There’s something timeless about the combination of chocolate and caramel. For many of us, it transports us straight back to childhood—sticky fingers, warm kitchen lights, and that unmistakable aroma of something sweet bubbling on the stovetop. This Chocolate Caramel Cake is my personal homage to those moments.
When I was a kid, this cake was a winter tradition in our home. Every year as the temperatures dropped and holiday music began to float through the air, my mother would start simmering a pot of caramel on the stove while mixing a bowl of chocolate batter nearby. The windows fogged up from the oven’s warmth, and the kitchen felt like the safest, coziest place in the world.
Today, that same recipe lives on in my kitchen, and now, I get to pass it along to you. This Chocolate Caramel Cake isn’t just dessert—it’s comfort, celebration, and nostalgia wrapped into one indulgent bite. Its soft, chocolatey crumb is layered with luscious caramel filling and coated in the smoothest chocolate caramel frosting you’ve ever tasted. Whether you’re baking for a special occasion or simply craving something deeply satisfying, this cake delivers every time.
Why You’ll Love This Chocolate Caramel Cake
- Unforgettable Flavor Combination: The rich depth of chocolate meets the sweet, buttery pull of caramel for an irresistible pairing.
- Moist & Tender Texture: Each bite is velvety, moist, and perfectly balanced—not too sweet, just right.
- Great for All Skill Levels: Even if you’re new to baking layered cakes, this one is straightforward and beginner-friendly.
- Make-Ahead Friendly: The layers can be baked ahead, and the cake actually tastes even better the next day.
A Cozy Slice of Heaven: Chocolate Caramel Cake
- Yield: 14 slices
Description
There’s something timeless about the combination of chocolate and caramel. For many of us, it transports us straight back to childhood—sticky fingers, warm kitchen lights, and that unmistakable aroma of something sweet bubbling on the stovetop. This Chocolate Caramel Cake is my personal homage to those moments.
When I was a kid, this cake was a winter tradition in our home. Every year as the temperatures dropped and holiday music began to float through the air, my mother would start simmering a pot of caramel on the stove while mixing a bowl of chocolate batter nearby. The windows fogged up from the oven’s warmth, and the kitchen felt like the safest, coziest place in the world.
Today, that same recipe lives on in my kitchen, and now, I get to pass it along to you. This Chocolate Caramel Cake isn’t just dessert—it’s comfort, celebration, and nostalgia wrapped into one indulgent bite. Its soft, chocolatey crumb is layered with luscious caramel filling and coated in the smoothest chocolate caramel frosting you’ve ever tasted. Whether you’re baking for a special occasion or simply craving something deeply satisfying, this cake delivers every time.
Ingredients
- For the Cake Layers:
-
3 cups all-purpose flour
-
½ cup cocoa powder
-
2 tsp baking powder
-
1 tsp baking soda
-
½ tsp kosher salt
-
1½ cups granulated sugar
-
3 large eggs
-
1 cup buttermilk
-
½ cup vegetable oil
-
1 tsp vanilla extract
-
1 cup hot coffee (or hot water for caffeine-free option)
- For the Chocolate Caramel Frosting:
-
1½ cups unsalted butter, softened
-
3 cups powdered sugar
-
½ cup cocoa powder
-
1 tsp vanilla extract
-
⅓ tsp kosher salt
-
2 Tbsp caramel sauce
-
2 Tbsp heavy cream
- For Assembly:
-
⅔ cup caramel sauce (store-bought or homemade)
Instructions
Step 1: Prepare Your Pans
Preheat your oven to 350°F (180°C). Line three 8-inch round cake pans with parchment paper and spray them lightly with non-stick spray. This helps release the cake layers easily once baked.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. The sifting helps eliminate lumps and ensures even distribution of the ingredients.
Step 3: Add the Wet Ingredients
To the dry mixture, add the eggs, buttermilk, vegetable oil, and vanilla extract. Stir until just combined. The batter will be thick at this point.
Step 4: Incorporate the Hot Coffee
Pour the hot coffee into the batter and stir gently. The heat from the coffee helps bloom the cocoa, making the chocolate flavor more pronounced. Mix until the batter is smooth and silky.
Step 5: Bake the Layers
Divide the batter evenly among your prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 6: Make the Frosting
In a stand mixer or large bowl with hand beaters, cream the softened butter until light and fluffy. Add powdered sugar and cocoa powder, mixing slowly at first, then increasing the speed. Add vanilla, salt, caramel sauce, and heavy cream. Beat for another 2–3 minutes until the frosting is fluffy and spreadable.
