?utm Source=rss&utm Medium=rss&utm Campaign=chocolate has become a favorite in my home, especially during the fall season. I remember the first time I tried a chocolate caramel cake at a friend’s birthday party—it was rich, moist, and had a decadent swirl of caramel that took it over the top. That cake inspired me to create my own version, packed with homemade caramel and topped with a creamy chocolate frosting. The smell of the cake baking fills the kitchen, creating anticipation that’s hard to resist. As soon as it’s out of the oven, the sweet aroma wafts through the air, inviting everyone to gather around. Let’s get cooking!
Why You’ll Love This ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
- Rich, moist chocolate cake that melts in your mouth
- Homemade caramel adds a delightful twist
- Perfect for sharing at gatherings or celebrations
- Easy to follow recipe, even for beginners
- Can be made ahead for busy days
- Versatile dessert: great for chocolate treats lovers
Ingredients for ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
Here’s everything you need for this luscious chocolate caramel cake:
- 1 cup white granulated sugar – sweetens the cake and caramel
- 4 TBSP unsalted butter, cubed, room temperature – adds richness
- 1/2 cup heavy cream, room temperature – smooths the caramel
- 1 tsp pure vanilla extract – enhances flavor
- 1/2 tsp salt – balances sweetness
- 1 1/2 cups all-purpose flour – forms the cake structure
- 2 TBSP cornstarch – tenderizes the cake
- 3/4 cup unsweetened cocoa powder – provides chocolate flavor
- 1 tsp baking powder – helps the cake rise
- 1/2 tsp baking soda – activates the cocoa
- 3/4 cup oil (canola or vegetable) – keeps the cake moist
- 1 1/4 cups white granulated sugar – also sweetens the cake
- 3 large eggs, room temperature – bind ingredients together
- 1/3 cup sour cream, room temperature – adds moisture and tang
- 3/4 cup buttermilk, room temperature – ensures tenderness
- 3/4 cup hot water, steaming – helps dissolve the cocoa
- 3/4 cup unsalted butter, room temperature – for frosting
- 4 oz cream cheese, room temperature – adds creaminess
- 1 1/2 cups powdered sugar, sifted – sweetens the frosting
- 1/2 cup unsweetened cocoa powder – for chocolate frosting flavor
How to Make ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
- Step 1: Preheat your oven to 350℉ (175℃). Spray a 9X9 inch pan with nonstick baking spray and line the bottom with parchment paper.
- Step 2: In a medium saucepan over medium heat, add the sugar for the salted caramel. Stir until melted and amber in color.
- Step 3: Remove from heat, add half the butter, and mix until melted. Repeat with the remaining butter.
- Step 4: Add half the heavy cream and mix, then repeat with the rest. Add the vanilla and salt, and return to heat for 2 minutes, mixing continuously.
- Step 5: Pour the caramel into a bowl and let cool completely.
- Step 6: In a large bowl, mix the oil, sugar, vanilla, eggs, sour cream, and buttermilk. Slowly pour in the hot water and mix until smooth.
- Step 7: In another bowl, sift the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt together. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Step 8: Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a cooling rack.
- Step 9: For the frosting, sift the powdered sugar and cocoa powder together. Beat the butter on high speed for 2 minutes, then add the cream cheese and beat for another minute.
- Step 10: Add the powdered sugar mixture and mix until combined. Add the vanilla and beat until smooth.
- Step 11: Cut the dome off the cake, poke holes with a wooden spoon handle, and pipe caramel into the holes.
- Step 12: Top the cake with frosting, then swirl additional caramel on top.
Pro Tips for the Best ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
These tricks guarantee success every time:
- Make sure to spoon and level the flour to avoid a dry cake.
- Using room temperature ingredients helps the batter mix better.
- Let the cake cool completely before frosting to prevent melting.
What’s the secret to perfect ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate?
It’s all about the homemade caramel! This adds a depth of flavor that store-bought can’t replicate. Plus, using high-quality cocoa makes a huge difference.
Can I make ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate ahead of time?
Absolutely! You can bake the cake a day ahead. Just wrap it tightly in plastic wrap and store in the fridge. Frosting can also be made ahead and stored separately.
How do I avoid common mistakes with ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate?
