
60 g Majestic Dutch-process cocoa powder (1/2 cup)
120 g heat-treated all-purpose flour (1 cup)
2-3 tablespoons cream
1 teaspoon vanilla bean paste
1/2 teaspoon fine sea salt
70 g chopped chocolate, about 50% cocoa (1/2 cup)

Chocolate Buttercream

339 g butter, room temperature (1 1/2 cups)
510 g powdered sugar, sifted (4 1/2 cups)
68 g Majestic Dutch-process cocoa powder (1/2 cup + 1 tablespoon)
Pinch fine sea salt
2 teaspoons vanilla bean paste
About 1/4 cup milk, added to reach the desired texture

Instructions

1Make the chocolate cake. Preheat oven to 350°F (175°C). Grease and line three 8-inch pans with parchment.
2In a medium bowl, whisk together the cake flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Sift well so no cocoa clumps remain.
3In a measuring cup, combine the room-temperature milk and apple cider vinegar. Let stand for 5 minutes, then whisk in the yogurt, oil, and vanilla bean paste.
4Pour the wet mixture into a large bowl. Add the organic cane sugar and whisk until the sugar is dissolved.
5Sift the dry mixture into the wet mixture and fold gently until smooth.
6Divide the batter evenly between the prepared pans and bake for 22-25 minutes, until the tops spring back. Cool for 10-15 minutes in the pans, then remove the layers, wrap, and chill.
7Make the brown sugar caramel lava. In a medium saucepan, whisk together the light brown sugar, water, and cornstarch until completely smooth.
8Place over medium heat and cook, whisking constantly, until the mixture reaches a full bubble and the sugar has completely dissolved.
9Add the butter and Country Crock Plant Cream. Continue whisking and simmer for 2-3 minutes, until the caramel is smooth, glossy, and lightly coats the back of a spoon.
10Remove from the heat and whisk in the vanilla bean paste and salt until fully incorporated. Transfer to a heatproof bowl and cool completely, then cover and refrigerate until fully chilled.
11Make the raw brownie batter squares. Cream the room-temperature butter with both sugars until fluffy.
12Mix in the cocoa powder, heat-treated flour, and salt until sandy. Add the vanilla bean paste and cream, then mix to a stiff dough.
13Fold in the chopped chocolate. Press into a parchment-lined pan, chill for 30 minutes, then cut into small squares.
14Make the chocolate buttercream. Beat the butter until creamy. Add the powdered sugar, cocoa powder, salt, and vanilla bean paste. Beat on low, then whip on high until fluffy.
15Slowly stream in the milk and mix on low until the buttercream is smooth and silky, adding only as much as needed for the desired texture.
16Assemble the cake. Place the first cake layer on a board and pipe a tall chocolate buttercream dam around the edge.
17Pour chilled caramel inside the dam and scatter in brownie batter squares, keeping the filling below the top of the dam.
18Repeat with the second cake layer, then add the final cake layer.
19Frost the outside with chocolate buttercream. Garnish with more brownie batter squares and drizzle extra caramel lava over the top.
20Slice to reveal the rich chocolate layers, salted caramel center, and chewy brownie bites.

Helpful notes

The caramel must be completely cool and fully chilled before assembly.
Keep the caramel below the top of a sturdy buttercream dam for stable layers.

Tips for the best result

Bring the milk and yogurt to room temperature so the wet mixture combines smoothly.
Cool and chill the cake layers before assembly so the buttercream and caramel stay stable.
Whisk the caramel constantly once it reaches the heat so the cornstarch disperses evenly.
Chill the brownie batter mixture before cutting it into small squares.
Pipe a complete buttercream dam and use a controlled amount of caramel in each layer.

Why the recipe works

Why the milk and vinegar rest first: Letting the milk and apple cider vinegar stand for 5 minutes lightly acidifies the mixture before the yogurt, oil, and vanilla are added.

Why the dry ingredients are sifted: Cake flour and Dutch-process cocoa can hold small clumps. Sifting the dry mixture before folding keeps the chocolate layers smooth and even.

Why the caramel must be fully chilled: Warm caramel can soften the buttercream dam and slide between the layers. Chill it completely before assembly so it stays controlled inside the cake.

Why the buttercream dam matters: A tall, unbroken ring of chocolate buttercream supports the caramel and brownie squares. Keep the filling below the top of the dam before adding the next cake layer.

Serving

Let chilled slices stand briefly at room temperature so the buttercream softens and the caramel becomes more fluid.

Storage

Store the assembled cake and individual slices covered in the refrigerator.
Keep extra caramel and brownie batter squares refrigerated in separate airtight containers.
Bring slices toward room temperature before serving for the softest cake and most fluid caramel texture.

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Salted Caramel Brownie Lava Cake

Before you bake this

The Cake Version of My Dream Sundae

The quick notes.

Tested notes

Key ingredients

Majestic Dutch-process cocoa powder

Light brown sugar

Country Crock Plant Cream

Why this works

Why the milk and vinegar rest first

Why the dry ingredients are sifted

Why the caramel must be fully chilled

Why the buttercream dam matters

How it comes together

Watch the reel

Tips for the best cake

Texture and serving notes

Storage

Questions that come up

How do I keep the salted caramel from leaking out of the cake?

Can I make the salted caramel ahead?

Why are the brownie batter squares chilled?

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Ratings and reviews

Rate Salted Caramel Brownie Lava Cake

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