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Decadent Caramel Chocolate Layer Cake


Decadent Caramel Chocolate Layer Cake



For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Caramel Filling:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, at room temperature, cut into pieces
  • 1/2 cup heavy cream, at room temperature
  • 1 teaspoon sea salt (optional)

For the Chocolate Frosting:

  • 1 cup unsalted butter, at room temperature
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy cream


1. Prepare the Chocolate Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.
  • Reduce the mixer speed to low and carefully add the boiling water to the batter. Beat on high speed for about 1 minute to add air to the batter.
  • Divide the batter evenly among the prepared cake pans.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow the cakes to cool in the pans for about 10 minutes. Then, remove from the pans and cool completely on a wire rack.

2. Prepare the Caramel Filling:


  • In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a thick amber-colored liquid.
  • Add the butter and stir until melted and combined.
  • Slowly add the heavy cream while continuing to stir. Allow the mixture to boil for 1 minute.
  • Remove from heat and stir in the sea salt (if using). Let the caramel cool slightly before using.

3. Prepare the Chocolate Frosting:

  • In a large mixing bowl, beat the butter on medium speed until creamy.
  • Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
  • Add the salt, vanilla extract, and heavy cream. Increase the mixer speed to high and beat for about 3 minutes, until the frosting is light and fluffy.

4. Assemble the Cake:

  • Place one cake layer on a serving plate. Spread a layer of caramel filling over the cake, followed by a layer of chocolate frosting.
  • Place the second cake layer on top and repeat the process with the caramel filling and chocolate frosting.
  • Add the third cake layer on top and spread a thin layer of chocolate frosting over the entire cake to create a crumb coat. Refrigerate for about 30 minutes.
  • Remove the cake from the refrigerator and apply the final layer of chocolate frosting, smoothing it out with a spatula.

5. Serve:

  • Allow the cake to set for about 30 minutes at room temperature before slicing and serving.
  • Enjoy your decadent caramel chocolate layer cake with a glass of milk or a cup of coffee.


  • For a richer flavor, you can add a tablespoon of instant coffee granules to the boiling water before mixing it into the batter.
  • Make sure to let the caramel cool slightly before spreading it on the cake layers to prevent it from running off the sides.
  • This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Enjoy your decadent caramel chocolate layer cake!


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