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This chocolate caramel cake is a journey of from scratch, sweet layers of chocolatey bliss mixed with salted caramel’s rich, buttery goodness. Chocolate cake with salted caramel frosting, does it get any better??
Hey there, fellow cake lovers! It’s Dana here, and today I’m super excited to share with you my latest baking adventure – a Chocolate Caramel Cake that’s just too good to be true.
This cake will get you a five star rating from any crowd you serve it to. I know because I’ve tried it out at a few different get-togethers!
You know how sometimes things in the kitchen don’t go as planned? Well, let me tell you, this cake was almost one of those times.
Picture this: It’s a sunny Saturday afternoon, and I decide to surprise Jeremy and Lily with this cake. I’m in my apron, ingredients all set, and then I realize – I’m out of cocoa powder! Panic mode!
But, as they say, necessity is the mother of invention. A quick dash to the neighbor’s house, a bit of chit-chat, and voila, cocoa powder in hand. Crisis averted!
Chances are, you’ll probably want this delicious chocolate caramel cake recipe for some kind of party or another. It really shines as a party cake!
Hold on to the recipe card. This one will be a new classic in your home. Let’s get into more about my Chocolate Caramel Cake!
Some of our other favorite cake recipes we have on our site include: Lemon Blueberry Coffee Cake, Best Turtle Cheesecake Recipe from Scratch, and Easy Chocolate Chip Pound Cake Recipe.
WHY THIS RECIPE WORKS:
- Chocolate and Caramel Heaven: The combination of rich chocolate and creamy caramel in this decadent cake is like a dream come true for your taste buds.
- Moist and Flavorful: Each bite is packed with chocolatey, caramel goodness.
- A Showstopper: This cake isn’t just delicious; it’s also a feast for the eyes.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Cocoa powder
- Vegetable/canola oil
- Granulated sugar
- Vanilla extract
- Large eggs
- Whole milk
- Boiling water
- Unsalted butter (softened)
- Powdered sugar
- Caramel sauce
- Dark chocolate chips
- Heavy cream
- Optional: Extra caramel sauce, flaky sea salt
HOW TO MAKE CHOCOLATE CARAMEL CAKE:
Make the cake-
- Preheat the oven to 350F and grease and line three 8” cake pans with parchment paper. If you only have one or two pans, you can bake the cake layers in batches.
- Whisk together the flour, baking powder, baking soda, salt, and cocoa powder in a mixing bowl.
- In the bowl of an electric mixer, mix together the oil, sugar, vanilla, eggs, and milk with the paddle attachment.
- Pour in the dry ingredient mixture and mix on low until just combined.
- Gradually pour in the boiling water whilst mixing on low until combined, and scrape down the sides as needed. The mixture will be very runny.
- Distribute the mixture evenly between your prepared cake pans and bake for 25-30 minutes or until a toothpick poked into the center of each cake comes out clean.
- Leave the cakes in the pans for about 10 minutes before removing them and transfer them to wire racks to cool completely.
Make the caramel buttercream frosting-
- Add the butter to the bowl of an electric stand mixer with the whisk attachment fitted and beat for a few minutes until smooth and creamy.
- Gradually add the icing sugar, beating until combined after each addition. Then, beat for a further 3 minutes on a medium speed until super smooth and fluffy.
- Add the caramel sauce, salt, and vanilla and beat for another 2 minutes on medium. The frosting should be smooth and spreadable but hold its shape when scooped up on a spoon. If it’s too runny, add a little more powdered sugar. If it’s too firm, add a splash of milk.
Make the ganache-
- Add the chocolate chips to a heatproof medium mixing bowl.
- Heat the cream in a saucepan on a medium setting until just bubbling.
- Immediately pour the hot cream over the chocolate chips and leave to sit for 2 minutes.
- Whisk until you have a smooth, shiny ganache.
Assemble the cake-
- If there is any doming, cut off the top of the cakes so they are level. Place one cake layer on your serving plate or cake turntable.
- Spread or pipe some of the buttercream in an even layer on top, leaving approximately a ½ inch gap around the edge.
- Place the next layer on top and repeat with more buttercream.
- Place on the final layer and spread and scrape more buttercream on top and all around the sides of the cake in a thin crumb coat. Place in the fridge to chill for at least 30 minutes.
- Spread a second, thicker layer of frosting on the top and sides of the cake.
