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This Chocolate Caramel Cake is a showstopper made from scratch, with moist chocolate layers, silky caramel buttercream, a glossy ganache drip, and a caramel drizzle. I made it for a special birthday and it stole the show, with everyone swooning over that chocolate caramel combo. If you love our chocolate Italian love cake, this chocolate caramel cake is worth every minute.
Tender chocolate cake layers and rich caramel buttercream come together into a bakery worthy chocolate caramel cake you can make at home.
Chocolate Caramel Cake Quick Look
- 🕒 Prep Time: 1 hour 15 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 1 hour 45 minutes
- 🍽️ Serving: 14 servings
- ⚡ Calories: 839kcal
- 🌶️ Flavor Profile: Rich chocolate and caramel
- ✋ Difficulty: Medium, a rewarding bake like our Italian love cake
Quick Answer
Bake moist chocolate cake layers from scratch and let them cool. Make a caramel buttercream and frost between and around the layers. Pour chocolate ganache over the top for a drip, drizzle with caramel, and pipe rosettes to decorate. This chocolate caramel cake is a true showstopper.
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Why This Recipe Works
Click to see the technique science
- Moist from scratch layers. Hot water and oil keep the chocolate cake layers incredibly moist and tender.
- Caramel buttercream. Real caramel folded into the buttercream gives a rich, buttery caramel flavor throughout.
- Ganache drip. A glossy chocolate ganache drip adds drama and extra chocolate flavor.
- Caramel drizzle. A final caramel drizzle ties the whole chocolate caramel cake together.
- Crumb coat for a clean finish. Chilling a thin crumb coat first gives you a smooth, professional looking cake.
Why You’ll Love This Recipe
- It is a true showstopper, perfect for birthdays and special occasions.
- The chocolate and caramel combination is rich, decadent, and crowd pleasing.
- It is made from scratch but broken into simple, doable steps.
Key Ingredients
Here is what makes this chocolate caramel cake so good. Quality baking staples.
- Cocoa Powder: Gives the cake layers their deep, rich chocolate flavor.
- Caramel Sauce: Folded into the buttercream and drizzled on top for big caramel flavor.
- Butter: The base of the silky caramel buttercream frosting.
- Chocolate Chips: Melted with cream into the glossy ganache drip.
- Powdered Sugar: Sweetens and thickens the caramel buttercream.
See recipe card for exact quantities.
Variations and Substitutions
This chocolate caramel cake is easy to adapt.
- Salted caramel: Use salted caramel and a sprinkle of flaky salt for a salted version.
- Toppings: Add chopped toffee, pretzels, or chocolate curls on top.
- Sheet cake: Bake it in a 9×13 pan for an easier single layer version.
- Cupcakes: Turn the batter and frosting into chocolate caramel cupcakes.
- Extra caramel: Add a layer of caramel sauce between the cake layers.
How to Make Chocolate Caramel Cake
- Whisk together the flour, cocoa, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk the milk, oil, eggs, and vanilla.
- Combine the wet and dry ingredients, then stir in hot water until smooth.
- The thin chocolate batter is ready to bake.
- Divide between pans and bake until a toothpick comes out clean.
- Cool the cake layers completely before frosting.
- Spread caramel buttercream over the first layer.
- Stack the layers and apply a thin crumb coat, then chill.
- Frost the cake with a smooth final layer of buttercream.
- Pour chocolate ganache over the top, letting it drip down the sides.
- Drizzle caramel sauce over the ganache.
- Pipe buttercream rosettes on top, then slice and serve.
Recipe Tips & Tricks
- Use room temperature ingredients for a smooth batter and buttercream.
- Cool the layers completely before frosting, or the buttercream will melt.
- Chill the crumb coat before the final frosting for a clean finish.
- Let the ganache cool slightly so it drips without running off completely.
- Use a piping bag for neat rosettes on top.
- Make components ahead to break the work into manageable steps.
Serving Ideas and Suggestions
This chocolate caramel cake is the centerpiece of any celebration. Serve generous slices with a cup of coffee or a cold glass of milk to balance the richness.
It is perfect for birthdays, holidays, and dinner parties. Chill it to set the frosting, then bring slices to room temperature for the best texture and flavor.
For a full dessert spread, pair it with our strawberry cheesecake bundt cake or a lemon cake for variety.
Chocolate Caramel Cake FAQs
Yes. You can bake the cake layers a day or two ahead and wrap them well, then make the caramel buttercream and assemble the chocolate caramel cake when ready. The finished cake also keeps for several days.
Store chocolate caramel cake covered in the fridge for up to 5 days. Let slices come to room temperature before serving for the softest texture.
Yes. Freeze the unfrosted cake layers wrapped tightly for up to 2 months, or freeze finished slices. Thaw in the fridge before serving.
Absolutely. Bake the batter in a 9×13 pan and top it with the caramel buttercream, ganache, and drizzle for an easier single layer chocolate caramel cake.
A thick caramel sauce works best for this chocolate caramel cake, both in the buttercream and for drizzling. Store bought or homemade caramel both work well.
If the ganache runs off, it is too warm; if it sets too fast, it is too cool. Let it cool until slightly thickened before pouring it over the chocolate caramel cake.
Love a good layer cake? Try our chocolate Italian love cake next.
Love rich chocolate treats? Our pecan cobbler is a brownie meets pecan pie mashup.
Planning a party? This easy ombre smash cake looks bakery-fancy with a boxed mix.
For another decadent chocolate cake, our chocolate tres leches cake is soaked in chocolate milk and topped with chocolate whipped cream.
Chocolate Caramel Cake
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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