Avoid overmixing the batter, as this can lead to a dense cake. Also, be sure not to skip the cooling step before frosting.
Best Ways to Serve ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
This cake is perfect on its own, but you can elevate it by pairing it with chocolate-covered strawberries or a scoop of vanilla ice cream. A drizzle of extra caramel on top and a sprinkle of sea salt can enhance the flavors even more.
Nutrition Facts for ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
Per serving (recipe makes 16 servings):
- Calories: 436
- Fat: 30g
- Saturated Fat: 13g
- Protein: 4g
- Carbohydrates: 64g
- Fiber: 3g
- Sugar: 30g
- Sodium: 248mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
To store, let the cake cool completely and then wrap it tightly in plastic wrap. You can keep it in the fridge for up to 3-4 days or freeze it for up to 3 months. To reheat, let it come to room temperature, then warm it in the oven at a low temperature for about 10 minutes. Enjoy it fresh!
Frequently Asked Questions About ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate
Can I use store-bought caramel?
Yes, you can, but the homemade version adds a unique flavor that really makes this cake special.
What can I substitute for sour cream?
You can use Greek yogurt or buttermilk as a substitute for sour cream in this recipe.
What’s the best way to cut this cake?
Using a serrated knife works best for cutting cakes, as it prevents crumbling and ensures clean slices.
Where can I find premium chocolate?
Look for gourmet chocolate brands online or in specialty stores for the best flavor. Many local chocolatiers offer high-quality options!
Variations of ?utm Source=rss&utm Medium=rss&utm Campaign=chocolate You Can Try
Consider making a dark chocolate version by swapping some of the cocoa powder for high-quality dark chocolate. You can also add mint extract for a refreshing twist or use milk chocolate for a sweeter taste. For gluten-free options, substitute regular flour with a gluten-free blend.
Print
?utm Source=rss&utm Medium=rss&utm Campaign=chocolate Caramel Cake Delight
- Total Time: 1 hour 40 minutes
- Yield: 16 slices 1x
- Diet: Vegetarian
Description
This chocolate caramel cake has a moist chocolate cake that is poked with caramel. It is topped with chocolate cream cheese frosting and swirled caramel.
Ingredients
- Salted Caramel
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter, cubed, room temperature
- 1/2 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
- Chocolate Cake
- 1 1/2 cups All-purpose flour
- 2 TBSP Cornstarch
- 3/4 cup Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Oil (canola or vegetable)
- 1 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 3 Large eggs, room temperature
- 1/3 cup Sour cream, room temperature or Greek yogurt
- 3/4 cup Buttermilk, room temperature
- 3/4 cup Hot water, steaming
- Chocolate Cream Cheese Frosting
- 3/4 cup Unsalted butter, room temperature
- 4 oz Cream cheese, room temperature
- 1 1/2 cups Powdered sugar, sifted
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
Instructions
- In a medium saucepan over medium heat, add the sugar for the salted caramel. Stir until melted and amber in color.
- Remove from heat, add half the butter, and mix until melted. Repeat with the remaining butter. Add half the heavy cream and mix, then repeat with the rest.
- Add vanilla and salt, return to heat for 2 minutes, mixing continuously. Pour caramel into a bowl and let cool completely.
- Preheat the oven to 350℉. Spray a 9X9 inch pan with nonstick spray and line the bottom with parchment paper.
- In a bowl, sift flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix oil, sugar, vanilla, eggs, sour cream, and buttermilk. Slowly pour in hot water and mix until smooth.
- Add dry ingredients and mix until smooth. Pour batter into the pan and bake for 30-35 minutes. Let cool before decorating.
- For the frosting, sift powdered sugar and cocoa powder. Beat butter for 2 minutes, add cream cheese, and beat for 1 minute.
- Add powdered sugar mixture and mix until combined. Add vanilla and beat until smooth.
- Cut the dome off the cake, poke holes with a wooden spoon handle, and pipe caramel into the holes.
- Top the cake with frosting and swirl additional caramel on top.
Notes
- Make sure flour is spooned and leveled to avoid a dry cake.
- For high altitude baking, add an extra 2 TBSP of flour.
- Pull out dairy ingredients 2 hours before baking.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 436
- Sugar: 30 g
- Sodium: 248 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
