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Chocolate Caramel Cake

This Chocolate Caramel Cake is a moist chocolate cake drizzled with luscious caramel sauce, perfect for any occasion and sure to impress family and friends.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups 1 and 3/4 cups all-purpose flour
  • 1.5 cups 1 and 1/2 cups granulated sugar
  • 0.75 cups 3/4 cup unsweetened cocoa powder Use high quality cocoa powder.
  • 1.5 teaspoons 1 and 1/2 teaspoons baking powder
  • 1.5 teaspoons 1 and 1/2 teaspoons baking soda
  • 1 teaspoon 1 teaspoon salt
  • 2 large 2 large eggs
  • 1 cup 1 cup whole milk
  • 0.5 cups 1/2 cup vegetable oil
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1 cup 1 cup boiling water
For the Caramel Sauce
  • 1 cup 1 cup granulated sugar
  • 6 tablespoons 6 tablespoons unsalted butter
  • 0.5 cups 1/2 cup heavy cream
  • 1 pinch Pinch of salt Balances the sweetness of caramel.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Add the eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed for 2 minutes.
  4. Stir in the boiling water carefully. The batter will be thin; that’s what we want for a moist cake.
  5. Pour the batter evenly into the prepared pans, then bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Once baked, let the cakes cool in the pans for about 10 minutes before removing them to a wire rack to cool completely.
Caramel Sauce
  1. In a medium saucepan over medium heat, melt the sugar until it begins to liquefy without stirring.
  2. Once the sugar is a lovely amber color, carefully add the butter and stir until it melts. Then, add the heavy cream and salt, stirring until smooth.
  3. Remove from heat and let it cool a bit before using.

Notes

Let your cakes cool completely before stacking and frosting. For an extra treat, drizzle leftover caramel over ice cream.