- Pour the ganache on top, spreading it right up to the edges. Use a small spoon to carefully push a small amount of the ganache over the sides of the cake at approx. 1 1/2“ intervals to create the drip effect.
- If desired, drip some extra caramel sauce around the edge of the cake, as well as drizzling some over the top of the ganache layer. You can also scatter some flaky sea salt on top of the cake.
- Pipe the remaining caramel frosting in swirls on top of the cake. I used a Wilton 2D piping nozzle for this.
- Place the cake in the fridge for at least another 30-45 minutes so the ganache can firm up before slicing and serving.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN THIS BE MADE AHEAD?
Absolutely! You can bake the cake layers a day in advance. Just wrap them up in plastic wrap and keep at room temperature.
The frosting can also be made ahead and stored in the fridge or at room temperature. Just bring it to room temperature before using, if refrigerated. Give it a good stir before using.
CAN I USE A BOX MIX?
Sure, if you’re short on time or prefer it. Just remember to choose a good-quality chocolate cake mix for the best results.
DO I HAVE TO ADD THE GANACHE?
Nope, it’s optional. The ganache adds an extra layer of chocolate richness.
There is nothing better than luxurious chocolate cake layers! But the cake will still be amazing without it.
ANY ADDITIONS?
Maybe you could add a homemade caramel sauce if you’re enterprising. Do what sounds good!
- Chopped Nuts: Sprinkle chopped pecans or walnuts between the layers for a crunchy twist.
- Chocolate Shavings: Garnish with chocolate shavings for an extra chocolatey touch.
- Fresh Berries: Add raspberries or strawberries on top for a fruity flavor.
- Whipped Cream: A dollop of whipped cream on each slice enhances the richness.
- Coffee: Add a teaspoon of instant coffee to the cake batter to intensify the chocolate flavor.
- Orange Zest: A bit of orange zest in the frosting for a citrusy kick.
- Toffee Bits: Sprinkle toffee bits on top for a sweet and crunchy texture.
- Marshmallows: Mini marshmallows on top can add a fun twist for kids.
- Sea Salt: A sprinkle of sea salt on top can balance the sweetness.
- Candy Pieces: Mix in your favorite chopped candy bars for an extra treat.
ANY SUBSTITUTIONS?
From the chocolate ganache to the caramel icing, there are definitely options to sub out in this delicious cake.
- Gluten-Free Flour: For a gluten-free version, use your favorite GF all-purpose flour.
- Almond Milk: Substitute whole milk with almond milk for a dairy-free option.
- Coconut Oil: Use coconut oil instead of vegetable/canola oil for a different flavor.
HOW TO STORE:
Room Temp: This cake can be stored at room temperature in an airtight container and is best enjoyed within 4 days.
Refrigerator: Store this cake in an airtight container in the fridge. It’ll stay fresh for about 7 days. Just remember to let it sit at room temperature for about 30 minutes before serving for the best flavor.
Freezer: You can freeze individual slices of this cake in freezer bags or containers. Thaw them at room temperature when you’re ready to enjoy. They should be good for up to 3 months.
DANA’S TIPS AND TRICKS:
- Room Temperature Ingredients: Make sure your eggs, milk, and butter are at room temperature for a smoother batter and frosting.
- Don’t Overmix: Mix your batter just until the ingredients are combined to keep the cake light and fluffy.
- Smooth Frosting: If your caramel buttercream gets too stiff, add a splash of milk to achieve the perfect consistency.
- Even Layers: Use a kitchen scale to divide the cake batter evenly among the pans for uniform layers.
- Chill the Layers: Chill the cake layers before frosting to make them easier to handle and less crumbly.
- Patience with Ganache: Allow the ganache to cool slightly before pouring it over the cake for the perfect drip effect.
Let’s just take a moment to appreciate the sheer joy that is Chocolate Caramel Cake. This cake is a celebration of flavors, textures, and the love that goes into baking.
I’ll be surprised if it’s not your new favorite chocolate cake recipe. Whether it’s the best part of a special occasion or just a treat for yourself, this cake is sure to bring smiles and sweet satisfaction.
So, preheat those ovens, gather your ingredients, and let’s bake some happiness!
