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Moist Chocolate Caramel Cake

Decadent Moist Chocolate Caramel Cake You'll Love to Bake

This Moist Chocolate Caramel Cake strikes the perfect balance between rich chocolate and gooey caramel, making it a wonderful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Swap with cake flour for a lighter texture.
  • 3/4 cup Dutch Cocoa Powder Natural cocoa powder gives a milder taste.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt Use sea salt as an alternative.
  • 1.5 cups Granulated Sugar Caster sugar can also be used.
  • 1 cup Vegetable Oil Canola oil is a great substitute.
  • 3 large Eggs Opt for room temperature eggs for best results.
  • 1 cup Buttermilk Mix 1 cup of milk with 1 tablespoon of vinegar as a replacement.
  • 1 cup Hot Coffee Instant coffee is a handy alternative.
  • 2 tsp Vanilla Extract A must-have for chocolate cakes.
For the Frosting
  • 1 cup Unsalted Butter Vegan butter can be used for a dairy-free option.
  • 3 cups Powdered Sugar
  • 1/4 cup Heavy Cream Coconut cream serves well for dairy-free.
  • 1/2 cup Caramel Sauce Homemade or store-bought works wonders.

Equipment

  • mixing bowl
  • whisk
  • Oven
  • Baking Pans
  • Parchment Paper

Method
 

Cake Preparation
  1. Preheat your oven to 180°C (350°F). Prepare three 8-inch baking pans by spraying them with cooking spray and lining the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, Dutch cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Blend until nearly combined, small lumps are fine.
  4. Pour in the hot coffee and stir gently until the batter is smooth and uniform.
  5. Carefully divide the batter evenly among the three prepared pans.
  6. Bake for 25-30 minutes. Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
  7. While the cakes cool, make the frosting by beating together the unsalted butter, powdered sugar, cocoa powder, heavy cream, and vanilla extract until smooth and creamy.
  8. Once the cake layers are cool, layer them on a serving plate, spreading frosting and caramel sauce between each layer, and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 350mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Allow the cake layers to cool completely before frosting to maintain appearance and texture.

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