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If you’re craving a dessert that’s rich, indulgent, and guaranteed to impress, this Chocolate Caramel Cake is the ultimate showstopper. With layers of moist chocolate cake, silky caramel sauce, and a luscious chocolate-caramel buttercream, every bite is pure decadence. Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this cake delivers the perfect balance of fudgy richness and gooey caramel bliss. Get ready to fall in love with a treat that looks as amazing as it tastes!
Ingredients:
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp 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 sea salt (optional for salted caramel)
For the Frosting:
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ½ cup cocoa powder
- 2–4 tbsp heavy cream
- ½ cup caramel sauce (from above)
Instructions:
- Make the Cake:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, mix flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla; beat until smooth. Stir in boiling water.
Divide batter evenly and bake for 30–35 minutes. Cool completely. - Make the Caramel Sauce:
In a saucepan over medium heat, melt sugar until amber, stirring constantly.
Add butter and whisk until combined. Slowly add cream and stir until smooth.
Let it cool slightly, then stir in salt if using. - Make the Frosting:
Beat butter until creamy. Add powdered sugar and cocoa powder.
Mix in heavy cream gradually to reach desired consistency.
Beat in ½ cup cooled caramel sauce. - Assemble the Cake:
Spread a layer of frosting between the cakes. Drizzle caramel sauce over the top and let it drip down the sides.
Frost the top and sides, decorate with additional caramel drizzle and chocolate shavings if desired.
Tips for Success:
1. Use Room Temperature Ingredients:
Ensure your eggs, milk, and butter are at room temperature before baking. This helps everything mix more evenly for a smoother batter and better cake texture.
2. Don’t Skip the Boiling Water:
It may seem unusual, but adding boiling water to the batter helps bloom the cocoa and creates a super moist, rich chocolate cake. The batter will be thin—that’s totally normal!
3. Cool Completely Before Frosting:
Warm cake layers will melt your frosting and caramel. Let them cool completely (or chill briefly in the fridge) before assembling.
4. Chill the Caramel Slightly:
If your caramel sauce is too runny, chill it in the fridge for 10–15 minutes to thicken it before using it in the frosting or as a drizzle.
5. Level Your Cake Layers:
For a professional look, trim the tops of your cake layers to make them flat and even. This helps the cake stack cleanly.
6. Use a Turntable (Optional):
If you love decorating cakes, a cake turntable will make spreading frosting and drizzling caramel much easier and neater.
Recipe Variations:
🍫 Salted Caramel Twist:
Add flaky sea salt on top of the final caramel drizzle for that irresistible sweet-salty flavor.
🍰 Caramel Cream Filling:
Swap out the middle frosting layer with whipped caramel cream or mascarpone mixed with caramel for a lighter texture.
🌰 Add Crunch:
Layer in crushed toffee bits, pecans, or chocolate-covered caramel candies between the cake layers for extra texture and surprise.
☕ Mocha Flavor:
Add 1 tsp of espresso powder to the cake batter and a splash of strong coffee to the frosting for a mocha-caramel flavor combo.
🧁 Make It Cupcakes:
Turn the recipe into cupcakes! Bake for 18–20 minutes and top with a swirl of frosting and a caramel drizzle.
Storage & Make-Ahead Tips:
- Storage: Store covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Bring to room temp before serving.
- Freezing: You can freeze the cake layers (unfrosted) for up to 2 months. Wrap in plastic and foil, then thaw and assemble when ready.
- Make Ahead: The caramel sauce can be made up to 1 week ahead and stored in the fridge. Warm slightly before using