If you like this recipe, you might also like:
If you’ve tried this CHOCOLATE CARAMEL CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Chocolate Caramel Cake (from Scratch Recipe)
Ingredients
For the chocolate cake:
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1 & ½ teaspoons baking powder
- 1 & ½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 cup whole milk
- ½ cup vegetable/canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the caramel buttercream frosting:
- 1 & ½ cups unsalted butter softened
- 8 cups powdered sugar
- ¾ cup caramel sauce
- 1 teaspoon vanilla extract
- ½ teaspoon salt or adjust to taste
For the chocolate ganache:
- ¾ cup dark chocolate chips
- ¾ cup heavy cream
To decorate (optional):
Instructions
For the cake:
- Preheat the oven to 350F and grease and line three 8” cake pans with parchment paper. If you only have one or two pans, you can bake the cake layers in batches.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.2 cups all-purpose flour, 1 & ½ teaspoons baking powder, 1 & ½ teaspoons baking soda, ½ teaspoon salt, ¾ cup cocoa powder
- In the bowl of an electric mixer, mix together the sugar, milk, oil, eggs, and vanilla with the paddle attachment.½ cup vegetable/canola oil, 2 cups granulated sugar, 1 teaspoon vanilla extract, 2 large eggs, 1 cup whole milk
- Pour in the dry ingredient mixture and mix on low until just combined.
- Gradually pour in the boiling water whilst mixing on low until combined, and scrape down the sides as needed. The mixture will be very runny.1 cup boiling water
- Distribute the mixture evenly between your prepared cake pans and bake for 25-30 minutes or until a toothpick poked into the center of each cake comes out clean.
- Leave the cakes in the pans for about 10 minutes before removing them and transfer them to wire racks to cool completely.
For the caramel buttercream frosting:
- Add the butter to the bowl of an electric stand mixer with the whisk attachment fitted and beat for a few minutes until smooth and creamy.1 & ½ cups unsalted butter
- Gradually add the icing sugar, beating until combined after each addition. Then, beat for a further 3 minutes on a medium speed until super smooth and fluffy.8 cups powdered sugar
- Add the caramel sauce, vanilla, and salt and beat for another 2 minutes on medium. The frosting should be smooth and spreadable but hold its shape when scooped up on a spoon. If it’s too runny, add a little more powdered sugar. If it’s too firm, add a splash of milk.¾ cup caramel sauce, 1 teaspoon vanilla extract, ½ teaspoon salt
For the ganache:
- Add the chocolate chips to a heatproof medium mixing bowl.¾ cup dark chocolate chips
- Heat the cream in a saucepan on a medium setting until just bubbling.¾ cup heavy cream
- Immediately pour the hot cream over the chocolate chips and leave to sit for 2 minutes.
- Whisk until you have a smooth, shiny ganache.
Assemble the cake:
- If there is any doming, cut off the top of the cakes so they are level. Place one cake layer on your serving plate or cake turntable.
- Spread or pipe some of the buttercream in an even layer on top, leaving approximately a ½ inch gap around the edge.
- Place the next layer on top and repeat with more buttercream.
- Place on the final layer and spread and scrape more buttercream on top and all around the sides of the cake in a thin crumb coat. Place in the fridge to chill for at least 30 minutes.
- Spread a second, thicker layer of frosting on the top and sides of the cake.
- Pour the ganache on top, spreading it right up to the edges. Use a small spoon to carefully push a small amount of the ganache over the sides of the cake at approx. 1 1/2“ intervals to create the drip effect.
- If desired, drip some extra caramel sauce around the edge of the cake, as well as drizzling some over the top of the ganache layer. You can also scatter some flaky sea salt on top of the cake.Extra caramel sauce, Flaky sea salt
- Pipe the remaining caramel frosting in swirls on top of the cake. I used a Wilton 2D piping nozzle for this.
- Place the cake in the fridge for at least another 30-45 minutes so the ganache can firm up before slicing and serving.
Notes
- Room Temperature Ingredients: Make sure your eggs, milk, and butter are at room temperature for a smoother batter and frosting.
- Don’t Overmix: Mix your batter just until the ingredients are combined to keep the cake light and fluffy.
- Smooth Frosting: If your caramel buttercream gets too stiff, add a splash of milk to achieve the perfect consistency.
- Even Layers: Use a kitchen scale to divide the cake batter evenly among the pans for uniform layers.
- Chill the Layers: Chill the cake layers before frosting to make them easier to handle and less crumbly.
- Patience with Ganache: Allow the ganache to cool slightly before pouring it over the cake for the perfect drip effect.
Nutrition
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