Go Back
–+ servings
Moist Chocolate Caramel Cake

Moist Chocolate Caramel Cake: The Ultimate Indulgence

This Moist Chocolate Caramel Cake is a delectable dessert with rich flavors and a luscious caramel filling, perfect for any celebration.
Print Recipe Pin Recipe
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: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour feel free to use self-rising or cake flour if preferred
  • 1.75 cups granulated sugar regular sugar lends sweetness
  • 0.75 cups cocoa powder Dutch-process cocoa boosts the flavor
  • 1.5 teaspoons baking powder crucial for leavening
  • 1.5 teaspoons baking soda works with buttermilk to enhance rise
  • 0.5 teaspoon kosher salt great flavor enhancer
  • 2 large eggs use room temperature for best texture
  • 1 cup buttermilk key for moisture
  • 2 teaspoons vanilla extract enhances deep chocolate flavor
  • 0.5 cups vegetable oil keeps the cake moist
  • 1 cup hot coffee optional, enhances rich chocolate taste
For the Chocolate Caramel Frosting
  • 1 cup unsalted butter room temperature for creamy frosting
  • 4 cups powdered sugar adds sweetness and texture
  • 0.5 cups cocoa powder for chocolate flavor in frosting
  • 0.25 cups heavy cream adds creaminess to frosting
  • 0.5 cups caramel sauce for luscious flavor

Equipment

  • Mixing bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • baking pans
  • parchment paper
  • wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (180°C). Coat three 8-inch baking pans with cooking spray and line with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the wet ingredients: eggs, buttermilk, vegetable oil, and vanilla extract, and mix until just combined.
  4. Gradually mix in the hot coffee until the batter is well blended and smooth.
  5. Evenly distribute the batter among the prepared pans.
  6. Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
  7. For frosting, beat the softened butter until creamy, then add powdered sugar, cocoa powder, heavy cream, and vanilla until smooth.
  8. Fold in caramel sauce and mix until fluffy.
  9. Once the cakes are cooled, assemble by spreading frosting and caramel between the layers.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 70gProtein: 6gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 50mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 50gVitamin A: 400IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for the best results. Divide batter evenly using a scale for consistent layers.

Tried this recipe?

Let us know how it was!