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Chocolate caramel cake with gooey caramel filling and rich frosting on a white kitchen counter

Chocolate Caramel Cake

A rich, moist chocolate cake layered with gooey caramel filling and frosted with chocolate caramel buttercream, finished with a caramel drizzle.
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 12 slices
Calories: 480kcal
Author: Megan Riley
Cost: $15–$20

Equipment

  • 1 Stand mixer or hand mixer For batter & frosting
  • 3 9-inch round cake pans Greased & lined
  • 2–3 Large mixing bowls For wet & dry ingredients
  • 1 Heavy-bottom saucepan For caramel
  • 1 Offset spatula For frosting
  • 1 set Measuring cups/spoons
  • 1 Rubber spatula
  • 2–3 Wire cooling racks

Ingredients

  • 200 g dark chocolate High quality
  • 2 cups all-purpose flour Sifted
  • 1 cup granulated sugar
  • 1 cup brown sugar Packed
  • 3 eggs Room temperature
  • 1 cup butter Unsalted
  • 1 cup heavy cream For caramel & frosting
  • 1 teaspoon vanilla extract
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup buttermilk Room temperature
  • 0.5 cup hot coffee Enhances chocolate flavor
  • 1 cup caramel sauce Homemade preferred
  • 1 cup powdered sugar For frosting
  • 0.25 cup cocoa powder Unsweetened

Instructions

  • Preheat oven to 350°F (175°C). Prepare cake pans by greasing and lining them with parchment.
  • Melt the dark chocolate and butter together. Let cool slightly.
  • In a large bowl, mix flour, baking powder, baking soda, salt, and cocoa powder.
  • In another bowl, combine eggs, both sugars, buttermilk, vanilla, and heavy cream. Add in the melted chocolate mixture.
  • Stir in hot coffee gently until smooth.
  • Divide the batter evenly into prepared pans.
  • Bake for 25–30 minutes or until a toothpick comes out clean. Let cool in pans briefly, then transfer to wire racks.
  • Once cool, layer the cakes with caramel sauce in between.
  • Frost the cake with chocolate caramel buttercream using an offset spatula.
  • Drizzle extra caramel sauce on top to finish.

Notes

You can make the caramel sauce a day in advance to save time. Ensure layers are fully cooled before assembling.

Nutrition

Serving: 120g | Calories: 480kcal | Carbohydrates: 58g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 280mg | Potassium: 240mg | Fiber: 3g | Sugar: 42g | Vitamin A: 650IU | Vitamin C: 0.5mg | Calcium: 90mg | Iron: 3.5mg