This moist chocolate caramel cake has three tender chocolate layers filled with salted caramel sauce and frosted with chocolate caramel buttercream.
A great chocolate caramel cake needs two things: a chocolate cake that stays moist for days and caramel you can taste in every bite. This one delivers both.
The cake layers are mixed in a single bowl with no mixer. Hot coffee blooms the cocoa for a deep chocolate flavor, and oil with buttermilk keeps the crumb soft even straight from the fridge.
Each layer is filled with a frosting ring and a pool of salted caramel sauce, and the same caramel is whipped into the chocolate buttercream that covers the cake.
One reader, Laurie, commented: “This is an excellent cake! My husband loved it! ★★★★★”
One reader, Zainab, commented: “Yummy cake! ★★★★★”
Looking for more chocolate cakes? Try my Matilda's chocolate cake, chocolate coffee cake, small chocolate cake, and dark chocolate sheet cake.
Jump to:
- Chocolate Caramel Cake at a Glance
- Why this recipe works
- Ingredients
- Getting the Caramel Consistency Right
- Step by Step Instructions
- How to Tell When the Cake Is Done
- Expert Tips
- Troubleshooting
- Frequently Asked Questions
- Storing
- Freezing
- Make It Ahead Of Time
- Substitutions
- Variations
- How to Scale This Recipe for Different Pans
- Equipment
- Connect With Us
- 📖 Recipe
- 💬 Comments
Chocolate Caramel Cake at a Glance
- Serves: 14 slices
- Layers: Three 8-inch chocolate cake layers
- Bake: 25 to 30 minutes at 180°C (350°F)
- Filling: Salted caramel sauce inside a buttercream dam
- Frosting: Whipped chocolate caramel buttercream
Why this recipe works
- One Bowl Cake: The batter is mixed by hand in one bowl, so prep is quick and cleanup is easy.
- Deep Chocolate Flavor: Hot coffee blooms the cocoa powder for a rich chocolate taste you won't notice as coffee.
- Stays Moist for Days: Oil and buttermilk keep the layers soft and tender, even when chilled.
- Caramel Inside and Out: Caramel fills each layer and flavors the frosting for caramel in every forkful.
- No Leaking: A ring of frosting around each layer holds the caramel in place, so the slices stay neat.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The chocolate cake
All-Purpose Flour: Spoon it into the cup and level it off, or weigh it, for a tender crumb.
Cocoa Powder: Sifted to remove lumps. Dutch-process cocoa gives the darkest, richest cake.
Baking Powder and Baking Soda: Work together to give the layers a high, even rise.
Kosher Salt: Sharpens the chocolate flavor.
Granulated Sugar: Sweetens the cake and keeps it moist.
Eggs: Large and at room temperature, so they blend evenly into the batter.
Buttermilk: Adds moisture and a soft, tender crumb.
Vegetable Oil: Keeps the cake moist for days. Any neutral oil works.
Vanilla Extract: Rounds out the chocolate flavor.
Hot Coffee: Blooms the cocoa for a deeper chocolate taste. Hot water works if you prefer.
The chocolate caramel frosting
Unsalted Butter: Softened to room temperature so it whips up light and fluffy.
Powdered Sugar and Cocoa Powder: Sweeten and flavor the frosting. Sift the cocoa to keep it smooth.
Vanilla Extract and Kosher Salt: Balance the sweetness and enhance the caramel.
Caramel Sauce: Chilled caramel is whipped into the frosting for flavor.
Heavy Cream: Loosens the frosting to a smooth, spreadable texture.
For assembly
Salted Caramel Sauce: Spread between the layers. Use my homemade salted caramel sauce or a thick store-bought caramel.
Getting the Caramel Consistency Right
The texture of the caramel decides how neat the slices look.
- For the Frosting: Use caramel straight from the fridge. Cold caramel whips in without thinning the buttercream.
- For the Filling: Use room temperature caramel that is thick but spreadable, like soft honey.
- Too Thick: Warm it in the microwave for 5 to 10 seconds and stir.
- Too Thin: Chill it for 15 to 20 minutes until it thickens.
Step by Step Instructions
Bake the chocolate cake
Prep: Preheat your oven to 180°C (350°F). Grease three 8-inch cake pans and line the bottoms with parchment paper.
Dry Ingredients: In a large mixing bowl, add the flour, sift in the cocoa powder, then add the baking powder, baking soda, salt, and sugar. Whisk to combine.
Wet Ingredients: Add the eggs, buttermilk, oil, and vanilla extract and mix until almost combined.
Add the Coffee: Pour in the hot coffee and mix until the batter is smooth with no lumps of flour. The batter will be thin.
