Salted caramel loaf cake

A light, rich salted caramel chocolate marbled loaf with a creamy, cool cream cheese frosting and chocolate chips. What's not to love?!

A while back, we received a hamper of French treats and amongst them was a little jar of salted caramel - the king of baking treats!

We ummed and ahhed about what to do with it, until we came up with this incredibly delicious, moist and indulgent chocolate marble cake, made with cocoa and salted caramel and topped with salted caramel cream cheese frosting. It's as indulgent as it is delicious.

Here's how to make this chocolate marble cake with salted caramel cream cheese frosting.

Instructions

Preheat the oven to 180C/355F (160C/320F fan). Beat the sugar and baking liquid / margarine together.

Beat in the eggs. If you're using margarine rather than baking liquid, whisk the milk in now too.

Fold in the flour.

Pour half of the mixture into a lined loaf tin.

Stir the cocoa and salted caramel into the remaining batter.

Pour the chocolate batter into the loaf tin.

Swirl gently with a spoon.

Bake for approximately 1 hour until a skewer comes out clean. Allow to cool completely on a wire rack.

Beat the salted caramel into the cream cheese until loosened and well combined.

Spread over the top of the loaf.

Sprinkle with the chocolate chips.

Use a serrated knife to cut into 2cm slices and serve. Drizzle with warmed caramel, if you wish.

What do YOU think of this salted caramel chocolate marble cake? Let me know if you make it - it's so delicious!

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5 from 5 votes

Chocolate Marble Cake Recipe with Salted Caramel Cream Cheese Frosting

A light, rich salted caramel chocolate marbled crumb with a creamy, cool cream cheese frosting and chocolate chips.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: cakes and bakes

Cuisine: French

Diet: Vegetarian

Servings: 10 slices

Author: Emily Leary

Ingredients

For the sponge:

• 200 g (7.05 oz) baking liquid or margarine plus 50ml (1.7 fl oz) milk
• 200 g (7.05 oz) white caster sugar (superfine sugar)
• 3 medium free range eggs
• 200 g (7.05 oz) self-raising white flour (self rising flour)
• 1 tbsp cocoa powder (dutch processed)
• 1 tbsp salted caramel

For the topping:

• 150 g (5.29 oz) full fat cream cheese
• 1 tbsp salted caramel plus extra to drizzle, if you wish
• 50 g (1.76 oz) milk chocolate chips

Instructions

• Preheat the oven to 180C/355F (160C/320F fan). Beat the sugar and baking liquid / margarine together.
• Beat in the eggs. If you're using margarine rather than baking liquid, whisk the milk in now too.
• Fold in the flour.
• Pour half of the mixture into a lined loaf tin.
• Stir the cocoa and salted caramel into the remaining batter.
• Pour the chocolate batter into the loaf tin.
• Swirl gently with a spoon.
• Bake for approximately 1 hour until a skewer comes out clean. Allow to cool completely on a wire rack.
• Beat the salted caramel into the cream cheese until loosened and well combined.
• Spread over the top of the loaf.
• Sprinkle with the chocolate chips.
• Use a serrated knife to cut into 2cm slices and serve. Drizzle with warmed caramel, if you wish.

Video

Nutrition

Calories: 401kcal | Carbohydrates: 41g | Protein: 5g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 266mg | Potassium: 75mg | Sugar: 25g | Vitamin A: 1000IU | Calcium: 41mg | Iron: 0.6mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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