Step 7: Assemble the Cake
Place one cooled cake layer on a serving plate. Pipe a ring of frosting around the edge, then spread a thin layer in the center. Spoon over about ⅓ cup of caramel sauce and spread gently. Repeat with the second layer. Top with the third cake layer and generously frost the top and sides.
Step 8: Decorate (Optional)
Drizzle more caramel on top, sprinkle with sea salt, or add chocolate curls for a bakery-style finish.
Notes
-
Swap out coffee with hot water for a milder chocolate flavor.
-
The cake layers can be made a day in advance and stored wrapped in the fridge.
-
The frosting is freezer-friendly—store in an airtight container for up to 1 month.
Nutrition
- Calories: 500
INGREDIENTS YOU’LL NEED
For the Cake Layers:
- 3 cups all-purpose flour
- ½ cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup hot coffee (or hot water for caffeine-free option)
For the Chocolate Caramel Frosting:
- 1½ cups unsalted butter, softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 1 tsp vanilla extract
- ⅓ tsp kosher salt
- 2 Tbsp caramel sauce
- 2 Tbsp heavy cream
For Assembly:
- ⅔ cup caramel sauce (store-bought or homemade)
HOW TO MAKE Chocolate Caramel Cake
STEP-BY-STEP INSTRUCTIONS
Step 1: Prepare Your Pans
Preheat your oven to 350°F (180°C). Line three 8-inch round cake pans with parchment paper and spray them lightly with non-stick spray. This helps release the cake layers easily once baked.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. The sifting helps eliminate lumps and ensures even distribution of the ingredients.
Step 3: Add the Wet Ingredients
To the dry mixture, add the eggs, buttermilk, vegetable oil, and vanilla extract. Stir until just combined. The batter will be thick at this point.
Step 4: Incorporate the Hot Coffee
Pour the hot coffee into the batter and stir gently. The heat from the coffee helps bloom the cocoa, making the chocolate flavor more pronounced. Mix until the batter is smooth and silky.
Step 5: Bake the Layers
Divide the batter evenly among your prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 6: Make the Frosting
In a stand mixer or large bowl with hand beaters, cream the softened butter until light and fluffy. Add powdered sugar and cocoa powder, mixing slowly at first, then increasing the speed. Add vanilla, salt, caramel sauce, and heavy cream. Beat for another 2–3 minutes until the frosting is fluffy and spreadable.
Step 7: Assemble the Cake
Place one cooled cake layer on a serving plate. Pipe a ring of frosting around the edge, then spread a thin layer in the center. Spoon over about ⅓ cup of caramel sauce and spread gently. Repeat with the second layer. Top with the third cake layer and generously frost the top and sides.
Step 8: Decorate (Optional)
Drizzle more caramel on top, sprinkle with sea salt, or add chocolate curls for a bakery-style finish.
HELPFUL TIPS
- Use Cake Strips: These help your layers bake evenly without doming.
- Weigh Your Batter: Use a kitchen scale to divide the batter equally between pans.
- Let It Chill: For cleaner slices, refrigerate the assembled cake for 30 minutes before serving.
- Room Temperature Ingredients: They mix more easily and create a better texture.
DETAILS
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Chill Time (optional): 30 minutes
- Total Time: About 1 hour 30 minutes
- Yield: 14 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
- Swap out coffee with hot water for a milder chocolate flavor.
- The cake layers can be made a day in advance and stored wrapped in the fridge.
- The frosting is freezer-friendly—store in an airtight container for up to 1 month.
NUTRITIONAL INFORMATION
Each slice contains approximately:
- 500 calories
- 31g fat
- 81g carbohydrates
- 4g protein
FREQUENTLY ASKED QUESTIONS
Can I use store-bought caramel?
Yes, high-quality jarred caramel sauce works beautifully.
What can I use instead of buttermilk?
Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
Can I bake this in two layers?
Definitely. Use two 9-inch cake pans and adjust baking time slightly longer.
STORAGE INSTRUCTIONS
- Store the frosted cake in the fridge for up to 4 days.
- Wrap slices in plastic wrap and freeze for up to 3 months.
- Thaw frozen cake in the refrigerator overnight before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- The Cozy Magic of Brown Butter Toffee Chocolate Chip Cookies
- Dulce de Leche Cupcakes
- Irresistible Double Chocolate Salted Caramel Cookies – A Sweet & Salty Delight
- A Rich Slice of Comfort: Blackberry Cheesecake with a Savory Twist
CONCLUSION
Whether you’re baking for a celebration or just because it’s a Tuesday night that needs cheering up, this Chocolate Caramel Cake fits the bill. Its rich layers, gooey caramel, and heavenly frosting make it a showstopper that’s still cozy and familiar. It’s the kind of cake people talk about long after the last crumb has disappeared.
