Sacramento Sweets Co Recipe

Prepare and Preheat

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides or spray with baking spray.

Dry Ingredients

In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and fine sea salt. Whisk in the granulated sugar until evenly combined.

Wet Ingredients

In a separate bowl or large measuring cup, whisk together eggs, buttermilk, whole milk, vegetable oil, and vanilla until smooth.

Combine Batter

With a stand mixer fitted with the paddle attachment or a hand mixer on low speed, gradually add the wet mixture to the dry ingredients until incorporated. Scrape the bowl, then slowly pour in the hot brewed coffee and mix just until the batter is smooth and homogeneous. The batter will be fairly thin — this is expected.

Bake

Divide the batter evenly among the prepared pans (about 2 cups batter per pan). Bake for 22–28 minutes, rotating pans halfway through, until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.

Cool

Allow cakes to cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert the cakes onto racks, remove parchment, and cool completely (about 1 hour) before assembling.

Make Caramel

In a medium heavy-bottomed saucepan over medium heat, melt the granulated sugar, stirring constantly with a heatproof spatula or wooden spoon. Watch carefully — sugar will clump then liquefy and turn amber. When it reaches a deep amber color (about 8–10 minutes), immediately add the unsalted butter and whisk until melted and combined.

Finish Caramel

Slowly drizzle in the heavy cream while whisking (mixture will bubble vigorously). Remove from heat and stir in the fine sea salt. Let the caramel cool to room temperature, then chill in the fridge until thick but still spreadable (about 30–45 minutes). Stir before using.

Heat Egg Whites and Sugar

Combine the 5 egg whites and 1.5 cups granulated sugar in a heatproof bowl set over (but not touching) simmering water (double-boiler). Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C) on a digital thermometer and feels warm to the touch (about 4–6 minutes). The sugar should dissolve so the mixture is smooth when rubbed between fingers.

Whip Meringue

Transfer the heated egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until stiff glossy peaks form and the exterior of the bowl feels cool to the touch (about 8–12 minutes).

Add Butter and Cocoa

With the mixer on medium, add the room-temperature butter a few tablespoons at a time, allowing it to fully incorporate between additions. If the buttercream looks curdled at any point, keep mixing — it will come together as it reaches room temperature. Once all butter is incorporated, sift in the unsweetened cocoa powder, add vanilla extract and salt, and mix on low until uniform. Taste and adjust salt if necessary.

Level Cakes

If the cake layers have domed, use a serrated knife or cake leveler to trim the tops so they are flat and even. Place the first layer on a cake board or serving plate and secure with a dab of buttercream.

Layer with Caramel and Frosting

Spread a thin crumb coat of chocolate buttercream on the top of the first layer, then pipe or spoon 1/3 of the chilled salted caramel over the center, leaving a 1/4-inch border so the caramel doesn't ooze over the sides. Add a generous layer (about 3/4 cup) of chocolate buttercream on top of the caramel and smooth. Repeat with the second layer. Top with the third layer and apply a thin crumb coat of buttercream to the entire cake. Chill 20 minutes to set.

Final Frosting

Apply a final thicker layer of Swiss meringue chocolate buttercream, smoothing the sides and top with an offset spatula for clean edges. If desired, chill briefly and re-smooth for a professional finish.

Garnish and Serve

Pipe decorative rosettes or swirls with remaining buttercream, drizzle remaining chilled caramel over the top allowing some to drip down the sides, and sprinkle with flaky sea salt and chocolate shavings. Slice with a hot, clean knife for neat pieces. Store leftover cake covered in the refrigerator for up to 5 days; bring to room temperature before serving (about 30–60 minutes).