Bake: Divide the batter evenly between the pans, weighing them for even layers. Bake for 25 to 30 minutes, until a toothpick comes out clean. Let the layers cool completely.
Make the chocolate caramel frosting
Mix: In a medium mixing bowl, add the powdered sugar and softened butter, sift in the cocoa powder, then add the heavy cream, vanilla extract, and salt. Mix on low until combined.
Whip: Add the cold caramel sauce and beat on high until the frosting is fluffy and smooth.
Assemble the cake
Anchor: Spread a small dab of frosting on your cake board or plate and place the first cake layer on top.
Dam and Fill: Pipe a ring of frosting around the edge of the layer, spread a thin layer of frosting inside it, then fill the center with about ⅓ cup of caramel sauce.
Stack and Frost: Top with the second layer and repeat. Add the third layer and cover the whole cake with the remaining frosting.
How to Tell When the Cake Is Done
A toothpick in the center should come out clean or with a few moist crumbs, and the top should spring back when pressed lightly. The edges will just begin to pull away from the sides of the pan.
Expert Tips
- Weigh the Batter: Divide the batter by weight so all three layers bake to the same height.
- Use Cake Strips: Wrapping the pans with cake strips helps the layers bake flat with no dome.
- Chill Before Stacking: Cold cake layers are firmer and easier to stack without crumbling.
- Crumb Coat First: Spread a thin layer of frosting over the stacked cake and chill for 20 minutes before the final coat for a clean finish.
- Slice With a Hot Knife: Dip a sharp knife in hot water and wipe it dry between slices for neat layers.
Troubleshooting
Why is the caramel leaking out of the layers?
The caramel was too warm or thin, or the frosting ring wasn't tall enough. Use room temperature caramel, pipe a sturdy dam, and chill the cake for 30 minutes before serving.
Why is my chocolate cake dry?
The cake was overbaked or the flour was over-measured. Start checking at 25 minutes and weigh your flour if you can.
Why is my frosting runny?
The butter was too soft or the caramel was warm. Chill the frosting for 15 minutes, then beat it again until fluffy.
Frequently Asked Questions
About 1 cup in total: 2 tablespoons are whipped into the frosting, and about ⅓ cup is spread between each of the two filling layers.
Yes. Choose a thick caramel sauce rather than a thin ice cream topping, which can run out of the layers. Homemade caramel tastes richer and sets thicker.
Use large eggs, about 50 g each without the shell, at room temperature.
Storing
Store the cake covered in the fridge for up to 4 days. Let slices sit at room temperature for 20 to 30 minutes before serving so the frosting softens and the cake tastes its best.
Freezing
Whole cake: Freeze uncovered for 1 to 2 hours until the frosting is firm. Wrap in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge.
Cake slices: Wrap each slice in plastic wrap and freeze in an airtight container for up to 2 months. Thaw in the fridge for a few hours.
Make It Ahead Of Time
Bake the layers early
Bake the cake layers up to 1 day ahead, wrap them well, and keep them at room temperature, or freeze them for longer.
Prep the caramel and frosting
The caramel sauce keeps in the fridge for up to 2 weeks. The frosting can be made up to 3 days ahead and chilled; bring it to room temperature and re-whip it before using.
Substitutions
Buttermilk: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Coffee: Use the same amount of hot water.
Gluten Free: Use a 1:1 gluten-free baking flour blend.
Dairy Free: Use plant-based milk with lemon juice, plant-based butter, and a dairy-free caramel sauce.
Variations
Salted Caramel Drizzle: Drizzle extra caramel over the top of the frosted cake and finish with flaky sea salt.
Caramel Crunch: Sprinkle toffee bits over the caramel filling between the layers.
Chocolate Ganache: Pour a layer of chocolate ganache over the top for an extra rich finish.
Caramel Pecan: Scatter toasted chopped pecans over the caramel filling.
How to Scale This Recipe for Different Pans
Multiply all the cake, frosting, and caramel ingredients by the amount below.
- Two 9 Inch Pans: As written. Bake for 30 to 35 minutes.
- Three 9 Inch Pans: As written, for thinner layers. Bake for 22 to 26 minutes.
- Three 6 Inch Pans: Half the recipe, using 1 egg plus 1 egg yolk. Bake for 20 to 25 minutes.
- 9x13 Inch Sheet Cake: As written. Bake for 35 to 40 minutes, then spread caramel over the top and frost.
- Cupcakes: As written, for about 30 cupcakes. Bake for 18 to 20 minutes.
