Chocolate Caramel Cake Recipe Card
Indulge in the ultimate Chocolate Caramel Cake — rich layers of moist chocolate cake filled and topped with buttery homemade caramel and decadent chocolate frosting. Perfect for celebrations or a luxurious treat anytime.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup milk (whole milk preferred)
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup boiling water
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter (cut into pieces)
- ½ cup heavy cream
- 1 tsp vanilla extract
- A pinch of salt (optional, for salted caramel)
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup cocoa powder
- ¼ cup heavy cream
- 2 tsp vanilla extract
Instructions
Make the Chocolate Cake:
- Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla to the dry ingredients and beat on medium speed until well combined.
- Carefully stir in the boiling water — the batter will be thin, but that's correct.
- Pour the batter evenly into the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Make the Caramel Sauce:
- Heat sugar over medium heat in a heavy-bottomed saucepan, stirring constantly until it melts into a thick amber liquid.
- Carefully add the butter, stirring until fully melted.
- Slowly drizzle in the heavy cream while stirring; the mixture will bubble vigorously.
- Let it boil for 1 minute, then remove from heat and stir in vanilla and salt (if using).
- Let the caramel cool before using.
Make the Chocolate Frosting:
- Beat the butter until creamy.
- Sift together powdered sugar and cocoa powder. Gradually add to the butter.
- Pour in the heavy cream and vanilla extract, and beat until light and fluffy. Add more cream if needed for consistency.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
- Drizzle with a generous amount of cooled caramel sauce.
- Top with the second cake layer and repeat frosting the top and sides.
- Decorate with caramel drips, chocolate shards, or any decorations of choice.
Notes
- You can prepare the cake layers and caramel sauce a day ahead.
- For an extra caramel flavor, poke small holes in the cake layers and pour caramel into them before assembling.
- Always let the caramel cool slightly before using it for dripping, or it may run too much.