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A slice of chocolate caramel cake on a plate with the two layer cake in the background.
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5 from 3 votes

Chocolate Caramel Cake

Moist chocolate cake layers with caramel buttercream and homemade salted caramel sauce.
Prep Time30 minutes
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: caramel, chocolate cake, layer cake
Servings: 12

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!!