Moist Chocolate Caramel Cake Recipe

Introduction

This Moist Chocolate Caramel Cake is a decadent treat combining rich chocolate layers with luscious caramel flavors. Perfect for celebrations or simply satisfying a sweet tooth, it features a smooth chocolate caramel frosting that makes every bite unforgettable.

Ingredients

• 3 cups Flour
• 1/2 cup Cocoa powder
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1/2 tsp Kosher salt
• 1 1/2 cups Granulated sugar
• 3 Eggs
• 1 cup Buttermilk
• 1 tsp Vanilla extract
• 1 cup Coffee (hot!)
• 1/2 cup Vegetable oil
• 1 1/2 cups Butter (room temp)
• 3 cups Powdered sugar
• 1/2 cup Cocoa powder
• 1 tsp Vanilla extract
• 1/3 tsp Kosher salt
• 2 tbsp Caramel sauce (use salted caramel sauce recipe)
• 2 tbsp Heavy cream
• 2/3 cups Caramel sauce (for filling)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) and prepare three 8-inch baking pans by spraying them with cooking spray and lining with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar until combined.
3. Step 3: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until almost combined.
4. Step 4: Pour in the hot coffee and stir until the batter is smooth and free of flour lumps.
5. Step 5: Divide the batter evenly among the prepared pans. For even baking, consider using cake strips or weighing the batter. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. (You can use a 9-inch pan if preferred.)
6. Step 6: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
7. Step 7: To make the chocolate caramel frosting, combine powdered sugar, room-temperature butter, sifted cocoa powder, heavy cream, vanilla extract, and salt in a medium bowl. Whip with an electric hand mixer for 1-2 minutes until smooth.
8. Step 8: Add the cold caramel sauce to the frosting mixture and beat on high until the frosting is whipped and smooth.
9. Step 9: For assembly, place a small dollop of frosting on the serving surface and set the first cake layer on top.
10. Step 10: Pipe a circle of frosting around the edge of the cake layer, fill the space inside the circle with a thin layer of frosting, smoothing it out with an offset spatula.
11. Step 11: Spoon 2/3 cup of caramel sauce into the center and spread evenly with a spatula.
12. Step 12: Repeat the frosting and caramel filling process with the second cake layer. Top with the third layer and finish decorating as desired.

Tips & Variations

• Use freshly brewed hot coffee to enhance the chocolate flavor without adding a strong coffee taste.
• For best results, chill the caramel sauce before adding it to the frosting to maintain a stable texture.
• You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup.
• Try adding chopped nuts or sea salt flakes on top for extra texture and flavor contrast.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be tightly wrapped and frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can try substituting the flour with a gluten-free all-purpose baking blend in equal amounts. Just ensure the blend includes xanthan gum or another binder for structure.

Is it necessary to use coffee in the batter?

The coffee enhances the chocolate flavor and adds depth, but you can replace it with hot water if you prefer a milder taste. Avoid using cold liquid as it may affect the batter texture.

Moist Chocolate Caramel Cake Recipe

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★★★★★

4.7 from 146 reviews

This Moist Chocolate Caramel Cake combines rich cocoa flavor with a luscious caramel-infused chocolate frosting, creating a decadent dessert perfect for any special occasion. Featuring layers of tender, coffee-enhanced chocolate cake enveloped in creamy chocolate caramel frosting and a signature salted caramel center, this recipe guarantees a satisfying and indulgent treat.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 3 cups Flour
• 1/2 cup Cocoa powder
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1/2 tsp Kosher salt
• 1 1/2 cups Granulated sugar
• 3 Eggs
• 1 cup Buttermilk
• 1 tsp Vanilla extract
• 1 cup Coffee (hot!)
• 1/2 cup Vegetable oil

Frosting Ingredients

• 1 1/2 cups Butter (room temperature)
• 3 cups Powdered sugar
• 1/2 cup Cocoa powder
• 1 tsp Vanilla extract
• 1/3 tsp Kosher salt
• 2 tbsp Heavy cream
• 2/3 cups Caramel sauce (use salted caramel sauce recipe)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 180°C (350°F) and prepare three 8-inch baking pans by greasing them with cooking spray and lining the bottom with parchment paper to ensure the cakes release easily.
2. Mix Dry Ingredients: In a large mixing bowl, sift and combine the flour and cocoa powder, then whisk in the baking powder, baking soda, kosher salt, and granulated sugar until evenly distributed.
3. Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients, mixing gently until the batter is almost combined, taking care not to overmix.
4. Incorporate Hot Coffee: Slowly add the hot coffee to the batter and mix thoroughly until the mixture is smooth and free of lumps, which enhances the chocolate flavor and moisture.
5. Bake the Cake Layers: Divide the batter evenly among the three prepared pans. For best results, use cake strips to promote even baking or weigh the batter for uniformity. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. You may substitute with 9-inch cake pans if desired.
6. Cool Completely: Remove the cakes from the oven and allow them to cool completely on wire racks before applying frosting to prevent it from melting.
7. Make the Chocolate Caramel Frosting: In a medium bowl, combine powdered sugar, room-temperature butter, sifted cocoa powder, heavy cream, vanilla extract, and kosher salt. Using an electric hand mixer, whip the mixture for 1-2 minutes until light and fluffy.
8. Add Caramel Sauce to Frosting: Incorporate the cold caramel sauce into the frosting and mix on high speed until the frosting is smooth, well combined, and has a whipped texture.
9. Assemble the Cake: Begin by piping a small dollop of frosting onto your serving surface to secure the first cake layer. Place the first layer on this spot.
10. Layer and Frost: Pipe a ring of frosting around the edge of the first cake layer, fill the inside with a thin layer of frosting, smoothing it with an offset spatula. Pour 1/3 cup of caramel sauce into the center and smooth evenly.
11. Repeat Layers: Place the second cake layer on top and repeat the frosting and caramel filling process. Finish with the third cake layer placed on top.
12. Final Frosting: Use remaining frosting to cover the top and sides of the cake as desired. Chill briefly before serving for best slicing results.

Notes

• Using freshly brewed hot coffee intensifies the chocolate flavor without making the cake taste like coffee.
• Letting the cake cool completely before frosting ensures that the frosting does not melt and slide off.
• For an even bake, cake strips can be used around pans to help distribute heat evenly and avoid domed cakes.
• If salted caramel sauce is not available, adding a pinch of sea salt to regular caramel sauce can replicate the flavor.
• Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: chocolate cake, caramel cake, chocolate caramel frosting, layered cake, moist chocolate cake, dessert, homemade cake