Chocolate Caramel Cake
Indulge in the ultimate Chocolate Caramel Cake, a luxurious summer dessert that combines rich chocolate, silky caramel, and a delightful toffee crunch. Ready in just over an hour, this moist, layered cake is perfect for summer gatherings, birthdays, or satisfying sweet cravings on warm evenings. With its creamy caramel frosting and toffee topping, this Chocolate Caramel Cake is a show-stopping summer dessert that’s sure to impress guests and elevate any occasion. Follow our easy recipe to create this decadent masterpiece!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot water
For the Caramel Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 3/4 cup caramel sauce store-bought or homemade
- 1/2 tsp salt
For the Topping:
- 1/2 cup toffee bits
- Additional caramel sauce for drizzling
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together 2 cups flour, 1 3/4 cups sugar, 3/4 cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt.
- Combine Wet Ingredients: In another bowl, whisk 1 cup buttermilk, 1/2 cup vegetable oil, 2 eggs, and 1 tsp vanilla extract. Add to dry ingredients, mixing until smooth. Slowly stir in 1 cup hot water until the batter is thin and well-combined.
- Bake the Cake: Divide batter evenly between the prepared pans (use a kitchen scale for precision). Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Caramel Frosting: Beat 1 cup softened butter until creamy. Gradually add 3 cups powdered sugar, then 3/4 cup caramel sauce and 1/2 tsp salt, beating until smooth and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of caramel frosting and sprinkle with 1/4 cup toffee bits. Top with the second cake layer. Frost the top and sides with remaining frosting.
- Add Final Touches: Drizzle extra caramel sauce over the top and sprinkle with 1/4 cup toffee bits. Serve as a decadent summer dessert, sliced into wedges.
Notes
- Sift Dry Ingredients: Sifting prevents clumps and ensures a tender, airy cake.
- Even Layers: Use a kitchen scale to divide batter evenly for uniform baking.
- Fluffy Frosting: Whip butter thoroughly before adding sugar and caramel for a creamy texture.
- Toffee Crunch: Add toffee bits generously between layers and on top for maximum crunch in this summer dessert.
- Cool Completely: Ensure cakes are fully cooled before frosting to prevent melting or sliding.