Equipment
- Three 8-inch cake pans
- Parchment paper
- Large mixing bowl and whisk
- Electric hand mixer for the frosting
- Piping bag
- Offset spatula
- Cake strips (optional)
More Cake Recipes
Planning your next celebration? Try my 3 ingredient mug cake, buttermilk chocolate cake, and vanilla cake with strawberry filling!
Connect With Us
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📖 Recipe
Moist Chocolate Caramel Cake (One Bowl)
Ingredients
- 3 cups Flour all purpose flour
- ½ cup Cocoa powder
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 1 ½ cups Granulated sugar
- 3 Eggs
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 1 cup Coffee hot!
- ½ cup Vegetable oil
Chocolate caramel frosting
- 1 ½ cups Butter room temp
- 3 cups Powdered sugar
- ½ cup Cocoa powder
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- 2 tablespoon Caramel sauce use my salted caramel sauce recipe
- 2 tablespoon Heavy cream
Assembly
- ⅔ cups Caramel sauce
Instructions
Bake the chocolate cake
- Prep: Preheat your oven to 180°C (350°F). Grease three 8-inch cake pans and line the bottoms with parchment paper.
- Dry Ingredients: In a large mixing bowl, add the flour, sift in the cocoa powder, then add the baking powder, baking soda, salt, and sugar. Whisk to combine.
- Wet Ingredients: Add the eggs, buttermilk, oil, and vanilla extract and mix until almost combined.
- Add the Coffee: Pour in the hot coffee and mix until the batter is smooth with no lumps of flour. The batter will be thin.
- Bake: Divide the batter evenly between the pans, weighing them for even layers. Bake for 25 to 30 minutes, until a toothpick comes out clean. Let the layers cool completely.
Make the chocolate caramel frosting
- Mix: In a medium mixing bowl, add the powdered sugar and softened butter, sift in the cocoa powder, then add the heavy cream, vanilla extract, and salt. Mix on low until combined.
- Whip: Add the cold caramel sauce and beat on high until the frosting is fluffy and smooth.
Assemble the cake
- Anchor: Spread a small dab of frosting on your cake board or plate and place the first cake layer on top.
- Dam and Fill: Pipe a ring of frosting around the edge of the layer, spread a thin layer of frosting inside it, then fill the center with about ⅓ cup of caramel sauce.
- Stack and Frost: Top with the second layer and repeat. Add the third layer and cover the whole cake with the remaining frosting.
Notes
- Caramel Sauce: Use my homemade salted caramel sauce or a thick store-bought caramel. You need about 1 cup in total: 2 tablespoons for the frosting and about ⅓ cup for each filling layer.
- Caramel Temperature: Use cold caramel in the frosting so it doesn't thin the buttercream, and room temperature caramel for the filling so it spreads easily.
- Eggs: Use large eggs at room temperature for an even, smooth batter.
- Measure Accurately: Spoon and level the flour or weigh it, and divide the batter by weight so all three layers bake evenly.
- Cool Completely: Frost only fully cooled layers, or the frosting will melt and the caramel will slide.
- Chill Before Slicing: Refrigerate the finished cake for 30 minutes so the caramel and frosting set and the slices stay neat.
- Other Pans: Bake in two 9-inch pans for 30 to 35 minutes, or a 9x13-inch pan for 35 to 40 minutes.
- Storage: Keep covered in the fridge for up to 4 days. Let slices sit at room temperature for 20 to 30 minutes before serving.
Louise says
Hi
What size eggs are needed please?
RichandDelish says
Large eggs.
Laurie C says
This is an excellent cake! My husband loved it!
Chele says
Hoping to make this later, but I have a question- how much cold caramel sauce goes into the frosting?
RichandDelish says
Hi Chele, as written in the recipe below, you will need 2 tbsp of caramel sauce for the frosting.
Tim says
In the instructions , it say prepare 2 8 inch cake pans ,
Then further down in the recipe it say divide batter between 3
8 inch pans .
RichandDelish says
You are right, thank you for pointing that out. It was a typo, you will need 3 8-inch baking pans. I fixed it in the post.
Priscilla says
The recipe look nice and easy to bake. Will test it soon.
Karen says
Where is the recipe for the caramel sauce?
RichandDelish says
Hi! The recipe for the caramel sauce is linked in the recipe card and in the post.
Zainab says
Yummy cake
Debra Baker says
I’m making this recipe, only I’m substituting the flour for almond flour and the white sugar for coconut sugar. This removes the majority of bad carbs from this recipe. For the frosting and the caramel I’m using the coconut sugar , but I put it in my food processor and grind it to a powder at high speed. You can now use this as powdered coconut sugar! This works great on all recipes that’s high in sugar content! The taste is Fabulous too! Thanks! Debbe’ 💞💞
Desmond says
I love d recipes