Chocolate Caramel Cake: The Ultimate Decadent Dessert

Get ready for a truly indulgent treat! This chocolate caramel cake brings together the classic pairing of rich chocolate and sweet, gooey caramel. Imagine moist, tender chocolate cake layers perfectly complemented by a luscious, creamy homemade caramel buttercream. It’s an impressive dessert that will delight your family and friends, perfect for any special occasion or just a cozy night in.

Why You’ll Love This Chocolate Caramel Cake

This chocolate caramel cake recipe is a dream come true for dessert lovers. You’ll adore it because:

• It offers a truly decadent flavor combination of rich chocolate and sweet, salty caramel.
• The cake layers are incredibly moist and boast a tender, melt-in-your-mouth crumb.
• This dessert makes a show-stopping presentation, perfect for any celebration or gathering.
• It effortlessly satisfies those intense cravings for both chocolate and caramel in one bite.
• Our step-by-step guide makes this delicious from-scratch recipe achievable for any home baker.

Essential Ingredients

Creating this amazing chocolate caramel cake requires a few key components. Using good quality ingredients truly makes a difference in the final flavor.

For the Chocolate Cake

• 2 3/4 cups (330 grams) all-purpose flour: The base for our tender crumb.
• 3 cups (596 grams) granulated sugar: Adds sweetness and moisture.
• 1 cup (84 grams) natural unsweetened cocoa powder: Provides deep chocolate flavor.
• 1 tablespoon baking soda: Reacts with buttermilk for lift.
• 1 1/2 teaspoon baking powder: Additional leavening for a light texture.
• 1 1/2 teaspoon salt: Balances sweetness and enhances flavors.
• 3 large eggs, room temperature: Binds ingredients and adds structure.
• 1 1/2 cups (341 grams) buttermilk: Creates a moist, tender cake.
• 1 1/2 cups (341 grams) hot coffee: Deepens chocolate flavor without tasting like coffee.
• 3/4 cup (149 grams) vegetable oil: Keeps the cake incredibly moist.
• 1 tablespoon vanilla extract: Enhances overall flavor.

For the Homemade Caramel Sauce

• 1/2 cup (114 grams) water: Helps dissolve the sugar initially.
• 1 1/4 cups (248 grams) granulated sugar: Forms the base of the caramel.
• 1 rounded teaspoon kosher salt: Balances sweetness and makes it “salted caramel.”
• 1 cup (227 grams) heavy cream: Creates a creamy, pourable sauce.

For the Caramel Buttercream

• 2 cups (452 grams) unsalted butter, room temperature: Essential for a smooth, rich buttercream.
• 7 cups (795 grams) confectioners’ sugar: Sweetens and thickens the frosting.
• 2 teaspoons vanilla extract: Adds warmth and depth.
• Pinch of salt: Enhances the buttercream’s flavor.

Notes & Substitutions

You can use natural unsweetened cocoa powder for a classic chocolate flavor. If you don’t have buttermilk, combine 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or white vinegar; let it sit for 5 minutes. Hot coffee intensifies the chocolate, but decaf coffee or hot water works too.

A gluten-free all-purpose flour blend can substitute standard flour, but check brand recommendations. Always ensure your eggs and butter are at room temperature for the best results.

Recommended Equipment

Gathering your tools before you start makes baking much smoother. For this chocolate caramel cake, you’ll need:

• Stand mixer with a paddle attachment for efficient mixing.
• Three 8-inch round cake pans for even baking.
• Large mixing bowls for wet and dry ingredients.
• Heavy-bottomed saucepan for making perfect caramel.
• Wire cooling racks for proper cake cooling.
• Offset spatula for easy frosting.
• Parchment paper rounds to prevent sticking.
• A cake turntable is optional but helpful for decorating.

Step-by-Step Instructions

Follow these clear steps to create your show-stopping chocolate caramel cake. Take your time and enjoy the process!

Make the Chocolate Cake

• First, preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or spray them with nonstick baking spray. Line the bottoms with parchment paper, then grease and flour again.

• This ensures your cake layers release easily. In a large bowl, use your mixer to combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk together the eggs, buttermilk, hot coffee, oil, and vanilla extract in a separate smaller bowl.

• Pour the wet ingredients into the dry mixture and mix on low speed for about 2 minutes, just until combined. The batter will be quite thin, which is normal for this moist chocolate caramel cake.

• Divide the batter evenly among your three prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center of a cake comes out with a moist crumb. Let the cakes cool in their pans for 20 minutes before turning them out onto wire racks to cool completely.

