Week 91: Caramel Chocolate Cake

What’s better than the most decadent caramel chocolate cake you’ll ever have? It’s topped with rich buttercream frosting and made with the fluffiest cake base.

Jump to the recipe!

I have been planning on making this combination for so long. I’ve never tried it before today, but I just knew it would taste so good.

The best part is that you don’t even need to make your own caramel sauce. I just used caramel from the grocery store to make this cake quick and easy!

This caramel chocolate cake is an explosion of flavor and is perfect for anyone who loves caramel. I couldn’t resist getting a second slice, or maybe even a third!  

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RECIPE:

INGREDIENTS:

Cake:

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 3/4 cup granulated sugar

• 1/3 cup light brown sugar

• 2 eggs

• 1/2 cup vegetable oil

• 3/4 cup milk

• 1 cup hot coffee

Frosting:

• 1 1/4 cups salted butter, softened

• 4 cups powdered sugar

• 2 tablespoons heavy whipping cream

• 1 cup caramel sauce, divided

STEPS:

1. Preheat your oven to 350°F, and line two 9-inch cake pans with parchment paper.

2. In a bowl, mix together all the ingredients for the chocolate cake and pour into the prepared pan. Bake for 30 minutes and set aside to cool to room temperature.

3. In a separate bowl, beat the butter and powdered sugar until light and fluffy. Add the heavy whipping cream and 1/3 cup caramel sauce and mix until incorporated.

4. Pipe a ring of frosting around the first cake layer and fill with the remaining caramel sauce. Top with the other cake layer and frost the sides.

Enjoy!

The Bored Baker 👩🏽‍🍳