Chocolate Caramel Cake

This chocolate caramel cake is a showstopper dessert that combines moist chocolate layers with velvety caramel sauce and a luscious caramel frosting. Perfect for birthdays, celebrations, or anytime you crave something indulgent, this cake balances deep cocoa flavor with sweet, buttery caramel.

The recipe is straightforward, using simple ingredients to create a homemade caramel sauce from scratch. Each bite delivers a perfect harmony of rich chocolate and smooth caramel, making it a favorite for both casual bakers and dessert enthusiasts.

Why You’ll Love This Chocolate Caramel Cake 

• Rich Flavor: Deep chocolate layers paired with homemade caramel.
• Moist Texture: The cake stays soft for days.
• Versatile: Works as a layer cake, sheet cake, or cupcakes.
• Make-Ahead Friendly: Caramel can be prepared in advance.
• Crowd-Pleasing: Ideal for parties and special occasions.

What You’ll Need: Chocolate Caramel Cake Ingredients

For the Chocolate Cake:

• 2 cups (250g) all-purpose flour
• 1¾ cups (350g) granulated sugar
• ¾ cup (65g) unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs, room temperature
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) hot water

For the Caramel Sauce:

• 1 cup (200g) granulated sugar
• 6 tbsp (85g) unsalted butter, cubed
• ½ cup (120ml) heavy cream
• 1 tsp vanilla extract
• ½ tsp sea salt

For the Caramel Frosting:

• 1 cup (230g) unsalted butter, softened
• 3½ cups (440g) powdered sugar
• ½ cup (120ml) caramel sauce (from above)
• 2 tbsp heavy cream
• ½ tsp sea salt

Step-by-Step: How to Make Chocolate Caramel Cake recipe

Step 1: Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Mix until smooth.
4. Gradually pour in hot water while stirring—batter will be thin.
5. Divide evenly among pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Caramel Sauce

1. Heat sugar in a saucepan over medium heat, stirring occasionally until melted and amber-colored.
2. Add butter and whisk until fully melted.
3. Slowly pour in heavy cream while stirring—mixture will bubble.
4. Remove from heat, stir in vanilla and salt. Let cool slightly before using.

Step 3: Make the Caramel Frosting

1. Beat butter until creamy. Gradually add powdered sugar, caramel sauce, cream, and salt.
2. Whip until light and fluffy (3-4 minutes).

Step 4: Assemble the Cake

1. Place one cake layer on a plate. Spread ¼ cup caramel sauce, then a layer of frosting.
2. Repeat with remaining layers.
3. Frost the outside and drizzle extra caramel on top.

Expert Tips & Creative Variations for the Perfect Cake

1. Room Temperature Ingredients – Ensure eggs, milk, and butter are at room temperature for a smoother batter and fluffier frosting.
2. Properly Measure Flour – Spoon flour into the measuring cup and level it off with a knife to avoid a dense cake.
3. Cool Cakes Completely – Frosting a warm cake will cause it to melt. Chill layers for 30 minutes if needed.
4. Even Cake Layers – Use a kitchen scale to divide batter equally for uniform baking.
5. Prevent Crystallized Caramel – Avoid stirring sugar while melting—just swirl the pan gently.

Delicious Variations

• Salted Caramel Chocolate Cake – Sprinkle flaky sea salt (like Maldon) between layers and on top for a sweet-salty contrast.
• Nutty Crunch – Fold chopped toasted pecans or walnuts into the frosting or sprinkle on top.
• Espresso-Enhanced – Add 1 tbsp instant espresso powder to the cake batter for deeper chocolate flavor.
• Dairy-Free Option – Use coconut milk in the caramel and vegan butter in the frosting.
• Mini Cakes – Bake in 6-inch pans for a smaller, taller cake or as cupcakes (adjust baking time to 18-20 minutes).
• Chocolate Ganache Drip – Replace caramel drizzle with a dark chocolate ganache for extra decadence.

Troubleshooting

• Dry Cake? Overbaking is the culprit—check for doneness at the 25-minute mark.
• Grainy Caramel? The sugar may have crystallized. Next time, brush the pan’s sides with water to dissolve sugar crystals.
• Runny Frosting? Chill the caramel sauce before mixing into buttercream, or add more powdered sugar.

Make It Your Own! This recipe is flexible—swap frostings, add fillings (like caramelized bananas), or decorate with gold leaf for a special occasion.