Make the Salted Caramel Sauce

• Combine the water, granulated sugar, and kosher salt in a 3-quart heavy-bottomed saucepan over medium heat. Gently stir the mixture with a rubber spatula as it comes to a boil, which takes about 5 minutes.

• Once boiling, continue to boil without stirring until the sugar mixture develops a deep amber color, typically an additional 6 to 7 minutes.
• Immediately and carefully add the heavy cream, reducing the heat slightly to medium-low. The mixture will seize and clump up; continue to stir, and it will soften and become smooth. Keep the sauce at a low boil for 3 to 5 minutes to thicken it, or until it reaches 230°F (110°C) on an instant-read thermometer.
• The sauce will still appear thin but will thicken significantly as it cools. Set the caramel sauce aside to cool completely before using it in your chocolate caramel cake.

Prepare the Caramel Buttercream

• In a large bowl, cream the softened unsalted butter with half of the completely cooled homemade salted caramel sauce using an electric mixer fitted with the paddle attachment.
• Beat this mixture until it’s well combined and smooth, about 2 to 3 minutes. Gradually add the confectioners’ sugar, one cup at a time, mixing thoroughly after each addition until fully incorporated.
• Stir in the vanilla extract and a pinch of salt. Increase the mixer speed to high and beat for one minute until the buttercream becomes light and fluffy.
• If your frosting seems too dry or stiff, simply add a tablespoon or two of heavy cream and mix well until it reaches your desired creamy consistency for frosting your chocolate caramel cake.

Assemble the Chocolate Caramel Cake

• Once all your cake layers are completely cool, level them if necessary using a serrated knife for an even stack. Place the first cake layer on your serving plate or cake stand.
• Spread about 1 cup of the prepared caramel buttercream evenly over the top of this layer. Drizzle a tablespoon or two of your reserved salted caramel sauce over the buttercream.
• Carefully place the second cake layer on top and repeat the frosting and caramel drizzle. Position the final cake layer on top, placing it upside down for a perfectly flat surface.
• Apply a thin layer of buttercream all over the cake – this is your “crumb coat” – to trap any loose crumbs. Chill the cake in the refrigerator for about 30 minutes to set this crumb coat.
• Finally, use the remaining buttercream to frost the entire cake, smoothing the sides and top. For a beautiful finish, drizzle any leftover caramel down the sides of the cake and pipe remaining buttercream as decoration. This really elevates the look of your magnificent chocolate caramel cake.

Pro Tips for Perfection

Achieving a truly outstanding chocolate caramel cake is easier with a few expert tricks.

• Always ensure all your ingredients, especially eggs and butter, are at room temperature. This helps them emulsify properly.
• Use good quality natural unsweetened cocoa powder for the deepest chocolate flavor.
• Do not overmix the cake batter once wet and dry ingredients are combined; this can lead to a tough cake.
• Hot coffee truly enhances chocolate flavor, making it richer without a coffee taste. Research from BakingScience.co.uk further explains that coffee’s bitterness and acidity balance sweetness, resulting in a more intense chocolate experience.
• Chill cake layers briefly before frosting to make them firmer and easier to handle.
• Your homemade caramel sauce must be completely cool before adding it to buttercream.
• Properly prepare cake pans by greasing, flouring, and lining with parchment paper to prevent sticking.
• Take your time making the caramel sauce; it needs careful monitoring for the perfect color and consistency.

Serving, Storage, and Variations

Make the most of your delicious chocolate caramel cake with these helpful tips.

Serving Suggestions

• Serve this delightful chocolate caramel cake at room temperature for the best flavor and texture.
• For an extra special treat, pair each slice with a scoop of creamy vanilla bean ice cream.
• Garnish with elegant chocolate curls, a sprinkle of flaky sea salt, or a few candied pecans for visual appeal and added texture.

Storage Instructions

• Store any leftover chocolate caramel cake covered at room temperature for up to 3-4 days.
• For longer freshness, refrigerate the cake in an airtight container for up to 1 week.
• You can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. Frosted slices can also be frozen, well-wrapped, for the same duration. Thaw overnight in the refrigerator.

Flavor Variations

• Add chopped nuts like pecans or walnuts to the cake batter or sprinkle them between layers.
• Mix a handful of chocolate chips into the chocolate cake batter for extra chocolatey bursts.
• Experiment with a different frosting, such as a rich chocolate ganache or a classic vanilla bean buttercream.
• A touch of espresso powder in the cake batter can further deepen the chocolate flavor.
• Easily adapt this recipe to make individual cupcakes (adjust baking time) or a single-layer sheet cake.

Nutrition Information

This rich and decadent chocolate caramel cake provides a delightful indulgence.

