Classic chocolate cake layers are paired with caramel buttercream and homemade caramel sauce in this epic, celebratory cake.
If there was a cake that could be served for every occasion for the rest of time, it would be this Chocolate Caramel Cake. The super moist, two layer cake is an all-time favorite. Take it to the next level by smothering it with a creamy caramel frosting that’s familiar yet special enough for any celebration.
How to Make a Chocolate Caramel Cake
There are three parts to this recipe: the chocolate cake, salted caramel sauce, and a caramel buttercream frosting.
- Make the caramel - while the cake cools, make the caramel sauce. Cook the sugar until completely melted and caramelized then whisk in the butter and cream. Make the caramel first or up to two week in advance. It needs to be completely cool before mixing into the buttercream.
- Mix the batter - stir the recipe by hand with a large rubber spatula or use an electric mixer to combine the ingredients.
- Bake the cake - the cake batter bakes in two, 8-inch cake pans.
- Mix the frosting - next, use an electric mixer to blend the butter until creamy then slowly add in the powdered sugar. Add the cool caramel sauce and mix until smooth and spreadable.
- Assemble - Fill and frost the cake with the caramel buttercream. Drizzle with the caramel sauce before serving.
- Eat! - Lastly, serve the cake at room temperature.
Intimated by homemade caramel sauce? Don’t be! Make this caramel sauce with just sugar, butter, cream (plus a few other ingredients). No thermometer required.
Click here for a mini tutorial for how to make caramel sauce.
Why You Will Love This Chocolate Caramel Cake
She’s cute. She’s tasty. But more importantly - she’s totally doable! This cake is flavor-forward without needing all the bells and whistles. Got an event coming up? This caramel chocolate cake recipe calls for only a few additional ingredients and the extra step of making your own caramel (give it a try!) that takes the cake from good to OMG!
This might be one of the tastiest chocolate cakes ever. It is moist without feeling oily or heavy and full of chocolate flavor from both Dutch processed cocoa powder and melted dark chocolate.
Thanks to a healthy dose of buttermilk and yogurt keeping it nice and tender, each bite pretty much melts in your mouth. The one thing that makes this chocolate cake even better? CARAMEL!!
Ingredients at a Glance
- All-purpose flour
- Unsweetened Cocoa - grab the Dutch processed!
- Baking powder and Baking soda - they perform similar roles in helping the cake rise, but are not interchangeable
- Kosher salt - I recommend Diamond Crystal. Reduce by half if using Morton's table salt or similar.
- Granulated sugar
- Neutral oil - pick an oil with a mild taste like avocado, vegetable, or canola
- Eggs - they should be large and at room temperature
- Buttermilk - this tangy dairy will add flavor to the cake and keep it extra tender
- Greek yogurt - sour cream will do, too
- Heavy cream - also known as whipping cream (33 to 36% MF)
- Unsalted Butter - it should be soft and creamy, not melted
- Powder sugar - sifted, as needed
- Vanilla extract
Tools and Equipment
This salted caramel chocolate cake comes together fairly easily without too many extra tools. While you can surely stir the batter by hand, you will need an electric mixer for the caramel frosting (a hand mixer will work just fine). You will also need:
- Two, 8-inch cake pans
- Offset spatula for icing the cake
- Heavy bottomed saucepan
- Whisk
- General kitchen tools (spatulas, measuring spoons, etc.)
Substitutions
Gluten-Free: Try a one-for-one gluten free flour in place of the all-purpose flour.
Buttermilk: Use half sour cream and half regular milk instead of buttermilk. Alternatively, make your own soured milk by mixing a tablespoon of lemon or vinegar into 1 cup of buttermilk. Stir and let sit 5 minutes before using.
Heavy Cream: Replace the cream in the caramel sauce with coconut milk. It's delicious!
Serving and Storage
Serve the cake at room temperature. It can be stored in a cake box over night in a cool room. Keep leftovers in the refrigerator for up to 4 days.
To freeze the cake layers, wait until they are completely cool then wrap well in plastic wrap. Freeze in the freezer for up to 3 months. Thaw frozen cake layers in the refrigerator overnight before use.
