Moist Chocolate Caramel Cake (Printer-Friendly)
Layered chocolate cake with buttery caramel and whipped frosting—rich, moist, and melt-in-your-mouth.
# The Ingredients You'll Need:
→ Cake Batter
01 -
3 cups flour
02 -
1/2 cup cocoa powder
03 -
2 teaspoons baking powder
04 -
1 teaspoon baking soda
05 -
1/2 teaspoon kosher salt
06 -
1 1/2 cups granulated sugar
07 -
3 eggs
08 -
1 cup buttermilk
09 -
1 teaspoon vanilla extract
10 -
1 cup hot coffee
11 -
1/2 cup vegetable oil
→ Frosting
12 -
1 1/2 cups butter, room temperature
13 -
3 cups powdered sugar
14 -
1/2 cup cocoa powder
15 -
1 teaspoon vanilla extract
16 -
1/3 teaspoon kosher salt
17 -
2 tablespoons caramel sauce
18 -
2 tablespoons heavy cream
→ Assembly
19 -
2/3 cup caramel sauce
# Step-by-Step Instructions:
01 -
Preheat oven to 180°C (350°F). Grease and line three 8-inch baking pans with parchment paper.
02 -
In a large bowl, whisk together flour, sifted cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar.
03 -
Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until nearly combined.
04 -
Stir in the hot coffee until the batter is smooth and no lumps of flour remain.
05 -
Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
06 -
Let the cakes cool completely before applying the frosting.
07 -
In a bowl, beat powdered sugar, butter, sifted cocoa powder, heavy cream, vanilla extract, and salt until smooth. Add caramel sauce and whip on high until fluffy.
08 -
Place a small amount of frosting on the serving surface. Set the first cake layer on top.
09 -
Pipe a frosting ring around the edge of the first layer, fill with frosting, and spread smooth. Fill the center with 1/3 cup caramel sauce. Repeat with remaining layers.
10 -
Frost the top and sides of the cake with remaining frosting. Slice and serve.
# Extra Tips:
01 -
Use cake strips to ensure even baking.
02 -
Ensure all ingredients are at room temperature before mixing.
03 -
Spoon and level flour for accurate measurement.
04 -
Avoid overmixing the batter to maintain moisture.
05 -
Line pans with parchment to prevent sticking and ensure even baking.
06 -
Allow the cake to cool completely before frosting to avoid melting.