Note: These values are estimates and may vary based on specific ingredients and serving sizes.

Frequently Asked Questions (FAQ)

• Can I use store-bought caramel sauce for this recipe?
  

  Yes, you can use a good quality store-bought caramel sauce for convenience, but homemade offers superior flavor.

• Why did my caramel sauce crystallize?
  

  Caramel can crystallize if sugar crystals get on the sides of the pan or if it’s stirred too much during the boiling phase. Avoid stirring once it starts boiling.

• Can I make this chocolate caramel cake ahead of time?
  

  Absolutely! You can bake the cake layers a day or two in advance, wrap them well, and store them at room temperature or freeze them.

• How do I prevent a dry chocolate cake?
  

  Ensure all ingredients are at room temperature, measure precisely, and avoid overbaking. A moist crumb on a toothpick indicates it’s done.

• Can I make this recipe into cupcakes?
  

  Yes, you can! Divide the batter into cupcake liners and bake for a shorter time, usually 18-22 minutes.

Conclusion

This chocolate caramel cake truly brings together the best of both worlds in one magnificent dessert. With its deep, rich chocolate layers and incredible homemade caramel frosting, it’s a treat that promises to impress and satisfy every time. We hope you enjoy baking and sharing this delightful creation. Get ready to indulge in every perfect, sweet bite!

Chocolate Caramel Cake: The Ultimate Decadent Dessert

This recipe delivers an ultimate decadent dessert featuring a rich, moist chocolate cake layered with a luscious homemade salted caramel buttercream. Perfect for special occasions, this cake combines intense chocolate flavor with sweet and salty caramel notes.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 3 hours hrs

Servings 12 slices

Calories 600 kcal

Equipment

• oven
• 8-inch round cake pans (3)
• Parchment paper
• Electric mixer (stand or hand)
• large mixing bowl
• Small mixing bowl
• Rubber spatula
• 3-quart sauce pan
• Instant Read Thermometer
• Cooling racks
• paddle attachment

Ingredients

  

For the Cake

• 2 3/4 cups all-purpose flour (330 grams)
• 3 cups granulated sugar (596 grams)
• 1 cup natural unsweetened cocoa powder (84 grams)
• 1 tablespoon baking soda
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon salt
• 3 large eggs room temperature
• 1 1/2 cups buttermilk (341 grams)
• 1 1/2 cups hot coffee (341 grams)
• 3/4 cup vegetable oil (149 grams)
• 1 tablespoon vanilla extract

For the Caramel Buttercream

• 1/2 cup water (114 grams)
• 1 1/4 cups granulated sugar (248 grams)
• 1 rounded teaspoon kosher salt
• 1 cup heavy cream (227 grams)
• 2 cups unsalted butter (452 grams), room temperature
• 7 cups confectioners’ sugar (795 grams)
• 2 teaspoons vanilla extract
• pinch salt

Instructions

 

Preparation

• Preheat oven to 350°F. Grease and flour three 8-inch round cake pans, then line with parchment paper and grease again.

Make Cake Batter

• In a large bowl, combine dry ingredients; in a separate bowl, whisk wet ingredients. Add wet to dry and mix on low speed for 2 minutes until combined; the batter will be thin.

Bake Cakes

• Divide batter evenly among pans and bake for 30 minutes, or until a toothpick comes out with a moist crumb. Cool in pans for 20 minutes, then transfer to cooling racks to cool completely.

Make Salted Caramel Sauce

• Combine water, sugar, and salt in a saucepan over medium heat, stirring until boiling. Continue boiling for 6-7 minutes until amber, then add heavy cream and reduce heat. Stir until smooth, then low boil for 3-5 minutes until thickened to 230°F, and set aside to cool completely.

Make Frosting

• Cream butter with half of the cooled salted caramel sauce using an electric mixer. Gradually add confectioners’ sugar, vanilla extract, and a pinch of salt, mixing until well combined; add heavy cream if too dry.

Assemble Cake

• Level cakes if needed. Frost the first layer with 1 cup of frosting and drizzle with reserved caramel; repeat for the second layer. Place the final layer, top-side down, and apply a thin crumb coat, then refrigerate for 30 minutes. Finish frosting the entire cake, then use remaining caramel for a drip and leftover frosting for decoration.

Notes

The cake batter will be quite thin, which is normal for this recipe. Ensure the cakes and caramel sauce are completely cool before assembling to prevent melting and ensure proper frosting consistency. For a detailed guide on making salted caramel sauce, refer to the recommended Homemade Salted Caramel Sauce post. Refrigerating the cake after the crumb coat helps set the frosting for easier final assembly.