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This chocolate caramel cake is my go-to when everyone wants something decadent but easy. You make everything in one bowl and finish it with the dreamiest homemade caramel and a rich chocolate frosting. It turns out beautifully moist each time and always steals the spotlight at celebrations or cozy nights in.
The first time I brought this to a family birthday there was not a crumb left. It is now everyone’s top request for any gathering and even non-bakers have had great success.
Ingredients
- All purpose flour: brings the structure and softness for a perfect cake crumb. Always spoon and level for best texture
- Cocoa powder: offers deep chocolate flavor. Dutch process or high quality unsweetened makes a real difference
- Baking powder and baking soda: together help the cake rise high and light. Make sure they are fresh for the fluffiest layers
- Kosher salt: sharpens the chocolate notes. I like to use a fine grain so it blends evenly
- Granulated sugar: sweetens and adds tenderness. Go for fine sugar to avoid grittiness
- Eggs: provide richness and moisture so use large eggs at room temperature to mix smoothly
- Buttermilk: gives a tangy flavor and helps keep the cake moist. Shake well before measuring
- Vanilla extract: adds warmth and aroma. Try to use pure vanilla if you can
- Strong hot coffee: gives the chocolate extra depth and makes the crumbs tender. Brew fresh for best results
- Vegetable oil: keeps every bite soft and moist. Use neutral flavored oil like canola or sunflower
- Butter for the frosting: brings creaminess. Use real butter at room temperature for proper whipping
- Powdered sugar: is the base for silky smooth frosting. Sift it first for lump free results
- More cocoa powder in frosting: keeps it ultra chocolatey and rich
- Heavy cream: ensures the frosting is luscious and easy to spread. Only a little needed
- Caramel sauce: for both the frosting and filling. Use thick homemade or high quality store bought
- Assembly tip: a parchment lined pan ensures easy cake removal without sticking
Step-by-Step Instructions
- Prepare the Pans:
- Lightly coat three eight inch cake pans with cooking spray then place a circle of parchment paper at the base so you will not lose any precious cake when unmolding
- Mix the Dry Ingredients:
- Add flour sifted cocoa baking powder baking soda salt and sugar to a large mixing bowl. Whisk well to completely distribute everything and avoid clumps
- Combine Wet Ingredients:
- Crack the eggs pour in the buttermilk vegetable oil and vanilla. Stir until you no longer see dry flour but do not worry about a few streaks
- Make the Batter Smooth:
- Pour in hot coffee and whisk until the batter is fluid and totally lump free. This step loosens everything up for a moist crumb
- Divide and Bake:
- Portion the batter evenly into your prepared pans. Use a scale if you have one so your layers are the same. Bake in a preheated oven at 180 degrees Celsius three hundred and fifty Fahrenheit for twenty five to thirty minutes. A toothpick will come out clean when done
- Cool the Cakes:
- Allow the cakes to cool in the pans for ten to fifteen minutes. Then flip out onto a rack and cool all the way to room temperature before adding any frosting
- Make the Frosting:
- Beat room temperature butter powdered sugar sifted cocoa powder heavy cream vanilla and salt in a medium bowl for one to two minutes with an electric mixer until fluffy and lighter in color
- Add Caramel to Frosting:
- Add cold caramel sauce to the frosting and whip until completely smooth and glossy. The caramel must be thick so it does not thin out the frosting
- Assemble the Cake:
- Spread a small dollop of frosting on the serving plate to anchor the first cake layer. Pipe or spread a border of frosting around the edge to hold in the caramel. Fill with a thin layer of frosting and smooth it then pour over about a third cup of caramel sauce and gently smooth so it does not spill
- Stack and Finish:
- Lay the second cake layer on top and repeat the filling and caramel step. Add the third cake layer and cover the whole cake with remaining frosting making swoops or neat edges as you prefer. Slice and serve
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I will never forget the first time I made this with my nephew who insisted on licking every spoon covered in caramel. The drizzle in the middle always disappears first and that rich gooey layer is my secret favorite part.
Storage Tips
Wrap leftover cake tightly and store at room temperature for up to two days. For longer storage keep in the fridge but let it sit out to soften before serving. You can also freeze individual slices by wrapping them in plastic and foil for up to three months. Thaw overnight in the fridge for best texture.
Ingredient Substitutions
If you do not have buttermilk you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit. Use brewed decaf coffee if needed and swap the vegetable oil for canola or sunflower oil without affecting the result. For a gluten free version substitute with a cup for cup gluten free flour blend.
Serving Suggestions
This cake is lovely with extra caramel drizzled over the top or paired with fresh berries for a pop of color and tartness. For a special touch serve with a dollop of whipped cream or a scoop of vanilla ice cream. It is also outstanding as a birthday cake or centerpiece for any holiday table.
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Cultural and Historical Context
Chocolate and caramel together are a classic American bakery combination that has stood the test of time. This cake uses the one bowl method popularized in American home kitchens for its ease and consistent results. Adding hot coffee is a trick passed down from generations of home bakers who knew it amplifies both flavor and texture.
Frequently Asked Questions About Recipes
- → How do I achieve a moist cake texture?
Be sure to use room temperature ingredients and avoid overmixing the batter; hot coffee also enhances moistness and chocolate flavor.
- → Can I use store-bought caramel sauce?
Yes, you can use quality store-bought caramel, but homemade caramel will provide a richer, fresher taste.
- → Why is it important to let the cake cool before frosting?
Cooling prevents the frosting from melting and keeps the cake layers firm for easy assembly and clean slices.
- → How should I measure the flour for best results?
Spoon flour into the measuring cup and level with a knife rather than scooping, which prevents dense cake textures.
- → What is the role of coffee in the cake batter?
Hot coffee deepens the chocolate flavor and helps create a tender, moist crumb.
- → Can I bake this cake in different pan sizes?
Yes, the cake can also be made in a 9-inch pan if 8-inch pans aren't available; adjust baking time as needed.