Chocolate Caramel Cake

Chocolate caramel cake is the ultimate showstopper dessert that combines deep, rich chocolate layers with luscious salted caramel in every bite! This three-layer masterpiece features incredibly moist chocolate cake, silky caramel chocolate buttercream, and a generous drizzle of salted caramel.

Love More Desserts Recipes? Try My Buttermilk chocolate cake or this Salted Caramel Kentucky Butter Cake next.

Why You’ll Love This Recipe

Rich, moist, and completely indulgent, this dessert layers deep chocolate flavor with silky smooth caramel for the ultimate sweet treat. Every bite blends fudgy cake, luscious caramel, and a hint of salt for balance. It’s the kind of show-stopping cake that feels luxurious enough for special occasions but delicious enough to crave any day.

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Ingredient List

For the Chocolate Cake Layers

• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 2 ¾ cups all-purpose flour
• 1 ½ cups unsweetened cocoa powder (sifted)
• 3 teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ¼ teaspoons salt
• 3 large eggs
• 2 large egg yolks
• 1 ½ cups full-fat sour cream
• ⅓ cup whole milk
• ¾ cup vegetable oil (or melted coconut oil)
• 2 tablespoons vanilla extract
• 1 ½ cups hot water (or hot coffee for stronger chocolate flavor)

For the Salted Caramel Chocolate Buttercream Frosting

• 2 cups (4 sticks) unsalted butter, very soft
• 4 ½ cups powdered sugar, sifted
• ¾ cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 3 tablespoons heavy cream (more if needed)
• 2 tablespoons salted caramel sauce

For Garnish / Assembly

• About 1 ¼ cups salted caramel sauce (for filling and topping)
• Flaky sea salt, for sprinkling on top

Substitution Notes:

• No sour cream? Use full-fat Greek yogurt instead — it works beautifully!
• Coffee nervous? Hot water works perfectly fine, though coffee deepens the chocolate flavor without making it taste like coffee.
• Coconut oil vs. vegetable oil: Both work! Coconut oil adds a subtle richness, vegetable oil is neutral.
• Store-bought caramel sauce: Absolutely fine! I love using a good-quality jarred version to save time.

Why These Ingredients Work

Let me break down the magic happening in this recipe:

Brown sugar adds moisture and a deeper, almost toffee-like flavor that pairs perfectly with caramel. It also keeps the cake tender for days.

Sour cream is the secret weapon for ultra-moist cake. The acidity also helps activate the baking soda, giving you that perfect rise and tender crumb.

Hot water (or coffee) might seem odd, but it “blooms” the cocoa powder, intensifying the chocolate flavor exponentially. The thin batter this creates actually bakes into the most tender cake you’ve ever had.

Extra egg yolks add richness and structure without making the cake dense. They’re like little pockets of luxury in every bite.

Both baking soda AND baking powder ensure a proper rise and light texture despite all that moisture.

Salted caramel in the buttercream isn’t just for show — it flavors the frosting from within, so every swipe across your cake layer delivers that sweet-salty contrast.

Essential Tools and Equipment

Here’s what you’ll need to make this beauty:

• Three 9-inch round cake pans
• Parchment paper
• Large mixing bowls (at least 2)
• Whisk and rubber spatula
• Stand mixer or hand mixer (for the buttercream)
• Wire cooling rack
• Serrated knife (for leveling layers)
• Cake stand or serving plate
• Offset spatula (makes frosting SO much easier!)
• Sifter or fine-mesh strainer (for cocoa powder and powdered sugar)

How To Make Chocolate Caramel Cake

Step 1: Prep Your Pans and Preheat

Preheat your oven to 350°F (177°C). Grease three 9-inch round cake pans generously with butter or non-stick spray, then line the bottoms with parchment paper circles. This double protection ensures your cakes release perfectly every single time!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt. Make sure you sift that cocoa powder first — lumpy frosting is sad, but lumpy cake batter is even sadder! Give it a good whisk to combine everything evenly.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the eggs, egg yolks, sour cream, milk, oil, and vanilla extract until the mixture is smooth and unified. No streaks of sour cream should remain — this takes about a minute of good whisking.

Step 4: Bring It All Together

Pour your wet mixture into the bowl with the dry ingredients. Use a rubber spatula or wooden spoon to mix gently until just combined. Don’t overmix here — a few small lumps are totally fine!

Step 5: Add the Hot Liquid

Here’s where it gets interesting! Add the hot water (or coffee) to your batter and mix until completely smooth. The batter will be THIN — almost pourable like a thick beverage. Don’t panic! This is exactly what we want. That liquid creates steam while baking, resulting in incredibly moist cake.

