Moist Chocolate Caramel Cake

This rich chocolate caramel cake is the kind of dessert you turn to when only something decadent will do. It brings together the deep flavor of cocoa with smooth buttery caramel for a texture that is both moist and silky. Whether you are celebrating or simply indulging, it promises satisfaction in every slice.

I first made this cake when my sister came to visit and since then it became her annual birthday request

Ingredients

• Flour: provides structure and gives the cake body
• Cocoa powder: offers the rich chocolate base make sure it is sifted for a smooth batter
• Baking powder and baking soda: ensure a proper rise and light crumb
• Kosher salt: enhances the overall sweetness and balances flavors
• Granulated sugar: contributes sweetness and moisture
• Eggs: bind the ingredients and add tenderness
• Buttermilk: reacts with leaveners and makes the cake incredibly moist
• Vanilla extract: adds depth and aroma
• Hot coffee: intensifies the chocolate flavor and makes the batter silky
• Vegetable oil: keeps the cake soft for days
• Butter: in the frosting adds richness and a creamy texture
• Powdered sugar: ensures a smooth sweet frosting
• Caramel sauce: creates that signature layered gooeyness
• Heavy cream: softens the frosting making it easier to spread
• Chocolate caramel frosting: adds both flavor and visual appeal

Step-by-Step Instructions

Prepare the Pans:

Preheat the oven to 180 degrees Celsius and spray three 8 inch cake pans with cooking spray then line them with parchment paper for easy release

Mix Dry Ingredients:

In a large bowl combine flour sifted cocoa powder baking powder baking soda kosher salt and sugar then whisk thoroughly to distribute evenly

Combine Wet Ingredients:

Add eggs buttermilk vegetable oil and vanilla extract to the bowl and mix until the mixture is nearly combined but not fully blended

Incorporate Coffee:

Pour in the hot coffee and mix gently until the batter is smooth and lump free this helps the cocoa powder bloom

Divide and Bake:

Evenly divide the batter into the prepared pans use a scale for precision then bake for 25 to 30 minutes until a toothpick inserted comes out clean

Cool Completely:

Remove the cakes from the oven let them cool in the pans for 10 minutes then transfer to a wire rack and allow to cool fully before frosting

Make the Frosting:

In a bowl whip room temperature butter with powdered sugar sifted cocoa powder heavy cream vanilla extract and salt until light and fluffy then add chilled caramel sauce and beat until smooth

Assemble the Cake:

Place a small dab of frosting on your cake plate then add the first cake layer pipe a ring of frosting around the edge and fill the center with caramel sauce smooth it out and repeat for each layer then frost the entire cake

Serve and Enjoy:

Slice and serve the cake once it is fully assembled and chilled slightly for best presentation and texture

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Storage Tips

Store the cake in an airtight container at room temperature for up to two days or refrigerate for up to five days for longer freshness freeze individual slices wrapped tightly and reheat gently before serving

Ingredient Substitutions

You can swap buttermilk with one cup of milk plus one tablespoon of vinegar or lemon juice let it sit for five minutes before using if you are out of caramel sauce use a thick dulce de leche instead

Serving Suggestions

Serve each slice with a scoop of vanilla ice cream or drizzle extra caramel over the top for dramatic effect fresh berries add a tart contrast that complements the richness

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Cultural Context

Chocolate cake has long been a staple in American celebrations and the addition of caramel brings in a classic Southern flavor twist reminiscent of old fashioned caramel pies

Frequently Asked Questions

→ How do I keep the cake moist?

Use buttermilk and hot coffee for moisture and depth. Avoid overmixing, and measure flour properly to prevent dryness.

→ Can I use store-bought caramel sauce?

Yes, but for the best flavor and texture, homemade caramel sauce is recommended—especially for the filling and frosting.

→ Do I need to chill the cake before frosting?

Yes, let the cake cool completely before frosting to ensure clean layers and prevent the frosting from melting.

→ Can I make this cake in advance?

Absolutely. Bake the layers a day ahead and store them wrapped. Assemble and frost the next day for best texture.

→ How should I store leftovers?

Keep the cake covered in the fridge for up to 4 days. Let it sit at room temperature before serving for ideal texture.