Introduction

This Moist Chocolate Caramel Cake is a decadent treat combining rich cocoa flavors with a luscious caramel filling. Made in one bowl, it’s surprisingly easy to prepare and perfect for special occasions or satisfying your chocolate cravings.

A close-up view of a thick slice of three-layer dark chocolate cake on a white plate, each layer of cake is rich and moist with a deep brown color, separated by smooth light brown caramel and creamy light beige frosting layers. The caramel is dripping down slightly on the front edge, creating a shiny, sticky texture that contrasts with the soft, velvety frosting and the dense, crumbly cake. The white plate rests on a white marbled textured surface, enhancing the colors of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Flour
1/2 cup Cocoa powder
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Kosher salt
1 1/2 cups Granulated sugar
3 Eggs
1 cup Buttermilk
1 tsp Vanilla extract
1 cup Coffee (hot)
1/2 cup Vegetable oil
1 1/2 cups Butter (room temperature)
3 cups Powdered sugar
1/2 cup Cocoa powder
1 tsp Vanilla extract
1/3 tsp Kosher salt
2 tbsp Caramel sauce (use salted caramel sauce recipe)
2 tbsp Heavy cream
2/3 cups Caramel sauce (for filling)

Instructions

Step 1: Preheat your oven to 180°C (350°F) and prepare three 8-inch baking pans by spraying them with cooking spray and lining the bottoms with parchment paper.
Step 2: In a large mixing bowl, combine the flour, sifted cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar. Whisk together until well mixed.
Step 3: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
Step 4: Pour in the hot coffee and stir until the batter is smooth with no lumps.
Step 5: Divide the batter evenly among the prepared pans. Use cake strips for even baking if available, or weigh the batter for accuracy. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Allow the cakes to cool completely in the pans before removing and frosting to prevent melting the frosting.
Step 7: To make the chocolate caramel frosting, combine the powdered sugar, room temperature butter, sifted cocoa powder, heavy cream, vanilla extract, and salt in a medium bowl. Whip with an electric mixer for 1-2 minutes until smooth and fluffy.
Step 8: Add the cold caramel sauce to the frosting and mix on high until fully incorporated and silky.
Step 9: For assembly, place a small dollop of frosting on your serving plate and set one cake layer on top to anchor it.
Step 10: Pipe a circle of frosting around the edge of the cake layer, then fill the inside with a thin layer of frosting and smooth it out.
Step 11: Spread 2/3 cup caramel sauce over the center of the frosting layer, smoothing it gently.
Step 12: Repeat the frosting and caramel layering with the second cake layer, then top with the third layer.
Step 13: Frost the entire cake with the remaining frosting, slice, and enjoy your decadent chocolate caramel cake!

Tips & Variations

Use freshly brewed espresso or strong coffee for a deeper chocolate flavor.
For a nutty twist, sprinkle chopped toasted pecans or almonds between the cake layers with the caramel.
If you don’t have buttermilk, substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and let it sit for 5 minutes.
Chill the frosting slightly if it becomes too soft while assembling.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. You can also freeze the cake layers separately, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before frosting.

How to Serve

A thick slice of three-layer chocolate cake sits on a white plate, each layer a rich dark brown with a moist texture. Between the layers are creamy, light brown caramel filling and white frosting, oozing slightly and blending together. The caramel drips over the sides of the cake onto the plate, creating a glossy effect. The white plate contrasts with the dark colors of the cake, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes to curdle.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent sinking.