Chocolate Caramel Cake
This chocolate caramel cake has a moist chocolate cake that is poked with caramel. It is topped with chocolate cream cheese frosting and swirled caramel! This is such a great cake for fall!
I am always team chocolate cake, but especially when it has caramel! What really makes this recipe stand out is that it is poked and filled with homemade caramel. The result makes the cake super moist and soft and give it such a strong caramel flavor.
I have tips and tricks and process photos to easily help you make this recipe! If you love chocolate caramel desserts, you have to try my caramel chocolate chip cookies.
Tips for making the cake
Here are my tips, so yours turns out like this recipe! See my chocolate cream cheese frosting and homemade salted caramel posts for more tips.
- Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup straight into the flour it will compact it, causing a more dry cake.
- Tip 2: When mixing the cake batter, make sure to mix it so no lumps remain. Otherwise you can get flour lumps in the cake.
- Tip 3: Make the salted caramel first. That way it can cool down while the cake bakes.
- Tip 4: The chocolate frosting will be thick. That way it doesn’t get too runny when the caramel gets swirled in.
Decorating the Cake
FAQ’s
Yes, you can make the cake layer ahead of time. Once you have cooled the cake, wrap it in cling wrap. You can freeze the cake for up to 30 days, or refrigerate it for up to 5 days. If frozen, pull the cake out to defrost 1 hour before decorating.
Yes! This cake can be made into about 18 cupcakes. I recommend putting the caramel in the middle of the cupcakes as a filling.
Yes you can! I just like homemade better.
This chocolate caramel cake can be stored in an airtight container in the fridge for up to 5 days.
The cake can also be placed in the freezer for up to 30 days. Take the cake out to defrost 1-2 hours before serving.
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Recipe Video
Chocolate Caramel Cake
Ingredients
Salted Caramel
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter, cubed room temperature
- 1/2 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
Chocolate Cake
- 1 1/2 cups All-purpose flour
- 2 TBSP Cornstarch
- 3/4 cup Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Oil, canola or vegetable
- 1 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 3 Large eggs, room temperature
- 1/3 cup Sour cream, room temperature or greek yogurt
- 3/4 cup Buttermilk, room temperature
- 3/4 cup Hot water, steaming
Chocolate Cream Cheese Frosting
- 3/4 cup Unsalted butter, room temperature
- 4 oz Cream cheese, room temperature
- 1 1/2 cups Powdered sugar, sifted
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
Instructions
Salted Caramel
- In a medium saucepan over medium heat, add the sugar. This is the dry caramel method. Stir until all the sugar crystals are melted. Then, let it sit until it becomes amber in color. That process takes less than 30 seconds so watch it!
- Take off the heat, add half of the butter and mix until melted. It will bubble up a lot. Repeat with the rest of the caramel. Add half of the heavy creamy and mix until combined. Repeat with the rest of the caramel. Add in the vanilla and salt.
- Add the pan back to the heat. Heat for 2 minutes. Mix continuously. This makes sure everything is smooth and it also thickens the caramel.
- Pour caramel into a bowl and cool completely.
Chocolate Cake
- Preheat the oven to 350℉. Spray a 9X9 inch pan with nonstick baking spray. Line the bottom with parchment paper ( I used an 8-inch parchment paper circle), and spray again.
- In a medium bowl, sift the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, mix the oil, sugar, vanilla, eggs, sour cream and buttermilk. Slowly pour in the hot water and mix it in.
- Add the dry ingredients and mix until smooth.
- Pour the cake batter into the pan. Bake for 30-35 minutes until a toothpick inserted comes out clean.
- Let the cake sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
Chocolate Cream Cheese Frosting
- In a medium bowl, sift the powdered sugar and cocoa powder together. Set aside.
- Using a mixer, beat the butter on high speed for 2 minutes. Add the cream cheese and beat for 1 minute on high. Scrape the bowl. If any chunks remain, beat on high until smooth.
- Add the powdered sugar/cocoa powder. Mix on low speed until just combined. Add in the vanilla and beat on high until smooth.
- Use a serrated knife to cut the dome off the top of the cake. Use the bottom of a wooden spoon handle (anything thin like that) and poke the cake. Go about 2/3rds down.
- Place some caramel in a piping bag and pipe the caramel into the holes. Top the cake with chocolate frosting. Then spoon dollops of caramel on top of the frosting. Use a spoon to swirl it into the frosting.
All the caramel is so yummy with this cake.