Chocolate Caramel Cake with Caramel Frosting is a rich and indulgent dessert that combines the deep flavors of chocolate with the sweet and buttery taste of caramel. Perfect for special occasions, celebrations, or just treating yourself, this cake is sure to impress.
Chocolate Caramel Cake
Why This Chocolate Caramel Cake Is the Best
- Rich Chocolate Base: The cake features a dense and moist chocolate base that is rich in flavor.
- Smooth Caramel Frosting: The caramel frosting is creamy and smooth, adding a sweet and buttery contrast to the chocolate.
- Layered Perfection: With layers of chocolate cake and caramel frosting, each bite is a perfect balance of flavors.
- Beautiful Presentation: The caramel frosting drips down the sides of the cake, and the cake is topped with banana slices arranged in a circular pattern, adding visual appeal.
Perfect for Any Occasion
Whether you’re celebrating a birthday, hosting a dinner party, or simply indulging your sweet tooth, Chocolate Caramel Cake with Caramel Frosting is the perfect choice. The combination of rich chocolate, smooth caramel, and fresh banana makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
For the Cake:
- All-Purpose Flour, Baking Soda, and Baking Powder: These provide the structure and rise for the cake, creating a light but sturdy crumb.
- Granulated Sugar and Cocoa Powder: Sugar sweetens the cake, while natural unsweetened cocoa brings a deep chocolate flavor.
- Eggs and Vegetable Oil: Eggs provide richness and binding, while vegetable oil adds moisture, keeping the cake tender.
- Buttermilk and Hot Coffee: Buttermilk gives a slight tang and softness to the crumb, while coffee intensifies the chocolate flavor without overpowering it.
- Vanilla Extract: Enhances the flavors, balancing sweetness with warm notes.
For the Caramel Buttercream:
- Water, Granulated Sugar, and Heavy Cream: These create a rich caramel with depth and sweetness, used to flavor the buttercream.
- Unsalted Butter and Confectioners’ Sugar: These two create a smooth, creamy buttercream texture perfect for spreading and holding shape.
- Vanilla Extract and Salt: Adds a balanced finish, enhancing the caramel flavors without being overly sweet.
Tips for Making the Best Chocolate Caramel Cake
- Use High-Quality Ingredients: For the best flavor, use high-quality chocolate and caramel.
- Don’t Overmix the Batter: Mix the batter just until combined to keep the cake light and tender.
- Layer Evenly: Ensure the cake layers are even for a uniform and professional-looking cake.
- Generous Frosting: Be generous with the caramel frosting to ensure each slice is fully coated.
- Garnish Creatively: Use banana slices and other fruits to garnish the top for added flavor and visual appeal.
Serving Suggestions
- With a Scoop of Ice Cream: Serve Chocolate Caramel Cake with a scoop of vanilla or caramel ice cream for an extra indulgent treat.
- With Fresh Berries: Pair with fresh strawberries or raspberries for a refreshing contrast.
- With a Cup of Coffee: Enjoy a slice with a hot cup of coffee to complement the rich flavors.
- With Whipped Cream: Add a dollop of whipped cream on top for added richness.
- With a Dusting of Cocoa Powder: Finish with a light dusting of cocoa powder for a classic touch.
A Must Try
There’s nothing quite like the taste of homemade Chocolate Caramel Cake with Caramel Frosting. This dish is the perfect way to treat yourself or your loved ones to something special. Rich, flavorful, and packed with deliciousness, it’s sure to become a favorite in your home.
Be sure to check out these other delicious cake recipes!
Chocolate Caramel Cake
Rich, velvety chocolate cake meets a dreamy caramel frosting in this Chocolate Caramel Cake. Each bite is layered with the deep flavors of cocoa and buttery caramel, creating a dessert that's as indulgent as it is irresistible. Perfect for special occasions or a cozy treat, this cake is sure to bring smiles all around!
Ingredients
For the Cake:
- 2 3/4 cups 330r all-purpose flour
- 3 cups 600g granulated sugar
- 1 cup 85g natural unsweetened cocoa powder
- 1 Tbsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 3 large eggs room temperature
- 1 1/2 cups 340g buttermilk
- 1 1/2 cups 340g hot coffee
- 3/4 cup 150g vegetable oil
- 1 Tbsp vanilla extract
For the Caramel Buttercream:
- 1 1/4 cups 250g granulated sugar
- 1 cup 225g heavy cream
- 1/2 cup 115g water
- 2 cups 450g unsalted butter, room temperature
- 7 cups 795g confectioners' sugar
- 1 rounded tsp kosher salt
- 2 Tsp vanilla extract
- pinch of salt
Instructions
- Set the oven to 350°F. Prepare three 8-inch round cake pans by greasing and dusting with flour, or use a nonstick baking spray. Place a sheet of parchment paper in each pan, then lightly grease and flour them once more.
Make the cake batter.
- In a large bowl, use a mixer to blend the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate, smaller bowl, whisk the eggs, buttermilk, coffee, oil, and vanilla extract together. Pour the wet mixture into the dry ingredients and mix on low speed for about 2 minutes, until everything is just combined. The batter will be fairly thin.
- Pour the batter evenly into the three prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in their pans for 20 minutes, then transfer them to cooling racks to cool completely before adding frosting.
Make the salted caramel sauce.
- In a 3-quart saucepan over medium heat, combine water, sugar, and salt. Stir gently with a rubber spatula as the mixture heats and begins to boil, which should take about 5 minutes. Once it reaches a boil, continue boiling for another 6 to 7 minutes until the sugar mixture turns a rich amber color. When the color is just right, carefully add the heavy cream and lower the heat slightly to the upper end of medium-low.
- The mixture may seem thick and clumpy at first; keep stirring, and it will gradually become smooth and silky. Maintain a gentle boil for 3 to 5 minutes to let the sauce thicken, or use an instant-read thermometer to check for 230°F. The sauce may still look thin but will thicken as it cools. Set it aside to cool fully.
Make the frosting.
- In a large bowl, use an electric mixer with the paddle attachment to cream together the butter and half of the homemade salted caramel sauce. Beat for 2 to 3 minutes until fully blended. Gradually add the confectioners' sugar, one cup at a time, mixing thoroughly after each addition. Add the vanilla extract and a pinch of salt, then mix on high speed for one minute. If the frosting seems too dry, add a tablespoon or two of heavy cream and mix until smooth.
Assemble the cake.
- If needed, level the cake layers. Spread 1 cup of frosting over the bottom layer and drizzle with 1–2 tablespoons of the reserved salted caramel. Place the second layer on top, then add more frosting and caramel. For the final layer, place it top side down and coat the top with a thin layer of frosting. Chill the cake for 30 minutes to set. Once set, use the remaining frosting to fully cover the top and sides. Drizzle the remaining caramel down the sides for a drip effect, and pipe the rest of the frosting as decoration.
Notes
- Once the cakes have cooled completely, wrap them in plastic wrap and place them in the refrigerator for at least 30 minutes, or up to 2 days. Chilling the layers helps them firm up, making them easier to frost without crumbling.
- This recipe is designed for three 8-inch cake pans. If you're using 6-inch pans, simply halve the ingredient amounts. For 9-inch pans, increase each ingredient by 1.5 times.
- You can store the Chocolate Caramel Cake in an airtight container at room temperature for up to 4 days, or freeze it for up to 3 months.
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Chocolate Caramel Cake