Chocolate and Caramel Cake

Our decadent Chocolate Caramel Cake Recipe with layers of caramel sauce is so and delicious. This impressive cake is perfect for holidays and birthdays.

Course Dessert

Cuisine American

Keyword Chocolate and Caramel Cake, Chocolate Caramel Cake Recipe

Prep Time 15

Cook Time 25

Cooling Time 6

Total Time 6 40

Servings

Calories 720kcal

Author Ang Paris

Equipment

Ingredients

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
¾ cup cocoa powder
2 teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 cup boiling water

For the Caramel Buttercream:

16 ounces 2 sticks unsalted butter room temperature
5 cups powdered sugar divided
1 teaspoon vanilla extract
¼ cup caramel sauce
½ teaspoon salt

Instructions

To Make the Cake:

Preheat the oven to 350F
Grease and flour (2) 8 or 9 inch cake pan or (4) 8x1 pans
Add the dry ingredient to a large bowl and whisk together well.
2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup cocoa powder, 2 teaspoon baking powder, 1 ½ teaspoon baking soda, 1 teaspoon salt
Add eggs, buttermilk, oil, and flavorings.
1 cup buttermilk, ½ cup vegetable oil, 2 eggs, 1 teaspoon vanilla extract, 1 teaspoon butter flavoring
Mix on medium speed until incorporated.
Mixture will be thick, add the cup of boiling water and mix on low until smooth.
1 cup boiling water
Separate evenly into cake pans and bake 20-25 mins
Remove from oven and let cool for 10-15 before removing from pan to fully cool.
Freeze 4-6 hours or overnight.

To Make the Buttercream:

Cream the butter until fully broken up and smooth.
16 ounces 2 sticks unsalted butter room temperature
Add in half the powdered sugar and half the caramel sauce mix well.
5 cups powdered sugar, ¼ cup caramel sauce
Add in the remaining remaining ingredinets.
½ teaspoon salt, 1 teaspoon vanilla extract
Mix on high for 5-7 mins until light and fluffy.

Assemble the Cake:

Add half the buttercream to a piping bag or ziplock bag. Snip off the tip.
Build a dam of buttercream around the inside edge of the first layer.
Add a thin layer of buttercream (or not-totally up to you).
Add caramel to each layer and spread it out.
Complete for all layers.
Ice the outside of the cake with remaining buttercream.
Glide your offset spatula or spoon across the top in a zig zag pattern.
Serve and enjoy.

Notes

*For best results, use (4) 8" x 1" layer Cake Pans - This set makes layer cakes a breeze; no more trying to even cut a cake in half! Alternatively, you can use (2) regular 9-inch or 8-inch cake pans.

Nutrition