Step 6: Divide and Bake

Divide the batter evenly between your three prepared pans. I like to use a kitchen scale for precision, but eyeballing works too. Each pan should be about two-thirds full.

Bake for 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly pressed.

Step 7: Cool Completely

Let the cakes cool in their pans for 10 minutes on a wire rack — this prevents them from getting soggy bottoms. Then, carefully turn them out onto the rack to cool completely. This is crucial! Frosting warm cake = melted frosting disaster. I usually let mine cool for at least an hour, or I’ll pop them in the fridge for 30 minutes.

Step 8: Make That Dreamy Buttercream

While your cakes cool, make the frosting. Beat the very soft butter in your stand mixer (or with a hand mixer) on medium speed for about 3 minutes until it’s smooth, pale, and fluffy.

Add the sifted powdered sugar and cocoa powder. Start on LOW speed (trust me on this — you don’t want a powdered sugar cloud in your kitchen). Once it’s incorporated, increase to medium speed.

Add the vanilla, salt, heavy cream, and those 2 tablespoons of salted caramel sauce. Beat until the buttercream is light, fluffy, and smooth — about 2-3 minutes. If it’s too thick, add cream by the tablespoon. Too thin? Add more powdered sugar.

Step 9: Level Your Layers

Use a long serrated knife to carefully level the tops of each cake layer, removing any dome. This ensures stable stacking and professional-looking layers. Save those scraps — baker’s snack!

Step 10: Build Your Masterpiece

Place your first cake layer on a cake stand or serving plate. Spread a thin layer of buttercream on top (about ½ cup), then drizzle about ½ cup of salted caramel sauce over it. Don’t go all the way to the edges — leave about a ½-inch border.

Add the second layer and repeat: buttercream, then caramel.

Top with the third layer (place it cut-side down for a flat top). Now refrigerate the whole thing for 1 hour. This firms everything up and makes the final frosting coat SO much easier to apply.

Step 11: Final Frosting

Once chilled, frost the top and sides of the cake with the remaining buttercream. Start with a thin “crumb coat” if you want it extra neat, then apply a thicker final layer. An offset spatula is your best friend here!

Step 12: The Grand Finale

Drizzle the remaining caramel sauce over the top of the cake, letting it drip down the sides dramatically. Finish with a generous sprinkle of flaky sea salt.

You Must Know

Your butter MUST be very soft for the buttercream. I’m talking room temperature, easily dented with your finger. Cold butter creates lumpy frosting that no amount of beating will fix. Leave it out for at least 2 hours, or microwave it in 5-second bursts (carefully!).

The batter will be thin — embrace it! I know it’s alarming when you’re used to thick cake batters, but this liquid consistency is what creates that incredibly moist texture. Don’t add more flour trying to “fix” it.

Personal Secret: I always use hot coffee instead of hot water, even though the recipe gives you the option. Coffee amplifies the chocolate flavor dramatically without making the cake taste like coffee. Even my coffee-hating husband can’t tell it’s in there — he just knows it tastes amazing!

Pro Tips & Cooking Hacks

• Room temperature ingredients are key for the cake batter. Cold eggs and sour cream don’t mix as smoothly and can create a slightly denser texture.
• Sift your cocoa powder and powdered sugar no matter how tempting it is to skip this step. Those little lumps will haunt you in the final cake and frosting.
• Use cake strips (those fabric strips you soak and wrap around pans) for perfectly flat layers that need minimal leveling. Game changer!
• Make your own caramel sauce if you’re feeling ambitious — homemade is always more delicious and you can control the saltiness.
• The one-hour chill is non-negotiable if you want clean, professional-looking slices. It firms up the caramel filling so it doesn’t squish out when you frost.
• Common mistake to avoid: Don’t overbake these cakes! They continue cooking slightly as they cool. Pull them when a toothpick has a few moist crumbs, not when it’s completely clean.

Flavor Variations / Suggestions

Want to make this cake your own? Here are some fun ideas:

Espresso Chocolate Caramel Cake: Add 2 tablespoons of instant espresso powder to the dry ingredients for an intense mocha version.

Dark Chocolate Version: Use dark cocoa powder instead of regular unsweetened cocoa for a deeper, more sophisticated chocolate flavor.

Chocolate Peanut Butter Caramel Cake: Swap half the caramel filling with creamy peanut butter. Sweet-salty heaven!

Chocolate Bourbon Caramel: Add 2 tablespoons of bourbon to your caramel sauce for a grown-up twist.

Lighter Frosting Option: Use a cream cheese frosting instead of buttercream if you find buttercream too rich. The tang pairs beautifully with caramel!