How to Serve & Present Your Chocolate Caramel Cake 

This decadent dessert shines on its own, but these serving ideas will take it to the next level:

Perfect Pairings:

• Classic Combination: Serve with a scoop of vanilla bean ice cream for a timeless contrast to the rich chocolate and caramel flavors
• Coffee Lover’s Delight: Pair with freshly brewed espresso or a cappuccino to balance the sweetness
• Fruit Accents: Fresh raspberries or strawberries add a bright, tart element that cuts through the richness

Presentation Ideas:

1. Restaurant-Style Plating:
   • Drizzle plates with extra caramel sauce before placing cake slices
   • Dust with cocoa powder or powdered sugar using a fine-mesh sieve
   • Add edible gold leaf for special occasions
2. Garnish Options:
   • Chocolate curls made with a vegetable peeler
   • Flaky sea salt sprinkled just before serving
   • Candied pecans for added texture

Special Occasion Serving:

• For birthdays, add sparkler candles to the center of the cake
• At dinner parties, serve individual slices with miniature caramel sauce pitchers
• During holidays, decorate with seasonal elements like cinnamon sticks or edible flowers

Temperature Tips:

• Serve slightly chilled (about 30 minutes out of the fridge) for clean slices
• Let refrigerated cake sit at room temperature for 20 minutes before serving to enhance flavors
• Warm individual slices for 10 seconds in the microwave for an extra-indulgent experience

Portion Control:

• This rich cake is best served in modest slices (about 1-inch thick)
• Use a hot knife (dipped in hot water and dried) for clean cuts
• For large gatherings, consider cutting into smaller, bite-sized pieces

Leftover Creativity:

• Transform day-old cake into trifle layers with whipped cream
• Crumble over ice cream for an instant sundae topping
• Make cake pops by mixing crumbs with leftover frosting

Remember: The caramel sauce will soften as it sits at room temperature, so for neat presentation, serve immediately after plating. For buffet-style service, keep the cake chilled until 15 minutes before serving.

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Chocolate Caramel Cake

Jessica

This chocolate caramel cake recipe is a dream come true—chocolatey layers with luscious caramel that will wow your taste buds!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

1 hour hr 45 minutes mins

Total Time 3 hours hrs

Course Dessert

Cuisine International

Servings 12 slices

Calories 580 kcal

Ingredients

  

For the Chocolate Cake:

• 2 cups 250g all-purpose flour
• 1¾ cups 350g granulated sugar
• ¾ cup 65g unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs room temperature
• 1 cup 240ml whole milk
• ½ cup 120ml vegetable oil
• 2 tsp vanilla extract
• 1 cup 240ml hot water

For the Caramel Sauce:

• 1 cup 200g granulated sugar
• 6 tbsp 85g unsalted butter, cubed
• ½ cup 120ml heavy cream
• 1 tsp vanilla extract
• ½ tsp sea salt

For the Caramel Frosting:

• 1 cup 230g unsalted butter, softened
• 3½ cups 440g powdered sugar
• ½ cup 120ml caramel sauce (from above)
• 2 tbsp heavy cream
• ½ tsp sea salt

Instructions

 

Step 1: Make the Chocolate Cake

• Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
• In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add eggs, milk, oil, and vanilla. Mix until smooth.
• Gradually pour in hot water while stirring—batter will be thin.
• Divide evenly among pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
• Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Caramel Sauce

• Heat sugar in a saucepan over medium heat, stirring occasionally until melted and amber-colored.
• Add butter and whisk until fully melted.
• Slowly pour in heavy cream while stirring—mixture will bubble.
• Remove from heat, stir in vanilla and salt. Let cool slightly before using.

Step 3: Make the Caramel Frosting

• Beat butter until creamy. Gradually add powdered sugar, caramel sauce, cream, and salt.
• Whip until light and fluffy (3-4 minutes).

Step 4: Assemble the Cake

• Place one cake layer on a plate. Spread ¼ cup caramel sauce, then a layer of frosting.
• Repeat with remaining layers.
• Frost the outside and drizzle extra caramel on top.

Notes

Nutrition Information (Per Serving)

Calories	Fat	Carbs	Protein	Sugar	Fiber
580 kcal	32g	72g	6g	55g	3g

 Storage Tips: Keeping Your Cake Fresh

• Room Temperature: Keep covered for up to 2 days.
• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap unfrosted layers tightly for up to 3 months.
• Reheat: Microwave slices for 10-15 seconds if desired.

Final Thoughts: Your New Go-To Chocolate Caramel Cake

This chocolate caramel cake is a dream dessert—rich, moist, and packed with flavor. Whether for a special occasion or a weekend treat, it’s sure to impress. The homemade caramel adds a luxurious touch, while the chocolate layers stay tender for days.

Chocolate Caramel Cake FAQs: Your Questions Answered