Layer Cake 101
New to cake decorating? Start here:
Easy Textured Buttercream Cakes
How to Make Beautiful Layer Cakes
Buy my books! Layered and Icing on the Cake
Salted Caramel Chocolate Cake FAQS
Bake cakes in aluminum cake pans that have sides that are at least 2-inches high.
You can bake this chocolate cake recipe in three 6-inch cake pans.
Yes! Wait until the cakes have completely cooled before wrapping well in plastic. If desired, wrap in a layer of foil or pop the cakes into a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight.
No, unfortunately you can’t use natural cocoa powder instead of Dutch-processed. One is acidic while the other is n
eutral. You could try in a pinch, but understand that it will change the results.
More Chocolate Cakes to Bake
Recipe
Chocolate Caramel Cake
Ingredients
Chocolate Cake
- 1 ½ cup all-purpose flour
- 1 ½ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup plain Greek yogurt
- ½ cup canola oil
- 3 oz dark chocolate melted and cooled
- 1 tablespoon pure vanilla extract
- ½ cup hot coffee or hot water
Caramel Buttercream
- 1 ½ cup unsalted butter room temperature
- 3 to 4 cups confectioner's sugar
- ½ to ¾ cup caramel sauce or to taste
- 2 teaspoon vanilla extract
- 1 splash milk as needed
- 1 pinch salt optional
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoon unsalted butter room temperature
- ½ cups heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt or to taste
Instructions
Chocolate Cake
- Pre-heat the oven to 350 degrees. Grease and flour two 8-inch round cake pans and set aside.
- Stir together the dry ingredients (including the sugar) in a large mixing bowl and set aside.
- In a separate medium bowl, whisk together the eggs, buttermilk, yogurt, oil, melted chocolate, and vanilla until combined.
- Make a well in the center of the dry ingredients. Slowly pour in the egg mixture into the center and stir to combine. Stream in the hot coffee or water and whisk until smooth.
- Evenly distribute the cake batter between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack fro about 20 minutes before removing the cakes from their pans.
Caramel Buttercream
- Using an electric mixer, mix together the butter until smooth.
- With the mixer on low, gradually add the confectioner's sugar until incorporated. Turn the mixer to medium and mix until combined.
- Add in the remaining ingredients and mix until smooth.
- Add more/less caramel, sugar, and milk until desired thickness and sweetness is achieved.
Caramel Sauce
- In a large, dry skillet, heat the sugar over medium-high heat. Cook the sugar until it melts into a medium golden color. Remove from the heat and carefully whisk in the butter, a tablespoon at a time. Whisk in the heavy cream.
- Return the skillet to medium heat and cook until thick, 2 to 3 minutes. Remove from the heat and stir in the vanilla and salt. Carefully pour into a heat-safe container and cool. Sauce will thicken as it cools.
Assembly
- Place a cooled cake layer on a cake board or serving plate. Spread on about 1 cup of buttercream with an offset spatula or the back of a spoon. Top with the next layer of cake. Crumb coat the cake with caramel buttercream and chill in the refrigerator for 15 to 20 minutes.
- Frost the cake with the remaining buttercream. Before serving, slightly reheat the caramel so that it flows (should be thicker than honey) and is about room temperature (not too warm or it might melt the buttercream).
- Drizzle over the cake (I start by adding drips around the edges, but can you just pour onto the top and then spread around). The caramel will most likely continue to slowly drip down the cake, so try to not get discouraged - it will still taste amazing!!
Ker Raja
I love the honesty in your blogs. Thanks for sharing about MdDS. I hope you will find a way around it.
And this cake!!- like all of your cakes, sounds delicious.
Anna Young
Honestly one of the best chocolate cakes I've ever had! And the caramel wasn't too tricky to make either. Thank yoU!
Glenda
I find the texture to be good. And the caramel is sweet. Thank you much!
Taylor
Made this cake over the weekend for my boyfriends birthday. It was great! So moist. Thank you!