Add crunch: Sprinkle chopped toffee bits or toasted pecans between the layers along with the caramel.

Make-Ahead Options

This cake is perfect for planning ahead, which makes it ideal for parties and celebrations!

Cake Layers: Bake the layers up to 2 days in advance. Let them cool completely, wrap each layer tightly in plastic wrap, then in aluminum foil. Store at room temperature. Or freeze them for up to 3 months — just thaw in the fridge overnight before assembling.

Buttercream: Make it up to 5 days ahead and store in an airtight container in the fridge. Before using, let it come to room temperature, then beat it again for 2-3 minutes to restore that fluffy texture.

Caramel Sauce: Homemade caramel keeps for 2 weeks in the fridge. Warm it slightly before drizzling to make it pourable again.

Fully Assembled Cake: You can assemble the entire cake (minus the final caramel drizzle and sea salt) up to 1 day ahead. Cover loosely and refrigerate. Add the final caramel and salt just before serving.

Recipe Notes & Baker’s Tips

• Measuring flour correctly makes a huge difference. Spoon it into your measuring cup and level it off — don’t scoop directly from the bag or you’ll pack in too much and get a dry cake.
• The salt enhances everything — don’t skip it in the cake OR the frosting. It brings out the chocolate flavor and balances the sweetness.
• Let the cake come to room temperature before serving if you’ve stored it in the fridge. Cold buttercream is hard and loses its silky texture. Pull it out 1-2 hours before serving.
• Worried about your caramel drip? Practice on parchment paper first! Or warm your caramel just slightly so it’s fluid but not hot.
• For cleaner slices, dip your knife in hot water and wipe it clean between each cut. Warm knife = clean cut!

Serving Suggestions

This chocolate caramel cake is rich and decadent, so here’s how I love to serve it:

• With vanilla ice cream or fresh whipped cream to cut through the richness
• Alongside fresh berries — strawberries and raspberries add a bright, tart contrast
• With a cup of strong coffee or espresso — the bitterness balances the sweet caramel perfectly
• For special occasions: Serve on pretty dessert plates with an extra drizzle of caramel and a few chocolate shavings

This cake feeds 12-14 people generously, so it’s perfect for birthday parties, holidays, dinner parties, or any time you want to seriously impress someone.

Optional garnishes: Chocolate curls, extra flaky sea salt, gold leaf for ultra-fancy occasions, fresh flowers, or candied nuts.

How to Store Your Chocolate Caramel Cake

Room Temperature: This cake actually keeps beautifully at room temperature for up to 2 days if your kitchen isn’t too warm. Cover it loosely with a cake dome or large bowl — don’t wrap it tightly or you’ll ruin your beautiful frosting.

Refrigerator: For longer storage (up to 5 days), keep it in the fridge in an airtight container or covered with plastic wrap. Remember to let it come to room temperature before serving for the best texture and flavor.

Freezer: Wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temperature.

Reheating: This cake is delicious cold, at room temperature, or slightly warmed. To warm a slice, microwave for 10-15 seconds — just until the caramel gets a little gooey again. Heaven!

Allergy Information

Contains: Wheat (gluten), eggs, dairy (butter, cream, milk, sour cream)

Common Allergens:

• Gluten: For a gluten-free version, substitute with a good 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious!
• Dairy: This is tough to swap out since there’s dairy in both the cake and frosting. For the cake, you could use dairy-free sour cream and plant-based milk. For the buttercream, use vegan butter and coconut cream, though the texture will differ.
• Eggs: Try using flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes). I haven’t tested this personally, so results may vary.

Nut-Free: This recipe is naturally nut-free unless you add nuts as a garnish!

Questions I Get Asked A Lot

Can I make this as a sheet cake instead of layers?

Absolutely! Pour all the batter into a greased 9×13-inch pan and bake for 35-40 minutes. You won’t get those gorgeous layers, but it’ll still be incredibly delicious. Frost the top and drizzle with caramel for an easier, more casual version.

Do I really need three cake pans, or can I bake in batches?

You can definitely bake in batches if you only have one or two pans! Just keep the remaining batter at room temperature while the first batch bakes. The leavening will be slightly less powerful, but the cakes will still turn out great. Make sure to cool and wash your pans between batches.

The frosting looks grainy, what went wrong?

This usually means your powdered sugar wasn’t sifted or your butter was too cold. If it happens, keep beating it on medium-high speed for several minutes. The friction will warm the butter and smooth everything out. Adding a tablespoon of cream can help too.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your chocolate caramel cake turned out! Did you make any fun variations? Share your experience in the comments, and don’t forget to rate the recipe.